Effects of the Maillard reaction on the epitopes and immunoreactivity of tropomyosin, a major allergen in Chlamys nobilis-Reference-Cited by-同舟云学术

Effects of the Maillard reaction on the epitopes and immunoreactivity of tropomyosin, a major allergen in Chlamys nobilis

Published:2021 Issue:11 Volume:12 Page:5096-5108
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Bai Tian-Liang¹²³⁴⁵,Han Xin-Yu¹²³⁴⁵,Li Meng-Si¹²³⁴⁵,Yang Yang⁶⁷⁵⁸,Liu Meng¹²³⁴⁵,Ji Nai-Ru¹²³⁴⁵,Yu Chen-Chen¹²³⁴⁵,Lai Dong⁹⁵⁸,Cao Min-Jie¹²³⁴⁵,Liu Guang-Ming¹²³⁴⁵^ORCID

Affiliation:

1. College of Food and Biological Engineering

2. Xiamen Key Laboratory of Marine Functional Food

3. Fujian Provincial Engineering Technology Research Center of Marine Functional Food

4. Jimei University

5. Xiamen

6. College of Environment and Public Health

7. Xiamen Huaxia University

8. China

9. The Second Affiliated Hospital of Xiamen Medical College

Abstract

Chlamys nobilis is a commercially important shellfish cultured bivalve in the South China Sea, which causes an IgE-mediated food allergy. However, studies on allergens in its musculus are not comprehensive enough.

Funder

National Key Research and Development Program of China

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2021/FO/D1FO00270H

Reference42 articles.

1. Shellfish Allergy: a Comprehensive Review

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

3. An update on shellfish allergy