M.A. (Mirko) Bollen: “an you prepare carrots and celery in a way they are no longer allergenic?”

  News
  Newsroom
  Archive
  Calendar
  2012
  2011
  2010
  2009
  2008
  2007
  2006
  2005
  2004
  2003
  2002
  2001
  2000
  1999
  News
  RSS
  Calendar
  Open days
  Courses
  Congresses and symposia
  PhD-graduations and speeches

20 May 2009 16:00
Unit: Wageningen University
Location: Aula, building 362, Gen. Foulkesweg 1, Wageningen
Organisation: Wageningen University
Promotor: prof.dr.ir. M.A.J.S. van Boekel (Productdesign and Qualitymanagement)
Promotor: Prof.dr. H.J. Wichers, Prof.dr. H.F.J. Savelkoul
Co Promotor: Dr. J.P.F.G. Helsper

 Allergy to birch pollen is a common phenomenon and people often develop allergies to  similar allergens in foods such as apple, celery and carrot. In this research, carried out within the Allergy Consortium Wageningen, differences were found between such groups of allergens, which could be explained from the building blocks, amino acids, of proteins. Birch pollen, fruits and vegetables contain several forms of the same type of allergen, which differ in the amino acid composition resulting in a specific stability of each allergen. Allergy research often aims at one specific form of the allergen, which can be easily produced in bacteria. This results in overlooking the differences of the many forms of this type of allergen, differing in intensity of the allergic response, but also in stability to processes like cooking. The conclusions from this research have implications for allergological diagnostics and treatment.
Title thesis: “Stability of the Bet v 1 cross-reactive allergens Api g 1 and Dau c 1. A biophysical approach”
Print this activity