PDF(Pubmed)
Abstract：
The use of extensively heated (EH) milk and egg products, and dietary advancement therapies such as milk and egg ladders is increasingly common for the management of milk and egg allergies. Although the majority of patients with milk and egg allergies will outgrow their allergies, the ability to tolerate extensively hydrolyzed forms of these allergens is an early indicator of developing long-term tolerance. The denaturation of conformational epitopes during the heating process reduces the allergenicity of these proteins, which makes patients who are EH tolerant more likely to tolerate progressively more of these proteins.
摘要：
广泛加热（EH）牛奶和蛋制品的使用，和饮食进步疗法，如牛奶和蛋梯越来越常见的牛奶和鸡蛋过敏的管理。尽管大多数牛奶和鸡蛋过敏的患者将不再过敏，耐受这些过敏原的广泛水解形式的能力是形成长期耐受性的早期指标。在加热过程中构象表位的变性降低了这些蛋白质的变应原性，这使得耐受EH的患者更有可能逐渐耐受更多的这些蛋白质。
