The effect of thermal processing on the IgE reactivity of the non‐specific lipid transfer protein from apple, Mal d 3

2005132 citationsJournal Article

Authors

Ana I. Sancho · Norwich Research Park

Neil M. Rigby · Quadram Institute

Laurian Zuidmeer · University of Amsterdam

Riccardo Asero · Ospedale San Carlo

Gianni Mistrello · Lofarma (Italy)

S. Amato · Lofarma (Italy)

E González-Mancebo ·

Abstract

Only severe heat treatment caused a significant decrease in the allergenicity of Mal d 3 but glycation had a protective effect. The presence of sugars in fruits may contribute to the thermostability of the allergenic activity of LTP in heat-processed foods.

Topics & Keywords

Food Allergy and Anaphylaxis Research Allergic Rhinitis and Sensitization Contact Dermatitis and Allergies

UN Sustainable Development Goals

Clean water and sanitation

Publication Details

Published in: Allergy

Volume 60, Issue 10, pp. 1262-1268

DOI: 10.1111/j.1398-9995.2005.00876.x

Field-Weighted Citation Impact: 4.98