Decreased Histone Acetylation Levels at Th1 and Regulatory Loci after Induction of Food Allergy

Decreased Histone Acetylation Levels at Th1 and Regulatory Loci after Induction of Food Allergy

Immunoglobulin E (IgE)-mediated allergy against cow’s milk protein fractions such as whey is one of the most common food-related allergic disorders of early childhood. Histone acetylation is an important epigenetic mechanism, shown to be involved in the pathogenesis of allergies. However, its role i...

Full description

Bibliographic Details
Main Authors: Bilal Alashkar Alhamwe, Laura A.P.M. Meulenbroek, Désirée H. Veening-Griffioen, Tjalling M.D. Wehkamp, Fahd Alhamdan, Sarah Miethe, Hani Harb, Astrid Hogenkamp, Léon M.J. Knippels, Elke Pogge von Strandmann, Harald Renz, Johan Garssen, Betty C.A.M. van Esch, Holger Garn, Daniel P. Potaczek, Machteld M. Tiemessen
Format: Article
Language:English
Published: MDPI AG 2020-10-01
Series:Nutrients
Subjects:
cow’s milk allergy
epigenetics
food allergy
histone acetylation
whey
Online Access:https://www.mdpi.com/2072-6643/12/10/3193

Internet

https://www.mdpi.com/2072-6643/12/10/3193

Similar Items