Zobrazeno 1 - 10
of 32
pro vyhledávání: '"Rosalia Ayuso"'
Autor:
Andre Irsigler, Luda Bardina, Girdhari M. Sharma, Shridhar K. Sathe, Hugh A. Sampson, Pushparani Dhanarajan, Rosalia Ayuso, Kenneth H. Roux
Publikováno v:
Journal of Agricultural and Food Chemistry. 59:9542-9552
Among tree nut allergens, pecan allergens remain to be identified and characterized. The objective was to demonstrate the IgE-binding ability of pecan 11S legumin and characterize its sequential IgE-binding epitopes. The 11S legumin gene was amplifie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e6372cab4c69f299b9e226d1bdfd7d5e
https://doi.org/10.1021/jf2017447
https://doi.org/10.1021/jf2017447
Autor:
Rosalia Ayuso
Publikováno v:
Current Allergy and Asthma Reports. 11:309-316
Shellfish allergy is a frequent, long-lasting, life-threatening disorder. As shellfish consumption increases, the number of allergic reactions to shellfish is expected to continue to rise as well. During the past decade, much has been learned about t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e8e6b5919fb080be35b4ba1a4f94702f
https://doi.org/10.1007/s11882-011-0198-3
https://doi.org/10.1007/s11882-011-0198-3
Autor:
Andre Irsigler, Hugh A. Sampson, Girdhari M. Sharma, Luda Bardina, Shridhar K. Sathe, Kenneth H. Roux, Pushparani Dhanarajan, Rosalia Ayuso
Publikováno v:
Journal of Agricultural and Food Chemistry. 59:4130-4139
Although pecans are associated with IgE-mediated food allergies, the allergens responsible remain to be identified and characterized. The 2S albumin gene was amplified from the pecan cDNA library. Dot-blots were used to screen the recombinant protein
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9b88209c5701a00d21c05ba37631f859
https://doi.org/10.1021/jf104319d
https://doi.org/10.1021/jf104319d
Autor:
Ludmilla Bardina, Kirsten Beyer, Hugh A. Sampson, Rosalia Ayuso, María Dolores Ibáñez, Teresa Carrillo, Galina Grishina, C. Blanco
Publikováno v:
Journal of Allergy and Clinical Immunology. 122:795-802
Background Shellfish allergy is a prevalent, long-lasting disorder usually persisting throughout life. Few options are available for treatment, and avoidance is the only therapy recommended. Objective We sought to identify relevant crustacean allerge
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ede8a13dfe63f8f97c4dba3e4f57d25b
https://doi.org/10.1016/j.jaci.2008.07.023
https://doi.org/10.1016/j.jaci.2008.07.023
Publikováno v:
Annals of the New York Academy of Sciences. 964:69-85
Food allergies are IgE-mediated immunological reactions; this distinguishes them from other adverse reactions to foods. Most (>90%) of the recognized food allergies are generally thought to be caused by eight foods or food groups. A number of factors
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b33d40c2a78d29b7b8e055cdf5f82735
https://doi.org/10.1111/j.1749-6632.2002.tb04133.x
https://doi.org/10.1111/j.1749-6632.2002.tb04133.x
Autor:
Gerald Reese, Matthew Plante, Samuel B. Lehrer, Stefan Vieths, Julia Viebranz, Iris Lauer, Stefanie Randow, Rosalia Ayuso, Mar San Miguel Moncin, Susan Leong-Kee
Publikováno v:
The Journal of Immunology. 175:8354-8364
The major shrimp allergen, tropomyosin, is an excellent model allergen for studying the influence of mutations within the primary structure on the allergenic potency of an allergen; Pen a 1 allows systematic evaluation and comparison of Ab-binding ep
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::256ed16807656f75cc6fe32474f9cbcb
https://doi.org/10.4049/jimmunol.175.12.8354
https://doi.org/10.4049/jimmunol.175.12.8354
Publikováno v:
Marine Biotechnology. 5:339-348
Seafoods are composed of diverse sea organisms and humans are allergic to many of them. Tropomyosin is a major allergen in many shellfish, especially crustacea and mollusks. Interestingly, tropomyosin has also been identified as an important allergen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e02c721b0eaf1c8c81b2fe740eda0b4c
https://doi.org/10.1007/s10126-002-0082-1
https://doi.org/10.1007/s10126-002-0082-1
Publikováno v:
Clinical & Experimental Allergy. 33:956-961
Summary Background Assessment of allergic (IgE antibody-mediated) reactions to foods may become complicated by cross-reactivity that can occur among certain food families and between foods and seemingly unrelated allergens. Objective The allergenic p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c4b451f41b9715eab8c25854ab7da5f3
https://doi.org/10.1046/j.1365-2222.2003.01722.x
https://doi.org/10.1046/j.1365-2222.2003.01722.x
Publikováno v:
International Archives of Allergy and Immunology. 127:27-37
Background: Crustaceans and mollusks are a frequent cause of allergic reactions. The only major allergen identified in shrimp is the muscle protein tropomyosin; at least 80% of shrimp-allergic subjects react to tropomyosin. Furthermore, tropomyosin i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7bb3431fb631639c430e5a8ce44a4ff3
https://doi.org/10.1159/000048166
https://doi.org/10.1159/000048166
Publikováno v:
International Archives of Allergy and Immunology. 129:38-48
Background: Shrimp may cross-react with other crustaceans and mollusks and nonedible arthropods such as insects (cockroach and chironomids), arachnids (house dust mites) and even nematodes. Since the muscle protein tropomyosin has been implicated as
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::62169f1c06ddd7e0bd310c257e070a49
https://doi.org/10.1159/000065172
https://doi.org/10.1159/000065172