Russian Journal of AllergyRussian Journal of AllergyРоссийский Аллергологический Журнал1810-88302686-682XPublishing House ABV Press76610.36691/RJA766ArticlesСтатьиMOLECULAR CHARACTERISTICS OF ANIMAL ORIGIN FOODALLERGENSМОЛЕКУЛЯРНАЯ ХАРАКТЕРИСТИКА ПИЩЕВЫХАЛЛЕРГЕНОВ ЖИВОТНОГО ПРОИСХОЖДЕНИЯFedotovaM MФедотоваМ М

Государственное образовательное учреждение высшего профессионального образования«Сибирский Государственный Медицинский Университет Федерального агентствапо здравоохранению и социальному развитию»

OgorodovaL MОгородоваЛ М

Государственное образовательное учреждение высшего профессионального образования«Сибирский Государственный Медицинский Университет Федерального агентствапо здравоохранению и социальному развитию»

FedorovaOl'ga SergeevnaФедороваОльга Сергеевна

Государственное образовательное учреждение высшего профессионального образования«Сибирский Государственный Медицинский Университет Федерального агентствапо здравоохранению и социальному развитию»

osf77@list.ruEvdokimovaT AЕвдокимоваТ А

Государственное образовательное учреждение высшего профессионального образования«Сибирский Государственный Медицинский Университет Федерального агентствапо здравоохранению и социальному развитию»

FedotovaM M

Siberian State Medical University

OgorodovaL M

Siberian State Medical University

FyodorovaO S

Siberian State Medical University

EvdokimovaT A

Siberian State Medical University

Государственное образовательное учреждение высшего профессионального образования«Сибирский Государственный Медицинский Университет Федерального агентствапо здравоохранению и социальному развитию»Siberian State Medical University1510201185NO5 (2011)№5 (2011)3910032020Copyright ©; 1970, Pharmarus Print MediaCopyright ©; 1970, Фармарус Принт Медиа1970Pharmarus Print MediaФармарус Принт Медиаhttps://rusalljournal.ru/raj/article/view/766

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.

В обзоре представлены данные о молекулярной структуре и физико-химических свойствах наиболее распространенных аллергенных компонентов пищевых продуктов животного происхождения: яиц, рыбы, коровьего молока. Изложены результаты современных исследований молекулярных особенностей структурных аллергенов, их IgE-связывающей способности и перекрестной реактивности, а также представлены аспекты естественного течения пищевой аллергии к указанным продуктам.

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