K
Karine Adel-Patient
Researcher at Institut national de la recherche agronomique
Publications - 73
Citations - 2228
Karine Adel-Patient is an academic researcher from Institut national de la recherche agronomique. The author has contributed to research in topics: Medicine & Allergy. The author has an hindex of 27, co-authored 55 publications receiving 1982 citations.
Papers
More filters
Journal ArticleDOI
In vitro digestibility of beta-casein and beta-lactoglobulin under simulated human gastric and duodenal conditions: a multi-laboratory evaluation.
Giuseppina Mandalari,Karine Adel-Patient,Vibeke Barkholt,C. Baro,L. Bennett,Merima Bublin,Sonja Gaier,Gerson Graser,Gregory S. Ladics,D. Mierzejewska,Emilia Vassilopoulou,Yvonne M. Vissers,Laurian Zuidmeer,Neil M. Rigby,Louise J. Salt,Marianne Defernez,Francis Mulholland,Alan R. Mackie,Martin S. J. Wickham,E. N. C. Mills +19 more
TL;DR: In this paper, the authors compared the resistance to digestion of two cow's milk allergens, beta-casein, and beta-lactoglobulin (beta-Lg), in a single laboratory.
Journal ArticleDOI
Oral administration of recombinant Lactococcus lactis expressing bovine beta-lactoglobulin partially prevents mice from sensitization.
Karine Adel-Patient,S. Ah-Leung,C. Creminon,Sébastien Nouaille,Jean-Marc Chatel,P. Langella,J.-M. Wal +6 more
TL;DR: The use of probiotics such as Lactococcus lactis and other lactic acid bacteria (LAB) has been proposed for the management of food allergy but no experimental study has clearly demonstrated any preventive or therapeutic inhibition of an allergen‐specific IgE response.
Journal ArticleDOI
Peanut- and cow's milk-specific IgE, Th2 cells and local anaphylactic reaction are induced in Balb/c mice orally sensitized with cholera toxin
TL;DR: The development of animal models developing specific immunoglobulin (Ig)E presenting the same specificity as human IgE and similar clinical symptoms as those observed in allergic patients are of great interest for the understanding of mechanisms involved in the induction and regulation of food allergy.
Journal ArticleDOI
Effect of Heating and Glycation on the Allergenicity of 2S Albumins (Ara h 2/6) from Peanut
Yvonne M. Vissers,Fany Blanc,Per Stahl Skov,Phil Johnson,Neil M. Rigby,Laetitia Przybylski-Nicaise,Hervé Bernard,J.-M. Wal,Barbara Ballmer-Weber,Laurian Zuidmeer-Jongejan,Zsolt Szépfalusi,Janneke Ruinemans-Koerts,Ad Jansen,Huub F. J. Savelkoul,Harry J. Wichers,Alan R. Mackie,Clare Mills,Karine Adel-Patient +17 more
TL;DR: Although no effect of processing on T-cell reactivity was observed, heat induced denaturation reduced the IgE reactivity and subsequent functionality of Ara h 2/6, which may explain the allergenic potency of this protein.
Journal ArticleDOI
Boiling peanut Ara h 1 results in the formation of aggregates with reduced allergenicity
Fany Blanc,Yvonne M. Vissers,Karine Adel-Patient,Neil M. Rigby,Alan R. Mackie,A. Patrick Gunning,Nikolaus Wellner,Per Stahl Skov,Laetitia Przybylski-Nicaise,Barbara Ballmer-Weber,Laurian Zuidmeer-Jongejan,Zsolt Szépfalusi,Janneke Ruinemans-Koerts,Ad Jansen,Hervé Bernard,J.-M. Wal,Huub F. J. Savelkoul,Harry J. Wichers,E. N. Clare Mills +18 more
TL;DR: Ara h 1 aggregates formed by boiling were morphologically distinct from those formed by roasting and had lower allergenic activity, supporting the hypothesis that boiling reduces the allergenicity of peanuts.