Effects of methylglyoxal on shrimp tropomyosin structure and allergenicity during thermal processing

Qingli Yang,Xin Qu,Xiudan Wang,Hongxia Che,Ziqian Huang, Xinyu Ge,Liangtao Lv

Food Chemistry: X（2023）

引用 1|浏览0

暂无评分

摘要

•MGO induced structural changes of tropomyosin(TM) during thermal processing.•Lys, Arg, Asp, and Gln residues of TM were modified by MGO treatment.•TM-MGO can reduce themediator and cytokine releasesin RBL-2H3 cells.•MGO decreased TM-specific IgE/IgG1, histamine and mMCP-1 levels in vivo.•MGO caused changes in TM allergic epitopes resulting inlower allergenicity.

查看译文

关键词

Shrimp,Tropomyosin,Methylglyoxal,Allergenicity

AI 理解论文

溯源树

样例

生成溯源树，研究论文发展脉络

Chat Paper

正在生成论文摘要