Effect of chemical and genetic attachment of polysaccharides to proteins on the production of IgG and IgE

Journal article

Peer reviewed

Kayo Arita, Elfadil E Babiker, Hiroyuki Azakami and Akio Kato

Journal of agricultural and food chemistry, Vol.49(4), pp.2030-2036

01/04/2001

PMID: 11308363

Abstract

Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts

Antigens, allergens

Biological and medical sciences

Food industries

Fundamental and applied biological sciences. Psychology

Fundamental immunology

Immediate hypersensitivity. Allergy. Anaphylaxis, etc

Immunobiology

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Title: Effect of chemical and genetic attachment of polysaccharides to proteins on the production of IgG and IgE
Creators - without role: Kayo Arita - Yamaguchi University
Elfadil E Babiker - Yamaguchi University
Hiroyuki Azakami - Yamaguchi University
Akio Kato - Yamaguchi University
Publication Details: Journal of agricultural and food chemistry, Vol.49(4), pp.2030-2036
Publisher: American Chemical Society
Identifiers: 9952820608331
Academic Unit: King Saud University
Language: English
Resource Type: Journal article