Cow's milk and hen's egg anaphylaxis: A comprehensive data analysis from the European Anaphylaxis Registry
Sign Up to like & getrecommendations! Published in 2023 at "Clinical and Translational Allergy"
DOI: 10.1002/clt2.12228
Abstract: Abstract Background Cow's milk (CM) and hen's egg (HE) are leading triggers of anaphylaxis in early childhood. The aim of this study was to identify clinical phenotypes and therapeutic measures for CM anaphylaxis (CMA) compared… read more here.
Keywords: anaphylaxis registry; european anaphylaxis; cow milk; hen egg ... See more keywords
Nutritive sweetener of short-chain xylooligosaccharides improved the foam properties of hen egg white protein via glycosylation
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Measurement and Characterization"
DOI: 10.1007/s11694-020-00731-7
Abstract: The objective of this work was to examined the effect of short-chain xylooligosaccharides (XOS) as sweeteners on the foaming properties and physicochemical and rheological properties of hen egg white protein (EWP) under neutral conditions. The… read more here.
Keywords: protein; chain xylooligosaccharides; foaming properties; hen egg ... See more keywords
Hydrogen/Deuterium Exchange Behavior During Denaturing/Refolding Processes Determined in Tetragonal Hen Egg-White Lysozyme Crystals
Sign Up to like & getrecommendations! Published in 2022 at "Molecular Biotechnology"
DOI: 10.1007/s12033-022-00447-7
Abstract: The hydrogen/deuterium (H/D) exchange of main-chain amide hydrogens in the protein that denatured and refolded in deuterated solvent is considered to contain the traces of hydrogen bond cleavages or the exposure to solvent of the… read more here.
Keywords: hen egg; denaturing refolding; refolding processes; hydrogen deuterium ... See more keywords
The frequency of cross-reactivity with various avian eggs among children with hen's egg allergy using skin prick test results: fewer sensitizations with pigeon and goose egg.
Sign Up to like & getrecommendations! Published in 2020 at "Allergologia et immunopathologia"
DOI: 10.1016/j.aller.2019.10.002
Abstract: INTRODUCTION AND OBJECTIVES A high rate of cross-reactivity has been reported between the specific proteins of hen's egg with proteins of various avian eggs by quantitative immunoelectrophoretic techniques. The aim of this study was to… read more here.
Keywords: children hen; egg; egg allergy; hen egg ... See more keywords
Millimolar concentration of sodium dodecyl sulfate inhibit thermal aggregation in hen egg white lysozyme via increased α-helicity
Sign Up to like & getrecommendations! Published in 2019 at "Colloids and Surfaces A: Physicochemical and Engineering Aspects"
DOI: 10.1016/j.colsurfa.2019.03.085
Abstract: Abstract The objective of this study was to assess the effects of sodium dodecyl sulphate (SDS) on the hen egg white lysozyme (HEWL) at pH 9.0. We employed several spectroscopic (light scattering, intrinsic fluorescence, dynamic… read more here.
Keywords: hen egg; egg white; sds; sodium dodecyl ... See more keywords
Hen egg yolk in food industry - A review of emerging functional modifications and applications
Sign Up to like & getrecommendations! Published in 2021 at "Trends in Food Science and Technology"
DOI: 10.1016/j.tifs.2021.06.031
Abstract: Abstract Background Hen egg yolk (EY) has a variety of techno-functionalities, including emulsifying, gelling, and film-forming properties. However, the application of native EY and its fractions is still limited due to the insufficient functionalities. Thus,… read more here.
Keywords: hen egg; egg yolk; review; food ... See more keywords
Processing induced changes in food proteins: amyloid formation during boiling of hen egg white.
Sign Up to like & getrecommendations! Published in 2020 at "Biomacromolecules"
DOI: 10.1021/acs.biomac.0c00186
Abstract: Amyloid fibrils (AFs) are highly ordered protein nanofibers composed of cross β-structure that occur in nature, but that also accumulate in age-related diseases. Amyloid propensity is a generic property of proteins revealed by conditions that… read more here.
Keywords: egg white; hen egg; food; formation ... See more keywords
Methylglyoxal modification reduces the sensitivity of hen egg white lysozyme to stress-induced aggregation: Insight into the anti-amyloidogenic property of α-dicarbonyl compound
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Biomolecular Structure and Dynamics"
DOI: 10.1080/07391102.2019.1702589
Abstract: Abstract The reactive α-oxoaldehyde, methylglyoxal reacts with different proteins to form Advanced Glycation End Products (AGEs) through Maillard reaction. Its level increases significantly in diabetic condition. Here, we have investigated the effect of different concentrations… read more here.
Keywords: methylglyoxal modification; hen egg; methylglyoxal; white lysozyme ... See more keywords
Unit-cell response of tetragonal hen egg white lysozyme upon controlled relative humidity variation
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Applied Crystallography"
DOI: 10.1107/s1600576719009919
Abstract: Variation of relative humidity (rH) greatly affects the internal order of solvent-based protein crystals, and the rearrangement of molecules can be efficiently recorded in distinct diffraction patterns. This study focuses on this topic, reporting the… read more here.
Keywords: hen egg; egg white; variation; white lysozyme ... See more keywords
Efficacy and safety of low- and high-dose slow oral egg immunotherapy for hen's egg allergy: Single-center non-inferiority randomized trial.
Sign Up to like & getrecommendations! Published in 2023 at "Asian Pacific journal of allergy and immunology"
DOI: 10.12932/ap-130722-1411
Abstract: BACKGROUND Low-dose oral immunotherapy (OIT) is a safe treatment for hen's egg allergy; however, comparison of its therapeutic effects with those of high-dose OIT has not been reported. OBJECTIVE To compare the efficacy of low-… read more here.
Keywords: egg allergy; hen egg; egg; high dose ... See more keywords
Molecular dynamics study on the effects of charged amino acid distribution under low pH condition to the unfolding of hen egg white lysozyme and formation of beta strands
Sign Up to like & getrecommendations! Published in 2022 at "PLoS ONE"
DOI: 10.1371/journal.pone.0249742
Abstract: Aggregation of unfolded or misfolded proteins into amyloid fibrils can cause various diseases in humans. However, the fibrils synthesized in vitro can be developed toward useful biomaterials under some physicochemical conditions. In this study, atomistic… read more here.
Keywords: white lysozyme; hen egg; molecular dynamics; beta strand ... See more keywords