Investigation of the allergenicity alterations of shrimp tropomyosin as glycated by glucose and maltotriose containing advanced glycation end products-Reference-Cited by-同舟云学术

Investigation of the allergenicity alterations of shrimp tropomyosin as glycated by glucose and maltotriose containing advanced glycation end products

Published:2023 Issue:24 Volume:14 Page:10941-10954
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Yang Bin¹,Zhang Ziye¹^ORCID,Liu Lichun¹,Li Zhenxing¹,Lin Hong¹

Affiliation:

1. State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China

Abstract

The glycation of TM by glucose can reduce the allergenicity and lead to weaker allergic reactions, while the glycation of TM by maltotriose leads to a stronger allergenicity and exacerbates allergic reactions.

Funder

National Natural Science Foundation of China

Natural Science Foundation of Shandong Province

China Postdoctoral Science Foundation

Ocean University of China

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2023/FO/D3FO04440H

Reference38 articles.

1. Seabuckthorn juice alleviates allergic symptoms in shrimp-induced food allergy mice

2. 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

3. Effects of combined high pressure and thermal treatments on the allergenic potential of shrimp (Litopenaeus vannamei) tropomyosin in a mouse model of allergy

4. Impact of three different processing methods on the digestibility and allergenicity of Chinese mitten crab (Eriocheir sinensis) tropomyosin

5. Comparative Analysis of Glycosylation Affecting Sensitization by Regulating the Cross-Reactivity of Parvalbumins in Turbot (Scophthalmus maximus), Conger Eel (Conger myriaster) and Sea Bass (Micropterus salmoides)

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