Abstract
The present invention relates to methods for the induction of food tolerance by a combination of subcutaneous hydrogel-based immunotherapy with food allergen-derived T cell peptides in the presence of tolerance-promoting concentrations of oligodeoxy-nucleotides with CpG or GpC or GpG motifs (Phase A) and subsequent oral or sublingual immunotherapy with natural or recombinant food allergens (Phase B)
Original language | English |
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IPC | WO 2019/076477 |
Publication status | Published - 25 Apr 2019 |