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...

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Detalhes bibliográficos
Publicado no:Mol Nutr Food Res
Main Authors: Perusko, Marija, van Roest, Manon, Stanic‐Vucinic, Dragana, Simons, Peter J., Pieters, Raymond H. H., Cirkovic Velickovic, Tanja, Smit, Joost J.
Formato: Artigo
Idioma:Inglês
Publicado em: John Wiley and Sons Inc. 2018
Assuntos:
Research Articles
Acesso em linha: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
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