antigenicity


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Related to antigenicity: Haptens

antigenicity

 [an″tĭ-jĕ-nis´ĭ-te]
the property of being able to induce a specific immune response or the degree to which a substance is able to stimulate an immune response; called also immunogenicity.

an·ti·ge·nic·i·ty

(an'ti-jĕ-nis'i-tē),
The state or property of being antigenic.
Synonym(s): immunogenicity

antigenicity

/an·ti·ge·nic·i·ty/ (an″tĭ-jĕ-nis´ĭ-te) the capacity to stimulate the production of antibodies or the capacity to react with an antibody.

antigenicity

[an′tijənis′ətē]
the ability to cause the production of antibodies. The degree of antigenicity of a substance depends on the kind and amount of that substance and on the degree to which the host is sensitive to it and able to produce antibodies. Also called immunogenicity.See also antigen-antibody reaction.

antigenicity

Immunogenicity, see there.

an·ti·ge·nic·i·ty

(an'ti-jĕ-nis'i-tē)
The state or property of being antigenic.
Synonym(s): immunogenicity.

antigenicity

The power, or degree of power, to act as an ANTIGEN.

antigenicity

the capacity to stimulate the production of antibodies or cell-mediated immune responses.
References in periodicals archive ?
Role of N-linked oligosaccharide chains in the processing and antigenicity of measles virus haemagglutinin protein.
Among metastases, lack of S100 antigenicity was observed for cutaneous, soft tissue, lymph node, and visceral lesions.
It contains a small number of cellular elements, and the immaturity of the immune structures which explains weak antigenicity of transplant (Onopriyenko, Berezhnoy, and Lavrishcheva, 1993).
Fragments of variable lengths between 30 and 50 residues were synthesized by using F-moc solid phase chemistry and used to determine their antigenicity by comparing their reactivity with serum from individuals naturally exposed to malaria in hyper-endemic areas of Papua New Guinea (PNG) (District of Maprik) and from areas of medium and low transmission in Colombia (Tumaco and Tierralta).
A comparison of amino acid sequences of influenza H1 viruses isolated from different hosts in different years demonstrated that H1N1 viruses isolated from pigs in 1930 (early classical swine influenza viruses) show antigenicity similar to that of the 1918 pandemic virus with different amino acids only at S159N in the Sa site, G188S in the Sb site, D225G and S140P in the Ca2 site and A77V in the Cb site, suggesting that they share a common ancestor.
At present, we have no information about the antigenicity and/or protectivity of this protein, that is a subject of more investigations to be carried out in future.
For this reason, synthetic substitutes, including various biodegradable and biocompatible polymers, that exhibit good mechanical flexibility, low antigenicity, low degree of chronic persistence, and controllable degradation time have been introduced as biomedical scaffolds, especially for hard tissue regeneration (2), (3).
Inactivation of the bacteria may be achieved by treatment with formalin (9), which has resulted in killing of the bacteria without significant loss in antigenicity of different CFs and O-antigens.
Subjects covered include the NS1 protein of influenza A virus; structural insights in to the function of influenza NS1; antigenicity, receptor binding, and membrane fusion of influenza type B haemagglutinin; influenza A virus nucleoprotein; influenza A virus haemagglutinin glycoproteins; structure and mechanism of the M2 channel; virulence genes of the 1918 pandemic influenza virus; polymerase structure and function; MChip, a single-gene diagnostic microarray for influenza A; and computer-assisted vaccine design.
Viral mutations responsible for the different disease presentations have not yet been identified, and additionally these viruses differ in antigenicity, or how they appear to the immune system of the cat.
solium proteins diagnostic for neurocysticercosis will improve their antigenicity and thereby their detecti on of cysticercal antibodies in neurocysticercosis patients.
Comment: The antigenicity of a food protein is determined in some cases by its conformational structure, which can be altered by heating the food to a high temperature.