Heat processing of peanut seed enhances the sensitization potential of the major peanut allergen Ara h 6

1. SCOPE: Processing of food has been shown to impact IgE binding and functionality of food allergens. In the present study, we investigated the impact of heat processing on the sensitization capacity of Ara h 6, a major peanut allergen and one of the most potent elicitors of the allergic reaction....

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Bibliographische Detailangaben
Veröffentlicht in:Mol Nutr Food Res
Hauptverfasser: Guillon, Blanche, Bernard, Hervé, Drumare, Marie‐Françoise, Hazebrouck, Stéphane, Adel‐Patient, Karine
Format: Artigo
Sprache:Inglês
Veröffentlicht: John Wiley and Sons Inc. 2016
Schlagworte:
Research Articles
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC5213772/
https://ncbi.nlm.nih.gov/pubmed/27374416
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/mnfr.201500923
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