Characterization of systemic allergenicity of tropomyosin from shrimp ( Macrobrachium nipponense ) and anaphylactic reactions in digestive tract
Author:
Affiliation:
1. State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
2. Center of Laboratory Animal Science Nanchang University Nanchang China
3. Sino‐German Joint Research Institute Nanchang University Nanchang China
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10926
Reference39 articles.
1. FAO/WHO. Evaluation of allergenicity of genetically modified foods.Report of a Joint FAO/WHO Expert Consultation of Allergenicity of Foods Derived from Biotechnology pp.1–11(2001).
2. Seafood allergy: A comprehensive review of fish and shellfish allergens
3. Conformation, allergenicity and human cell allergy sensitization of tropomyosin from Exopalaemon modestus: Effects of deglycosylation and Maillard reaction
4. Simulated gastrointestinal digestion reduces the allergic reactivity of shrimp extract proteins and tropomyosin
5. Development and evaluation of a real-time PCR assay for detection of lobster, a crustacean shellfish allergen
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1. Digestion-Resistant Linear Epitopes as Dominant Contributors to Strong Allergenicity of Tropomyosin in Antarctic Krill (Euphausia superba);Journal of Agricultural and Food Chemistry;2023-10-28
2. Litopenaeus vannamei fermentation using selected Lactobacillus spp. to reduce its allergenicity;Food and Agricultural Immunology;2023-05-29
3. Mechanism of the reduced allergenicity of shrimp (Macrobrachium nipponense) by combined thermal/pressure processing: Insight into variations in protein structure, gastrointestinal digestion and immunodominant linear epitopes;Food Chemistry;2023-03
4. An overview of tropomyosin as an important seafood allergen: Structure, cross‐reactivity, epitopes, allergenicity, and processing modifications;Comprehensive Reviews in Food Science and Food Safety;2021-12-26
5. Molecular Characterization and Cross-Allergenicity of Tropomyosin from Freshwater Crustaceans;Journal of Agricultural and Food Chemistry;2021-07-13
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