References/Publications for Western/Immunoblot of Gal d 2

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1382220 Mol Immunol. 1992 Oct;29(10):1191-201.

Epitope analysis of the allergen ovalbumin (Gal d II) with monoclonal antibodies
and patients' IgE.

Kahlert H(1), Petersen A, Becker WM, Schlaak M.


1720303 Arerugi. 1991 Sep;40(9):1167-75.

[Antigenic determinants on ovalbumin and ovomucoid: comparison of the specificity
of IgG and IgE antibodies].

[Article in Japanese]

Honma K(1), Aoyagi M, Saito K, Nishimuta T, Sugimoto K, Tsunoo H, Niimi H, Kohno
Y.


10753016 Allergy. 2000 Mar;55(3):251-8.

Comparison of antibody responses to hen's egg and cow's milk proteins in orally
sensitized rats and food-allergic patients.

Knippels LM(1), van der Kleij HP, Koppelman SJ, Houben GF, Penninks AH.


14719827 Biotechnol Lett. 2003 Nov;25(22):1917-24.

Immunological comparison of native and recombinant egg allergen, ovalbumin,
expressed in Escherichia coli.

Rupa P(1), Mine Y.


16556973 Biosci Biotechnol Biochem. 2006 Mar;70(3):591-7.

Assessment of allergenic activity of a heat-coagulated ovalbumin after in vivo
digestion.

Joo K(1), Kato Y.


17573723 Allergy. 2007 Jul;62(7):758-65.

Specificity of IgE antibodies to sequential epitopes of hen's egg ovomucoid as a
marker for persistence of egg allergy.

Järvinen KM(1), Beyer K, Vila L, Bardina L, Mishoe M, Sampson HA.


18763254 Mol Nutr Food Res. 2008 Nov;52 Suppl 2:S176-85. doi: 10.1002/mnfr.200700414.

The panel of egg allergens, Gal d 1-Gal d 5: Their improved purification and
characterization.

Jacobsen B(1), Hoffmann-Sommergruber K, Have TT, Foss N, Briza P, Oberhuber C,
Radauer C, Alessandri S, Knulst AC, Fernandez-Rivas M, Barkholt V.


19053365 J Agric Food Chem. 2008 Dec 24;56(24):11809-16. doi: 10.1021/jf8023613.

Changes in the ovalbumin proteolysis profile by high pressure and its effect on
IgG and IgE binding.

López-Expósito I(1), Chicón R, Belloque J, Recio I, Alonso E, López-Fandiño R.


19851074 Int Arch Allergy Immunol. 2010;151(4):331-5. doi: 10.1159/000250441. Epub 2009
Oct 22.

Oral challenge with pasteurized egg white from Gallus domesticus.

Jurado-Palomo J(1), Fiandor-Román AM, Bobolea ID, Sánchez-Pastor S, Pascual CY,
Quirce S.


21058653 J Agric Food Chem. 2010 Dec 8;58(23):12530-6. doi: 10.1021/jf103239v. Epub 2010
Nov 8.

Primary structure of potential allergenic proteins in emu (Dromaius
novaehollandiae) egg white.

Maehashi K(1), Matano M, Irisawa T, Uchino M, Itagaki Y, Takano K, Kashiwagi Y,
Watanabe T.


21552565 PLoS One. 2011 Apr 28;6(4):e19062. doi: 10.1371/journal.pone.0019062.

Is aboriginal food less allergenic? Comparing IgE-reactivity of eggs from modern
and ancient chicken breeds in a cohort of allergic children.

Egger M(1), Alessandri C, Wallner M, Briza P, Zennaro D, Mari A, Ferreira F,
Gadermaier G.


23450247 Allergy Asthma Immunol Res. 2013 Mar;5(2):96-101. doi: 10.4168/aair.2013.5.2.96.
Epub 2012 Nov 2.

The influence of the time and temperature of heat treatment on the allergenicity
of egg white proteins.

Shin M(1), Han Y, Ahn K.


25656803 Mol Immunol. 2015 May;65(1):104-12. doi: 10.1016/j.molimm.2015.01.006. Epub 2015
Feb 2.

Production and immunological analysis of IgE reactive recombinant egg white
allergens expressed in Escherichia coli.

Dhanapala P(1), Doran T(2), Tang ML(3), Suphioglu C(4).


30165028 J Agric Food Chem. 2018 Sep 19;66(37):9794-9800. doi: 10.1021/acs.jafc.8b03410.
Epub 2018 Sep 7.

Effect of Covalent Interaction with Chlorogenic Acid on the Allergenic Capacity
of Ovalbumin.

Lu Y, Li S, Xu H, Zhang T, Lin X, Wu X.

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Food Chem. 2021 Nov 15;362:129879. doi: 10.1016/j.foodchem.2021.129879. Epub 2021
Apr 20.

The impact of a baked muffin matrix on the bioaccessibility and IgE reactivity of
egg and peanut allergens.

Mattar H(1), Padfield P(1), Simpson A(2), Mills ENC(3).