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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Main Authors: 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
Formáid: Artigo
Teanga:Inglês
Foilsithe: Public Library of Science 2011
Ábhair:
Research Article
Rochtain Ar Líne: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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