Reducing the Allergenicity of β-Lactoglobulin by Covalent Modification with Different Contents of Epigallocatechin Gallate (EGCG): <i>In Vitro</i> and <i>In Vivo</i> Studies-Reference-Cited by-同舟云学术

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Reducing the Allergenicity of β-Lactoglobulin by Covalent Modification with Different Contents of Epigallocatechin Gallate (EGCG): In Vitro and In Vivo Studies

Published:2024-07-26 Issue:31 Volume:72 Page:17549-17558
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Yue Wenqi¹,Huang Songyuan²,Ye Liying¹,Fan Yuting¹,Chen Jiamin¹,Li Liuying¹,Wu Xuli¹^ORCID

Affiliation:

1. School of Public Health, Health Science Center, Shenzhen University, Shenzhen, Guangdong Province 518060, PR China

2. Medical School of Pharmaceutical Sciences, Health Science Center, Shenzhen University, Shenzhen, Guangdong Province 518060, PR China

Funder

National Natural Science Foundation of China

Shenzhen Science and Technology Innovation Program

Shenzhen University

Medicine-Engineering Interdisciplinary Research Foundation of Shenzhen University

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.4c03591

Reference35 articles.

1. Food allergy: A review and update on epidemiology, pathogenesis, diagnosis, prevention, and management

2. How does food matrix components affect food allergies, food allergens and the detection of food allergens? A systematic review

3. Dynamics and Mechanism of the Tanford Transition of Bovine β-Lactoglobulin Studied using Heteronuclear NMR Spectroscopy

4. Milk Processing Affects Structure, Bioavailability and Immunogenicity of β-lactoglobulin

5. Humoral and cellular responses to cow milk proteins in patients with milk-induced IgE-mediated and non-IgE-mediated disorders

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