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The Effect of the Food Matrix on the In Vitro Bio-Accessibility and IgE Reactivity of Peanut Allergens.
Molecular Nutrition & Food Research ( IF 4.5 ) Pub Date : 2020-06-29 , DOI: 10.1002/mnfr.201901093 Huan Rao 1, 2 , Ivona Baricevic 1 , Hervé Bernard 3 , Frances Smith 1 , Rebekah Sayers 1 , Anuhradha Balasundaram 1 , Carol Ann Costello 1 , Philip Padfield 1 , Aida Semic-Jusufagic 4 , Angela Simpson 4 , Karine Adel-Patient 3 , Wentong Xue 2 , E N Clare Mills 1
Molecular Nutrition & Food Research ( IF 4.5 ) Pub Date : 2020-06-29 , DOI: 10.1002/mnfr.201901093 Huan Rao 1, 2 , Ivona Baricevic 1 , Hervé Bernard 3 , Frances Smith 1 , Rebekah Sayers 1 , Anuhradha Balasundaram 1 , Carol Ann Costello 1 , Philip Padfield 1 , Aida Semic-Jusufagic 4 , Angela Simpson 4 , Karine Adel-Patient 3 , Wentong Xue 2 , E N Clare Mills 1
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Factors such as food processing, the food matrix, and antacid medication may affect the bio‐accessibility of proteins in the gastrointestinal tract and hence their allergenic activity. However, at present they are poorly understood.
中文翻译：
食物基质对花生过敏原的体外生物可及性和IgE反应性的影响。
食品加工，食品基质和抗酸药物等因素可能会影响胃肠道中蛋白质的生物可及性，从而影响其变应原活性。但是，目前对它们了解甚少。
更新日期：2020-06-29
中文翻译：
食物基质对花生过敏原的体外生物可及性和IgE反应性的影响。
食品加工，食品基质和抗酸药物等因素可能会影响胃肠道中蛋白质的生物可及性，从而影响其变应原活性。但是，目前对它们了解甚少。
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