Immunogenne właściwości białek nasion roślin strączkowych

• Autorzy: Agata Szymkiewicz , Lucjan Jędrychowski

Warianty tytułu

Immunogenic Properties of Legume Proteins

• Języki publikacji: PL

Abstrakty

W pracy przedstawiono charakterystykę najbardziej antygennych białek nasion roślin strączkowych, głównie soi i grochu, a także orzeszków ziemnych. Podkreślono znaczenie istnienia reakcji krzyżowych pomiędzy białkami wymienionych nasion. Zwrócono szczególną uwagę na duże rozbieżności w określaniu frakcji najbardziej antygennych w poszczególnych nasionach i w związku z tym, duże zagrożenie zdrowotne dla pewnej grupy atopicznej populacji. Zasygnalizowano również problem, związany z wprowadzaniem do powszechnej konsumpcji żywności genetycznie modyfikowanej. (abstrakt oryginalny)

EN

The present work is a review of the most potent allergenic proteins of legume seeds, mainly soybean, pea seeds, and peanuts. It emphasises the importance of cross-reactivity between proteins of particular seeds and nuts. In the paper, there are discussed some discrepancies in the results reported on the most allergenic protein fractions occurring in particular seeds, as well as threats emerging from ambiguous results to some atopic patient population. The problem connected with more and more common consumption of genetically modified foods is also approached in the present work. (original abstract)

Słowa kluczowe

PL

Żywność; Warzywa; Biochemia; Zdrowie

EN

Food; Vegetables; Biochemistry; Health

• Czasopismo: Żywność: nauka - technologia - jakość
• Rocznik: 10 (2003)
• Numer: nr 1 (34)
• Strony: 14--24

Twórcy

autor

Agata Szymkiewicz

• Instytut Rozrodu Zwierząt i Badań Żywności PAN w Olsztynie

autor

Lucjan Jędrychowski

• Instytut Rozrodu Zwierząt i Badań Żywności PAN w Olsztynie

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