Related Experiment Video

Updated: May 9, 2026

Murine Model of Allergen Induced Asthma
08:05

Murine Model of Allergen Induced Asthma

Published on: May 14, 2012

Conformation affects the potential allergenicity of ovalbumin after heating and glycation

X J Ma1, H B Chen, J Y Gao

  • 1a State Key Laboratory of Food Science and Technology , Nanchang University , Nanchang , China.

Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
|August 7, 2013
PubMed

More Related Videos

Removal and Replacement of Endogenous Ligands from Lipid-Bound Proteins and Allergens09:09

Removal and Replacement of Endogenous Ligands from Lipid-Bound Proteins and Allergens

Published on: February 24, 2021

Analysis of Pulmonary Dendritic Cell Maturation and Migration during Allergic Airway Inflammation07:52

Analysis of Pulmonary Dendritic Cell Maturation and Migration during Allergic Airway Inflammation

Published on: July 23, 2012

Related Concept Videos

Allergic Reactions02:06

Allergic Reactions

Overview
Cross-reactivity00:42

Cross-reactivity

Overview
Aldol Condensation vs Claisen Condensation01:33

Aldol Condensation vs Claisen Condensation

Aldol condensation is an acid or base-catalyzed condensation between aldehydes or ketones to give an α,ꞵ-unsaturated carbonyl compound. A base-promoted condensation between ester molecules to produce a ꞵ-ketoester is known as the Claisen condensation. In the presence of a base, both reactions involve deprotonation of the acidic α hydrogen to produce the corresponding enolates. The nucleophilic enolates attack their respective nonenolized carbonyl compound forming a tetrahedral intermediate.
Hypersensitivities01:30

Hypersensitivities

Hypersensitivity, also known as a hypersensitivity reaction or allergic reaction, is a condition where the body's immune system reacts abnormally to a foreign substance. Such substances, that cause hypersensitivity are referred to as an allergen, could be something typically harmless to most people, like pollen or certain foods.
Types of Hypersensitivities
Hypersensitivity reactions are categorized into four types: Type 1, Type 2, Type 3, and Type 4. Each type has a distinct mechanism...
Protein Denaturation01:28

Protein Denaturation

The function of proteins depends on their native three-dimensional structure, which is dictated by the amino acid sequence of the specific protein. Folding of the polypeptide chain takes place under specific conditions that energetically favor the folded conformation. In contrast, protein denaturation occurs spontaneously under unfavorable conditions that disrupt the integrity of the folded conformation. Thus, the chemical and physical environment of a protein, such as significant changes in pH...
Proteoglycans01:05

Proteoglycans

Glycans, a class of complex heterogeneous molecules, can be covalently attached to proteins to form glycosylated proteins that regulate various physiological and pathological processes. Glycosylated proteins or glycoproteins comprise N-linked and O-linked oligosaccharides. O-glycosylation is the most common type of protein glycosylation. Here, glycans attach to the oxygen atom of the hydroxyl groups of Serine or Threonine residues. O-linked glycosylation occurs later in protein processing,...