Hydrophobicity drives receptor-mediated uptake of heat-processed proteins by THP-1 macrophages and dendritic cells, but not cytokine responses

Although an impact of processing on immunogenicity of food proteins has clearly been demonstrated, the underlying mechanisms are still unclear. We applied 3 different processing methods: wet heating (60 °C) and low- or high-temperature (50 °C or 130 °C, respectively) dry-heating in absence or presen...

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Detalles Bibliográficos
Autores principales: Deng, Ying, Govers, Coen, Teodorowicz, Malgorzata, Liobyte, Ieva, De Simone, Ilaria, Hettinga, Kasper, Wichers, Harry J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2020
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7428126/
https://www.ncbi.nlm.nih.gov/pubmed/32797100
http://dx.doi.org/10.1371/journal.pone.0236212

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7428126/
https://www.ncbi.nlm.nih.gov/pubmed/32797100
http://dx.doi.org/10.1371/journal.pone.0236212

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