Quick Search:

uzh logo
Browse by:
bullet
bullet
bullet
bullet

Zurich Open Repository and Archive

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.

[img]
Preview
Published Version
PDF
349kB

View at publisher

Abstract

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.

Citations

15 citations in Web of Science®
21 citations in Scopus®
Google Scholar™

Altmetrics

Downloads

31 downloads since deposited on 21 Feb 2012
4 downloads since 12 months

Detailed statistics

Additional indexing

Item Type:Journal Article, refereed, original work
Communities & Collections:04 Faculty of Medicine > University Hospital Zurich > Dermatology Clinic
DDC:610 Medicine & health
Language:English
Date:2011
Deposited On:21 Feb 2012 18:49
Last Modified:12 Nov 2014 12:24
Publisher:Public Library of Science (PLoS)
ISSN:1932-6203
Publisher DOI:10.1371/journal.pone.0023998
PubMed ID:21901150

Users (please log in): suggest update or correction for this item

Repository Staff Only: item control page