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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Autores principales: 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
Formato: Artigo
Lenguaje:Inglês
Publicado: Public Library of Science 2011
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Research Article
Acceso en línea: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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