Structure and stability of 2S albumin-type peanut allergens: implications for the severity of peanut allergic reactions

Resistance to proteolytic enzymes and heat is thought to be a prerequisite property of food allergens. Allergens from peanut (Arachis hypogaea) are the most frequent cause of fatal food allergic reactions. The allergenic 2S albumin Ara h 2 and the homologous minor allergen Ara h 6 were studied at th...

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Bibliographic Details
Main Authors: Lehmann, Katrin, Schweimer, Kristian, Reese, Gerald, Randow, Stefanie, Suhr, Martin, Becker, Wolf-Meinhard, Vieths, Stefan, Rösch, Paul
Format: Artigo
Language:Inglês
Published: Portland Press Ltd. 2006
Subjects:
Research Article
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC1462689/
https://ncbi.nlm.nih.gov/pubmed/16372900
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1042/BJ20051728
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