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
Zhou Xiaoya, Zhang Mengfei, Hu Changbao, Xin Li, Anshu Yang, Ping Tong, Zhihua Wu, Hongbing Chen
{"title":"关键氨基酸的特性对 Ara h 2 表位潜在过敏性的影响","authors":"Zhou Xiaoya, Zhang Mengfei, Hu Changbao, Xin Li, Anshu Yang, Ping Tong, Zhihua Wu, Hongbing Chen","doi":"10.1080/09540105.2024.2373064","DOIUrl":null,"url":null,"abstract":"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...","PeriodicalId":12300,"journal":{"name":"Food and Agricultural Immunology","volume":"19 1","pages":""},"PeriodicalIF":1.7000,"publicationDate":"2024-07-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effect of critical amino acids’ properties on potential allergenicity of Ara h 2 epitopes\",\"authors\":\"Zhou Xiaoya, Zhang Mengfei, Hu Changbao, Xin Li, Anshu Yang, Ping Tong, Zhihua Wu, Hongbing Chen\",\"doi\":\"10.1080/09540105.2024.2373064\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"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...\",\"PeriodicalId\":12300,\"journal\":{\"name\":\"Food and Agricultural Immunology\",\"volume\":\"19 1\",\"pages\":\"\"},\"PeriodicalIF\":1.7000,\"publicationDate\":\"2024-07-21\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food and Agricultural Immunology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1080/09540105.2024.2373064\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Agricultural Immunology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/09540105.2024.2373064","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
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...
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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...
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
Food and Agricultural Immunology
Food and Agricultural Immunology 农林科学-毒理学
CiteScore
5.30
自引率
6.70%
发文量
52
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.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信