Nitration of the egg-allergen ovalbumin enhances protein allergenicity but reduces the risk for oral sensitization in a murine model of food allergy.

by Eva Untersmayr, Susanne C Diesner, Gertie Janneke Oostingh, Kathrin Selzle, Tobias Pfaller, Cornelia Schultz, Yingyi Zhang, Durga Krishnamurthy, Philipp Starkl, Regina Knittelfelder, Elisabeth Förster-Waldl, Arnold Pollak, Otto Scheiner, Ulrich Pöschl, Erika Jensen-Jarolim, Albert Duschl
Published 2010-12-01