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Triacylglycerides and Phospholipids from Egg Yolk Differently Influence the Immunostimulating Properties of Egg White Proteins

As part of a whole egg, egg white proteins are embedded in a lipid matrix that could modify their presentation to the immune system and their allergenic properties. The present study examines the impact of the main egg lipid components, triacylglycerides and phospholipids, in the early events of sen...

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Detalles Bibliográficos
Autores principales:	Pérez-Rodríguez, Leticia, Martínez-Blanco, Mónica, Lozano-Ojalvo, Daniel, Fontecha, Javier, Molina, Elena, Benedé, Sara, López-Fandiño, Rosina
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8539141/ https://www.ncbi.nlm.nih.gov/pubmed/34684302 http://dx.doi.org/10.3390/nu13103301

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