Cornelia Schultz

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BACKGROUND Nitration of proteins on tyrosine residues, which can occur due to polluted air under "summer smog" conditions, has been shown to increase the allergic potential of allergens. Since nitration of tyrosine residues is also observed during inflammatory responses, this modification could directly influence protein immunogenicity and might therefore(More)
BACKGROUND We revealed in previous studies that nitration of food proteins reduces the risk of de novo sensitization in a murine food allergy model. In contrast, in situations with preformed specific IgE antibodies, in vitro experiments suggested an increased capacity of effector cell activation by nitrated food proteins. OBJECTIVE The aim of this study(More)
rendered background IgE levels only. In accordance, sera of OVA mice which permitted mast cell degranulation upon OVA trigger in a specific b-hexosamin-idase release assay, whereas sera of OVA-AAVLP mice did not contain anaphylactogenic antibodies. In an in vivo anaphylaxis experiment, upon intravenous OVA challenge OVA-immunized mice presented significant(More)
Background Previously, nitration e.g. by ambient pollutants was demonstrated to increase the allergenicity of the major birch pollen allergen Bet v1. As also endogenous nitra-tion during inflammation could influence food protein immunogenicity and contribute to food allergic reactions , we aimed to analyze the impact of protein nitra-tion on sensitization(More)
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