Heat processing of peanut seed enhances the sensitization potential of the major peanut allergen Ara h 6

1. SCOPE: Processing of food has been shown to impact IgE binding and functionality of food allergens. In the present study, we investigated the impact of heat processing on the sensitization capacity of Ara h 6, a major peanut allergen and one of the most potent elicitors of the allergic reaction....

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Detalles Bibliográficos
Autores principales: Guillon, Blanche, Bernard, Hervé, Drumare, Marie‐Françoise, Hazebrouck, Stéphane, Adel‐Patient, Karine
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2016
Materias:
Research Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5213772/
https://www.ncbi.nlm.nih.gov/pubmed/27374416
http://dx.doi.org/10.1002/mnfr.201500923

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5213772/
https://www.ncbi.nlm.nih.gov/pubmed/27374416
http://dx.doi.org/10.1002/mnfr.201500923

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