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Structure of food allergens in relation to allergenicity

Structure of food allergens in relation to allergenicity ISSN 0905-6157 Structure of food allergens in relation to allergenicity Aalberse RC, Stapel SO. Structure of food allergens in relation to allergenicity. Pediatr Allergy Immunol 2001: 12(suppl 14): 10–14. # Munksgaard 2001. Rob C. Aalberse, Steven O. Stapel Department of Immunopathology, CLB and Laboratory for Experimental and Clinical Immunology, Academic Medical Centre, University of Amsterdam, the Netherlands Key words: cow milk; cross-reactive carbohydrate determinant; cross-reactivity; food allergens; IgE Rob C. Aalberse, CLB and Laboratory for Experimental and Clinical Immunology, Academic Medical Centre, University of Amsterdam, the Netherlands Introduction The three-dimensional structure of a substantial number of allergens has been solved or can be predicted based on sequence homology with proteins of known structure. These structures can often be classified into a few structural families with common folds (1. . Examples of four ) of the structural families that are particularly relevant from the point of view of food allergy are: 1. alpha-helical proteins: napins (52S albumins from seeds) and non-specific lipid transfer proteins (LTPs); 2. largely beta-sheet proteins with a prominent helix in close contact: lipocalins, profilins and Bet v 1-related proteins; 3. (alpha+beta)-structures, in which the alphaand beta-structural elements are not intimately associated: lactalbumin; and 4. serpins: http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Pediatric Allergy and Immunology Wiley

Structure of food allergens in relation to allergenicity

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References (15)

Publisher
Wiley
Copyright
Copyright © 2001 Wiley Subscription Services, Inc., A Wiley Company
ISSN
0905-6157
eISSN
1399-3038
DOI
10.1034/j.1399-3038.2001.121403.x
Publisher site
See Article on Publisher Site

Abstract

ISSN 0905-6157 Structure of food allergens in relation to allergenicity Aalberse RC, Stapel SO. Structure of food allergens in relation to allergenicity. Pediatr Allergy Immunol 2001: 12(suppl 14): 10–14. # Munksgaard 2001. Rob C. Aalberse, Steven O. Stapel Department of Immunopathology, CLB and Laboratory for Experimental and Clinical Immunology, Academic Medical Centre, University of Amsterdam, the Netherlands Key words: cow milk; cross-reactive carbohydrate determinant; cross-reactivity; food allergens; IgE Rob C. Aalberse, CLB and Laboratory for Experimental and Clinical Immunology, Academic Medical Centre, University of Amsterdam, the Netherlands Introduction The three-dimensional structure of a substantial number of allergens has been solved or can be predicted based on sequence homology with proteins of known structure. These structures can often be classified into a few structural families with common folds (1. . Examples of four ) of the structural families that are particularly relevant from the point of view of food allergy are: 1. alpha-helical proteins: napins (52S albumins from seeds) and non-specific lipid transfer proteins (LTPs); 2. largely beta-sheet proteins with a prominent helix in close contact: lipocalins, profilins and Bet v 1-related proteins; 3. (alpha+beta)-structures, in which the alphaand beta-structural elements are not intimately associated: lactalbumin; and 4. serpins:

Journal

Pediatric Allergy and ImmunologyWiley

Published: May 1, 2001

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