Boiling and frying peanuts decreases soluble peanut (Arachis hypogaea) allergens Ara h 1 and Ara h 2 but does not generate hypoallergenic peanuts

PLoS ONE

Volumn 11, Issue 6, 2016, Pages

  Comstock, Sarah S ^a,c   Maleki, Soheila J ^b   Teuber, Suzanne S ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

^b U S DEPARTMENT OF AGRICULTURE   (United States)

^c MICHIGAN STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ALLERGEN; ARA H 1; ARA H 2; ARA H 6; IMMUNOGLOBULIN E; UNCLASSIFIED DRUG; ANTIBODY; ANTISERUM; ARA H 1 PROTEIN, ARACHIS HYPOGAEA; ARA H 2 ALLERGEN, ARACHIS HYPOGAEA; GLYCOPROTEIN; NAPIN; PLANT ANTIGEN; PLANT PROTEIN;

ADULT; ARTICLE; BOILING; CLINICAL ARTICLE; CONTROLLED STUDY; FOOD PROCESSING; FRYING; HUMAN; IMMUNOBLOTTING; MOLECULAR WEIGHT; PEANUT; PEANUT ALLERGY; PRESSURE; RAW FOOD; TEMPERATURE; ANIMAL; ARACHIS; BIOSYNTHESIS; CHEMISTRY; CHICKEN; COOKING; FOOD HANDLING; IMMUNOLOGY; METABOLISM; PATHOPHYSIOLOGY; PLANT SEED; SOLUBILITY; TRANSITION TEMPERATURE;

2S ALBUMINS, PLANT; ALLERGENS; ANIMALS; ANTIBODIES; ANTIGENS, PLANT; ARACHIS; CHICKENS; COOKING; FOOD TECHNOLOGY; GLYCOPROTEINS; HUMANS; IMMUNE SERA; IMMUNOBLOTTING; IMMUNOGLOBULIN E; PEANUT HYPERSENSITIVITY; PLANT PROTEINS; SEEDS; SOLUBILITY; TRANSITION TEMPERATURE;

EID: 84976433375     PISSN: None     EISSN: 19326203     Source Type: Journal    
DOI: 10.1371/journal.pone.0157849     Document Type: Article

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