Searched for: subject:"Protein%5C%2BBinding"
(1 - 3 of 3)
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Myrup, B. (author), Rossing, P. (author), Jensen, T. (author), Gram, J. (author), Kluft, C. (author), Jespersen, J. (author), Gaubius instituut TNO (author)
Objective: To investigate protein concentration changes during venous occlusion of proteins with reported affinity for extracellular matrix (plasminogen activator inhibitor type 1, antithrombin III, fibronectin and von Willebrand factor) in comparison with proteins with no reported affinity (albumin, tissue-type plasminogen activator,...
article 1999
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de Jong, R.J. (author), Verwei, M. (author), West, C.E. (author), van Vliet, T. (author), Siebelink, E. (author), van den Berg, H. (author), Castenmiller, J.J.M. (author), TNO Kwaliteit van Leven (author)
Objective: The aim of this study was to investigate whether milk fortified with folic acid enhances the folate status of humans and whether the presence of folate-binding proteins (FBP) in pasteurised milk affects the bioavailability of folic acid from fortified milk. In untreated and pasteurised milk, folate occurs bound to FBP, while FBP is ...
article 2005
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Peeters, K.A.B.M. (author), Nordlee, J.A. (author), Penninks, A.H. (author), Chen, L. (author), Goodman, R.E. (author), Bruijnzeel-Koomen, C.A.F.M. (author), Hefle, S.L. (author), Taylor, S.L. (author), Knulst, A.C. (author), TNO Kwaliteit van Leven (author)
Background: Reports of lupine allergy are increasing as its use in food products increases. Lupine allergy might be the consequence of cross-reactivity after sensitization to peanut or other legumes or de novo sensitization. Lupine allergens have not been completely characterized. Objectives: We sought to identify allergens associated with...
article 2007