Methylglyoxal Decoration of Glutenin during Heat Processing Could Alleviate the Resulting Allergic Reaction in Mice

Background: It is widely believed that Maillard reactions could affect the sensitization of allergens. However, the mechanism of action of methylglyoxal (MGO) production in Maillard reactions in the sensitization variation of glutenin (a predominant allergen in wheat) during heat processing is still...

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Detalles Bibliográficos
Autores principales: Wang, Yaya, Li, Xiang, Wu, Sihao, Dong, Lu, Hu, Yaozhong, Wang, Junping, Zhang, Yan, Wang, Shuo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7551842/
https://www.ncbi.nlm.nih.gov/pubmed/32957487
http://dx.doi.org/10.3390/nu12092844

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7551842/
https://www.ncbi.nlm.nih.gov/pubmed/32957487
http://dx.doi.org/10.3390/nu12092844

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