Glycation of the Major Milk Allergen β‐Lactoglobulin Changes Its Allergenicity by Alterations in Cellular Uptake and Degradation

SCOPE: During food processing, the Maillard reaction (МR) may occur, resulting in the formation of glycated proteins. Glycated proteins are of particular importance in food allergies because glycation may influence interactions with the immune system. This study compared native and extensively glyca...

Ful tanımlama

Kaydedildi:
Detaylı Bibliyografya
Yayımlandı:Mol Nutr Food Res
Asıl Yazarlar: Perusko, Marija, van Roest, Manon, Stanic‐Vucinic, Dragana, Simons, Peter J., Pieters, Raymond H. H., Cirkovic Velickovic, Tanja, Smit, Joost J.
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: John Wiley and Sons Inc. 2018
Konular:
Research Articles
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC6174979/
https://ncbi.nlm.nih.gov/pubmed/30004175
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/mnfr.201800341
Etiketler: Etiketle
Etiket eklenmemiş, İlk siz ekleyin!

Benzer Materyaller