Allergenicity in food allergy : influence of food processing and immunomodulation by lactic acid bacteria

Immunology and Microbiology

• Immunoglobulin E 100%
• Allergenicity 100%
• Food Allergy 100%
• Immunomodulation 100%
• Lactic Acid Bacterium 100%
• Glycation 52%
• Allergen 41%
• Lactobacillus 29%
• Cross Linking 23%
• Peripheral Blood Mononuclear Cell 23%
• Probiotic 17%
• Degranulation 17%
• Basophil Degranulation 17%
• T Cell 17%
• Birch 17%
• Tumor Necrosis Factor 11%
• CD28 11%
• Prevalence 11%
• Solution and Solubility 11%
• Immunocompetent Cell 11%
• Cytokine 11%
• Interleukin 10 11%
• Interleukin 13 11%
• Sensitization 11%
• Immunoreactivity 11%
• Cytokine Production 11%
• CD3 Antigen 11%
• Antiserum 5%
• Regulatory T Cell 5%
• Hypersensitive Response 5%
• Cross-Reactivity 5%
• Interleukin-1 5%
• Atopic Asthma 5%
• Immunoglobulin 7S 5%
• Cell Culture 5%
• Lactic Acid 5%
• Food Allergen 5%
• Cell Proliferation 5%
• Allergic Asthma 5%
• Conformation 5%
• Normal Human 5%
• Allergic Rhinitis 5%
• Pollen Allergy 5%
• Cell Activity 5%
• Mediator Release 5%
• Eczema 5%
• Th1 Th2 Balance 5%
• Protein Structure 5%
• Peanut Allergy 5%
• Denaturation 5%
• Interleukin 5 5%
• Protein Aggregation 5%