effect of heating and glycation on the allergenicity of 2s albumins (ara h 26) from peanut加热和糖化的影响2 s的变应原性白蛋白从花生(ara h 26).pdfVIP

Effect of Heating and Glycation on the Allergenicity of 2S Albumins (Ara h 2/6) from Peanut 1,2. 3. 4 5 5 Yvonne M. Vissers , Fany Blanc , Per Stahl Skov , Phil E. Johnson , Neil M. Rigby , Laetitia 3 ´ 3 3 6 Przybylski-Nicaise , Herve Bernard , Jean-Michel Wal , Barbara Ballmer-Weber , Laurian Zuidmeer- 7 ´ 8 9 10 1 Jongejan , Zsolt Szepfalusi , Janneke Ruinemans-Koerts , Ad P. H. Jansen , Huub F. J. Savelkoul , 1,2,11 5 5 3 Harry J. Wichers , Alan R. Mackie , Clare E. N. Mills , Karine Adel-Patient * 1 Cell Biology and Immunology Group, Wageningen University and Research Centre, Wageningen, The Netherlands, 2 Food Chemistry Group, Wageningen University and ´ ´ Research Centre, Wageningen, The Netherlands, 3 Unite d’Immuno-Allergie Alimentaire UR496, Departement Alimentation Humaine, INRA, Jouy-en-Josas, France, 4 RefLab ApS, Copenhagen, Denmark, 5 Institute of Food Research, Norwich Research Park, Colney, Norwich, United Kingdom, 6 Allergy Unit, Department of Dermatology, University Hospital Zurich, Zurich, Switzerland, 7 Laboratory of Allergy Research, Department of Experimental Immunology, Academic Medical Centre, University of Amsterdam, Amsterdam, The Netherlands, 8 Department of Pediatrics, Med