Contribution of Chemical Modifications and Conformational Epitopes to IgE Binding by Ara h 3

Roasting is known to change the allergenic properties of peanuts. To study these observations at a molecular level, the relationship of IgE binding to the structure of Ara h 3 from raw and roasted peanuts was assessed. Ara h 3 (A3) was purified from raw (R), light roast (LR) and dark roast (DR) pean...

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Detalles Bibliográficos
Autores principales: Dyer, Scott, Nesbit, Jacqueline B., Cabanillas, Beatriz, Cheng, Hsiaopo, Hurlburt, Barry K., Maleki, Soheila J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6262449/
https://www.ncbi.nlm.nih.gov/pubmed/30441748
http://dx.doi.org/10.3390/foods7110189

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6262449/
https://www.ncbi.nlm.nih.gov/pubmed/30441748
http://dx.doi.org/10.3390/foods7110189

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