Allergen 유발 단백질의 분리에 관한 검토

Abstract

The food allergy as a clinical entity has been recognized for many years, although there is yet no general consensus as to the incidence of this syndrome. To evaluate the causative food allergens were studied by using dietary protein-dependent allergy. As the most common food allergen, followed by the allergens of korea’s yellow soy beans, powdered red peppers, chestnuts, pine needles, young pumpkins and black peppers were the listed on the 3∼75KDa, According to the protein electrophoresis method. The author attempted to develope a food allergen that is indicative of evaluating IgE-specifically dependent on the causative food allergens.