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열처리와 가수분해가 우유 단백 항원성에 주는 영향

The antigenicities of heat treated and hydrolyzed cow’s milk protein

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주제분류소아과학

참고문헌 (9)

  1. Sicherer SH, "Epidemiology of food allergy", J Allergy Clin Immunol, 127, pp.594~602 (2011)
  2. Host A, "Frequency of cow's milk allergy in childhood", Ann Allergy Asthma Immunol, 89(6 Suppl 1), pp.33~37 (2002)
  3. Host A, "Clinical course of cow's milk protein allergy", intolerance and atopic diseases in childhood, 2002, pp.13(15), 23~28
  4. Konstantinou GN, "Paradigm shift in the management of milk and egg allergy: baked milk and egg diet", Immunol Allergy Clin North Am, 32, pp.151~164 (2012)
  5. Thomas K, "Evaluating the effect of food processing on the potential human allergenicity of novel proteins: international workshop report", Food Chem Toxicol, 45, pp.1116~1122 (2007)
  6. 이희선, "우유단백 항원의 열처리 및 가수분해에 따른 단백의 분포와 항원성 변화", Allergy Asthma & Respiratory Diseases, 2(4), pp.259~265 (2014), 대한 소아알레르기 호흡기학회
  7. Nowak-Wegrzyn A, "Tolerance to extensively heated milk in children with cow's milk allergy", J Allergy Clin Immunol, 122, pp.342~347 (2008)
  8. de Boissieu D, "Allergy to extensively hydrolyzed cow's milk proteins in infants: safety and duration of amino acid-based formula", J Pediatr, 141, pp.271~273 (2002)
  9. Lee SY, "Comparison of antigenicities of whole milk and partial hydrolysate of cow's milk proteins by Western blot analysis", Pediatr Allergy Respir Dis, 7, pp.207~217 (1997)

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