Sentence examples similar to cross allergenicity from inspiring English sources

Last identified olive allergen (Ole e 13) is a TLP, which may also importantly contribute to food allergy and cross-allergenicity to pollen allergen proteins.

The effectiveness of SVM-pairwise method in detecting the potential allergenicity and allergic cross-reactivity in protein sequences is evaluated.

We describe AllerHunter, a web-based computational system for the assessment of potential allergenicity and allergic cross-reactivity in proteins.

In conclusion, Asp 159 is a critical core residue of an IgE-binding and IgE-mediated cross-reactive epitope 156SILDP160 of Der f 7. Results obtained from this study provide more information on molecular and structural features related to allergenicity, underlying basis of IgE cross-reactivity between allergens, and in designing safer immunotherapy.

If an allergen is a homodimer, its allergenicity is enhanced because it would only need one type of antibody, instead of two, for cross-linking.

In this aspect, AllerHunter considers a profile of pairwise similarities to both allergen and non-allergen sequences for inferring the potential allergenicities and allergic cross-reactivities in protein sequences.

To reduce rice allergenicity, we suppress the HMW allergens identified above using RNAi.

Having graduated from these criteria the protein may still not function either as an allergen or an IgE cross reactive protein because the differences in protein sequence may confer subtle changes in protein structure that render the protein either unable to initiate allergenicity or to bind IgE effectively.

Proteolysis can cause some epitopes to break and may decrease milk allergenicity (Bertrand-Harb et al. 2003; Cross et al. 2001).

FAO/WHO experts on the allergenicity of foods [ 13] advise that cross-reactivity between food allergens has to be considered when there is more than 35% identity in the amino acid sequence of the allergens, using a window of 80 amino acids and a suitable gap penalty.

Enzyme-mediated covalent cross-linking of food proteins, can influence their structure and allergenicity.