Evaluation of the potential anti-soybean allergic activity of different forms of Lactobacillus delbrueckii subsp. bulgaricus based on cell model in vitro
Author:
Affiliation:
1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China
2. Sino-German Joint Research Institute, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China
Abstract
Funder
State Key Laboratory of Food Science and Technology, Nanchang University
National Natural Science Foundation of China
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2023/FO/D2FO02189G
Reference66 articles.
1. Soybean (Glycine max) allergy in Europe: Gly m 5 (β-conglycinin) and Gly m 6 (glycinin) are potential diagnostic markers for severe allergic reactions to soy
2. Lactobacillus rhamnosus GG alleviates β-conglycinin-induced allergy by regulating the T cell receptor signaling pathway
3. 9. Food allergy
4. Allergenicity of Soybean: New Developments in Identification of Allergenic Proteins, Cross-Reactivities and Hypoallergenization Technologies
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