FOOD ALLERGENS TRANSFORMED INTO TOLEROGENS

被引：11

作者：

BOREL, Y

FRITSCHE, R

BOREL, H

DAHLGREN, U

DAHLMANHOGLUND, A

TELEMO, E

HANSON, LA

机构：

[1] FDN RECH MED,GENEVA,SWITZERLAND

[2] GOTHENBURG UNIV,DEPT CLIN IMMUNOL,GOTHENBURG,SWEDEN

来源：

INTERNATIONAL ARCHIVES OF ALLERGY AND IMMUNOLOGY | 1995年 / 107卷 / 1-3期

关键词：

TOLEROGENS; PROTEIN-IGG CONJUGATES; ALLERGY PREVENTION;

D O I：

10.1159/000236998

中图分类号：

R392 [医学免疫学];

学科分类号：

100102 ;

摘要：

Antigen presentation determines immunologic outcome, and by modifying the presentation of allergen to the host one can prevent an allergic response. Under certain conditions, covalent linkage, of ovalbumin to rat IgG, a molecule already tolerated by the host, can make a protein-Ige conjugate which down-regulates the immune response to this food allergen. The suppression is allergen specific. Tt affects both T and B cell immune responses. Administration of allergens linked to isologous IgG may provide a novel strategy for allergy prevention.

引用

页码：264 / 267

页数：4

共 14 条

[1] A NOVEL TECHNIQUE TO LINK EITHER PROTEINS OR PEPTIDES TO GAMMA-GLOBULIN TO CONSTRUCT TOLEROGENS [J].