Search Results - "Bøgh, Katrine L"

Overview of in vivo and ex vivo endpoints in murine food allergy models: Suitable for evaluation of the sensitizing capacity of novel proteins? by Castan, Laure, Bøgh, Katrine L., Maryniak, Natalia Z., Epstein, Michelle M., Kazemi, Sahar, O'Mahony, Liam, Bodinier, Marie, Smit, Joost J., Bilsen, Jolanda H. M., Blanchard, Carine, Głogowski, Robert, Kozáková, Hana, Schwarzer, Martin, Noti, Mario, Wit, Nicole, Bouchaud, Grégory, Bastiaan‐Net, Shanna

“…Significant efforts are necessary to introduce new dietary protein sources to feed a growing world population while maintaining food supply chain…”
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Cow’s milk allergy prevention and treatment by heat‐treated whey—A study in Brown Norway rats by Graversen, Katrine B., Ballegaard, Anne‐Sofie R., Kræmer, Louise H., Hornslet, Sofie E., Sørensen, Laila V., Christoffersen, Heidi F., Jacobsen, Lotte N., Untersmayr, Eva, Smit, Joost J., Bøgh, Katrine L.

“…Background Food processing, including heat‐treatment, can affect protein structure and stability, and consequently affect protein immunogenicity and…”
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Linear epitope mapping of peanut allergens demonstrates individualized and persistent antibody-binding patterns by Hansen, Christian S., PhD, Dufva, Martin, PhD, Bøgh, Katrine L., PhD, Sullivan, Eric, PhD, Patel, Jigar, PhD, Eiwegger, Thomas, MD, Szépfalusi, Zsolt, MD, Nielsen, Morten, PhD, Christiansen, Anders, PhD

“…To the Editor: Peanut allergy is considered a major health problem due to its prevalence, persistence, and association with severe symptoms.1 Previous studies…”
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Assessment of the sensitizing potential of processed peanut proteins in Brown Norway rats: roasting does not enhance allergenicity by Kroghsbo, Stine, Rigby, Neil M, Johnson, Philip E, Adel-Patient, Karine, Bøgh, Katrine L, Salt, Louise J, Mills, E N Clare, Madsen, Charlotte B

“…IgE-binding of process-modified foods or proteins is the most common method for examination of how food processing affects allergenicity of food allergens. How…”
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The disease burden of peanut allergy in Denmark measured by disability‐adjusted life years (DALYs) by Jakobsen, Lea S., Pilegaard, Kirsten, Pires, Sara M., Bøgh, Katrine L.

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Evaluating the potential allergenicity of dietary proteins using model strong to non-allergenic proteins in germ-free mice by Marsteller, Nathan L., Goodman, Richard E., Andoh-Kumi, Kwame, Luan, Fulei, Bøgh, Katrine L., Baumert, Joseph

“…Currently no validated animal model is predictive of human responses in ranking purified dietary proteins in the prevalence or potency of food allergy in…”
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High-throughput sequencing enhanced phage display enables the identification of patient-specific epitope motifs in serum by Christiansen, Anders, Kringelum, Jens V., Hansen, Christian S., Bøgh, Katrine L., Sullivan, Eric, Patel, Jigar, Rigby, Neil M., Eiwegger, Thomas, Szépfalusi, Zsolt, Masi, Federico de, Nielsen, Morten, Lund, Ole, Dufva, Martin

“…Phage display is a prominent screening technique with a multitude of applications including therapeutic antibody development and mapping of antigen epitopes…”
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Digested Ara h 1 Loses Sensitizing Capacity When Separated into Fractions by Bøgh, Katrine L, Barkholt, Vibeke, Rigby, Neil M, Mills, E. N. Clare, Madsen, Charlotte B

“…The major peanut allergen Ara h 1 is an easily digestible protein under physiological conditions. The present study revealed that pepsin digestion products of…”
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Sensitization with 7S globulins from peanut, hazelnut, soy or pea induces IgE with different biological activities which are modified by soy tolerance by Kroghsbo, Stine, Bøgh, Katrine L, Rigby, Neil M, Mills, E N Clare, Rogers, Adrian, Madsen, Charlotte B

“…It is not known why some foods sensitizing via the gastrointestinal tract are prevalent allergenic foods and others are not. Eating habits, processing, and the…”
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Enzymatic hydrolysis and extensive heat treatment induce distinct modifications of cow's and camel milk proteins of relevance for production of infant formula by Maryniak, Natalia Z., Sancho, Ana I., Nielsen, Søren D., Larsen, Lotte B., Gao, Yumei, Bøgh, Katrine L., Hansen, Egon B.

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Microbial safety and protein composition of birch sap by Sancho, Ana I., Birk, Tina, Gregersen, Juliane M., Rønne, Tage, Hornslet, Sofie E., Madsen, Anne M., Bøgh, Katrine L.

“…•Microbiota and protein levels increase throughout the tapping season.•Pseudomonas species was the most prevalent bacteria in birch sap.•Freezing of birch sap…”
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Oral Tolerance, Skin Inflammation and Physicochemical Characteristics of Wheat-Derived Products Influence Cutaneous Sensitisation to Wheat by Bogh, Katrine L., Ballegaard, Anne-Sofie R., Larsen, Dr, Maryniak, Natalia Z., Madsen, Charlotte B.

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Experimental approaches to predict allergenic potential of novel food by Madsen, Charlotte B, Kroghsbo, Stine, Bøgh, Katrine L

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A review of animal models used to evaluate potential allergenicity of genetically modified organisms (GMOs) by Marsteller, Nathan, Bøgh, Katrine L., Goodman, Richard E., Epstein, Michelle M.

“…Food safety regulators request prediction of allergenicity for newly expressed proteins in genetically modified (GM) crops and in novel foods. Some have…”
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IgE – the main player of food allergy by Broekman, Henrike C.H., Eiwegger, Thomas, Upton, Julia, Bøgh, Katrine L.

“…Food allergy is a growing problem worldwide, presently affecting 2–4% of adults and 5–8% of young children. IgE is a key player in food allergy. Consequently…”
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