Limited Lactosylation of Beta-Lactoglobulin from Cow’s Milk Exerts Strong Influence on Antigenicity and Degranulation of Mast Cells

Background: beta-lactoglobulin (BLG) is one of the major cow’s milk proteins and the most abundant allergen in whey. Heating is a common technologic treatment applied during milk transformational processes. Maillardation of BLG in the presence of reducing sugars and elevated temperatures may influen...

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Detalles Bibliográficos
Autores principales: Bosman, Gerlof P., Oliveira, Sergio, Simons, Peter J., Sastre Torano, Javier, Somsen, Govert W., Knippels, Leon M. J., Haselberg, Rob, Pieters, Roland J., Garssen, Johan, Knipping, Karen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8232271/
https://www.ncbi.nlm.nih.gov/pubmed/34203636
http://dx.doi.org/10.3390/nu13062041

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8232271/
https://www.ncbi.nlm.nih.gov/pubmed/34203636
http://dx.doi.org/10.3390/nu13062041

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