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Fünf aktive IPA-MitarbeiterInnen unter den 40 Top-ImmunologInnen Österreichs!

Kürzlich wurden erstmals die 40 Österreichischen TopwissenschafterInnen im Fachgebiet Immunologie von Research.com veröffentlicht. [more]

 

Book contribution Isabella Ellinger

Isabella Ellinger and her collaboration partner Waranya Chatuphonprasert from Marasarakham University, Thailand, have contributed the chapter „Cholesterol and early development” to the first edition of the book “Cholesterol -...[more]

 

We congratulate Sabine Flicker for successful evaluation of Qualification Agreement!

Sabine Flicker is the Head of Research Group “Antibody Research” at the Institute of Pathophysiology and Allergy Research, Center of Pathophysiology, Infectiology and Immunology, Medical University of Vienna where she and her...[more]

 

Two FWF grants to Prof. Dr. Peter Pietschmann

Recently, Prof. Dr. Peter Pietschmann, head of the Division of Cellular and Molecular Pathophysiology and group leader of the “Bone Research Group” at the Institute of Pathophysiology and Allergy Research received not only one,...[more]

 

We congratulate Diana Mechtcheriakova for successful evaluation of Qualification Agreement!

Diana Mechtcheriakova, Assoc. Prof., Priv. Doz., Dr., Dipl.-Ing. is the Head of Research Group “Molecular Systems Biology and Pathophysiology” at the Institute of Pathophysiology and Allergy Research, Center of Pathophysiology,...[more]

 

Wir gratulieren unserer Institutsleitung Frau Prof. Barbara Bohle zum 10 jährigen Jubiläum!

 

FWF grant to Sabine Geiselhart

Sabine Geiselhart (senior postdoc in Karin Hoffmann-Sommergruber lab) received an FWF grant (Austrian Science Funds) for her project on the role of advanced glycation end products (dAGEs) in food allergy.[more]

 
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FWF grant to Sabine Geiselhart

Sabine Geiselhart (senior postdoc in Karin Hoffmann-Sommergruber lab) received an FWF grant (Austrian Science Funds) for her project on the role of advanced glycation end products (dAGEs) in food allergy.

 

Dietary AGEs are formed via the so-called Maillard reaction during dry heating of food (e.g. baking, roasting). This kind of highly processed food is rich in sugars and saturated fat and represents a major component in the western diet. Accordingly, profound changes in our dietary habits have been linked to the rise of various immune diseases. However, the effect of AGE-rich food products on human health is still controversial

In this 4-year stand alone project Sabine Geiselhart will examine the impact of dAGEs on allergic sensitization. The focus will be immune processes of the gastro-intestinal tract and in general food allergy related responses. Particular emphasis will be on the intestinal epithelium, dendritic cells and their crosstalk.

Link zur Projektseite:

http://www.meduniwien.ac.at/ipa/med-biotech/khs/AGE_project.html

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