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Acid Hydrolysis of Gluten Enhances the Skin Sensitizing Potential and Drives Diversification of IgE Reactivity to Unmodified Gluten Proteins
Molecular Nutrition & Food Research ( IF 4.5 ) Pub Date : 2021-10-12 , DOI: 10.1002/mnfr.202100416
Anne-Sofie Ravn Ballegaard 1 , Laure Castan 2, 3 , Jeppe Madura Larsen 1 , Cristian Piras 4 , Clélia Villemin 2 , Daniel Andersen 5 , Charlotte Bernhard Madsen 1 , Paola Roncada 4 , Susanne Brix 5 , Sandra Denery-Papini 2 , Gabriel Mazzucchelli 6, 7 , Grégory Bouchaud 2 , Katrine Lindholm Bøgh 1
Affiliation  

Personal care products containing hydrolyzed gluten have been linked to spontaneous sensitization through the skin, however the impact of the hydrolysate characteristics on the sensitizing capacity is generally unknown.

中文翻译:

面筋的酸水解增强了皮肤致敏潜力并推动 IgE 对未修饰面筋蛋白的反应性多样化

含有水解面筋的个人护理产品与通过皮肤的自发致敏有关,但是水解产物特性对致敏能力的影响通常是未知的。
更新日期:2021-12-03
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