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PLTPs are pan-allergens, [11] [12] and may be directly responsible for cases of food allergy. Pru p 3, the major allergen from peach, is a 9-kDa allergen belonging to the family of lipid-transfer proteins. [13] Allergic properties are closely linked with high thermal stability and resistance to gastrointestinal proteolysis of the proteins. [14]
NMR analysis [3] has confirmed earlier predictions of the protein structure and site of the major T-cell epitope. [4] The Bet v 1 protein comprises 6 anti-parallel beta-strands and 3 alpha-helices. Four of the strands dominate the global fold, and 2 of the helices form a C-terminal amphipathic helical motif.
This core structure is crucial for its lipid acyl hydrolase (LAH) activity, providing insights into its enzymatic functions and potential participation in plant defenses. [ 11 ] There is a study delves into the multifaceted properties of patatin, the predominant protein in potatoes, revealing its structural diversity through the identification ...
Ara h 1 is a seed storage protein from Arachis hypogaea (peanuts). It is a heat stable 7S vicilin-like globulin [1] with a stable trimeric form [2] that comprises 12-16% of the total protein in peanut extracts. [3] Ara h 1 is known because sensitization to it was found in 95% of peanut-allergic patients from North America. In spite of this high ...
Food protein allergens are detected by allergen-specific immune cells which produce reactions and characteristic symptoms primarily when raw foods are eaten, and even after they have been cooked or digested. [1] Conditions caused by food allergies are classified into three groups according to the mechanism of the allergic response: [14]
Actinidain is the major allergen in kiwifruit. [19] [20] There does not appear to be any trend when looking at who is allergic to kiwi as it varies within age, geographical differences, and other characteristics clinicians use to track allergens, although the allergy often presents itself as mild symptoms in the mouth. [20]
Whether hydrolyzed vegetable protein is an allergen or not is contentious. According to European law, wheat and soy are subject to allergen labelling in terms of Regulation (EU) 1169/2011 on food information to consumers. Since wheat and soy used for the production of HVP are not exempted from allergen labelling for formal reasons, HVP produced ...
An allergen is an otherwise harmless substance that triggers an allergic reaction in sensitive individuals by stimulating an immune response.. In technical terms, an allergen is an antigen that is capable of stimulating a type-I hypersensitivity reaction in atopic individuals through immunoglobulin E (IgE) responses. [1]