Back cover: Heat processing of peanut seed enhances the sensitization potential of the major peanut allergen Ara h 6. Issue 12 (December 2016)

• Record Type: Journal Article
• Authors: Guillon, Blanche; Bernard, Hervé; Drumare, Marie‐Françoise; Hazebrouck, Stéphane; Adel‐Patient, Karine
• Is Part Of: Molecular nutrition & food research. Volume 60:Issue 12(2016)
• Page Start: NA
• Page End: NA
• Publication Date: 2016-12
• Subjects: Food -- Biotechnology -- Periodicals; Food -- Microbiology -- Periodicals; Nutrition -- Periodicals; Food -- Toxicology -- Periodicals; Nutrition -- Periodicals; Food Microbiology -- Periodicals; Food Technology -- Periodicals; Molecular Biology -- Periodicals; 664.0705
• DOI: 10.1002/mnfr.201670124
• Languages: English
• ISSNs: 1613-4125

Abstract

Abstract : 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.