Allergic sensitization to ovalbumin in mouse model of food allergy is accompanied by stimulation of enterocyte brush border alkaline phosphatase activity

0390888 - MBÚ 2013 US eng A - Abstrakt
Schwarzer, Martin - Kozáková, Hana - Goliáš, Jaroslav - Kverka, Miloslav - Cinová, Jana - Rossmann, Pavel - Tučková, Ludmila
Allergic sensitization to ovalbumin in mouse model of food allergy is accompanied by stimulation of enterocyte brush border alkaline phosphatase activity.
Genes and Nutrition. Roč. 6, č. 1 (2012), s. 53-53. ISSN 1555-8932. E-ISSN 1865-3499.
[Meeting of the European Intestinal Transport Group /24./. 04.09.2012-07.09.2012, Oxford]
Grant CEP: GA AV ČR IAA500200913
Výzkumný záměr: CEZ:AV0Z50200510
Klíčová slova: ovalbumin * allergy
Kód oboru RIV: EC - Imunologie

The main egg protein ovalbumin (OVA) belongs to the six most frequent food allergens and its allergenicity is intensively studied in an experimental models. Aim In our study we focused not only on immune responses but also on changes in allergenicity of ovalbumin after the thermal treatment in mouse model of Type I food allergy. We observed that allergic response in experimental model of food allergy to OVA is strongly influenced by its thermal processing and that activity of jejunal alkaline phosphatase has a pivotal role in intestinal homeostasis
Trvalý link: http://hdl.handle.net/11104/0219783