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Back cover: Heat processing of peanut seed enhances the sensitization potential of the major peanut allergen Ara h 6
Author(s) -
Guillon Blanche,
Bernard Hervé,
Drumare MarieFrançoise,
Hazebrouck Stéphane,
AdelPatient Karine
Publication year - 2016
Publication title -
molecular nutrition and food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.495
H-Index - 131
eISSN - 1613-4133
pISSN - 1613-4125
DOI - 10.1002/mnfr.201670124
Subject(s) - peanut allergy , immunogenicity , sensitization , potency , allergen , food allergens , food science , chemistry , immunoglobulin e , food allergy , allergy , immunology , biology , biochemistry , immune system , in vitro , antibody
Mol. Nutr. Food Res . 2016, 60 , 2722–2735. DOI: 10.1002/mnfr.201500923 Heating is essential to the sensitization potency of Ara h 6 in peanut seeds. In fact, immunogenicity is supported by different structures, modified and/or produced during food processing in interaction with other food constituents. Conversely, native Ara h 6 is not immunogenic but is the support of IgE binding and elicitation of the allergic reaction.