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Glycation of the Major Milk Allergen β‐Lactoglobulin Changes Its Allergenicity by Alterations in Cellular Uptake and Degradation

SCOPE: 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 glyca...

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Detalles Bibliográficos
Autores principales:	Perusko, Marija, van Roest, Manon, Stanic‐Vucinic, Dragana, Simons, Peter J., Pieters, Raymond H. H., Cirkovic Velickovic, Tanja, Smit, Joost J.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	John Wiley and Sons Inc. 2018
Materias:	Research Articles
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6174979/ https://www.ncbi.nlm.nih.gov/pubmed/30004175 http://dx.doi.org/10.1002/mnfr.201800341

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