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Allergenic Properties of Enzymatically Hydrolyzed Peanut Flour Extracts

https://doi.org/10.1159/000351920

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What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

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Requirements for effective IgE cross‐linking on mast cells and basophils

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Digestion of peanut allergens Ara h 1, Ara h 2, Ara h 3, and Ara h 6: A comparative in vitro study and partial characterization of digestion‐resistant peptides

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Identification of a major peanut allergen, Ara h I, in patients with atopic dermatitis and positive peanut challenges

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Identification and characterization of a second major peanut allergen, Ara h II, with use of the sera of patients with atopic dermatitis and positive peanut challenge

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Comparison of hydrolysis characteristics on defatted peanut meal proteins between a protease extract from Aspergillus oryzae and commercial proteases

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Enzymatic hydrolysis and their effects on conformational and functional properties of peanut protein isolate

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Enzymatic treatment of peanut kernels to reduce allergen levels

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A classification of plant food allergens

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Predictive value of skin prick tests using recombinant allergens for diagnosis of peanut allergy

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Safety of a peanut oral immunotherapy protocol in children with peanut allergy

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Clinical efficacy and immune regulation with peanut oral immunotherapy

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Peanut Oral Immunotherapy (OIT) Induces Immunologic Changes Supporting the Development of Tolerance

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Ara h 2 peptides containing dominant CD4+ T-cell epitopes: Candidates for a peanut allergy therapeutic

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Sublingual immunotherapy for peanut allergy: Clinical and immunologic evidence of desensitization

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A randomized controlled study of peanut oral immunotherapy: Clinical desensitization and modulation of the allergic response

inferredcites →https://doi.org/10.1016/j.jaci.2012.05.044openalex-snapshot

Pepsinized cashew proteins are hypoallergenic and immunogenic and provide effective immunotherapy in mice with cashew allergy

inferredcites →https://doi.org/10.1016/j.jim.2011.06.031openalex-snapshot

Analysis of the effector activity of Ara h 2 and Ara h 6 by selective depletion from a crude peanut extract

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Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid

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Structure and stability of 2S albumin-type peanut allergens: implications for the severity of peanut allergic reactions

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Structural, Biological, and Evolutionary Relationships of Plant Food Allergens Sensitizing via the Gastrointestinal Tract

inferredcites →https://doi.org/10.1111/j.1365-2222.2009.03273.xopenalex-snapshot

Effector activity of peanut allergens: a critical role for Ara h 2, Ara h 6, and their variants

inferredcites →https://doi.org/10.1111/j.1365-2222.2009.03333.xopenalex-snapshot

Digested Ara h 1 has sensitizing capacity in Brown Norway rats

inferredcites →https://doi.org/10.1111/j.1365-2222.2011.03934.xopenalex-snapshot

The 2S albumin allergens of Arachis hypogaea, Ara h 2 and Ara h 6, are the major elicitors of anaphylaxis and can effectively desensitize peanut‐allergic mice

inferredcites →https://doi.org/10.1111/j.1365-2222.2012.04028.xopenalex-snapshot

Evidence of pathway‐specific basophil anergy induced by peanut oral immunotherapy in peanut‐allergic children

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Selective Cloning of Peanut Allergens, Including Profilin and 2S Albumins, by Phage Display Technology

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Influence of Enzymatic Hydrolysis on the Allergenicity of Roasted Peanut Protein Extract

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Molecular cloning and epitope analysis of the peanut allergen Ara h 3

What points at this work

Incoming claims: where this work appears in other papers’ reference lists and arguments.

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Digestion and Transport across the Intestinal Epithelium Affects the Allergenicity of Ara h 1 and 3 but Not of Ara h 2 and 6

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Enzymatic Modification of Plant Proteins for Improved Functional and Bioactive Properties

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From Source to Structure: Industrial Processing Technologies for Attenuating the Allergenicity of Food Proteins

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Future Therapies for IgE-Mediated Food Allergy

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Hypoallergenic Foods: Development and Relevance in the Management of Food Allergy

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Hydrolysis in food processing and its impact on allergenicity of food

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Food allergens: Classification, molecular properties, characterization, and detection in food sources

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Co-fermentation of peanut milk by selected lactic acid bacteria on its protein structure, Ara h 1's immunoreactivity, physical-chemical properties and sensory attributes

inferred← citeshttps://doi.org/10.1016/j.fct.2015.03.005openalex-snapshot

Food processing and allergenicity

inferred← citeshttps://doi.org/10.1016/j.foodchem.2015.03.023openalex-snapshot

Potential changes in the allergenicity of three forms of peanut after thermal processing

inferred← citeshttps://doi.org/10.1016/j.foodchem.2017.10.132openalex-snapshot

Thermal processing effects on the IgE-reactivity of cashew and pistachio

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Identification of allergens and allergen hydrolysates by proteomics and metabolomics: A comparative study of natural and enzymolytic bee pollen

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Allergenicity of peanut component Ara h 2: Contribution of conformational versus linear hydroxyproline-containing epitopes

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Preparation and Analysis of Peanut Flour Used in Oral Immunotherapy Clinical Trials

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Enzymatic Hydrolysis Does Not Reduce the Biological Reactivity of Soybean Proteins for All Allergic Subjects

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Novel Strategy To Create Hypoallergenic Peanut Protein–Polyphenol Edible Matrices for Oral Immunotherapy

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Decreased Immunoglobulin E (IgE) Binding to Cashew Allergens following Sodium Sulfite Treatment and Heating

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Potential allergenicity response to structural modification of irradiated bovine α-lactalbumin

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Recent processing of peanut protein in food industry: a molecular structure perspective

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Microbial fermentation as a strategy for the abatement of peanut allergens

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Strategies to Mitigate Peanut Allergy: Production, Processing, Utilization, and Immunotherapy Considerations

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The Rising Incidence of Food Allergies and Infant Food Allergies

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News in Cellular Allergology: A Review of the Human Mast Cell and Basophil Granulocyte Literature from January 2013 to May 2015

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Effects of enzymolysis on allergenicity and digestibility of food allergens

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Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes

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Improving allergenicity risk assessment of novel foods

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Nut Allergenicity: Effect of Food Processing

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Effect of Peanut Protein Treated with Alkaline Protease and Flavorzyme on BALB/c Mice

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Impact of Heat and Pressure Processing Treatments on the Digestibility of Peanut, Hazelnut, Pistachio and Cashew Allergens

inferred← citeshttps://doi.org/10.3390/foods9060792openalex-snapshot

Allergenicity of Fermented Foods: Emphasis on Seeds Protein-Based Products

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Peanut Allergens Attached with p-Aminobenzamidine Are More Resistant to Digestion than Native Allergens

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Treatment of cashew extracts with Aspergillopepsin reduces IgE binding to cashew allergens

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