What is a whey allergy

Ingredients

Whey Protein Isolate (100% Grass-fed, Bgh Hormone Free, New Zealand Whey), Inulin (derived From Chicory Root), Cocoa Powder, Hydrolyzed Collagen, Natural Flavour, Guar Gum, Sunflower Lecithin, Salt, Stevia Leaf Extract, Acacia Gum, Ground Cinnamon, Organic Kale (brassica Oleracea Acephala) Leaf Powder, Organic Broccoli (brassica Oleracea Italica) Stem And Floret Powder, Organic Spinach (spinacia Oleracea) Leaf Powder, Probiotic Mix (lactobacillus Acidophilus, Bifidobacterium Bifidum, Bifidobacterium Infantis, Bifidobacterium Longum).

Claims

100% Grass-fed Hormone Free New Zealand Whey, Collagen + Organic Greens, Ge — Non-gmo, C — Collagen, 28g Protein, 150 Calories, G — Gluten Free, Pro — Probiotic, 2g Sugars, Natreve Premium Wellness Is Committed To Quality. We Are Innovation Driven And Whole Food Focused. We Only Source The Best Of Ingredients And Ensure That Every Quality Standards Meet And Exceed Qualifications Through Extensive Testing. Every Of Our Products Are Free Of Banned Substances, Hormones, Pesticides And Any Ingredient That Is Not Natural., Soy Free, Low Sodium, No Artificial Sweeteners, Flavours Or Colours, Probiotics + Collagen, Our Superfoods — Broccoli, Kale, Spinach, Probiotics, Happy Cows = Healthy Cows, Highly Bioavailable Protein Isolate, Easily Digested, Lactose Free, New Zealand Whey, 100% Satisfaction Guarantee, Trademark Of Arborypharm Foods Ltd., Contact Us At [email protected], Informed-sport.com Trusted By Sport, Plastic Neutral Product Plasticbank.com, Use(s) Or Purpose: Source Of Protein, Essential Amino Acids, And Branched-chain Amino Acids Are For The Purpose Of Maintaining Excellent Health.

Protein Helps To Build And Repair Body Tissues, And Allows Recovery During Protein Synthesis., Add 1 Full Scoop To A Blender, Shaker Cup, Or Glass With Freezing Water Or Your Favourite Beverage (approximately 150 Ml).

What is a whey allergy

Adjust To Your Taste Preference Of Sweetness By The Quantity Of Liquid You Use. Mix Or Shake For 30 Seconds, Or Until Desired Consistency Is Reached And Powder Is Dissolved. Mixes Instantly Recipe Enhancer Simple Protein Boost, Do Not Use If Safety Seal Has Been Compromised And Broken. Store In A Cool, Dry Put Away From Direct Light., If You Own Milk Or Soy Allergies Do Not Use This Product., Servings Per Container: Approx. 22, Mixes Instantly Recipe Enhancer Simple Protein Boost, Our Commitment — Non-gmo, Gluten Free, Made With 100% Natural Ingredients, Trademark Of Arborypharm Foods Ltd. Vancouver, Bc, V6b 1h4, Trusted By Sport

Sebuah tinjauan ilmiah oleh Ulfman et al 2018 (1) menunjukkan bahwa penelitian yang melibatkan bayi dan orang dewasa telah membuktikan bahwa imunoglobulin G (IgG) dan kolostrum sapi yang sangat kaya dengan IgG sapi memiliki peran dalam pencegahan infeksi saluran pencernaan (GIT) (2-7) dan infeksi saluran pernapasan atas (URT) (8-17).

Namun, penelitian tersebut bervariasi terhadap kelompok sasaran, desain, sumber IgG sapi, dosis, dan titik akhir yang diukur; hal ini menyebabkan sulitnya menarik kesimpulan yang kuat. Dengan pertimbangan tersebut, tinjauan ini berfokus pada efek IgG sapi yang dicerna secara oral dan mekanisme potensial mereka pada aksi sistem kekebalan tubuh anak-anak dan orang dewasa.

Para peneliti telah menemukan bahwa imunoglobulin G (IgG) sapi yang dicerna secara oral dapat ditemukan dalam feses, yang menunjukkan bahwa IgG dapat berfungsi secara aktif di seluruh saluran gastrointestinal.

Tingkat recovery IgG lebih tinggi pada bayi dibandingkan pada orang dewasa dan ini kemungkinan besar terjadi karena perbedaan dalam kondisi gastrointestinal, seperti pH. Studi yang melibatkan bayi dan orang dewasa menunjukkan bahwa IgG sapi dapat mencegah infeksi saluran cerna (GER) (2-7) dan infeksi saluran pernapasan atas (URT) (8-17).

Mekanisme aksi

IgG sapi mengikat banyak patogen manusia dan mencegah adhesi patogen tersebut ke epitelium usus halus. Selain itu, IgG sapi dapat menetralkan infeksi eksperimental sel manusia dan membatasi peradangan saluran pencernaan. IgG sapi memberikan efek anti-inflamasi langsung pada epitel usus halus dan menghentikan translokasi komponen bakteri di seluruh lapisan epitel.

IgG sapi juga berikatan dengan reseptor Fc manusia, yang mengarah pada peningkatan fagositosis, membunuh bakteri dan penyediaan antigen. Dalam model in vitro, ditunjukkan bahwa IgG sapi mendukung fungsi pembatas saluran pencernaan. (33-41)

Karakteristik Penelitian

Tinjauan ini merupakan tinjauan mutakhir atas mekanisme dan penelitian nutrisi yang dilakukan dengan produk yang mengandung IgG sapi. Tinjauan tersebut menjelaskan bahwa kebanyakan penelitian pada manusia menggunakan IgG dari serum, kolostrum, IgG yang berasal dari kolostrum dan susu, tetapi juga imunoglobulin yang diturunkan dari serum sebagai sumber IgG sapi. IgG dari sapi yang divaksinasi dan hewan yang tidak diimunisasi sama-sama digunakan, tergantung pada tujuan penelitian dan pengaturannya.

Dampak IgG sapi pada sistem kekebalan tubuh

Infeksi Saluran Pencernaan (gastrointestinal tract/GIT)

Empat studi tentang infeksi GIT yang sedang berlangsung pada bayi dan anak-anak menunjukkan IgG sapi – yang diisolasi dari sapi yang divaksinasi dengan organisme tertentu – berperan dalam mengurangi durasi infeksi GIT (18,20).

What is a whey allergy

Selain efek terapeutiknya (18-24), efek profilaksis (2-7) IgG sapi juga telah diperiksa. Konsep mencegah infeksi GIT pada bayi menggunakan imunoglobulin sapi patogen spesifik telah diuji untuk beberapa enteropatogen seperti Escherichia coli dan Helicobacter pylori (44-47). Enteropatogen yang paling banyak diteliti di area ini adalah rotavirus, dan terdapat penelitian pada hewan dan manusia yang mendukung konsumsi imunoglobulin spesifik rotavirus untuk pencegahan diare rotavirus (7, 18-21, 42, 43).

IgG Bovine juga telah terbukti memberikan efek profilaksis terhadap infeksi GIT pada individu dengan gangguan sistem imun (48-54). Studi yang melibatkan orang yang terinfeksi HIV dengan diare berulang menemukan bahwa konsumsi IgG sapi menyebabkan penurunan frekuensi buang air besar, skor kelelahan yang lebih rendah dan peningkatan berat badan dan jumlah sel T CD4 +.

Infeksi saluran pernapasan

Bayi yang menerima ASI memiliki kemungkinan lebih rendah untuk mengalami infeksi saluran pernafasan dan otitis media dibandingkan dengan bayi yang diberi susu formula.

Namun, diperlukan penelitian lebih lanjut untuk menentukan durasi dan jumlah pemberian ASI yang optimal untuk memberikan perlindungan terhadap infeksi saluran pernafasan dan otitis media.

Terdapat 11 penelitian yang menunjukkan IgG dan kolostrum sapi dapat mencegah infeksi saluran pernapasan atas (upper respiratory tract/URT) pada anak-anak, orang dewasa, orang tua dan atlet (8-17,55, 56). Studi-studi ini kebanyakan menggunakan IgG normal dari sapi yang tidak divaksinasi karena vaksinasi hanya dilakukan untuk patogen gastrointestinal. Menariknya, studi epidemiologi tentang konsumsi susu sapi yang tidak diolah sebagai makanan penyapihan pada tahun pertama kehidupan menunjukkan penurunan risiko untuk infeksi pernapasan dan otitis media, dibandingkan dengan susu UHT (ultra high temperature).

Penjelasan yang mungkin adalah bahwa protein susu utuh, yang ada dalam susu sapi yang tidak diolah, memberikan efek perlindungan pada risiko tersebut (57-59).

Alergi

Terdapat hubungan yang rumit antara infeksi saluran pernapasan awal dan perkembangan alergi. Hipotesis higienitas menyatakan bahwa infeksi dini memiliki kaitan dengan pengurangan alergi dan penyakit alergi (60). Mekanisme imunologi yang diusulkan adalah interferon gamma (IFN-g) yang dihasilkan selama infeksi menurunkan aktivitas T-helper 2 (Th2) yang berhubungan dengan produksi interleukin-4 (IL-4) yang mendorong produksi IgE.

What is a whey allergy

Selain itu, infeksi juga meningkatkan aktivitas sel T regulator (T-reg), yang memiliki efek pengontrol tambahan pada respons Th2 dan Th1. Efek yang disebutkan terakhir dapat menjelaskan mengapa alergi, yang berkorelasi dengan respon Th2, dan penyakit autoimun, yang berhubungan dengan sel Th1, menjadi semakin umum dan koeksis di komunitas yang relatif makmur. Di beberapa komunitas di mana infeksi aktif seperti campak telah dikaitkan dengan lebih sedikit alergi, terdapat kemungkinan bahwa mikrobioma manusia komensal memainkan peran utama dalam mendukung  sistem kekebalan tubuh yang normal. Dengan demikian, istilah yang lebih akurat telah diciptakan: “hipotesis pemaparan mikroba.”

Sejalan dengan hipotesis paparan mikroba, temuan studi kohort epidemiologi menunjukkan peningkatan frekuensi infeksi pernapasan pada anak-anak yang kemudian mengembangkan sensitisasi alergi dan penyakit perlu ditafsirkan dengan hati-hati.

Kekurangan mendasar pada respon imun yang meningkatkan risiko infeksi juga dapat menyebabkan alergi; ini menunjukkan bahwa hubungan antara infeksi dan alergi mungkin bukan sebab dan akibat.

Namun demikian, beberapa infeksi virus pada bayi secara khusus terkait dengan perkembangan asma. Misalnya, mengi yang disebabkan oleh rhinovirus pada bayi mengindikasikan kemungkinan tinggi untuk asma di kemudian hari. Pada tingkat kejadian yang lebih rendah, asma juga telah dikaitkan dengan bronchiolitis bayi yang disebabkan oleh infeksi virus sinsitial pernapasan (respiratory syncitial virus/RSV).

Yang menarik adalah fakta bahwa IgG sapi bereaksi kuat dengan RSV manusia dan dapat mencegah infeksi sel manusia oleh RSV pada tes in vitro, sehingga secara spekulatif menghubungkan dampak IgG sapi untuk mengurangi infeksi RSV dan lebih lanjut asma (61).

Umumnya, gastroenteritis akut pada masa bayi meningkatkan risiko sensitisasi alergi terhadap protein makanan, terutama jika paparan protein alergenik terjadi ketika ada peradangan usus yang intens. Yang terakhir ini menyediakan sinyal ko-stimulasi untuk memicu respons sensitisasi. Dengan demikian, pemberian ASI dengan efek perlindungannya terhadap infeksi saluran cerna dan RSV akan mengurangi kejadian tersebut.

Kesimpulan

Kajian ini menunjukkan bahwa IgG sapi, bila dikonsumsi secara oral, dapat berperan dalam mendukung fungsi kekebalan tubuh pada kelompok yang rentan seperti bayi, anak-anak, orang tua dan orang dengan gangguan sistem imun.

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  • When choosing a protein, glance at how numerous types of amino acids it has!
  • Protein formulas typically provide predominantly protein (usually more than the so-called weight gainer formulas).
  • Proteins are made up of chains of amino acids.

    When consumed, they are broken below so that the body can use the individual amino acids to build up numerous diverse substances from muscle tissue to hormones.

  • Different proteins can own diverse digestion rates, slower or faster! Around training, faster one can be more useful, but at other times, love before bed, slower types are preferred.
  • Of course, the fl avor and texture of a product can be a consideration as well.
  • There are diverse sources of protein: animal or plant proteins, and they can be in the formulas by themselves or more than one type mixed together.
  • Protein contributes to the growth or maintenance of muscle mass, and also to the maintenance of normal bones.

    (These statements own been scientifi cally proven and authorized by the European Food Safety Authority.)

  • The amino acid composition tells you how useful a protein source or product is. Does it own every the 9 types of essential aminos, what nonessential ones are in the product, and what is the exact ratio between them?
  • Also consider if you own intolerances or allergies to a certain protein source or component. Individuals may own lactose intolerance, milk allergy, etc.

    If you own any adverse reactions (e.g. indigestion) — and you may know about these problems from eating regular foodstuffs love dairy — investigate the cause and select a diverse product!

  • All animal proteins are so-called «complete proteins», because they provide every 9 types of essential aminos. Not every plant protein is «complete»!
  • Unless you are a competitive bodybuilder extremely shut to competition, a few grams of carbohydrates or fats are not a major problem in a protein serving.
  • Besides amino acid composition and ratios, glance at the products\’ carbohydrate and fat content. If you own no intolerances or allergies, then you can decide on a product based on your preferences for protein percentage, carbohydrate and fat content, and also based on your budget.
  • There are 9 so-called essential amino acids (Histidine, Isoleucine, Leucine, Lysine, Methionine, Phenylalanine, Threonine, Tryptophan, Valine) that own to be provided by the diet («normal» foods and supplements), because the body cannot synthesize them.

    Every the other amino acids can be built up from the essential nine by your body, but to be more effi cient, it\’s excellent to provide every the amino acids.

  • In addition, numerous protein formulas own fortifi cations, i.e. added additional ingredients including free-form amino acids, digestive enzymes, vitamins and so on.
  • Whey proteins are the most favorite proteins that come from milk. Finish protein. They can contain lactose, but lactose (carbohydrate) free versions are available as well!

    Whey isolates are «purer» than whey concentrates, because they contain less sugar and fat, and more protein. Tends to be faster absorbing.

    The other, dominant component of milk\’s protein. Finish protein. Also favorite with excellent amino acid profi le and slower absorbing characteristics.

    What is a whey allergy

    Undenatured micellar casein is regarded as better quality than sodium caseinate.

    Complete protein. You get a entire milk protein when milk\’s protein is extracted as it is so that it contains both casein and whey proteins in their natural ~80:20 ratio. Tends to be slower absorbing.

    Egg white protein is one of the fi rst favorite and finish protein supplements used by bodybuilders with grand success. In numerous scientifi c works it\’s used as the base standard every other protein is compared to. One grand advantage of Egg white protein is that it\’s not a milk protein, thus lactose intolerant people or those with milk allergy can also consume it! Tends to be faster absorbing.

    A excellent soy isolate is a high-concentration, high-quality, well digestible non-animal protein source with grand amounts of significant amino acids.

    It has no lactose or cholesterol. It\’s a finish protein that tends to be faster absorbing.

    Beef has legendary status among hard training, goal oriented athletes – numerous people experience better gains consuming this meat over chicken. Beef protein is a tremendous alternative to milk proteins! Obviously for numerous people lactose intolerance or even milk allergy can be a serious problem, while numerous others follow some degree of a paleo diet, where dairy products are excluded and meat protein sources are favored.

    Allergy to goat and sheep milk without allergy to cows’ milk


    Cows’ milk allergy occurs in 2% to 6% of the baby population, being the most frequent cause of food allergy.

    Numerous of these infants cannot tolerate goats’ or sheeps’ milk either (Bellioni-Businjco et al, 1999). Conversely, the goat’s or sheep’s milk allergies that are not associated with allergic cross-reactivity to cow’s milk are rare.

    Until 2000 a dozen observations of caprine and ovine milk without allergy to bovine milk own been described (Wüthrich and Johansson,1995; Calvani and Allessandri, 1998; Umpiérrez et al, 1999). Since 2000 more frequent observations own been reported (Orlando and Breton-Bouveyron, 2000; Lamblin et al, 2001; Munoz-Martin et al, 2004; Restany, 2004; Martins, 2005; Attou et al, 2005; Tavarez et al, 2007; Boissieu et Dupont, 2008) and significative series own been described: 18 observations by Paty et al (2003), 31 by Bidat et al (2003) and 28 by Ah-Leung et al (2006).

    Recently Vitte and Bongrand (2008) reported a fatal ewe’s milk-induced anaphylaxis on a 8 years ancient boy.

    Generally chidren had severe allergic reactions, including anaphylaxis, a few minutes after consumption of goats’ or sheeps’ milk products but tolerated cows’ milk products. Clinical observations, skin prick testing and immunoglobulin IgE-binding studies confirmed the diagnosis of goat’s or sheeps’ milk allergy without associated cows’ milk allergy.

    The characteristics of goat’s or sheep’s milk allergy differ from those of cow’s milk allergy because it affects older children and appears later (around 6 years). However, Umpiérrez et al (1999) reported on a two years ancient girl who experienced allergic reactions after eating goat cheese and after touching goat and sheep cheese, but not after consuming cow milk.

    In the series of Bidat (2003) 19% of the children regularly consumed goats’ milk while previously allergic to cows’ milk.

    The major allergenic proteins in cow’s milk are ß-lactoglobulin, a-lactalbumin, serum albumin and caseins (Räsänen et al, 1992). However, it has been suggested that caseins may be the main allergen both in children (Kohno et al, 1994) and adults (Stöger et al, 1993). In their series of infants with goat’s or sheep’s milk allergy, Ah-Leung et al (2006) demonstrated by enzyme allergosorbent tests that the casein fractions and not the whey proteins were involved.

    Cow’s milk caseins were not at every or poorly recognized by the patient’s IgE, while aS1-, aS2- and ß-caseins from goat’s or sheep’s milk were recognized with high specificity and affinity. Unlike what is observed in cow’s milk allergy, k-casein was not recognized by the IgE antibodies. A similar predominant role of caseins has been observed by Umpiérrez et al (1999). However, Tavares et al (2007) reported that a non-casein 14 kDa protein (probably a-lactalbunin) was involved for a 27 years ancient female patient exhibiting goats’ milk allergy not associated to cows’ milk allergy.

    Due to severity of the anaphylactic reaction of patients with allergy to caprine and ovine milk, Boissieu and Dupont (2008) recommend to avoid eating cheese made from caprine or ovine milk (Feta, Roquefort, Ossau Iraty, Etorky etc.) and cheese not stored at home (restaurant, buffet, friends etc.).

    Care must be taken to present cheese made from bovine milk and cheese made from caprine or ovine cheese in separate plates to avoid the frequently observed cross-contaminations. Moreover, allergic patients must be circunspect with numerous foods which can contain goat’s or sheep’s dairy proteins such as pizza, toasted cheese, Moussaka etc.

    In this new context, the agroalimentary industry must now implement analytical methods to detect goat’s or sheep’s milk in bovine dairy products and in agro-alimentary products with added milk proteins.

    Most of the published analytical methods own been developed for the detection of bovine milk in the more expensive caprine or ovine milks. The detection limits are around 1% contamination since a lower percentage is not of economical interest. Now, the detection of potentially allergenic goat’s milk or sheep’s milk in cow’s milk must be more sensitive, below to 10-100 ppm, in order to guarantee the allergenic safety of the cow milk dairy products.


    References

    Ah-Leung S, Bernard H, Bidat E et al, 2006.

    Allergy to goat and sheep milk without allergy to cow’s milk. Allergy 61: 1358–65

    Attou D, Caherec A, Bensakhria S et al, 2005. Allergie aux laits de chèvre et de brebis sans allergie associée au lait de vache. Rev Fr Allergol Immunol Clin 5: 601–607

    Bellioni-Businco B, Paganelli R, Lucenti P, Giampietro PG, Perborn H, Businco L, 1999. Allergenicity of goat’s milk in children with cow’s milk allergy. J Allergy Clin Immunol, 103: 1191-1194

    Bidat E, Rancé F, Baranes T et al, 2003.

    L’allergie au lait de chèvre ou de brebis chez l’enfant, sans allergie associée au lait de vache. Rev Fr Allergol 43: 273-277

    Boissieu D, Dupont C, 2008. Allergy to goat and sheep milk without allergy to cow’s milk. Arch Pediatr 15: 349-351

    Calvani Jr M, Alessandri C, 1998. Anaphylaxis to sheep’s milk cheese in a kid unaffected by cow’s milk protein allergy. Eur J Pediatr 157: 17–19

    Kohno Y, Honna K, Saito K et al, 1994. Preferential recognition of primary protein structures of casein by IgG and IgE antibodies of patients with milk allergy. Ann Allergy 7: 419-422

    Lamblin C, Bourrier T, Orlando JP et al, 2001.

    Allergie aux laits de chêvre et de brebis sans allergie associée au lait de vache. Rev Fr Allergol Immunol Clin 41: 165–168

    Martins P, Borrego LM, Pires G, Pinto PL, Afonso AR, Rosado-Pinto J, 2005. Sheep and goat’s milk allergy—a case study. Allergy 60: 129-130

    Muñoz-Martín T, de la Hoz Caballer B, Marañón Lizana F, González Mendiola R, Prieto Montaño P, Sánchez Cano M, 2004. Selective allergy to sheep’s and goat’s milk proteins.

    Allergol Immunopathol 32: 39-42

    Orlando JP, Breton-Bouveyron A, 2000. Anaphylactoid reaction to goat’s milk. Allerg Immunol 32: 231-232

    Paty E, Chedevergne F, Scheinmann P et al, 2003. Allergie au lait de chèvre et de brebis sans allergie associée au lait de vache. Rev Fr Allergol 43: 455-462

    Räsänen L, Lehto M, Reumala T, 1992. Diagnostic worth of skin and laboratory tests in cow’s milk allergy/intolerance. Clin Exp Allergy 22: 385-390

    Stöger P, Wüthrich B, 1993. Type I allergy to cow milk proteins in adults. A retrospective study of 34 adult milk- and cheese-allergic patients.

    Int Arch Allergy Immunol 102: 399-407

    Restani P, 2004 Goat milk allergenicity. J Pediatr Gastroenterol Nutr 39: 323-324

    Tavares B, Pereira C, Rodrigues F, Loureiro G, Chieira C, 2007. Goat’s milk allergy. Allergol Immunopathol 35: 113-116

    Umpiérrez A, Quirce S, Marañón F, Cuesta J, García-Villamuza Y, Lahoz C, Sastre J, 1999. Allergy to goat and sheep cheese with excellent tolerance to cow cheese. Clin Exp Allergy 29: 1064-1068

    Vitte J, Bongrand P, 2008. Fatal ewe’s milk-induced anaphylaxis: laboratory work-up.

    Arch Pédiatr 15: 1300-1303

    Wüthrich B, Johansson SG, 1995. Allergy to cheese produced from sheep’s and goat’s milk but not to cheese produced from cow’s milk. J Allergy Clin Immunol 96: 270–273

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    R. J\»;i:2;s:12:\»HOFMAN, G. A\»;i:3;s:7:\»BOON, L\»;i:4;s:10:\»GARSSEN, J\»;i:5;s:17:\»KNIPPELS, L. M. J\»;i:6;s:18:\»WILLEMSEN, L. E. M\»;i:7;s:14:\»REDEGELD, F. A\»;}s:9:\»\u0000*\u0000aucorp\»;s:0:\»\»;s:7:\»\u0000*\u0000isbn\»;s:0:\»\»;s:8:\»\u0000*\u0000coden\»;s:0:\»\»;s:8:\»\u0000*\u0000genre\»;s:7:\»article\»;s:7:\»\u0000*\u0000part\»;s:0:\»\»;s:9:\»\u0000*\u0000btitle\»;s:0:\»\»;s:8:\»\u0000*\u0000title\»;s:134:\»Depletion of CD4+CD25+ T cells switches the whey-allergic response from immunoglobulin E- to immunoglobulin free light chain-dependent\»;s:8:\»\u0000*\u0000place\»;s:6:\»Oxford\»;s:6:\»\u0000*\u0000pub\»;s:9:\»Blackwell\»;s:10:\»\u0000*\u0000edition\»;s:0:\»\»;s:9:\»\u0000*\u0000tpages\»;s:1:\»8\»;s:9:\»\u0000*\u0000series\»;s:0:\»\»;s:8:\»\u0000*\u0000proxy\»;s:30:\»http:\/\/proxyout.inist.fr:8080\/\»;s:12:\»\u0000*\u0000integrite\»;b:1;}»

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    A\»;i:3;s:7:\»BOON, L\»;i:4;s:10:\»GARSSEN, J\»;i:5;s:17:\»KNIPPELS, L. M. J\»;i:6;s:18:\»WILLEMSEN, L. E. M\»;i:7;s:14:\»REDEGELD, F. A\»;}s:9:\»\u0000*\u0000aucorp\»;s:0:\»\»;s:7:\»\u0000*\u0000isbn\»;s:0:\»\»;s:8:\»\u0000*\u0000coden\»;s:0:\»\»;s:8:\»\u0000*\u0000genre\»;s:7:\»article\»;s:7:\»\u0000*\u0000part\»;s:0:\»\»;s:9:\»\u0000*\u0000btitle\»;s:0:\»\»;s:8:\»\u0000*\u0000title\»;s:134:\»Depletion of CD4+CD25+ T cells switches the whey-allergic response from immunoglobulin E- to immunoglobulin free light chain-dependent\»;s:8:\»\u0000*\u0000place\»;s:6:\»Oxford\»;s:6:\»\u0000*\u0000pub\»;s:9:\»Blackwell\»;s:10:\»\u0000*\u0000edition\»;s:0:\»\»;s:9:\»\u0000*\u0000tpages\»;s:1:\»8\»;s:9:\»\u0000*\u0000series\»;s:0:\»\»;s:8:\»\u0000*\u0000proxy\»;s:30:\»http:\/\/proxyout.inist.fr:8080\/\»;s:12:\»\u0000*\u0000integrite\»;b:1;}»

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    R. J\»;i:2;s:12:\»HOFMAN, G. A\»;i:3;s:7:\»BOON, L\»;i:4;s:10:\»GARSSEN, J\»;i:5;s:17:\»KNIPPELS, L. M. J\»;i:6;s:18:\»WILLEMSEN, L. E. M\»;i:7;s:14:\»REDEGELD, F. A\»;}s:9:\»\u0000*\u0000aucorp\»;s:0:\»\»;s:7:\»\u0000*\u0000isbn\»;s:0:\»\»;s:8:\»\u0000*\u0000coden\»;s:0:\»\»;s:8:\»\u0000*\u0000genre\»;s:7:\»article\»;s:7:\»\u0000*\u0000part\»;s:0:\»\»;s:9:\»\u0000*\u0000btitle\»;s:0:\»\»;s:8:\»\u0000*\u0000title\»;s:134:\»Depletion of CD4+CD25+ T cells switches the whey-allergic response from immunoglobulin E- to immunoglobulin free light chain-dependent\»;s:8:\»\u0000*\u0000place\»;s:6:\»Oxford\»;s:6:\»\u0000*\u0000pub\»;s:9:\»Blackwell\»;s:10:\»\u0000*\u0000edition\»;s:0:\»\»;s:9:\»\u0000*\u0000tpages\»;s:1:\»8\»;s:9:\»\u0000*\u0000series\»;s:0:\»\»;s:8:\»\u0000*\u0000proxy\»;s:30:\»http:\/\/proxyout.inist.fr:8080\/\»;s:12:\»\u0000*\u0000integrite\»;b:1;}»

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