Evaluation of IgE binding to proteins of hardy (Actinidia arguta), gold (Actinidia chinensis) and green (Actinidia deliciosa) kiwifruits and processed hardy kiwifruit concentrate, using sera of individuals with food allergies to green kiwifruit

Food and Chemical Toxicology

Volumn 44, Issue 7, 2006, Pages 1100-1107

  Chen, Lingyun ^a   Lucas, Jane S ^b   Hourihane, Jonathan O ^b   Lindemann, Julianne ^c   Taylor, Steve L ^a   Goodman, Richard E ^a  

^a UNIVERSITY OF NEBRASKA LINCOLN   (United States)

^b UNIVERSITY OF SOUTHAMPTON   (United Kingdom)

^c Efficas Inc   (United States)

Author keywords

Allergen; Cross reactivity; IgE; Kiwi

Indexed keywords

IMMUNOGLOBULIN E; PROTEIN;

ADOLESCENT; ADULT; ARTICLE; BLOOD ANALYSIS; CHILD; CLINICAL ARTICLE; CONTROLLED STUDY; CROSS REACTION; ENZYME LINKED IMMUNOSORBENT ASSAY; FOOD ALLERGY; FOOD PROCESSING; HEAT; HUMAN; IMMUNOBLOTTING; KIWIFRUIT; PROTEIN BINDING; PROTEIN STRUCTURE; RISK ASSESSMENT; SERUM;

ACTINIDIA; ADOLESCENT; ADULT; CHILD; ELECTROPHORESIS, POLYACRYLAMIDE GEL; ENZYME-LINKED IMMUNOSORBENT ASSAY; FOOD HYPERSENSITIVITY; FRUIT; HUMANS; IMMUNOBLOTTING; IMMUNOGLOBULIN E; MIDDLE AGED; PROTEIN BINDING;

ACTINIDIA ARGUTA; ACTINIDIA CHINENSIS; ACTINIDIA DELICIOSA; CHRYSOGONUM VIRGINIANUM;

EID: 33744909075     PISSN: 02786915     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fct.2006.01.005     Document Type: Article

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