Food Allergens

Allergens with very similar structures can display drastically different immunologic properties. We are investigating whether and to what extent the intrinsic structural flexibility of allergenic proteins is immunologically relevant. Local flexibility could be in­volved in antibody rbinding and re­present a mechanism for the proteo­lytic processing of allergenic proteins via the transient exposure of pro­teolytic cleavage sites to the protein surface. In recent publications we have determined three-dimensional structures and flexibilities of cross-allergenic PR-10 allergens from apple and birch pollen.

Collaboration with

Laimburg Research Centre for Agriculture and Forestry   

Klaus R. Liedl (University of Innsbruck)   

Christian Radauer (Medical University of Vienna)   

Richard Weiss (University of Salzburg)   


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