IgE-Binding Properties of Recombinant Food Allergens

  title={IgE-Binding Properties of Recombinant Food Allergens},
  author={A. R. Lorenz and Dieter Haustein and Stefan Vieths},
Recombinant DNA technology is a common procedure to produce allergenic proteins in vitro. To date, more than 40 food allergens from fruits, vegetables, nuts, milk and seafood have been expressed as recombinant proteins. Since recombinant proteins can be produced in large quantities and in controlled quality, they promise to be suitable tools for precise diagnostics and research applications. "Hypoallergenic" variants of these molecules with reduced or abolished IgE-binding activity may be… CONTINUE READING


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