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第62号(2007-12-11) >

このアイテムの引用には次の識別子を使用してください: http://hdl.handle.net/11173/1434

タイトル: 植物起源の食物アレルゲン : Lipid Transfer Proteinのアレルゲン性と生物学的特性
その他のタイトル: Plant-Derived Food Allergens : Allergenicity and Biological Properties of Lipid Transfer Protein
著者: 山口(村上), 友貴絵
Murakami-Yamaguchi, Yukie
中村, 美幸
Nakamura, Miyuki
廣瀬, 潤子
Hirose, Junko
本庄, 勉
Honjoh, Tsutomu
成田, 宏史
Narita, Hiroshi
発行日: 11-Dec-2007
出版者: 京都女子大学食物学会
抄録: The most important allergens in young children are derived from animal foods. Therefore, researches of food allergy are mainly developed on hen's eggs and cow's milk. On the other hand, new types of allergy such as pollen allergy, latex allergy and oral allergy syndrome have recently been increasing. These allergies are characteristically caused by plant allergens and seen in adults. In the former case, sensitization and induction are usually caused by a same allergen (Type I food allergy). However, they are caused by different antigens with cross-reactivity in the latter case (Type II food allergy). This review first focuses on cross-reactivity of plant allergens to explain the increase of the Type II food allergy and then summarizes the information and our data about the major plant allergen, Lipid Transfer Protein.
URI: http://hdl.handle.net/11173/1434


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