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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. These effects cover antibody binding, ligand binding and reactions with the food matrix. In recent publications we have studied the interplay of structures and flexibilities of PR-10 allergens from apple, peach and hazelnut.

Collaboration with

Laimburg Research Centre for Agriculture and Forestry   

Klaus R. Liedl (University of Innsbruck)   

Christian Radauer (Medical University of Vienna)