MOLECULAR CHARACTERISTICS OF ANIMAL ORIGIN FOODALLERGENS



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Abstract

The review presents data on the molecular structure and physicochemical properties of the most common
allergenic components of animal origin foods: eggs, fish, cows milk. The results of modern studies of the molecular
structural features of allergens, their IgE-binding capacity and cross-reactivity are expounded. The aspects of
the natural history of food allergies to these foods are presented.

About the authors

M M Fedotova

L M Ogorodova

Ol'ga Sergeevna Fedorova

Email: osf77@list.ru

T A Evdokimova

M M Fedotova

Siberian State Medical University

Siberian State Medical University

L M Ogorodova

Siberian State Medical University

Siberian State Medical University

O S Fyodorova

Siberian State Medical University

Siberian State Medical University

T A Evdokimova

Siberian State Medical University

Siberian State Medical University

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