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legumin/anafilaxia
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4 resultados
Concomitant sensitization to legumin, Fag e 2 and Fag e 5 predicts buckwheat allergy.
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BACKGROUND
Buckwheat (Fagopyrum esculentum) has become increasingly popular as a healthy food in Europe. However, for sensitized individuals, consumption can cause anaphylactic reactions. The aim of this study was to identify individual well-characterized buckwheat allergens for component-resolved
Detection of plant protein adulterated in fluid milk using two-dimensional gel electrophoresis combined with mass spectrometry.
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The illegal or unlabelled addition of plant protein in milk can cause serious anaphylaxis. For sustainable food security, it is therefore important to develop a methodology to detect non-milk protein in milk products. This research aims to differentiate milk adulterated with plant protein using
The isolation of allergens from the green pea.
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The aqueous extract of green peas was separated into 3 fractions (albumin, legumin, and vicilin) by dialysis against distilled water and isoelectric precipitation. The major antigenic and all of the allergenic activity of the pea extract was associated with the albumin fraction. The albumin fraction
Identification of hazelnut major allergens in sensitive patients with positive double-blind, placebo-controlled food challenge results.
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BACKGROUND
The hazelnut major allergens identified to date are an 18-kd protein homologous to Bet v 1 and a 14-kd allergen homologous to Bet v 2. No studies have reported hazelnut allergens recognized in patients with positive double-blind, placebo-controlled food challenge (DBPCFC) results or in
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