Page last updated: 2024-11-08

alanine and Allergy, Food

alanine has been researched along with Allergy, Food in 2 studies

Alanine: A non-essential amino acid that occurs in high levels in its free state in plasma. It is produced from pyruvate by transamination. It is involved in sugar and acid metabolism, increases IMMUNITY, and provides energy for muscle tissue, BRAIN, and the CENTRAL NERVOUS SYSTEM.
alanine : An alpha-amino acid that consists of propionic acid bearing an amino substituent at position 2.

Research

Studies (2)

TimeframeStudies, this research(%)All Research%
pre-19900 (0.00)18.7374
1990's0 (0.00)18.2507
2000's1 (50.00)29.6817
2010's1 (50.00)24.3611
2020's0 (0.00)2.80

Authors

AuthorsStudies
Wildner, S1
Griessner, I1
Stemeseder, T1
Regl, C1
Soh, WT1
Stock, LG1
Völker, T1
Alessandri, C1
Mari, A1
Huber, CG1
Stutz, H1
Brandstetter, H1
Gadermaier, G1
Helm, RM1
Cockrell, G1
Connaughton, C1
Sampson, HA1
Bannon, GA1
Beilinson, V1
Nielsen, NC1
Burks, AW1

Other Studies

2 other studies available for alanine and Allergy, Food

ArticleYear
Boiling down the cysteine-stabilized LTP fold - loss of structural and immunological integrity of allergenic Art v 3 and Pru p 3 as a consequence of irreversible lanthionine formation.
    Molecular immunology, 2019, Volume: 116

    Topics: Alanine; Amino Acid Sequence; Animals; Antigens, Plant; Artemisia; Carrier Proteins; Cross Reactions

2019
A soybean G2 glycinin allergen. 2. Epitope mapping and three-dimensional modeling.
    International archives of allergy and immunology, 2000, Volume: 123, Issue:3

    Topics: Alanine; Allergens; Amino Acid Sequence; Amino Acid Substitution; Binding Sites; Epitope Mapping; Ep

2000