In vitro cross-reactivity between hen's egg and quail's egg in children with hen's egg allergy
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Published:2024-08
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ISSN:1323-8930
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Container-title:Allergology International
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language:en
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Short-container-title:Allergology International
Author:
Takei MariORCID,
Mitomori Masatoshi,
Saito Akemi,
Tada Kinji,
Yanagida Noriyuki,
Sato SakuraORCID,
Ebisawa MotohiroORCID
Reference7 articles.
1. Food allergy: a review and update on epidemiology, pathogenesis, diagnosis, prevention, and management;Sicherer;J Allergy Clin Immunol,2018
2. Food allergy: molecular basis and clinical practice,2015
3. Identification and comparative proteomic study of quail and duck egg white protein using 2-dimensional gel electrophoresis and matrix-assisted laser desorption/ionization time-of-flight tandem mass spectrometry analysis;Hu;Poult Sci,2016
4. A clinical and immunological study of allergy to hen's egg white. VI. Occurrence of proteins cross-reacting with allergens in hen's egg white as studied in egg white from Turkey, duck, goose, seagull, and in hen egg yolk, and hen and chicken sera and flesh;Langeland;Allergy,1983
5. Clinical cross-reactivity to quail's egg in patients with hen's egg allergy;Mitomori;Pediatr Allergy Immunol,2022