Fish β-parvalbumin acquires allergenic properties by amyloid assembly

Fish β-parvalbumin acquires allergenic properties by amyloid assembly

PRINCIPLES: Amyloids are highly cross-β-sheet-rich aggregated states that confer protease resistance, membrane activity and multivalence properties to proteins, all essential features for the undesired preservation of food proteins transiting the gastrointestinal tract and causing type I allergy....

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Bibliographic Details
Main Authors: Javier Martínez, Rosa Sánchez, Milagros Castellanos, Ana M Fernández-Escamilla, Sonia Vazquez-Cortés, Montserrat Fernández-Rivas, Maria Gasset
Format: Article
Language:English
Published: SMW supporting association (Trägerverein Swiss Medical Weekly SMW) 2015-05-01
Series:Swiss Medical Weekly
Subjects:
type I food allergy
fish allergens
fish β-parvalbumin
amyloids
Online Access:https://www.smw.ch/index.php/smw/article/view/2030

Internet

https://www.smw.ch/index.php/smw/article/view/2030

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