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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.

Published Version


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 18:49
Last Modified:05 Dec 2013 01:57
Publisher:Public Library of Science
Publisher DOI:10.1371/journal.pone.0023998
PubMed ID:21901150
Citations:Web of Science®. Times Cited: 14
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Scopus®. Citation Count: 20

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