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Loss of allergenic proteins during boiling explains tolerance to boiled peanut in peanut allergy  Paul J. Turner, FRACP, PhD, Sam Mehr, FRACP, Rebekah.

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Presentation on theme: "Loss of allergenic proteins during boiling explains tolerance to boiled peanut in peanut allergy  Paul J. Turner, FRACP, PhD, Sam Mehr, FRACP, Rebekah."— Presentation transcript:

1 Loss of allergenic proteins during boiling explains tolerance to boiled peanut in peanut allergy 
Paul J. Turner, FRACP, PhD, Sam Mehr, FRACP, Rebekah Sayers, MRes, Melanie Wong, FRACP, PhD, Mohamed H. Shamji, PhD, Dianne E. Campbell, FRACP, PhD, E.N. Clare Mills, PhD  Journal of Allergy and Clinical Immunology  Volume 134, Issue 3, Pages (September 2014) DOI: /j.jaci Copyright © 2014 American Academy of Allergy, Asthma & Immunology Terms and Conditions

2 Fig 1 Serum IgE reactivity of patients to raw and boiled peanut proteins, together with clinical data at the time of blood sampling. Sodium dodecyl sulfate PAGE analysis (A) of extracts of raw (lane 1) and boiled (lane 2) defatted peanut flours, and boiled peanut cooking water (lane 3) with 5 μg protein loaded per lane.8 Replica immunoblots developed using serum from patients with peanut allergy (B-F). SPT, Skin prick test. Journal of Allergy and Clinical Immunology  , DOI: ( /j.jaci ) Copyright © 2014 American Academy of Allergy, Asthma & Immunology Terms and Conditions

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