Food allergens transformed into tolerogens.

Abstract

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-IgG conjugate which down-regulates the immune response to this food allergen. The suppression is allergen specific. It affects both T and B cell immune responses. Administration of allergens linked to isologous IgG may provide a novel strategy for allergy prevention.

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@article{Borel1995FoodAT, title={Food allergens transformed into tolerogens.}, author={Yves Borel and Rodolphe Fritsch{\'e} and Heine - Borel and Ulf IH Dahlgren and Anna Dahlman-h{\"{o}glund and Esbj{\"{o}rn Telemo and Lars {\AA}ke Hanson}, journal={International archives of allergy and immunology}, year={1995}, volume={107 1-3}, pages={264-7} }