Peptide within the protein Ara-h-2:

References reporting this peptide:

• Hebling C.M., et al. Size-Selective Fractionation and Visual Mapping of Allergen Protein Chemistry in Arachis hypogaea. Journal of Proteome Research. 2012
• Parker, et al. Multi-allergen Quantitation and the Impact of Thermal Treatment in Industry-Processed Baked Goods by ELISA and Liquid Chromatography-Tandem Mass Spectrometry.. Journal of Agricultural and Food Chemistry. 2015
• Pedreschi R., et al. Current Challenges in Detecting Food Allergens by Shotgun and Targeted Proteomic Approaches: A Case Study on Traces of Peanut Allergens in Baked Cookies. Nutrients. 2012
• Planque, et al. Development of a strategy for the quantification of food allergens in several food products by mass spectrometry in a routine laboratory. Food Chemistry. 2019
• Planque, et al. Liquid chromatography coupled to tandem mass spectrometry for detecting ten allergens in complex and incurred foodstuffs. Journal of Chromatography A. 2017
• Sayers, et al. Microfluidic separation coupled to mass spectrometry for quantification of peanut allergens in a complex food matrix. Journal of Proteome Research. 2017
• Vandekerckhove, et al. Development of an LC-MS/MS method for the detection of traces of peanut allergens in chili pepper. Analytical and Bioanalytical Chemistry. 2017

Species Uniqueness

Species containing the peptide NLPQQCGLR are presented below. Accessions and taxid values link to further information hosted on NCBI.

Species name	Common name	Accession(s)	Tax ID
Arachis duranensis	Peanut ancestor	XP_015936509 ABW36075 ABW36073 ABW36072 ABW36069 XP_015936509 ABW36075 ABW36073 ABW36072 ABW36069	130453
Arachis hypogaea	Peanut	AAK96887 ACN62248 ABL14268 AAO61750 AAM78596 XP_016170466 AAT00599 AAU21494 AAT00598 AAK96887 ACN62248 ABL14268 AAO61750 AAM78596 XP_016170466 AAT00599 AAU21494 AAT00598	3818
Arachis ipaensis	Arachis ipaensis	XP_016170467 XP_016170466 XP_016170467 XP_016170466	130454

BLAST non-redundant protein database version: 4, date: December 9, 2015.

See the About page for more information.

---