Assessment of Allergenic Activity of a Heat-Coagulated Ovalbumin after in Vivo Digestion.

The article focuses on the study of the effects of heat-coagulated (H-C) foods in the body in Japan. H-C foods are rich in protein and ideas for its allergic reactions upon ingestion are checked whether it has scientific basis. The research used mice as sample which consumed ovalbumin and monitor digestion as well as absorption processes of the rodent. The Enzyme-Linked Immunosorbent Assay is also used to defend immunoblotting findings.