Human IgE Binding to the Glycosidic Moiety of Bovine K-Casein (Articolo in rivista)

Type
Label
  • Human IgE Binding to the Glycosidic Moiety of Bovine K-Casein (Articolo in rivista) (literal)
Anno
  • 2005-01-01T00:00:00+01:00 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#doi
  • 10.1021/jf050104z (literal)
Alternative label
  • Pizzano Rosa; Nicolai Maria Adalgisa; Manzo Carla; Giannattasio Matteo; Addeo Francesco (2005)
    Human IgE Binding to the Glycosidic Moiety of Bovine K-Casein
    in Journal of agricultural and food chemistry
    (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori
  • Pizzano Rosa; Nicolai Maria Adalgisa; Manzo Carla; Giannattasio Matteo; Addeo Francesco (literal)
Pagina inizio
  • 7971 (literal)
Pagina fine
  • 7975 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroVolume
  • 53 (literal)
Rivista
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#note
  • Il prof. F. Addeo è collaboratore esterno dell'ISA (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#pagineTotali
  • 5 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroFascicolo
  • 20 (literal)
Note
  • Google Scholar (literal)
  • PubMe (literal)
  • Scopu (literal)
  • ISI Web of Science (WOS) (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni
  • Pizzano Rosa, Manzo Carla: Istituto di Scienze dell'Alimentazione; Addeo Francesco, Nicolai Maria Adalgisa: Dipartimento di Scienza degli Alimenti - Università degli Studi di Napoli Federico II; Giannattasio Matteo: Dipartimento di Arboricultura, Botanica e Patologia Vegetale - Università degli Studi di Napoli Federico II (literal)
Titolo
  • Human IgE Binding to the Glycosidic Moiety of Bovine K-Casein (literal)
Abstract
  • IgE ability for recognizing milk proteins was assayed in the serum of an adult atopic patient who outgrew cow milk allergy in early childhood. A number of protein species included in casein from bovine milk were detected by human IgE in immunoblotting experiments. Comparing these results with those obtained from an analysis using antibody preparations specifically directed toward the different casein fractions, IgE-reactive bands were identified as isoforms of kappa-casein. IgE-reactive protein was not present in neither bovine cheese, regardless of cheese-making technology and time ripening, nor milk from any other dairy animal, such as ewe, goat, and water buffalo. Chemical deglycosylation of protein bands immobilized onto nitrocellulose proved that the glycosidic moiety of bovine kappa-casein was principally involved in IgE recognition. (literal)
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