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1.
The binding of peanut protein allergens to activated charcoal (AC), used medically for gastric decontamination following the ingestion of toxic substances, was investigated for potential clinical application. Crude peanut extract (CPE) or purified peanut protein allergens Ara h 1 and 2 were co-incubated with AC under a variety of conditions followed by centrifugation to remove the AC and adsorbed protein. The resulting supernatant solution was analyzed for unadsorbed protein by gel electrophoresis and quantitative protein assay. The extent of protein adsorption by a known amount of AC was determined. Protein binding to AC was rapid and irreversible. The extent of adsorption was unaffected by pH, but was optimal near physiological salt concentrations. Denatured proteins, or those of larger molecular weight, required more AC than smaller or native proteins. The extent of protein binding increased with temperature, supporting the concept that protein molecules diffuse into vacant pores of appropriate size on the charcoal surface.  相似文献   

2.
Peanut allergy is a public health issue. The culprits are the peanut allergens. Reducing the allergenic properties of these allergens or proteins will be beneficial to allergic individuals. In this study, the objective was to determine if peroxidase (POD), which catalyzes protein cross-linking, reduces the allergenic properties of peanut allergens. In the experiments, protein extracts from raw and roasted defatted peanut meals at pH 8 were incubated with and without POD in the presence of hydrogen peroxide at 37 degrees C for 60 min. The POD-treated and untreated samples were then analyzed by SDS-PAGE, western blots, and competitive inhibition ELISA. IgE binding or allergenicity was determined in blots and ELISA. Results showed that POD treatment had no effect on raw peanuts with respect to protein cross-linking. However, a significant decrease was seen in the levels of the major allergens, Ara h 1 and Ara h 2, in roasted peanuts after POD treatment. Also, polymers were formed. Despite this, a reduction in IgE binding was observed. It was concluded that POD induced the cross-linking of mainly Ara h 1 and Ara h 2 from roasted peanuts and that, due to POD treatment, IgE binding was reduced. The finding indicates that POD can help reduce the allergenic properties of roasted peanut allergens.  相似文献   

3.
花生蛋白在酸性条件下会絮凝沉淀,溶解性降低,限制了其在酸性饮料加工领域的应用。本研究通过利用高压均质-中性蛋白酶酶解复合改性提高花生蛋白在pH值4.0条件下的溶解度,并根据Turbiscan多重光散射稳定性分析仪的背散射光强值和体系不稳定指数(TSI)分析不同浓度改性蛋白添加量对酸性果汁稳定性的影响。响应面分析结果表明,高压均质-中性蛋白酶酶解复合改性的最优工艺为:均质压力79.74 MPa,料液比7.23%,加酶量517 U·g-1,酶解时间48.20 min,此时,花生蛋白在pH值4.0条件下氮溶指数(NSI)从由4.04%提升至37.49%。将改性后蛋白加入pH值3.88的果汁中,改性后蛋白添加量为3%和4%的果汁稳定性指数(TSI)分别为1.95和2.23,显著优于蛋白质添加量为5%的样品(TSI为3.29)。研究表明高压均质-中性蛋白酶酶解改性可以显著提高花生蛋白在pH值4.0条件下的溶解度且改性后蛋白在酸性饮料中稳定性良好,为植物蛋白在酸性饮料中的应用提供了参考。  相似文献   

4.
以棉花和花生秸秆为原料于500℃下限氧慢速热解制备得到两种生物质炭,通过批处理恒温振荡法,探讨了土壤施加不同种类生物质炭及冻融交替后吸附Cu(Ⅱ)的变化。结果表明,Freundlich和Langmuir等温模型均能较好地拟合各处理土壤对Cu(Ⅱ)的吸附,土壤施加棉花和花生秸秆炭后对Cu(Ⅱ)的吸附能力显著提高,吸附能力分别提高了3.8和17.9倍;冻融交替后施加棉花和花生秸秆炭的土壤对Cu(Ⅱ)的吸附能力均降低,吸附能力分别下降了1.6和1.1倍;花生秸秆炭比棉花秸秆炭更适宜作为土壤改良剂修复重金属污染土壤。  相似文献   

5.
Phytic acid would form soluble and insoluble complexes with proteins. Our objective was to determine if phytic acid forms insoluble complexes with major peanut allergens, and if such reaction results in a peanut extract with a lower level of soluble allergens and allergenic property. Extracts from raw and roasted peanuts were treated with and without phytic acid at various pH values and then analyzed by SDS-PAGE and a competitive inhibition ELISA (ciELISA). The ciELISA measured IgE binding using a pooled serum from peanut-allergic individuals. Results showed that phytic acid formed complexes with the major peanut allergens (Ara h 1 and Ara h 2), which were insoluble in acidic and neutral conditions. Succinylation of the allergens inhibited complex formation, indicating that lysine residues were involved. A 6-fold reduction in IgE binding or allergenic potency of the extract was observed after treatment with phytic acid. It was concluded that phytic acid formed insoluble complexes with the major peanut allergens, and resulted in a peanut extract with reduced allergenic potency. Application of phytic acid to a peanut butter slurry presented a similar result, indicating that phytic acid may find use in the development of hypoallergenic peanut-based products.  相似文献   

6.
Trypsin inhibitors are pathogenesis-related (PR) proteins, which play an important role in the plant defense mechanism against insects and pathogens. Peanut trypsin inhibitors are low molecular mass seed storage proteins. Like peanut allergens, they are stable to acid and heat, resistant to digestion, and can have a negative impact on human health. In peanut, five Bowman-Birk trypsin inhibitors (BBTI) have been isolated and amino acid sequences published. However, to date, no peanut BBTI sequence is available at both the cDNA and the genomic levels. The objectives of this investigation were (i) to synthesize degenerate oligonucleotides based on conserved regions of published amino acid sequences of BBTI, BII, and BIII; (ii) to isolate, sequence, and analyze at least one positive peanut trypsin inhibitor cDNA clone using the synthesized (32)P-labeled oligonucleotides as probes; and (iii) to determine its trypsin inhibitory activity. Thirty-two degenerate oligonucleotides DNA primers of 24 nucleotides each were synthesized based on the published amino acid sequences of peanut BBTI, and two were selected as probes to screen a peanut Lambda gt 11 cDNA library. Three putative positive clones were isolated, purified, and subcloned, and one was sequenced. Sequence analysis revealed a partial cDNA clone of 643 bp with a start codon. This clone shares 93 and 96% nucleotide sequence homology with peanut allergens Ara h 3 and Ara h 4 cDNA clones, respectively. A trypsin inhibitor assay revealed that peanut allergen Ara h 3 has a trypsin inhibitory activity of 11 238 TIA/mg protein. We concluded that peanut allergen Ara h 3 may also function as a trypsin inhibitor.  相似文献   

7.
Influence of thermal processing on the allergenicity of peanut proteins   总被引：3，自引：0，他引：3  
Peanuts are one of the most common and severe food allergens. Nevertheless, the occurrence of peanut allergy varies between countries and depends on both the exposure and the way peanuts are consumed. Processing is known to influence the allergenicity of peanut proteins. The aim of this study was to assess the effect of thermal processing on the IgE-binding capacity of whole peanut protein extracts and of the major peanut allergens Ara h 1 and Ara h 2. Whole proteins, Ara h 1, and Ara h 2 were extracted and purified from raw, roasted and boiled peanuts using selective precipitation and multiple chromatographic steps, and were then characterized by electrophoresis and mass spectrometry. The immunoreactivity of whole peanut extracts and purified proteins was analyzed by the enzyme allergosorbent test (EAST) and EAST inhibition using the sera of 37 peanut-allergic patients. The composition of the whole protein extracts was modified after heat processing, especially after boiling. The electrophoretic pattern showed protein bands of low molecular weight that were less marked in boiled than in raw and roasted peanuts. The same low-molecular-weight proteins were found in the cooking water of peanuts. Whole peanut protein extracts obtained after the different processes were all recognized by the IgE of the 37 patients. The IgE-binding capacity of the whole peanut protein extracts prepared from boiled peanuts was 2-fold lower than that of the extracts prepared from raw and roasted peanuts. No significant difference was observed between protein extracts from raw and roasted peanuts. It is noteworthy that the proteins present in the cooking water were also recognized by the IgE of peanut-allergic patients. IgE immunoreactivity of purified Ara h 1 and Ara h 2 prepared from roasted peanuts was higher than that of their counterparts prepared from raw and boiled peanuts. The IgE-binding capacity of purified Ara h 1 and Ara h 2 was altered by heat treatment and in particular was increased by roasting. However, no significant difference in IgE immunoreactivity was observed between whole protein extracts from raw and roasted peanuts. The decrease in allergenicity of boiled peanuts results mainly from a transfer of low-molecular-weight allergens into the water during cooking.  相似文献   

8.
为了解花生清蛋白的生物学活性,本试验采用硫酸铵沉淀法初步分离花生种子中的花生清蛋白,并用DEAE-52柱纯化得到花生清蛋白,分析其体外抗氧化性及DNA酶活性。结果表明,65%硫酸铵分离花生清蛋白效果最好;纯化后的花生清蛋白由3个亚基组成,其相对分子质量分别为14.5、15.5、17.2 kDa。花生清蛋白体外抗氧化活性较高,对DPPH自由基和羟基自由基的清除率与花生清蛋白浓度呈正相关,清蛋白浓度从0.02 mg·mL-1升至0.10 mg·mL-1时,DPPH自由基清除率从26.3%增加到45.0%,羟基自由基清除率从10.8%增加到93.5%。DNA酶活性也与花生清蛋白浓度呈正相关,清蛋白浓度从0.1 mg·mL-1提高到0.6 mg·mL-1,清蛋白和质粒混合液的电泳条带逐渐变暗;当花生清蛋白浓度为0.8 mg·mL-1时,电泳条带消失,质粒被完全降解;Ca2+、Mg2+、K+、Na+4种金属离子都有增强清蛋白DNA酶活性的作用,增强能力由大到小依次是Mg2+>Ca2+>Na+>K+。本研究结果为花生清蛋白功能性质研究及开发利用提供了一定的理论基础。  相似文献   

9.
pH changes in the rhizosphere of peanut and maize roots pH changes in soil near growing peanuts and maize seedlings were measured using antimony microelectrodes. The roots of each plant actively altered pH, both at the root tip and root hair zone (maize) and immediately behind the root elongation zone (peanut). Along the root elongation zone and at distances greater than 10-15 cm from the root tip, pH moved towards the value in the soil outside of the rhizosphere. Peanut seedlings grown in unfertilized and NO3-fertilized soil (initial pH 5.5) lowered soil pH by 1.5 and by 0.7 units, respectively; whereas maize seedlings caused pH increases of 1.0 and 1.5 units, respectively. In NH4-fertilized soil, both seedlings caused soil pH to fall by 2-3 units. In an acid soil, pH changes occurred at distances of up to approximately 2.5 mm from root surfaces.  相似文献   

10.
Hidden allergens in food products are, especially for peanut-allergic consumers, a serious problem because even low amounts (approximately 200 microg) of peanut can elicit allergic reactions. Undeclared peanut traces can be found in processed food products, because contaminations with peanut during production processes are frequent. To minimize the risk of such cross-contaminations, it is necessary to develop sensitive analytical methods for the detection of hidden allergens in foods. For this approach we developed two peanut-specific assays based on the detection of peanut protein by specific antibodies (sandwich ELISA) and by the detection of peanut-specific DNA (part of the coding region of Ara h 2) by a real-time PCR. Both tests did not show any cross-reactivity with 22 common food ingredients (cereals, nuts, legumes), and the limit of detection is <10 ppm peanut in processed foods. Thirty-three random samples of food products were tested for the presence of peanut to compare both assay types with each other and to evaluate the percentage of foods on the German market that are contaminated with peanut traces. We found that four products (13.3%) without peanut in the list of ingredients contained peanut protein in a range from 1 to 74 ppm peanut protein and that the results of both tests correlated well. The real-time PCR was able to detect one more positive sample than the sandwich ELISA. In conclusion, both assays are sensitive and specific tools for the detection of hidden allergens in processed foods.  相似文献   

11.
Detection of peptides from the peanut allergen Ara h 1 by liquid chromatography-mass spectrometry (LC-MS) was used to identify and estimate total peanut protein levels in dark chocolate. A comparison of enzymatic digestion subsequent to and following extraction of Ara h 1 from the food matrix revealed better limits of detection (LOD) for the pre-extraction digestion (20 ppm) than for the postextraction digestion (50 ppm). Evaluation of LC-MS instruments and scan modes showed the LOD could be further reduced to 10 ppm via a triple-quadrupole and multiple-reaction monitoring. Improvements in extraction techniques combined with an increase in the amount of chocolate extracted (1 g) improved the LOD to 2 ppm of peanut protein. This method provides an unambiguous means of confirming the presence of the peanut protein in foods using peptide markers from a major allergen, Ara h 1, and can easily be modified to detect other food allergens.  相似文献   

12.
Abstract

Peanut (Arachis hypogaea L.), is produced in the Virginia and North Carolina coastal plain where sodic deep well water sources are more readily available than high quality shallow well sources. The objective of this work was to determine the effect of irrigation water quality and irrigation method on the mineral composition of peanut tissue. Virginia‐type peanuts were grown on a Kenansville loamy sand (loamy, siliceous, thermic Arenic Hapludult) in Suffolk, VA from 1985 to 1987. Peanuts were irrigated with either overhead sprinklers or deep buried trickle lines using sodic deep‐well (142 m) and nonsodic shallow‐well (10 m) water. Trickle lines were buried 350 to 410 mm below each row. Sodic water had 220 mg Na/L, a pH of 8.5, and a sodium adsorption ratio (SAR) of 103. Non‐sodic water had 4.8 mg Na/L, a pH of 4.8, and an SAR of 3.1. Sodic water did not affect soil levels of Ca and Mg. Soil Na and pH were both higher to a depth of 900 mm in soil irrigated with sodic water. Sodic water appeared to reduce the concentration of Mg and increase the concentration of K in plant tissue. Plants from plots irrigated with sodic water concentrated Na in the stems and roots. Only in 1987, which was the driest year of the study, did seed concentration of plants irrigated with sodic water differ significantly from non‐sodic irrigated and non‐irrigated concentrations. Trickle irrigation reduced the amount of Na in the plants and may be the best way to use sodic irrigation water for peanut production.  相似文献   

13.

Background

Glyphosate (GLP) is a widely used herbicide with possible adverse effects on human health and the environment. In soils, GLP strongly adsorbs on clay-sized minerals, depending on pH, the amount of organic carbon, as well as the contents and properties of Al and Fe oxyhydroxides and clay minerals. Many clay-sized minerals have already been investigated regarding GLP adsorption behavior, but information on minerals commonly found in volcanic soils is still lacking.

Aim

The aim of this study was to investigate for the first time the pH-dependent adsorption of GLP on allophane and halloysite, typical minerals found in volcanic soils.

Methods

GLP adsorption was studied in batch experiments at three pH values (5, 6, and 7). Synthetic allophanes with two different initial Al:Si ratios (1.4 and 1.8) and a halloysite were used as adsorbents.

Results

The adsorption capacity (AC) increased with rising Al:Si ratio and decreasing pH. The AC of allophane was significantly higher than that of halloysite. GLP adsorption on allophane was larger than that reported for other clay minerals and Al and Fe oxyhydroxides, especially at low pH. The AC of halloysite was higher than reported for most other clay minerals.

Conclusion

Different mineral formation pathways in volcanic soils, notably the formation of halloysite versus allophanes, strongly affect the soils’ retention capacity for GLP. The high AC of allophanes may induce the low mobility of GLP in allophane-containing soils. Long-term use of GLP may accumulate the herbicide in these soils with potential effects on biodiversity and ecosystem services.  相似文献   

14.
为了改善蛋白质的功能特性,该研究分析了超声复合酸处理对花生分离蛋白的溶解性、紫外光谱、荧光光谱、二级结构及纳米结构等的影响,并探讨不同处理条件下蛋白聚集体结构变化的机理。结果表明,超声作用可以明显促进花生分离蛋白的不溶性聚集体向可溶性聚集体转变,单独超声及超声复合酸处理使其溶解度相对于对照分别增加了12.9%和15.3%（P<0.05）;电泳、紫外和荧光光谱表明,超声和酸作用均有助于亚基解离及蛋白质结构展开,从而促进更多的酪氨酸、色氨酸和苯丙氨酸等疏水性基团暴露;圆二色谱分析显示,与对照相比,在超声复合酸处理使花生分离蛋白的a-螺旋增加21.9%,β-折叠减少3.6%,无规则卷曲增加1.8%（P<0.05）;纳米结构表明,超声复合酸处理最大程度地降低了花生分离蛋白的颗粒大小。该研究证实,在酸性条件下进行超声处理,能显著促进花生分离蛋白的亚基解离和结构展开。该研究为后期蛋白亚基重新相互作用形成不同功能的改性蛋白提供参考。  相似文献   

15.
该文研究了不同制备方法对花生浓缩蛋白功能性的影响,以期为不同制备方法制得的花生浓缩蛋白在食品中的广泛应用提供理论支持。以脱脂花生蛋白粉（DPF）为原料,通过等电沉淀、乙醇浸提、等电沉淀与乙醇浸提相结合及碱溶酸沉技术制备花生浓缩蛋白,并分别测定其蛋白功能性（蛋白溶解性、吸水性、持油性、乳化能力及乳化稳定性、起泡能力及泡沫稳定性、凝胶性质）。结果表明：碱溶酸沉技术制备的蛋白溶解性、起泡能力及泡沫稳定性最好;而乙醇浸提制备的蛋白吸水性、持油性和凝胶性质要显著性的高于其他方法制备的蛋白产品的;不同方法制备的花生浓缩蛋白的乳化稳定性均明显低于对照（DPF）,尤以碱溶酸沉技术制备的最低。因此可知,乙醇浸提制备的蛋白适用于对吸水性、持油性和凝胶性质要求较高的食品中;碱溶酸沉技术制备的蛋白适用于对起泡能力要求较高的食品中。  相似文献   

16.
An indirect competitive ELISA was developed allowing the detection of hidden peanut protein residues down to 2 ppm (micorgrams per gram) in various foods. The high-titer, peanut-specific polyclonal antiserum used recognized potentially allergenic proteins in both native and roasted peanuts. In the absence of a food matrix, extractable protein from roasted peanuts was detected at 104 +/- 13%. From various food items, peanut protein at > or =13 ppm was recovered between 84 and 126%, and at 2 ppm of peanut protein recovery was 143 +/- 6%. Intra- and interassay precision was <15%. In 5 of 17 commercial food products without declaration of peanut components, between 2 and 18 ppm of peanut protein was detected. This is the first assay based on commercially available reactants that allows the reliable determination of trace amounts of hidden peanut allergens in a variety of complex food matrices.  相似文献   

17.
以耐盐品种‘花育25号’为材料,通过田间小区试验,设置18.0万穴·hm~(-2)(M1)、19.6万穴·hm~(-2)(M2)、21.4万穴·hm~(-2)(M3)、23.5万穴·hm~(-2)(M4)、26.0万穴·hm~(-2)(M5)5个单粒精播播种方式下的种植密度和双粒穴播播种方式下的11.6万穴·hm~(-2)(M6)、13.0万穴·hm~(-2)(M7)、14.7万穴·hm~(-2)(M8)3个种植密度,研究种植密度和播种方式对盐碱地花生主要农艺性状、产量和品质的影响,探讨盐碱地花生适宜的种植密度和播种方式。结果显示,1)土壤盐碱胁迫较大程度地抑制了花生植株的生长发育,与非盐碱地花生相比,盐碱地花生主茎高和侧枝长明显降低,仅分别为25.6 cm和29.0 cm左右。2)单粒精播方式下,在19.6~26.0万穴·hm~(-2)范围内,主茎高和侧枝长在饱果期前随种植密度的增加显著降低;荚果膨大前和饱果期后,单粒精播方式下一、二次分枝数显著高于双粒穴播,且在M2~M4密度范围内,其基部茎长随密度增大而缩短但差异不显著。基部茎长和茎粗的变化主要发生在结荚期前,且以茎的伸长速度快于横截面积增大速度,生育后期基部茎长和茎粗均趋于稳定。3)盐碱地花生叶片和茎+叶柄光合产物快速积累期主要在花针期和荚果膨大期,叶片最大生长速率(Vm)只有茎+叶柄Vm的一半,叶片快速生长早于茎+叶柄5 d左右,且双粒穴播方式下叶片和茎+叶柄最大生长速率出现的时间(Tm)明显滞后于单粒精播方式。单粒精播方式下盐碱地花生地上部营养器官Vm随种植密度增加表现为"抛物线型"变化,M4处理下的叶片和茎+叶柄的Vm最大,分别为0.492 5 g·株-1和0.878 3 g·株-1。4)种植密度对盐碱地花生各生育时期光合产物的积累影响较为显著,但对各时期各器官中分配率的影响差异较小。盐碱地花生光合产物分配规律与非盐碱地花生基本一致,生育前期光合产物主要分配在茎和叶片等营养器官中,至饱果期约1/3以上的光合产物分配于荚果中。5)种植密度对单粒精播方式下荚果产量有显著影响,但对各处理下的籽仁可溶性糖、蛋白质、脂肪和油酸/亚油酸(O/L)等影响不大。中轻度盐碱土区,采用单粒精播的播种方式时,适宜的种植密度为19.0~23.5万株·hm~(-2)。  相似文献   

18.
Peanut shells, a major waste stream of food processing, served as a renewable substrate for inducing the production of laccases by basidiomycetes. Of 46 surface cultures examined, 29 showed laccase activity under the experimental conditions. The edible fungus Pleurotus sapidus was selected as the most active producer, immobilized on the shells, and cultivated in the fed-batch mode. A continuous rise in laccase activity was found, indicating the inducibility of laccase secretion by the peanut shells and the reusability of the mycelium. Two laccase isoenzymes were purified by decoupled 2-D electrophoresis, and amino acid sequence information was obtained by electrospray ionization tandem mass spectrometry. cDNAs of the corresponding gene and another laccase were cloned and sequenced using a PCR-based screening of a synthesized P. sapidus cDNA library. Data bank searches against public databases returned laccases of P. ostreatus and P. sajor-caju as the best hits. The potential use of laccases by the food industry is discussed.  相似文献   

19.
An MS-based method, combining reversed-phase capillary liquid chromatography (capillary LC) with quadrupole time-of-flight tandem mass spectrometry (nano-ESI Q-TOF MS/MS), was developed with the aim of identifying a set of peptides that can function as markers for peanut allergens. Emphasis was given to the identification of the three major peanut allergens Ara h 1, Ara h 2, and Ara h 3, because these proteins are considered to represent >30% of the total protein content of peanut and are directly relevant for the allergenic potential of this food. The analytical data obtained were used to perform databank searching in combination with de novo sequencing and led to the identification of a multitude of sequence tags for all three peanut allergens. Food processing such as roasting of peanuts is known to affect the stability of proteins and was shown to influence the detection of allergen sequence tags. The analysis of raw and roasted peanuts allowed the identification of five peanut-specific sequence tags that can function as markers of the specific allergenic proteins. For Ara h 1, two peptide markers were proposed, namely, VLEENAGGEQEER (m/z 786.88, charge 2+) and DLAFPGSGEQVEK (m/z 688.85, charge 2+), whereas for Ara h 2 only one peptide, RQQWELQGDR (m/z 439.23, charge 3+), was found to satisfy the required conditions. For Ara h 3, the two specific peptides, SPDIYNPQAGSLK (m/z 695.35, charge 2+) and SQSENFEYVAFK (m/z 724.84, charge 2+), were selected. Other peptides have been proposed as indicative for food processing.  相似文献   

20.
Although many sequences and linear IgE epitopes of allergenic proteins have been identified and archived in databases, structural and physicochemical discriminators that define their specific properties are lacking. Current bioinformatics tools for predicting the potential allergenicity of a novel protein use methods that were not designed to compare peptides. Novel tools to determine the quantitative sequence and three-dimensional (3D) relationships between IgE epitopes of major allergens from peanut and other foods have been implemented in the Structural Database of Allergenic Proteins (SDAP; http://fermi.utmb.edu/SDAP/). These peptide comparison tools are based on five-dimensional physicochemical property (PCP) vectors. Sequences from SDAP proteins similar in their physicochemical properties to known epitopes of Ara h 1 and Ara h 2 were identified by calculating property distance (PD) values. A 3D model of Ara h 1 was generated to visualize the 3D structure and surface exposure of the epitope regions and peptides with a low PD value to them. Many sequences similar to the known epitopes were identified in related nut allergens, and others were within the sequences of Ara h 1 and Ara h 2. Some of the sequences with low PD values correspond to other known epitopes. Regions with low PD values to one another in Ara h 1 had similar predicted structure, on opposite sides of the internal dimer axis. The PD scale detected epitope pairs that are similar in structure and/or reactivity with patient IgE. The high immunogenicity and IgE reactivity of peanut allergen proteins might be due to the proteins' arrays of similar antigenic regions on opposite sides of a single protein structure.  相似文献   

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