关键氨基酸的特性对 Ara h 2 表位潜在过敏性的影响

IF 1.7 3区农林科学 Q3 CHEMISTRY, APPLIED Food and Agricultural Immunology Pub Date : 2024-07-21 DOI:10.1080/09540105.2024.2373064

Zhou Xiaoya, Zhang Mengfei, Hu Changbao, Xin Li, Anshu Yang, Ping Tong, Zhihua Wu, Hongbing Chen

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引用次数: 0

摘要

花生是世界上最常见的致敏食物之一，可引起严重的过敏反应。Ara h 2 是花生过敏原中最易引起过敏的成分。虽然关键氨基酸...

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Effect of critical amino acids’ properties on potential allergenicity of Ara h 2 epitopes

Peanuts are one of the most common allergenic foods in the world and can cause severe allergic reactions. Ara h 2 is the most allergenic components of peanut allergens. Although critical amino acid...

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来源期刊

Food and Agricultural Immunology 农林科学-毒理学

CiteScore

5.30

自引率

6.70%

发文量

审稿时长

2 months

期刊介绍： Food and Agricultural Immunology is an international open access journal publishing original immunological research with applications in food, agricultural, environmental and veterinary science. Submissions describing the use of immunological techniques and methods are particularly welcomed. The journal aims to expand our understanding of the interactions at the interface of food and immune systems including studies on: -Development of diagnostic systems – all types of ligand-based assays, e.g. antibody, aptamer -Application of ligand-based assays for the detection or identification of molecules of interest in food science, agricultural research, veterinary investigations and clinical systems relating to food allergy or sensitivity to agricultural chemicals -Effects of food on the immune system -Studies on allergy and allergic reactions -Investigations into food allergies -Development of allergen-free food systems -Development of novel assay formats -Applications of assay systems to the monitoring of food items in relation to safety and labelling -Food quality issues, e.g. speciation, adulteration and contamination -Comparisons between different analytical techniques The journal publishes research and review articles and is essential reading for food scientists, immunologists and all those concerned with the interaction between food and immune systems.