Purification of egg‐white allergens

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Standard

Purification of egg‐white allergens. / Ebbehø, K.; Dahl, A. M.; Frøkiær, H.; Nørgaard, A.; Poulsen, L. K.; Barkholt, V.

I: Allergy, Bind 50, Nr. 2, 02.1995, s. 133-141.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Ebbehø, K, Dahl, AM, Frøkiær, H, Nørgaard, A, Poulsen, LK & Barkholt, V 1995, 'Purification of egg‐white allergens', Allergy, bind 50, nr. 2, s. 133-141. https://doi.org/10.1111/j.1398-9995.1995.tb05069.x

APA

Ebbehø, K., Dahl, A. M., Frøkiær, H., Nørgaard, A., Poulsen, L. K., & Barkholt, V. (1995). Purification of egg‐white allergens. Allergy, 50(2), 133-141. https://doi.org/10.1111/j.1398-9995.1995.tb05069.x

Vancouver

Ebbehø K, Dahl AM, Frøkiær H, Nørgaard A, Poulsen LK, Barkholt V. Purification of egg‐white allergens. Allergy. 1995 feb.;50(2):133-141. https://doi.org/10.1111/j.1398-9995.1995.tb05069.x

Author

Ebbehø, K. ; Dahl, A. M. ; Frøkiær, H. ; Nørgaard, A. ; Poulsen, L. K. ; Barkholt, V. / Purification of egg‐white allergens. I: Allergy. 1995 ; Bind 50, Nr. 2. s. 133-141.

Bibtex

@article{c3bdbf94b41d4b6e9fc54ee512c7f447,
title = "Purification of egg‐white allergens",
abstract = "Purification procedures for the four egg‐white proteins ovomucoid, ovotransferrin, ovalbumin, and lysozyme are presented with reference to mechanistic studies at epitope levels of allergic reactions to these proteins. The applied procedures resulted in four preparations containing less than 0.1% contaminating proteins each. The purified protein preparations were characterized by SDS—PAGE and by crossed Immunoelectrophoresis with polyclonal antibodies raised against an egg‐white extract or the purified proteins. The necessity of these well‐characterized proteins in studies on allergic reactions was shown by testing human sera in immunoblots of lysozyme, and by immunoblots of ovomucoid probing with antibodies against the proteins. 1995 Munksgaard",
keywords = "egg protein immunology, food allergens, food allergy, food hypersensitivity, hen's egg white, lysozyme, ovalbumin, ovomucoid, ovotransferrin",
author = "K. Ebbeh{\o} and Dahl, {A. M.} and H. Fr{\o}ki{\ae}r and A. N{\o}rgaard and Poulsen, {L. K.} and V. Barkholt",
year = "1995",
month = feb,
doi = "10.1111/j.1398-9995.1995.tb05069.x",
language = "English",
volume = "50",
pages = "133--141",
journal = "Allergy: European Journal of Allergy and Clinical Immunology",
issn = "0105-4538",
publisher = "Wiley Online",
number = "2",

}

RIS

TY - JOUR

T1 - Purification of egg‐white allergens

AU - Ebbehø, K.

AU - Dahl, A. M.

AU - Frøkiær, H.

AU - Nørgaard, A.

AU - Poulsen, L. K.

AU - Barkholt, V.

PY - 1995/2

Y1 - 1995/2

N2 - Purification procedures for the four egg‐white proteins ovomucoid, ovotransferrin, ovalbumin, and lysozyme are presented with reference to mechanistic studies at epitope levels of allergic reactions to these proteins. The applied procedures resulted in four preparations containing less than 0.1% contaminating proteins each. The purified protein preparations were characterized by SDS—PAGE and by crossed Immunoelectrophoresis with polyclonal antibodies raised against an egg‐white extract or the purified proteins. The necessity of these well‐characterized proteins in studies on allergic reactions was shown by testing human sera in immunoblots of lysozyme, and by immunoblots of ovomucoid probing with antibodies against the proteins. 1995 Munksgaard

AB - Purification procedures for the four egg‐white proteins ovomucoid, ovotransferrin, ovalbumin, and lysozyme are presented with reference to mechanistic studies at epitope levels of allergic reactions to these proteins. The applied procedures resulted in four preparations containing less than 0.1% contaminating proteins each. The purified protein preparations were characterized by SDS—PAGE and by crossed Immunoelectrophoresis with polyclonal antibodies raised against an egg‐white extract or the purified proteins. The necessity of these well‐characterized proteins in studies on allergic reactions was shown by testing human sera in immunoblots of lysozyme, and by immunoblots of ovomucoid probing with antibodies against the proteins. 1995 Munksgaard

KW - egg protein immunology

KW - food allergens

KW - food allergy

KW - food hypersensitivity

KW - hen's egg white

KW - lysozyme

KW - ovalbumin

KW - ovomucoid

KW - ovotransferrin

UR - http://www.scopus.com/inward/record.url?scp=0028953427&partnerID=8YFLogxK

U2 - 10.1111/j.1398-9995.1995.tb05069.x

DO - 10.1111/j.1398-9995.1995.tb05069.x

M3 - Journal article

C2 - 7604935

AN - SCOPUS:0028953427

VL - 50

SP - 133

EP - 141

JO - Allergy: European Journal of Allergy and Clinical Immunology

JF - Allergy: European Journal of Allergy and Clinical Immunology

SN - 0105-4538

IS - 2

ER -

ID: 328568419