A prediction of the beginning of the flowering of the common hazel in the Czech Republic
AbstractTimely information on the beginning of the flowering of important plant species of pollen allergens is consequential for the entire population due to pollen allergy and its extensive clinical impact worldwide. This paper examines the prediction of the beginning of the flowering of the common hazel(Corylus avellana) based on the PhenoClim phenological model using long-term phenological observations (1991 –2020) in the Czech Republic. Furthermore, temporal and spatial evaluations of the beginning of the flowering ofC. avellana were examined in different climate zones in the Czech Republic within the same period. In...
Source: Aerobiologia - November 10, 2022 Category: Environmental Health Source Type: research
Co-sensitization to the three non-homologous major cashew allergens Ana o 1, Ana o 2 and Ana o 3 is caused by IgE cross-reactivity
CONCLUSIONS: IgE with high affinity to Ana o 3 that cross-reacts with the other two major non-homologous cashew nut allergens might be responsible for the high allergenic potency of cashew nut. These cross-reactive IgE comprises the major fraction of specific IgE in cashew allergic patients, and might be responsible for cross-reactivity between unrelated tree nuts.PMID:36331131 | DOI:10.18176/jiaci.0867 (Source: Journal of Investigational Allergology and Clinical Immunology)
Source: Journal of Investigational Allergology and Clinical Immunology - November 4, 2022 Category: Allergy & Immunology Authors: S Kabasser C Radauer E Eber M E Haber K Hieden P Zieglmayer L E Kost S B Sindher S Chinthrajah S Geiselhart K Hoffmann-Sommergruber K C Nadeau H Breiteneder M Bublin Source Type: research
Co-sensitization to the three non-homologous major cashew allergens Ana o 1, Ana o 2 and Ana o 3 is caused by IgE cross-reactivity
CONCLUSIONS: IgE with high affinity to Ana o 3 that cross-reacts with the other two major non-homologous cashew nut allergens might be responsible for the high allergenic potency of cashew nut. These cross-reactive IgE comprises the major fraction of specific IgE in cashew allergic patients, and might be responsible for cross-reactivity between unrelated tree nuts.PMID:36331131 | DOI:10.18176/jiaci.0867 (Source: Journal of Investigational Allergology and Clinical Immunology)
Source: Journal of Investigational Allergology and Clinical Immunology - November 4, 2022 Category: Allergy & Immunology Authors: S Kabasser C Radauer E Eber M E Haber K Hieden P Zieglmayer L E Kost S B Sindher S Chinthrajah S Geiselhart K Hoffmann-Sommergruber K C Nadeau H Breiteneder M Bublin Source Type: research
Co-sensitization to the three non-homologous major cashew allergens Ana o 1, Ana o 2 and Ana o 3 is caused by IgE cross-reactivity
CONCLUSIONS: IgE with high affinity to Ana o 3 that cross-reacts with the other two major non-homologous cashew nut allergens might be responsible for the high allergenic potency of cashew nut. These cross-reactive IgE comprises the major fraction of specific IgE in cashew allergic patients, and might be responsible for cross-reactivity between unrelated tree nuts.PMID:36331131 | DOI:10.18176/jiaci.0867 (Source: Journal of Investigational Allergology and Clinical Immunology)
Source: Journal of Investigational Allergology and Clinical Immunology - November 4, 2022 Category: Allergy & Immunology Authors: S Kabasser C Radauer E Eber M E Haber K Hieden P Zieglmayer L E Kost S B Sindher S Chinthrajah S Geiselhart K Hoffmann-Sommergruber K C Nadeau H Breiteneder M Bublin Source Type: research
Co-sensitization to the three non-homologous major cashew allergens Ana o 1, Ana o 2 and Ana o 3 is caused by IgE cross-reactivity
CONCLUSIONS: IgE with high affinity to Ana o 3 that cross-reacts with the other two major non-homologous cashew nut allergens might be responsible for the high allergenic potency of cashew nut. These cross-reactive IgE comprises the major fraction of specific IgE in cashew allergic patients, and might be responsible for cross-reactivity between unrelated tree nuts.PMID:36331131 | DOI:10.18176/jiaci.0867 (Source: Journal of Investigational Allergology and Clinical Immunology)
Source: Journal of Investigational Allergology and Clinical Immunology - November 4, 2022 Category: Allergy & Immunology Authors: S Kabasser C Radauer E Eber M E Haber K Hieden P Zieglmayer L E Kost S B Sindher S Chinthrajah S Geiselhart K Hoffmann-Sommergruber K C Nadeau H Breiteneder M Bublin Source Type: research
Co-sensitization to the three non-homologous major cashew allergens Ana o 1, Ana o 2 and Ana o 3 is caused by IgE cross-reactivity
CONCLUSIONS: IgE with high affinity to Ana o 3 that cross-reacts with the other two major non-homologous cashew nut allergens might be responsible for the high allergenic potency of cashew nut. These cross-reactive IgE comprises the major fraction of specific IgE in cashew allergic patients, and might be responsible for cross-reactivity between unrelated tree nuts.PMID:36331131 | DOI:10.18176/jiaci.0867 (Source: Journal of Investigational Allergology and Clinical Immunology)
Source: Journal of Investigational Allergology and Clinical Immunology - November 4, 2022 Category: Allergy & Immunology Authors: S Kabasser C Radauer E Eber M E Haber K Hieden P Zieglmayer L E Kost S B Sindher S Chinthrajah S Geiselhart K Hoffmann-Sommergruber K C Nadeau H Breiteneder M Bublin Source Type: research
Co-sensitization to the three non-homologous major cashew allergens Ana o 1, Ana o 2 and Ana o 3 is caused by IgE cross-reactivity
CONCLUSIONS: IgE with high affinity to Ana o 3 that cross-reacts with the other two major non-homologous cashew nut allergens might be responsible for the high allergenic potency of cashew nut. These cross-reactive IgE comprises the major fraction of specific IgE in cashew allergic patients, and might be responsible for cross-reactivity between unrelated tree nuts.PMID:36331131 | DOI:10.18176/jiaci.0867 (Source: Journal of Investigational Allergology and Clinical Immunology)
Source: Journal of Investigational Allergology and Clinical Immunology - November 4, 2022 Category: Allergy & Immunology Authors: S Kabasser C Radauer E Eber M E Haber K Hieden P Zieglmayer L E Kost S B Sindher S Chinthrajah S Geiselhart K Hoffmann-Sommergruber K C Nadeau H Breiteneder M Bublin Source Type: research
Co-sensitization to the three non-homologous major cashew allergens Ana o 1, Ana o 2 and Ana o 3 is caused by IgE cross-reactivity
CONCLUSIONS: IgE with high affinity to Ana o 3 that cross-reacts with the other two major non-homologous cashew nut allergens might be responsible for the high allergenic potency of cashew nut. These cross-reactive IgE comprises the major fraction of specific IgE in cashew allergic patients, and might be responsible for cross-reactivity between unrelated tree nuts.PMID:36331131 | DOI:10.18176/jiaci.0867 (Source: Journal of Investigational Allergology and Clinical Immunology)
Source: Journal of Investigational Allergology and Clinical Immunology - November 4, 2022 Category: Allergy & Immunology Authors: S Kabasser C Radauer E Eber M E Haber K Hieden P Zieglmayer L E Kost S B Sindher S Chinthrajah S Geiselhart K Hoffmann-Sommergruber K C Nadeau H Breiteneder M Bublin Source Type: research
Co-sensitization to the three non-homologous major cashew allergens Ana o 1, Ana o 2 and Ana o 3 is caused by IgE cross-reactivity
CONCLUSIONS: IgE with high affinity to Ana o 3 that cross-reacts with the other two major non-homologous cashew nut allergens might be responsible for the high allergenic potency of cashew nut. These cross-reactive IgE comprises the major fraction of specific IgE in cashew allergic patients, and might be responsible for cross-reactivity between unrelated tree nuts.PMID:36331131 | DOI:10.18176/jiaci.0867 (Source: Journal of Investigational Allergology and Clinical Immunology)
Source: Journal of Investigational Allergology and Clinical Immunology - November 4, 2022 Category: Allergy & Immunology Authors: S Kabasser C Radauer E Eber M E Haber K Hieden P Zieglmayer L E Kost S B Sindher S Chinthrajah S Geiselhart K Hoffmann-Sommergruber K C Nadeau H Breiteneder M Bublin Source Type: research
Co-sensitization to the three non-homologous major cashew allergens Ana o 1, Ana o 2 and Ana o 3 is caused by IgE cross-reactivity
CONCLUSIONS: IgE with high affinity to Ana o 3 that cross-reacts with the other two major non-homologous cashew nut allergens might be responsible for the high allergenic potency of cashew nut. These cross-reactive IgE comprises the major fraction of specific IgE in cashew allergic patients, and might be responsible for cross-reactivity between unrelated tree nuts.PMID:36331131 | DOI:10.18176/jiaci.0867 (Source: Journal of Investigational Allergology and Clinical Immunology)
Source: Journal of Investigational Allergology and Clinical Immunology - November 4, 2022 Category: Allergy & Immunology Authors: S Kabasser C Radauer E Eber M E Haber K Hieden P Zieglmayer L E Kost S B Sindher S Chinthrajah S Geiselhart K Hoffmann-Sommergruber K C Nadeau H Breiteneder M Bublin Source Type: research
Effect of hazelnut skin by-product supplementation in lambs' diets: Implications on plasma and muscle proteomes and first insights on the underlying mechanisms
This study aimed to evaluate the effect of hazelnut skin by-product supplementation on lamb meat quality characteristics and plasma and muscle proteomes. Twenty-two Valle del Belice male lambs were divided into two experimental groups: control (C), fed a maize-barley diet and hazelnut (H), fed hazelnut skin by-product as maize partial replacer in the concentrate diet. The meat of lambs fed hazelnut skin showed greater values of lightness, redness, yellowness, and chroma color parameters together with the highest myofibril fragmentation index. Two-dimensional electrophoresis and mass spectrometry applied on plasma proteome ...
Source: Journal of Proteomics - October 23, 2022 Category: Biochemistry Authors: Antonella Della Malva Antonella Santillo Alessandro Priolo Rosaria Marino Maria Giovanna Ciliberti Agostino Sevi Marzia Albenzio Source Type: research
Effect of hazelnut skin by-product supplementation in lambs' diets: Implications on plasma and muscle proteomes and first insights on the underlying mechanisms
This study aimed to evaluate the effect of hazelnut skin by-product supplementation on lamb meat quality characteristics and plasma and muscle proteomes. Twenty-two Valle del Belice male lambs were divided into two experimental groups: control (C), fed a maize-barley diet and hazelnut (H), fed hazelnut skin by-product as maize partial replacer in the concentrate diet. The meat of lambs fed hazelnut skin showed greater values of lightness, redness, yellowness, and chroma color parameters together with the highest myofibril fragmentation index. Two-dimensional electrophoresis and mass spectrometry applied on plasma proteome ...
Source: Journal of Proteomics - October 23, 2022 Category: Biochemistry Authors: Antonella Della Malva Antonella Santillo Alessandro Priolo Rosaria Marino Maria Giovanna Ciliberti Agostino Sevi Marzia Albenzio Source Type: research
Effect of hazelnut skin by-product supplementation in lambs' diets: Implications on plasma and muscle proteomes and first insights on the underlying mechanisms
This study aimed to evaluate the effect of hazelnut skin by-product supplementation on lamb meat quality characteristics and plasma and muscle proteomes. Twenty-two Valle del Belice male lambs were divided into two experimental groups: control (C), fed a maize-barley diet and hazelnut (H), fed hazelnut skin by-product as maize partial replacer in the concentrate diet. The meat of lambs fed hazelnut skin showed greater values of lightness, redness, yellowness, and chroma color parameters together with the highest myofibril fragmentation index. Two-dimensional electrophoresis and mass spectrometry applied on plasma proteome ...
Source: Journal of Proteomics - October 23, 2022 Category: Biochemistry Authors: Antonella Della Malva Antonella Santillo Alessandro Priolo Rosaria Marino Maria Giovanna Ciliberti Agostino Sevi Marzia Albenzio Source Type: research
Effect of hazelnut skin by-product supplementation in lambs' diets: Implications on plasma and muscle proteomes and first insights on the underlying mechanisms
This study aimed to evaluate the effect of hazelnut skin by-product supplementation on lamb meat quality characteristics and plasma and muscle proteomes. Twenty-two Valle del Belice male lambs were divided into two experimental groups: control (C), fed a maize-barley diet and hazelnut (H), fed hazelnut skin by-product as maize partial replacer in the concentrate diet. The meat of lambs fed hazelnut skin showed greater values of lightness, redness, yellowness, and chroma color parameters together with the highest myofibril fragmentation index. Two-dimensional electrophoresis and mass spectrometry applied on plasma proteome ...
Source: Journal of Proteomics - October 23, 2022 Category: Biochemistry Authors: Antonella Della Malva Antonella Santillo Alessandro Priolo Rosaria Marino Maria Giovanna Ciliberti Agostino Sevi Marzia Albenzio Source Type: research
