Effect of Heating and Glycation on the Allergenicity of 2S Albumins (Ara h 2/6) from Peanut

  title={Effect of Heating and Glycation on the Allergenicity of 2S Albumins (Ara h 2/6) from Peanut},
  author={Yvonne M. Vissers and Fany Blanc and Per Stahl Skov and P Johnson and Neil Marcus Rigby and Laetitia Przybylski-Nicaise and Herv{\'e} Bernard and J M Wal and Barbara K. Ballmer-Weber and Laurian Zuidmeer-Jongejan and Zsolt Sz{\'e}pfalusi and Janneke Ruinemans-Koerts and Ad P. H. Jansen and Huub F J Savelkoul and Harry J. Wichers and Alan R Mackie and Clare Mills and Karine Adel-Patient},
  booktitle={PloS one},
BACKGROUND Peanut allergy is one of the most common and severe food allergies, and processing is known to influence the allergenicity of peanut proteins. We aimed to establish the effect of heating and glycation on the IgE-binding properties and biological activity of 2S albumins (Ara h 2/6) from peanut. METHODOLOGY/PRINCIPAL FINDINGS Native Ara h 2/6 was purified from raw peanuts and heated in solution (15 min, 110°C) in the presence or absence of glucose. Ara h 2 and 6 were also purified… CONTINUE READING


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Scientific Opinion on the assessment of allergenicity of GM plants and microorganisms and derived food and feed

  • JS Stanley, N King, AW Burks, SK Huang, H Sampson
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