Assessment of the Sensitizing Potential of Processed Peanut Proteins in Brown Norway Rats: Roasting Does Not Enhance Allergenicity

BACKGROUND: IgE-binding of process-modified foods or proteins is the most common method for examination of how food processing affects allergenicity of food allergens. How processing affects sensitization capacity is generally studied by administration of purified food proteins or food extracts and...

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Detalles Bibliográficos
Autores principales: Kroghsbo, Stine, Rigby, Neil M., Johnson, Philip E., Adel-Patient, Karine, Bøgh, Katrine L., Salt, Louise J., Mills, E. N. Clare, Madsen, Charlotte B.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2014
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4013017/
https://www.ncbi.nlm.nih.gov/pubmed/24805813
http://dx.doi.org/10.1371/journal.pone.0096475

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4013017/
https://www.ncbi.nlm.nih.gov/pubmed/24805813
http://dx.doi.org/10.1371/journal.pone.0096475

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