Searching for allergens in maize kernels via proteomic tools

Author:

Fasoli Elisa,Pastorello Elide A.,Farioli Laura,Scibilia Joseph,Aldini Giancarlo,Carini Marina,Marocco Adriano,Boschetti Egisto,Righetti Pier Giorgio

Publisher

Elsevier BV

Subject

Biochemistry,Biophysics

Reference33 articles.

1. Corn breeding;Hallauer,1988

2. Nutritional properties and feeding value of corn and its by-products;Wright,1988

3. L'allergie alimentaire au mais existe-t-elle?;Moneret-Vautrin;Allerg Immunol (Paris),1998

4. The major maize allergen, which is responsible for food-induced allergic reactions, is a lipid transfer protein;Pastorello;Allergy Clin Immunol,2000

5. Lipid-transfer protein is the major maize allergen maintaining IgE-binding activity after cooking at 100 °C, as demonstrated in anaphylactic patients and patients with positive double-blind, placebo-controlled food challenge results;Pastorello;J Allergy Clin Immunol,2003

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