Filtered By:
Countries: Japan Health
This page shows you your search results in order of date. This is page number 8.
Order by Relevance | Date
Total 484 results found since Jan 2013.
Cell-penetrating albumin enhances the sublingual delivery of antigens through macropinocytosis
Int J Biol Macromol. 2022 Sep 17:S0141-8130(22)02063-3. doi: 10.1016/j.ijbiomac.2022.09.132. Online ahead of print.ABSTRACTInnovations in oral immunotherapy have greatly advanced the therapeutic control of allergies. However, these therapeutic effects suffer from the fact that the amount of antigen delivered to antigen-presenting cells is limited given the formulations that are currently available. We recently designed a cell-penetrating albumin and found that this modified albumin enters cells via the induction of macropinocytosis. Herein, we report on a novel system for delivering antigens based on cell-penetrating album...
Source: International Journal of Biological Macromolecules - September 20, 2022 Category: Biochemistry Authors: Hitoshi Maeda Shota Ichimizu Hiroshi Watanabe Keisuke Hamasaki Mayuko Chikamatsu Ryota Murata Nao Yumoto Takahiro Seki Hiroshi Katsuki Masaki Otagiri Toru Maruyama Source Type: research
Literature Review on the Type of Fish and Histamine-producing Bacteria Associated with Histamine Poisonings in Japan
Shokuhin Eiseigaku Zasshi. 2022;63(3):109-116. doi: 10.3358/shokueishi.63.109.ABSTRACTHistamine poisoning has been reported worldwide. Improvements in refrigeration technology have led to a reduction in this food poisoning; however, it continues to occur. Misdiagnosis of fish allergies has compounded this problem and the number of patients subjected to histamine poisoning that are transported to the emergency ward because of anaphylactic shock-like symptoms should not be underestimated. We investigated incidents of histamine food poisoning in Japan from 1998 to 2020, and found that there were a mean 9.7 incidents/year and ...
Source: Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan - July 20, 2022 Category: Food Science Authors: Akiko Tomaru Miou Toda Yukiko Hara-Kudo Source Type: research
