Articles tagged with Ovalbumin
Researchers at the University of Helsinki and VTT Technical Research Centre of Finland have developed a biotechnology-based solution to produce ovalbumin, a key protein in egg white powder. The fungus-produced ovalbumin reduces greenhouse gas emissions and land use by up to 72% compared to traditional chicken-based production.
KU Leuven researchers discovered a biological mechanism connecting food antigens to mast cell activation and digestive intolerance in people with IBS. The study found that certain foods like gluten, wheat, and soy can trigger local immune reactions in the gut, leading to abdominal pain.
Researchers at MUSC found that gp96 is essential for maintaining a balanced immune system in the gut, preventing colitis. Without gp96, pAPCs become more inflammatory, leading to an imbalance of T cell populations and the development of colitis.
Scientists at UC Berkeley create a pill-sized technology called MucoJet that jet-releases vaccines inside the mouth, targeting immune cells in the buccal region. The device shows promise in delivering high-pressure streams of liquid and immune system-triggering molecules to stimulate an immune response.
New research suggests that low-dose BPA exposure in infants may lead to an increased risk of food intolerance in adulthood. A study involving rats found that perinatal exposure to BPA affected developing immune systems, predisposing offspring to food intolerance.
VIB researchers have discovered that oral intake of allergens via the lactic acid bacterium Lactococcus lactis can treat various autoimmune and allergic disorders. This innovative strategy, patented by VIB, is being developed into biopharmaceutical medicines by ActoGeniX.