Caffeic acid-assisted cross-linking catalyzed by polyphenol oxidase decreases the allergenicity of ovalbumin in a Balb/c mouse model-Reference-Cited by-同舟云学术

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Caffeic acid-assisted cross-linking catalyzed by polyphenol oxidase decreases the allergenicity of ovalbumin in a Balb/c mouse model

Published:2018-01 Issue: Volume:111 Page:275-283
ISSN:0278-6915
Container-title:Food and Chemical Toxicology
language:en
Short-container-title:Food and Chemical Toxicology

Author:

Tong Ping,Chen Shuguang,Gao Jinyan,Li Xin,Wu Zhihua,Yang Anshu,Yuan Juanli,Chen Hongbing

Funder

National High Technology Research and Development Program of China

National Natural Science Foundation of China

Natural Science Fundation of Jianxi Province, China

Research Program of State Key Laboratory of Food Science and Technology

Publisher

Elsevier BV

Subject

Toxicology,General Medicine,Food Science

Reference55 articles.

1. Digestibility and immunoreactivity of soybean beta-conglycinin and its deglycosylated form;Amigo-Benavent;Food Chem.,2011

2. Gal d 6 is the second allergen characterized from egg yolk;Amo;J. Agric. Food Chem.,2010

3. Food allergy: a clinician's criteria for including sera in a serum bank;Ballmer-Weber;Food Chem. Toxicol.,2008

4. Immune response profile elicited by the model antigen ovalbumin expressed in fusion with the bacterial OprI lipoprotein;Basto;Mol. Immunol.,2015

5. Polyphenol oxidase/caffeic acid may reduce the allergenic properties of peanut allergens;Chung;J. Sci. Food Agric,2005

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