Effect of Heating and Glycation on the Allergenicity of 2S Albumins (Ara h 2/6) from Peanut

BACKGROUND: Peanut allergy is one of the most common and severe food allergies, and processing is known to influence the allergenicity of peanut proteins. We aimed to establish the effect of heating and glycation on the IgE-binding properties and biological activity of 2S albumins (Ara h 2/6) from p...

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Detaylı Bibliyografya
Asıl Yazarlar: Vissers, Yvonne M., Blanc, Fany, Skov, Per Stahl, Johnson, Phil E., Rigby, Neil M., Przybylski-Nicaise, Laetitia, Bernard, Hervé, Wal, Jean-Michel, Ballmer-Weber, Barbara, Zuidmeer-Jongejan, Laurian, Szépfalusi, Zsolt, Ruinemans-Koerts, Janneke, Jansen, Ad P. H., Savelkoul, Huub F. J., Wichers, Harry J., Mackie, Alan R., Mills, Clare E. N., Adel-Patient, Karine
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Public Library of Science 2011
Konular:
Research Article
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC3162016/
https://ncbi.nlm.nih.gov/pubmed/21901150
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0023998
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