Potential changes in the allergenicity of three forms of peanut after thermal processing. [artículo]
Por: Rodríguez Rodríguez, Julia [Alergología]
| Fernández Crespo, Jesús [Alergología].
Colaborador(es): Servicio de Alergología.
Tipo de material: 
ArtículoEditor: Food chemistry, 2015Descripción: 183:18-25.Recursos en línea: Solicitar documento Resumen: This study aimed to analyze the influence of thermal processing on the IgE binding properties of three forms of peanut, its effects in the content of individual allergens and IgE cross-linking capacity in effector cells of allergy. Three forms of peanut were selected and subjected to thermal processing. Immunoreactivity was evaluated by means of immunoblot or ELISA inhibition assay. Specific antibodies were used to identify changes in the content of the main allergens in peanut samples. The ability of treated peanut to cross-link IgE was evaluated in a basophil activation assay and Skin Prick Testing (SPT). The results showed that thermal/pressure treatments at specific conditions had the capacity to decrease IgE binding properties of protein extracts from peanut. This effect went along with an altered capacity to activate basophils sensitized with IgE from patients with peanut allergy and the wheal size in SPT.
| Tipo de ítem | Ubicación actual | Signatura | Estado | Fecha de vencimiento |
|---|---|---|---|---|
Artículo
|
PC17252 (Navegar estantería) | Disponible |
Formato Vancouver:
Cabanillas B, Cuadrado C, Rodríguez J, Hart J, Burbano C, Crespo JF, Novak N. Potential changes in the allergenicity of three forms of peanut after thermal processing. Food Chem. 2015 Sep 15;183:18-25.
PMID: 25863604
Contiene 24 referencias
This study aimed to analyze the influence of thermal processing on the IgE binding properties of three forms of peanut, its effects in the content of individual allergens and IgE cross-linking capacity in effector cells of allergy. Three forms of peanut were selected and subjected to thermal processing. Immunoreactivity was evaluated by means of immunoblot or ELISA inhibition assay. Specific antibodies were used to identify changes in the content of the main allergens in peanut samples. The ability of treated peanut to cross-link IgE was evaluated in a basophil activation assay and Skin Prick Testing (SPT). The results showed that thermal/pressure treatments at specific conditions had the capacity to decrease IgE binding properties of protein extracts from peanut. This effect went along with an altered capacity to activate basophils sensitized with IgE from patients with peanut allergy and the wheal size in SPT.
No hay comentarios para este ejemplar.