Permanent URL to this publication: http://dx.doi.org/10.5167/uzh-58968
Vissers, Y M; Blanc, F; Skov, P S; Johnson, P E; Rigby, N M; Przybylski-Nicaise, L; Bernard, H; Wal, J M; Ballmer-Weber, B; Zuidmeer-Jongejan, L; Szépfalusi, Z; Ruinemans-Koerts, J; Jansen, A P H; Savelkoul, H F J; Wichers, H J; Mackie, A R; Mills, C E N; Adel-Patient, K (2011). Effect of heating and glycation on the allergenicity of 2S albumins (Ara h 2/6) from peanut. PLoS ONE, 6(8):e23998.
Although no effect of processing on T-cell reactivity was observed, heat induced denaturation reduced the IgE reactivity and subsequent functionality of Ara h 2/6. Conversely, Ara h 2 and 6 purified from roasted peanut retained the structure and IgE reactivity/functionality of the native protein which may explain the allergenic potency of this protein. Through detailed molecular study and allergenicity assessment approaches, this work then gives new insights into the effect of thermal processing on structure/allergenicity of peanut proteins.
|Item Type:||Journal Article, refereed, original work|
|Communities & Collections:||04 Faculty of Medicine > University Hospital Zurich > Dermatology Clinic|
|DDC:||610 Medicine & health|
|Deposited On:||21 Feb 2012 19:49|
|Last Modified:||05 Dec 2013 02:57|
|Publisher:||Public Library of Science|
|Citations:||Web of Science®. Times cited: 4|
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