Effect of heating and glycation on the allergenicity of 2S albumins (Ara h 2/6) from peanut.

Effect of heating and glycation on the allergenicity of 2S albumins (Ara h 2/6) from peanut.

<h4>Background</h4>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...

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Main Authors: Yvonne M Vissers, Fany Blanc, Per Stahl Skov, Phil E Johnson, Neil M Rigby, Laetitia Przybylski-Nicaise, Hervé Bernard, Jean-Michel Wal, Barbara Ballmer-Weber, Laurian Zuidmeer-Jongejan, Zsolt Szépfalusi, Janneke Ruinemans-Koerts, Ad P H Jansen, Huub F J Savelkoul, Harry J Wichers, Alan R Mackie, Clare E N Mills, Karine Adel-Patient
Format: Article
Language:English
Published: Public Library of Science (PLoS) 2011-01-01
Series:PLoS ONE
Online Access:https://journals.plos.org/plosone/article/file?id=10.1371/journal.pone.0023998&type=printable
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https://journals.plos.org/plosone/article/file?id=10.1371/journal.pone.0023998&type=printable

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