Covalent conjugation with (−)-epigallo-catechin 3-gallate and chlorogenic acid changes allergenicity and functional properties of Ara h1 from peanut-Reference-Cited by-同舟云学术

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Covalent conjugation with (−)-epigallo-catechin 3-gallate and chlorogenic acid changes allergenicity and functional properties of Ara h1 from peanut

Published:2020-11 Issue: Volume:331 Page:127355
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

He Weiyi,Zhang Tingting,Velickovic Tanja Cirkovic,Li Shuiming,Lyu Yansi,Wang Linlin,Yi Jiang,Liu Zhigang,He Zhendan,Wu Xuli

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference36 articles.

1. Reduction and alkylation of peanut allergen isoforms Ara h 2 and Ara h 6; characterization of intermediate- and end products;Apostolovic;Biochimica Et Biophysica Acta,2013

2. Peanut protein-polyphenol aggregate complexation suppresses allergic sensitization to peanut by reducing peanut-specific IgE in C3H/HeJ mice;Bansode;Food Chemistry,2019

3. Redox signaling and advanced glycation endproducts (AGEs) in diet-related diseases;Cepas;Antioxidants,2020

4. Reducing the allergenic capacity of peanut extracts and liquid peanut butter by phenolic compounds;Chung;Food Chemistry,2009

5. Structural and immunologic characterization of Ara h 1, a major peanut allergen;Chruszcz;Journal of Biological Chemistry,2011

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