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Peanut allergens

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Authors
Radosavljević, Jelena
Book part (Published version)
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Abstract
Allergic reactions to peanuts are a major cause of food-induced anaphylaxis, both in children and adults. It is estimated that approximately 1% of the world’s population developed allergy to peanuts and the prevalence is exhibiting an increasing trend. Sensitization by peanut proteins is suspected to develop directly by ingestion of food containing peanuts or processed peanut proteins or through skin, using cosmetic products containing peanut oil and some peanut proteins. In this chapter, biochemical properties of major peanut allergens (Ara h 1, Ara h 2, Ara h 3 and Ara h 6) are thoroughly reviewed with emphasis on structural similarity to proteins from other sources which is frequently resulting in cross-reactivity. Recently reported peanut proteins are briefly described (Ara h 7-17). Methodologies for detecting minute amounts of peanuts in different sources will be improved by further advancement of knowledge on peanut allergens. Hopefully, the potential threat to peanut-allergic pe...rsons produced by contamination of food by trace amounts of peanuts and their proteins will be diminished. © 2017 by Nova Science Publishers, Inc. All rights reserved.

Keywords:
Ara h 1 / Ara h 2 / Ara h 3 / Ara h 6 / Arachis hypogea L. / Major peanut allergens / Minor peanut allergens / Peanut allergy
Source:
Peanuts: Consumption, Allergies and Nutritional Content, 2016, 31-62
Scopus: 2-s2.0-85016732257
[ Google Scholar ]
Handle
https://hdl.handle.net/21.15107/rcub_cherry_308
URI
https://cherry.chem.bg.ac.rs/handle/123456789/308
Collections
  • Publikacije
Institution/Community
Hemijski fakultet
TY  - CHAP
AU  - Radosavljević, Jelena
PY  - 2016
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/308
AB  - Allergic reactions to peanuts are a major cause of food-induced anaphylaxis, both in children and adults. It is estimated that approximately 1% of the world’s population developed allergy to peanuts and the prevalence is exhibiting an increasing trend. Sensitization by peanut proteins is suspected to develop directly by ingestion of food containing peanuts or processed peanut proteins or through skin, using cosmetic products containing peanut oil and some peanut proteins. In this chapter, biochemical properties of major peanut allergens (Ara h 1, Ara h 2, Ara h 3 and Ara h 6) are thoroughly reviewed with emphasis on structural similarity to proteins from other sources which is frequently resulting in cross-reactivity. Recently reported peanut proteins are briefly described (Ara h 7-17). Methodologies for detecting minute amounts of peanuts in different sources will be improved by further advancement of knowledge on peanut allergens. Hopefully, the potential threat to peanut-allergic persons produced by contamination of food by trace amounts of peanuts and their proteins will be diminished. © 2017 by Nova Science Publishers, Inc. All rights reserved.
T2  - Peanuts: Consumption, Allergies and Nutritional Content
T1  - Peanut allergens
SP  - 31
EP  - 62
UR  - Kon_1274
UR  - https://hdl.handle.net/21.15107/rcub_cherry_308
ER  - 
@inbook{
author = "Radosavljević, Jelena",
year = "2016",
abstract = "Allergic reactions to peanuts are a major cause of food-induced anaphylaxis, both in children and adults. It is estimated that approximately 1% of the world’s population developed allergy to peanuts and the prevalence is exhibiting an increasing trend. Sensitization by peanut proteins is suspected to develop directly by ingestion of food containing peanuts or processed peanut proteins or through skin, using cosmetic products containing peanut oil and some peanut proteins. In this chapter, biochemical properties of major peanut allergens (Ara h 1, Ara h 2, Ara h 3 and Ara h 6) are thoroughly reviewed with emphasis on structural similarity to proteins from other sources which is frequently resulting in cross-reactivity. Recently reported peanut proteins are briefly described (Ara h 7-17). Methodologies for detecting minute amounts of peanuts in different sources will be improved by further advancement of knowledge on peanut allergens. Hopefully, the potential threat to peanut-allergic persons produced by contamination of food by trace amounts of peanuts and their proteins will be diminished. © 2017 by Nova Science Publishers, Inc. All rights reserved.",
journal = "Peanuts: Consumption, Allergies and Nutritional Content",
booktitle = "Peanut allergens",
pages = "31-62",
url = "Kon_1274, https://hdl.handle.net/21.15107/rcub_cherry_308"
}
Radosavljević, J.. (2016). Peanut allergens. in Peanuts: Consumption, Allergies and Nutritional Content, 31-62.
Kon_1274
Radosavljević J. Peanut allergens. in Peanuts: Consumption, Allergies and Nutritional Content. 2016;:31-62.
Kon_1274 .
Radosavljević, Jelena, "Peanut allergens" in Peanuts: Consumption, Allergies and Nutritional Content (2016):31-62,
Kon_1274 .

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