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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Autori principali: 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
Natura: Artigo
Lingua:Inglês
Pubblicazione: Public Library of Science 2011
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Research Article
Accesso online: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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