Fish β-parvalbumin acquires allergenic properties by amyloid assembly

Swiss Medical Weekly

Volumn 145, Issue , 2015, Pages

  Martínez, Javier ^a   Sánchez, Rosa ^a   Castellanos, Milagros ^b   Fernández Escamilla, Ana M ^c   Vázquez Cortés, Sonia ^d   Fernández Rivas, Montserrat ^d   Gasset, María ^a  

^a INSTITUTO DE QUÍMICA FÍSICA ROCASOLANO   (Spain)

^b CENTRO NACIONAL DE BIOTECNOLOGÍA   (Spain)

^c CSIC   (Spain)

^d HOSPITAL CLÍNICO SAN CARLOS   (Spain)

Author keywords

Amyloids; Fish allergens; Fish parvalbumin; Type I food allergy

Indexed keywords

AMYLOID; DODECYL SULFATE SODIUM; EPITOPE; FOOD ALLERGEN; IMMUNOGLOBULIN E; NEUTRAL PROTEINASE; PARVALBUMIN; PROTEIN AGGREGATE; PROTEINASE; THIOFLAVINE; CATECHIN; EPIGALLOCATECHIN GALLATE; FISH PROTEIN; PEPSIN A; PROTEINASE K;

ALLERGENICITY; AMINO ACID SEQUENCE; ARTICLE; ATLANTIC COD; ATOMIC FORCE MICROSCOPY; CIRCULAR DICHROISM; CROSS REACTION; DOT HYBRIDIZATION; FIBER; FISH; HUMAN; INTESTINE EPITHELIUM; NONHUMAN; NUCLEOTIDE SEQUENCE; PROTEIN ASSEMBLY; SERUM; ADVERSE EFFECTS; ANALOGS AND DERIVATIVES; ANIMAL; BIOSYNTHESIS; CHEMISTRY; DRUG EFFECTS; FOOD ALLERGY; IMMUNOLOGY; METABOLISM; SEA FOOD;

AMYLOID; ANIMALS; CATECHIN; CROSS REACTIONS; ENDOPEPTIDASE K; FISH PROTEINS; FISHES; FOOD HYPERSENSITIVITY; HUMANS; IMMUNOGLOBULIN E; PARVALBUMINS; PEPSIN A; SEAFOOD;

EID: 84936803085     PISSN: 14247860     EISSN: 14243997     Source Type: Journal    
DOI: 10.4414/smw.2015.14128     Document Type: Article

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