Understanding the Mechanism of Increased IgG/IgE Reactivity but Decreased Immunodetection Recovery in Thermally Induced Shrimp (<i>Litopenaeus vannamei</i>) Tropomyosin via Multispectroscopic and Molecular Dynamics Simulation Techniques-Reference-Cited by-同舟云学术

Understanding the Mechanism of Increased IgG/IgE Reactivity but Decreased Immunodetection Recovery in Thermally Induced Shrimp (Litopenaeus vannamei) Tropomyosin via Multispectroscopic and Molecular Dynamics Simulation Techniques

Published:2023-02-07 Issue:7 Volume:71 Page:3444-3458
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zhao Jinlong¹,Zeng Jianhua¹,Liu Yuhai²,Lin Hang³,Gao Xiang³,Wang Hao¹^ORCID,Zhang Ziye¹^ORCID,Lin Hong¹,Li Zhenxing¹^ORCID

Affiliation:

1. College of Food Science and Engineering, Ocean University of China, No. 5, Yushan Road, Qingdao City 266003, Shandong Province, PR China

2. Dawning International Information Industry Co., Ltd., No.169, Songling Road, Qingdao City 266101, Shandong Province, PR China

3. Department of Allergy, The Affiliated Hospital of Qingdao University, No.16, Jiangsu Road, Qingdao City 266003, Shandong Province, PR China

Funder

National Natural Science Foundation of China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.2c08221

Reference43 articles.

1. Seafood allergy: A comprehensive review of fish and shellfish allergens

2. A spotlight on seafood for global human nutrition

3. Global seafood consumption footprint

4. Seafood allergy: Occurrence, mechanisms and measures

5. Potential efficacy of processing technologies for mitigating crustacean allergenicity

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