Glycosylation reduces the allergenicity of turbot (Scophthalmus maximus) parvalbumin by regulating digestibility, cellular mediators release and Th1/Th2 immunobalance-Reference-Cited by-全球学者库

Glycosylation reduces the allergenicity of turbot (Scophthalmus maximus) parvalbumin by regulating digestibility, cellular mediators release and Th1/Th2 immunobalance

Published:2022-07 Issue: Volume:382 Page:132574
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wu Yeting,Lu Youyou,Huang Yuhao,Lin Hong,Chen Guanzhi,Chen Yan,Li Zhenxing

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Immunomodulatory effect of laccase/caffeic acid and transglutaminase in alleviating shrimp tropomyosin (Met e 1) allergenicity;Ahmed;Journal of Agriculture and Food Chemistry,2020

2. IgE mediated food allergy in Turkey: Different spectrum, similar outcome;Akarsu;The Turkish Journal of Pediatrics,2021

3. High histamine control concentration leads to false negative allergy skin testing;Amirneni;American Journal of Rhinology & Allergy,2021

4. Histamine-releasing factor enhances food allergy;Ando;Journal of Clinical Investigation,2017

5. As soon as possible in IgE-cow's milk allergy immunotherapy;Bone Calvo;European Journal of Pediatrics,2021

Cited by 13 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Insight into the allergenicity and structure changes of parvalbumin from Trachinotus ovatus induced by dense-phase carbon dioxide;International Journal of Biological Macromolecules;2024-03

2. The Maillard reaction and food allergy: Impacts on sensitization and on elicitation;Reference Module in Food Science;2024

3. Metaanalisis peranan teknologi proses pengolahan terhadap penurunan alergenisitas ikan;Jurnal Pengolahan Hasil Perikanan Indonesia;2023-11-07

4. Targeting different signaling pathways for food allergy regulation and potential therapy: a review;Critical Reviews in Food Science and Nutrition;2023-09-14

5. A comprehensive review on glycation and its potential application to reduce food allergenicity;Critical Reviews in Food Science and Nutrition;2023-09-08