Lipid-transfer protein is the major maize allergen maintaining IgE-binding activity after cooking at 100°C, as demonstrated in anaphylactic patients and patients with positive double-blind, placebo-controlled food challenge results

Journal of Allergy and Clinical Immunology

Volumn 112, Issue 4, 2003, Pages 775-783

  Pastorello, Elide Anna ^a,e   Pompei, Carlo ^a   Pravettoni, Valerio ^a   Farioli, Laura ^b   Calamari, Ambra Marianna ^a   Scibilia, Joseph ^c   Robino, Anna Maria ^a   Conti, Amedeo ^d   Iametti, Stefania ^a   Fortunato, Donatella ^d   Bonomi, Simona ^a   Ortolani, Claudio ^c  

^a UNIVERSITY OF MILAN   (Italy)

^b UOOML   (Italy)

^c OSPEDALE NIGUARDA CA GRANDA   (Italy)

^d INSTITUTE OF SCIENCES OF FOOD PRODUCTION   (Italy)

^e FONDAZIONE IRCCS CA GRANDA OSPEDALE MAGGIORE POLICLINICO   (Italy)

Author keywords

Double blind; Food anaphylaxis; Lipid transfer protein; Maize allergy; Placebo controlled food challenge; Thermal treatment

Indexed keywords

CHYMOTRYPSIN INHIBITOR; FOOD ALLERGEN; GLUTENIN; IMMUNOGLOBULIN E; LIPID TRANSFER PROTEIN; PROTEIN; SUBTILISIN; ZEIN;

ADULT; AMINO ACID SEQUENCE; AMINO TERMINAL SEQUENCE; ANAPHYLAXIS; ARTICLE; BINDING AFFINITY; CIRCULAR DICHROISM; CLINICAL ARTICLE; CONTROLLED STUDY; COOKING; FEMALE; FOOD ALLERGY; HUMAN; HYBRID; MAIZE; MALE; MOLECULAR WEIGHT; NONHUMAN; PRIORITY JOURNAL; PROTEIN ANALYSIS; PROTEIN BINDING; PROTEIN MODIFICATION; PROTEIN STABILITY; PROTEIN STRUCTURE; TEMPERATURE SENSITIVITY; THERMOSTABILITY;

EID: 0141921988     PISSN: 00916749     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0091-6749(03)01942-0     Document Type: Article

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