000			nab a22 7a 4500
999			_c17252 _d17252
003			PC17252
005			20230222125330.0
008			230222b xxu||||| |||| 00| 0 eng d
040			_cH12O
041			_aeng
100			_9616 _aRodríguez Rodríguez, Julia _eAlergología
100			_9617 _aFernández Crespo, Jesús _eAlergología
245	0	0	_aPotential changes in the allergenicity of three forms of peanut after thermal processing. _h[artículo]
260			_bFood chemistry, _c2015
300			_a183:18-25.
500			_aFormato 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.
501			_aPMID: 25863604
504			_aContiene 24 referencias
520			_aThis 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.
710			_999 _aServicio de Alergología
856			_uhttp://pc-h12o-es.m-hdoct.a17.csinet.es/pdf/pc/1/pc17252.pdf _ySolicitar documento
942			_2ddc _cART _n0