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.
View at publisher
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.
48 downloads since deposited on 21 Feb 2012
18 downloads since 12 months
|Item Type:||Journal Article, refereed, original work|
|Communities & Collections:||04 Faculty of Medicine > University Hospital Zurich > Dermatology Clinic|
|Dewey Decimal Classification:||610 Medicine & health|
|Deposited On:||21 Feb 2012 18:49|
|Last Modified:||07 Apr 2015 07:30|
|Publisher:||Public Library of Science (PLoS)|
Users (please log in): suggest update or correction for this item
Repository Staff Only: item control page