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Poultry meat allergy is a rare food allergy in humans caused by consumption of poultry meat (commonly chicken and turkey) whereby the body triggers an immune reaction and becomes overloaded with immunoglobulin E (IgE) antibodies. [1] [2] It can co-occur with egg allergy but more often occurs without allergy to poultry eggs.
Hypersensitivity (also called hypersensitivity reaction or intolerance) is an abnormal physiological condition in which there is an undesirable and adverse immune response to an antigen. [ 1 ] [ 2 ] It is an abnormality in the immune system that causes immune diseases including allergies and autoimmunity .
Food intolerance is a detrimental reaction, often delayed, to a food, beverage, food additive, or compound found in foods that produces symptoms in one or more body organs and systems, but generally refers to reactions other than food allergy. Food hypersensitivity is used to refer broadly to both food intolerances and food allergies. [1]
Chicken ovomucoid, also known as Gal d 1, is a known allergen. It is the protein most often causing egg allergy. At least four IgE epitopes have been identified. [4] Three other egg white proteins are also identified as allergenic: ovalbumin (Gal d 2), ovotransferrin (Gal d 3) and lysozyme (Gal d 4). [5]
Animal ingredients in TCM include animal parts such as tiger bones, rhino horns, deer antlers, and snake bile. [18] The use of animal parts in TCM have been definitively linked to the extinction of wildlife. [19] One example of this link is the pangolin trade, which has led the pangolin to be called the world's "most trafficked mammal."
Ribbon representation of the Streptomyces lividans β-1,4-endoglucanase catalytic domain - an example from the family 12 glycoside hydrolases [1]. Cellulase (EC 3.2.1.4; systematic name 4-β-D-glucan 4-glucanohydrolase) is any of several enzymes produced chiefly by fungi, bacteria, and protozoans that catalyze cellulolysis, the decomposition of cellulose and of some related polysaccharides:
A summary of the pathophysiology of a type 1 hypersensitivity reaction. Type I hypersensitivity can be further classified into immediate and late-phase reactions. Within minutes of exposure to an antigen, the immediate hypersensitivity occurs, releasing histamines and lipid mediators which are responsible for the initial allergic reaction response.
When the symptoms are severe, it is known as anaphylaxis. [1] A food intolerance and food poisoning are separate conditions, not due to an immune response. [1] [4] Common foods involved include cow's milk, peanuts, eggs, shellfish, fish, tree nuts, soy, wheat, and sesame. [1] [5] [2] [6] The common allergies vary depending on the country. [1]