Food allergy : from molecular mechanisms to control strategies /: from molecular mechanisms to control strategies. (2019)

• Record Type: Book
• Further Information: Note: Linglin Fu, Bobby J. Cherayil, Haining Shi, Yanbo Wang, Yang Zhu.
• Authors: Fu, Linglin; Cherayil, Bobby J; Shi, Haining; Wang, Yanbo, 1978-; Zhu, Yang, 1955-
• Contents: Intro; Contents; Abbreviations; Chapter 1: Overview of the Immunology of Food Allergy; 1.1 Immunopathogenesis of Food Allergy; 1.1.1 Oral Tolerance; 1.1.2 Oral Tolerance Failure and the Development of Food Allergy; 1.2 Diagnosis of Food Allergy; 1.3 Management of Food Allergy; 1.4 Conclusion; References; Chapter 2: Species and Structure of Food Allergens: Epitopes and Cross-Reactivity; 2.1 Plant Food Allergens and Corresponding Epitopes; 2.1.1 The Cupin Superfamily; 2.1.2 The Prolamin Superfamily; 2.1.3 The Bet v 1 Superfamily; 2.1.4 The Profilins; 2.1.5 Other Plant-Derived Allergen Families 2.1.6 Epitopes in Plant Food Allergens2.2 Animal Food Allergens; 2.2.1 Calcium-Binding Proteins; 2.2.2 Tropomyosin; 2.2.3 Caseins; 2.2.4 Other Animal Food Allergens; 2.2.4.1 Allergens in Seafood; 2.2.4.2 Allergens in Milk; 2.2.4.3 Allergens in Egg; 2.2.5 Epitopes in Animal Food Allergens; References; Chapter 3: Intestinal Permeability and Transport of Food Allergens; 3.1 Protein Digestion in Gastrointestinal Tract; 3.1.1 The Structure of Gastrointestinal Tract; 3.1.2 Protein Digestion Process; 3.1.3 Digestion Resistance of Allergens 3.2 Intestinal Permeability and Transporting of Food Proteins3.2.1 Mucus Layer Permeation; 3.2.2 Intestinal Epithelial Cell Permeation; 3.2.3 Paracellular Transport; 3.2.4 Regulation of Paracellular Transport; 3.2.5 Transcellular Transport; 3.2.6 Antibody-Mediated Transport; 3.3 Allergen Recognition and Presentation in Intestine; 3.3.1 Allergen Recognition and Presentation by DC; 3.3.2 Allergen Recognition and Presentation by Epithelia; 3.3.3 Allergen Recognition and Presentation by Other Cell Types; 3.4 Intestinal Barrier Defects and Food Allergy 3.5 Food Allergy Control by Changing Allergen Permeability3.5.1 Direct Treatment of Intestinal Barrier Defect; 3.5.2 Restoring Barrier Defect by Treating Diseases; References; Chapter 4: Detection and Quantification Methods for Food Allergens; 4.1 Immunoanalytical Methods; 4.1.1 ELISA; 4.1.2 Immunoblots; 4.1.3 Lateral Flow Immunoassay; 4.2 DNA-Based Methods; 4.2.1 Endpoint Quantitative PCR; 4.2.2 Real-Time PCR; 4.2.3 PCR-ELISA; 4.3 Mass Spectrometry-Based Techniques; 4.3.1 Selection of Specific Peptides; 4.3.2 Peptide Specificity Verification; 4.3.3 Targeted Method Development 4.3.4 Quantitation of Food Allergen4.4 Sensor-Based Technique; 4.4.1 Optical Biosensors; 4.4.2 Electrochemical Biosensor; References; Chapter 5: Allergenicity Evaluation of Food Proteins; 5.1 Bioinformatics Analysis; 5.2 In Vitro Experiments; 5.2.1 Physiological and Biochemical Tests; 5.2.1.1 Pepsin Resistance Test; 5.2.1.2 Serological Analysis; 5.2.2 Cell Model; 5.3 In Vivo Experiments; 5.3.1 Human Experiment; 5.3.1.1 Skin Test; 5.3.1.2 Food Challenge Experiment; 5.3.2 Animal Experiments; 5.3.2.1 Mouse Model; 5.3.2.2 Rat Model; 5.3.2.3 Other Animal Models; 5.3.2.4 Sensitization Route
• Publisher Details: Singapore : Springer
• Publication Date: 2019
• Extent: 1 online resource (xiii, 216 pages), illustrations (some color)
• Subjects: 616.97/5; Food allergy; Electronic books; Electronic books
• Languages: English
• ISBNs: 9789811369285; 9811369283
• Related ISBNs: 9789811369278; 9811369275
• Notes: Note: Includes bibliographical references.; Note: Online resource; title from PDF title page (SpringerLink, viewed April 10, 2019).
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.