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Glycation of Whey Proteins Increases the Ex Vivo Immune Response of Lymphocytes Sensitized to β-Lactoglobulin

Glycation is a spontaneous reaction accompanying the thermal processing and storage of food. It can lead to changes in the allergenic and immunogenic potential of protein. This study aimed to evaluate the effect of the glycation of α-lactalbumin and β-lactoglobulin (β-lg) on the ex vivo response of...

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Detalles Bibliográficos
Autores principales:	Złotkowska, Dagmara, Kuczyński, Mateusz, Fuc, Ewa, Fotschki, Joanna, Wróblewska, Barbara
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10384914/ https://www.ncbi.nlm.nih.gov/pubmed/37513528 http://dx.doi.org/10.3390/nu15143110

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