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Items: 1 to 20 of 232

1.

Assessment of the sensitizing potential of processed peanut proteins in Brown Norway rats: roasting does not enhance allergenicity.

Kroghsbo S, Rigby NM, Johnson PE, Adel-Patient K, Bøgh KL, Salt LJ, Mills EN, Madsen CB.

PLoS One. 2014 May 7;9(5):e96475. doi: 10.1371/journal.pone.0096475. eCollection 2014 May 7.

2.

Influence of thermal processing on the allergenicity of peanut proteins.

Mondoulet L, Paty E, Drumare MF, Ah-Leung S, Scheinmann P, Willemot RM, Wal JM, Bernard H.

J Agric Food Chem. 2005 Jun 1;53(11):4547-53.

PMID:
15913323
3.

Quantification of Ara h 1 in peanuts: why roasting makes a difference.

Pomés A, Butts CL, Chapman MD.

Clin Exp Allergy. 2006 Jun;36(6):824-30.

PMID:
16776684
4.

Boiling peanut Ara h 1 results in the formation of aggregates with reduced allergenicity.

Blanc F, Vissers YM, Adel-Patient K, Rigby NM, Mackie AR, Gunning AP, Wellner NK, Skov PS, Przybylski-Nicaise L, Ballmer-Weber B, Zuidmeer-Jongejan L, Szépfalusi Z, Ruinemans-Koerts J, Jansen AP, Bernard H, Wal JM, Savelkoul HF, Wichers HJ, Mills EN.

Mol Nutr Food Res. 2011 Dec;55(12):1887-94. doi: 10.1002/mnfr.201100251. Epub 2011 Nov 16.

PMID:
22086730
5.

Effect of roasting on the allergenicity of major peanut allergens Ara h 1 and Ara h 2/6: the necessity of degranulation assays.

Vissers YM, Iwan M, Adel-Patient K, Stahl Skov P, Rigby NM, Johnson PE, Mandrup Müller P, Przybylski-Nicaise L, Schaap M, Ruinemans-Koerts J, Jansen AP, Mills EN, Savelkoul HF, Wichers HJ.

Clin Exp Allergy. 2011 Nov;41(11):1631-42. doi: 10.1111/j.1365-2222.2011.03830.x. Epub 2011 Aug 1.

PMID:
21801247
6.

Capacity of purified peanut allergens to induce degranulation in a functional in vitro assay: Ara h 2 and Ara h 6 are the most efficient elicitors.

Blanc F, Adel-Patient K, Drumare MF, Paty E, Wal JM, Bernard H.

Clin Exp Allergy. 2009 Aug;39(8):1277-85. doi: 10.1111/j.1365-2222.2009.03294.x. Epub 2009 Jun 15.

PMID:
19538351
7.

Effect of heating and glycation on the allergenicity of 2S albumins (Ara h 2/6) from peanut.

Vissers YM, Blanc F, Skov PS, Johnson PE, Rigby NM, Przybylski-Nicaise L, Bernard H, Wal JM, Ballmer-Weber B, Zuidmeer-Jongejan L, Szépfalusi Z, Ruinemans-Koerts J, Jansen AP, Savelkoul HF, Wichers HJ, Mackie AR, Mills CE, Adel-Patient K.

PLoS One. 2011;6(8):e23998. doi: 10.1371/journal.pone.0023998. Epub 2011 Aug 25.

8.

Digested Ara h 1 has sensitizing capacity in Brown Norway rats.

Bøgh KL, Kroghsbo S, Dahl L, Rigby NM, Barkholt V, Mills EN, Madsen CB.

Clin Exp Allergy. 2009 Oct;39(10):1611-21. doi: 10.1111/j.1365-2222.2009.03333.x. Epub 2009 Aug 18.

PMID:
19689460
9.

Linking peanut allergenicity to the processes of maturation, curing, and roasting.

Chung SY, Butts CL, Maleki SJ, Champagne ET.

J Agric Food Chem. 2003 Jul 16;51(15):4273-7.

PMID:
12848497
10.

Assessment of three human FcepsilonRI-transfected RBL cell-lines for identifying IgE induced degranulation utilizing peanut-allergic patient sera and peanut protein extract.

Ladics GS, van Bilsen JH, Brouwer HM, Vogel L, Vieths S, Knippels LM.

Regul Toxicol Pharmacol. 2008 Aug;51(3):288-94. doi: 10.1016/j.yrtph.2008.04.012. Epub 2008 Apr 27.

PMID:
18534732
11.

Effects of cooking methods on peanut allergenicity.

Beyer K, Morrow E, Li XM, Bardina L, Bannon GA, Burks AW, Sampson HA.

J Allergy Clin Immunol. 2001 Jun;107(6):1077-81.

PMID:
11398088
12.

Allergenic properties of roasted peanut allergens may be reduced by peroxidase.

Chung SY, Maleki SJ, Champagne ET.

J Agric Food Chem. 2004 Jul 14;52(14):4541-5.

PMID:
15237964
13.

Influence of enzymatic hydrolysis on the allergenicity of roasted peanut protein extract.

Cabanillas B, Pedrosa MM, Rodríguez J, Muzquiz M, Maleki SJ, Cuadrado C, Burbano C, Crespo JF.

Int Arch Allergy Immunol. 2012;157(1):41-50. doi: 10.1159/000324681. Epub 2011 Sep 6.

PMID:
21912172
14.

Contribution of Ara h 2 to peanut-specific, immunoglobulin E-mediated, cell activation.

McDermott RA, Porterfield HS, El Mezayen R, Burks AW, Pons L, Schlichting DG, Solomon B, Redzic JS, Harbeck RJ, Duncan MW, Hansen KC, Dreskin SC.

Clin Exp Allergy. 2007 May;37(5):752-63.

PMID:
17456223
15.

The major peanut allergen, Ara h 2, functions as a trypsin inhibitor, and roasting enhances this function.

Maleki SJ, Viquez O, Jacks T, Dodo H, Champagne ET, Chung SY, Landry SJ.

J Allergy Clin Immunol. 2003 Jul;112(1):190-5.

PMID:
12847498
16.

RBL cells expressing human Fc epsilon RI are a sensitive tool for exploring functional IgE-allergen interactions: studies with sera from peanut-sensitive patients.

Dibbern DA Jr, Palmer GW, Williams PB, Bock SA, Dreskin SC.

J Immunol Methods. 2003 Mar 1;274(1-2):37-45.

PMID:
12609531
17.

The effects of roasting on the allergenic properties of peanut proteins.

Maleki SJ, Chung SY, Champagne ET, Raufman JP.

J Allergy Clin Immunol. 2000 Oct;106(4):763-8.

PMID:
11031348
18.

Peanut varieties with reduced Ara h 1 content indicating no reduced allergenicity.

Krause S, Latendorf T, Schmidt H, Darcan-Nicolaisen Y, Reese G, Petersen A, Janssen O, Becker WM.

Mol Nutr Food Res. 2010 Mar;54(3):381-7. doi: 10.1002/mnfr.200900072.

PMID:
19866467
19.

Processing can alter the properties of peanut extract preparations.

Schmitt DA, Nesbit JB, Hurlburt BK, Cheng H, Maleki SJ.

J Agric Food Chem. 2010 Jan 27;58(2):1138-43. doi: 10.1021/jf902694j.

PMID:
20028112
20.

Effect of chemical modifications on allergenic potency of peanut proteins.

Bencharitiwong R, van der Kleij HP, Koppelman SJ, Nowak-Węgrzyn A.

Allergy Asthma Proc. 2015 May-Jun;36(3):185-91. doi: 10.2500/aap.2015.36.3840.

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