The protein structure determines the sensitizing capacity of Brazil nut 2S albumin (<i>Ber e1</i>) in a rat food allergy model


It is not exactly known why certain food proteins are more likely to sensitize. One of the characteristics of most food allergens is that they are stable to the acidic and proteolytic conditions in the digestive tract. This property is thought to be a risk factor in allergic sensitization. The purpose of the present study was to investigate the contribution… (More)