Hypoallergenic derivatives of <i>Scylla paramamosain</i> heat-stable allergens alleviated food allergy symptoms in Balb/c mice-Reference-Cited by-同舟云学术

Hypoallergenic derivatives of Scylla paramamosain heat-stable allergens alleviated food allergy symptoms in Balb/c mice

Published:2022 Issue:22 Volume:13 Page:11518-11531
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Li Meng-Si¹,Xia Fei¹,Liu Qing-Mei¹,Chen Yi-Yu¹,Yun Xiao¹,Liu Meng¹,Chen Gui-Xia²,Wang Li¹^ORCID,Cao Min-Jie¹,Liu Guang-Ming¹^ORCID

Affiliation:

1. College of Ocean Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, National & Local Joint Engineering Research Center of Processing Technology for Aquatic Products, Jimei University, Xiamen, Fujian 361021, China

2. Women and Children's Hospital Affiliated to Xiamen University, Xiamen, Fujian 361003, China

Abstract

Derivatives of Scylla paramamosain heat-stable allergens TM and MLC could alleviate food allergy symptoms in mice, also ability to induce blocking IgG antibodies, which offer a promising new strategy in immunotherapy for crab-allergic subjects.

Funder

National Natural Science Foundation of China

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/2022/FO/D2FO02184F

Reference43 articles.

1. Food allergy in the developing world

2. Potential efficacy of processing technologies for mitigating crustacean allergenicity

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5. Two hypo-allergenic derivatives lacking the dominant linear epitope of Scy p 1 and Scy p 3

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