Influence of enzymatic hydrolysis on the allergenicity of roasted peanut protein extract

International Archives of Allergy and Immunology

Volumn 157, Issue 1, 2011, Pages 41-50

  Cabanillas, Beatriz ^a   Pedrosa, Mercedes M ^b   Rodríguez, Julia ^a   Muzquiz, Mercedes ^b   Maleki, Soheila J ^c   Cuadrado, Carmen ^b   Burbano, Carmen ^b   Crespo, Jesús F ^a  

^a Instituto de Investigación Hospital 12 de Octubre ^*  (Spain)

^b INIA   (Spain)

^c SOUTHERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Enzymatic hydrolysis; Food allergy; Legumes; Roasted peanut

Indexed keywords

ANTIBODY; ARA H 1 ANTIBODY; ARA H 2 ANTIBODY; ARA H 3 ANTIBODY; EXOPEPTIDASE; FLAVOURZYME; IMMUNOGLOBULIN E; PEANUT EXTRACT; PROTEIN HYDROLYSATE; SUBTILISIN; UNCLASSIFIED DRUG;

ALLERGENICITY; ARTICLE; BINDING AFFINITY; CLINICAL ARTICLE; CONTROLLED STUDY; ENZYME LINKED IMMUNOSORBENT ASSAY; HUMAN; HYDROLYSIS; IMMUNOBLOTTING; IMMUNOREACTIVITY; PEANUT ALLERGY; POLYACRYLAMIDE GEL ELECTROPHORESIS; PRIORITY JOURNAL; TWO DIMENSIONAL GEL ELECTROPHORESIS; WESTERN BLOTTING;

ALLERGENS; ANTIGENS, PLANT; ARACHIS HYPOGAEA; ENDOPEPTIDASES; HUMANS; HYDROLYSIS; IMMUNOGLOBULIN E; PEANUT HYPERSENSITIVITY; SUBTILISINS;

EID: 80052581246     PISSN: 10182438     EISSN: 14230097     Source Type: Journal    
DOI: 10.1159/000324681     Document Type: Article

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