Allergenic properties of enzymatically hydrolyzed peanut flour extracts

International Archives of Allergy and Immunology

Volumn 162, Issue 2, 2013, Pages 123-130

  Shi, Xiaolei ^a   Guo, Rishu ^c   White, Brittany L ^b   Yancey, Adrienne ^c   Sanders, Timothy H ^a,b   Davis, Jack P ^a,b   Burks, A Wesley ^c   Kulis, Michael ^c  

^a Department of Food Bioprocessing and Nutrition Sciences ^*  (United States)

^b NORTH CAROLINA STATE UNIVERSITY   (United States)

^c UNIVERSITY OF NORTH CAROLINA SCHOOL OF MEDICINE   (United States)

Author keywords

Basophil activation test; IgE cross linking; Inhibition ELISA; Peanut allergy; Peanut flour; Proteolysis; Western blot

Indexed keywords

IMMUNOGLOBULIN E; PEPSIN A; PEPTIDE; PROTEINASE; SUBTILISIN; FOOD ALLERGEN; PEANUT EXTRACT; PROTEIN HYDROLYSATE;

ALLERGENICITY; ARTICLE; BASOPHIL; CONTROLLED STUDY; CROSS LINKING; ENZYME LINKED IMMUNOSORBENT ASSAY; HUMAN; HUMAN CELL; HYDROLYSIS; PEANUT; PEANUT ALLERGY; PH; PRIORITY JOURNAL; PROTEIN BINDING; WESTERN BLOTTING; BINDING AFFINITY; DISPERSION; ENZYMATIC DEGRADATION; ORAL IMMUNOTHERAPY; PROTEIN CONTENT; PROTEIN CROSS LINKING;

2S ALBUMINS, PLANT; ANTIGENS, PLANT; ARACHIS HYPOGAEA; BINDING SITES, ANTIBODY; ENDOPEPTIDASES; GLYCOPROTEINS; HUMANS; IMMUNOGLOBULIN E; PEANUT HYPERSENSITIVITY; PEPSIN A; PEPTIDE FRAGMENTS; PLANT EXTRACTS; PLANT PROTEINS; PROTEOLYSIS; SUBTILISINS;

EID: 84884812501     PISSN: 10182438     EISSN: 14230097     Source Type: Journal    
DOI: 10.1159/000351920     Document Type: Article

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