Assessing the Sensitizing and Allergenic Potential of the Albumin and Globulin Fractions from Amaranth (<i>Amaranthus hypochondriacus</i>) Grains before and after an Extrusion Process

Assessing the Sensitizing and Allergenic Potential of the Albumin and Globulin Fractions from Amaranth (<i>Amaranthus hypochondriacus</i>) Grains before and after an Extrusion Process

<i>Background:</i> The first cases of food allergy to amaranth grain have recently been published. This pseudocereal is considered hypoallergenic, and there is scarce information about the allergenic potential of amaranth proteins, either before or after food processing. <i>Objecti...

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Main Authors: Feliznando Isidro Cárdenas-Torres, Cuauhtémoc Reyes-Moreno, Marcela de Jesús Vergara-Jiménez, Edith Oliva Cuevas-Rodríguez, Jorge Milán-Carrillo, Roberto Gutiérrez-Dorado, Jesús Gilberto Arámburo-Gálvez, Noé Ontiveros, Francisco Cabrera-Chávez
Format: Article
Language:English
Published: MDPI AG 2019-03-01
Series:Medicina
Subjects:
food allergy
amaranth
extrusion
murine model
sensitization
Online Access:https://www.mdpi.com/1010-660X/55/3/72

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