Ovalbumin Modified with Pyrraline, a Maillard Reaction Product, shows Enhanced T-cell Immunogenicity

The Maillard reaction (also referred to as “glycation”) takes place between reducing sugars and compounds with free amino groups during thermal processing of foods. In the final stage of the complex reaction cascade, the so-called advanced glycation end products (AGEs) are formed, including proteins...

ver descrição completa

Na minha lista:
Detalhes bibliográficos
Main Authors: Heilmann, Monika, Wellner, Anne, Gadermaier, Gabriele, Ilchmann, Anne, Briza, Peter, Krause, Maren, Nagai, Ryoji, Burgdorf, Sven, Scheurer, Stephan, Vieths, Stefan, Henle, Thomas, Toda, Masako
Formato: Artigo
Idioma:Inglês
Publicado em: American Society for Biochemistry and Molecular Biology 2014
Assuntos:
Immunology
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC3953302/
https://ncbi.nlm.nih.gov/pubmed/24505139
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1074/jbc.M113.523621
Tags: Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!

Registos relacionados