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41.
Betul Buyuktiryaki 《Expert review of molecular diagnostics》2020,20(7):679-692
ABSTRACT
Introduction
Food allergy is increasing in prevalence and the severity of allergic reactions is unpredictable. Identifying food-allergic patients at high risk of severe reactions would allow us to offer a personalized and improved management for these patients. 相似文献42.
Mari Sasaki Jennifer J. Koplin Shyamali C. Dharmage Michael J. Field Susan M. Sawyer Vicki McWilliam Rachel L. Peters Lyle C. Gurrin Peter J. Vuillermin Jo Douglass Angela Pezic Maia Brewerton Mimi L.K. Tang George C. Patton Katrina J. Allen 《The Journal of allergy and clinical immunology》2018,141(1):391-398.e4
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Sishuo Cao Xiaoyun He Wentao Xu YunBo Luo Wenjun Ran Lixing Liang Yunqing Dai Kunlun Huang 《Regulatory toxicology and pharmacology : RTP》2012
With the development of genetically modified crops, there has been a growing interest in available approaches to assess the potential allergenicity of novel gene products. We were not sure whether Cry1C could induce allergy. We examined the protein with three other proteins to determine the potential allergenicity of Cry1C protein from genetically modified rice. Female Brown Norway (BN) rats received 0.1 mg peanut agglutinin (PNA), 1 mg potato acid phosphatase (PAP), 1 mg ovalbumin (OVA) or 5 mg purified Cry1C protein dissolved in 1 mL water by daily gavage for 42 days to test potential allergenicity. Ten days after the last gavage, rats were orally challenged with antigens, and physiologic and immunologic responses were studied. In contrast to sensitization with PNA, PAP and OVA Cry1C protein did not induce antigen-specific IgG2a in BN rats. Cytokine expression, serum IgE and histamine levels and the number of eosinophils and mast cells in the blood of Cry1C group rats were comparable to the control group rats, which were treated with water alone. As Cry1C did not show any allergenicity, we make the following conclusion that the protein could be safety used in rice or other plants. 相似文献
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