Nitration of the egg-allergen ovalbumin enhances protein allergenicity but reduces the risk for oral sensitization in a murine model of food allergy.

Nitration of the egg-allergen ovalbumin enhances protein allergenicity but reduces the risk for oral sensitization in a murine model of food allergy.

Nitration of proteins on tyrosine residues, which can occur due to polluted air under "summer smog" conditions, has been shown to increase the allergic potential of allergens. Since nitration of tyrosine residues is also observed during inflammatory responses, this modification could direc...

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Bibliographic Details
Main Authors: Eva Untersmayr, Susanne C Diesner, Gertie Janneke Oostingh, Kathrin Selzle, Tobias Pfaller, Cornelia Schultz, Yingyi Zhang, Durga Krishnamurthy, Philipp Starkl, Regina Knittelfelder, Elisabeth Förster-Waldl, Arnold Pollak, Otto Scheiner, Ulrich Pöschl, Erika Jensen-Jarolim, Albert Duschl
Format: Article
Language:English
Published: Public Library of Science (PLoS) 2010-12-01
Series:PLoS ONE
Online Access:http://europepmc.org/articles/PMC2996297?pdf=render

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http://europepmc.org/articles/PMC2996297?pdf=render

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