Glycation of the Major Milk Allergen β‐Lactoglobulin Changes Its Allergenicity by Alterations in Cellular Uptake and Degradation,Molecular Nutrition & Food Research

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Glycation of the Major Milk Allergen β‐Lactoglobulin Changes Its Allergenicity by Alterations in Cellular Uptake and Degradation
Molecular Nutrition & Food Research ( IF 4.5 ) Pub Date : 2018-07-29 , DOI: 10.1002/mnfr.201800341
Marija Perusko ₁ , Manon van Roest ₂ , Dragana Stanic-Vucinic ₃ , Peter J Simons ₄ , Raymond H H Pieters ₂ , Tanja Cirkovic Velickovic _{3,

5,

6} , Joost J Smit ₂

Affiliation

During food processing, the Maillard reaction (МR) may occur, resulting in the formation of glycated proteins. Glycated proteins are of particular importance in food allergies because glycation may influence interactions with the immune system. This study compared native and extensively glycated milk allergen β‐lactoglobulin (BLG), in their interactions with cells crucially involved in allergy.

中文翻译：

主要牛奶过敏原 β-乳球蛋白的糖化通过改变细胞摄取和降解来改变其过敏性

在食品加工过程中，可能会发生美拉德反应（МR），导致糖化蛋白的形成。糖化蛋白质在食物过敏中特别重要，因为糖化可能会影响与免疫系统的相互作用。这项研究比较了天然和广泛糖化的牛奶过敏原 β-乳球蛋白 (BLG) 与过敏关键细胞的相互作用。

更新日期：2018-07-29

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