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D. Apostolovic

As seen in: Color Research & Application
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Articles by D. Apostolovic

Influence of peanut matrix on stability of allergens in gastric‐simulated digesta: 2S albumins are main contributors to the IgE reactivity of short digestion‐resistant peptides - Prodic - - Clinical & Experimental Allergy - Wiley Online Library

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By I. Prodic, D. Stanic‐Vucinic, D. Apostolovic, J. Mihailovic
| Color Research & Application Verified
Most food allergens sensitizing via the gastrointestinal tract are stable proteins that are resistant to pepsin digestion, in particular major peanut allergens, Ara h 2 and Ara h 6. Survival of their large fragments is essential for sensitizing capacity. However, the immunoreactive proteins/peptides to which the immune system of the gastrointestinal tract is exposed during digestion of peanut proteins are unknown.
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Influence of peanut matrix on stability of allergens in gastric‐simulated digesta: 2S albumins are main contributors to the IgE reactivity of short digestion‐resistant peptides - Prodic - 2018 - Clinical & Experimental Allergy - Wiley Online Library

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By I. Prodic, D. Stanic‐Vucinic, D. Apostolovic, J. Mihailovic
| Color Research & Application Verified
Background Most food allergens sensitizing via the gastrointestinal tract are stable proteins that are resistant to pepsin digestion, in particular major peanut allergens, Ara h 2 and Ara h 6. Survival of their large fragments is essential for sensitizing capacity. However, the immunoreactive proteins/peptides to which the immune system of the gastrointestinal tract is exposed during digestion of peanut proteins are unknown.
Open in Who Shared Issue with article?

Immunoprofile of α‐Gal‐ and B‐antigen‐specific responses differentiates red meat‐allergic patients from healthy individuals

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By D. Apostolovic, R. Rodrigues, P. Thomas, M. Starkhammar
| Color Research & Application Verified
The galactose‐α‐1,3‐galactose (α‐Gal) epitope is involved in red meat allergy. As α‐Gal is structurally similar to the blood group B‐antigen, we explored the relationship between the immune responses to α‐Gal‐ and the B‐antigen in red meat‐allergic patients compared to healthy A/O or B blood donors. Fifteen healthy donors were IgE positive to α‐Gal, of which 3 had blood group B. The allergic patients had significantly higher α‐Gal IgE levels compared to the healthy donors.
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