Zobrazeno 1 - 10
of 80
pro vyhledávání: '"Anshu, Yang"'
Autor:
Zhou Xiaoya, Zhang Mengfei, Hu Changbao, Xin Li, Anshu Yang, Ping Tong, Zhihua Wu, Hongbing Chen
Publikováno v:
Food and Agricultural Immunology, Vol 35, Iss 1 (2024)
Peanuts are one of the most common allergenic foods in the world and can cause severe allergic reactions. Ara h 2 is the most allergenic components of peanut allergens. Although critical amino acids at the epitopes were identified, the effect of thei
Externí odkaz:
https://doaj.org/article/3b6b2cafda9648748a53222441ac2214
Autor:
Yan Dai, Meijia Huang, Yujuan Xu, Lixia Mu, Jingyan Gao, Hongbing Chen, Zhihua Wu, Anshu Yang, Yong Wu, Xin Li
Publikováno v:
Food Science and Human Wellness, Vol 12, Iss 3, Pp 774-782 (2023)
Silkworm pupa is a nourishing food with high nutritional value, but its consumption has been greatly limited given its allergenicity. Enzyme hydrolytic technique is recognized as an effective method to reduce the allergenicity of protein. In this stu
Externí odkaz:
https://doaj.org/article/8a59b38697f742579ff39feea702e474
Autor:
Zihao Xu, Hao Bai, Xin Ma, Yong Wu, Zhihua Wu, Anshu Yang, Weixiang Mao, Xin Li, Hongbing Chen
Publikováno v:
Food Science and Human Wellness, Vol 12, Iss 3, Pp 817-824 (2023)
Milk allergy is a common allergic reaction found in infants and young children, most of them appear tolerance after growing up. In this study, infant formula was digested by simulated in vitro digestion method. The potential non-allergenic peptides w
Externí odkaz:
https://doaj.org/article/4b0eddb1561e4fdf8b503157a1c1478a
Publikováno v:
Foods, Vol 13, Iss 8, p 1206 (2024)
Currently, food allergies are closely related to intestinal health, and ensuring the integrity and health of intestinal mucosa could reduce the incidence of food allergies. In this study, a soybean-allergic mouse model was used to explore the mechani
Externí odkaz:
https://doaj.org/article/e2ce2c053f534a4184b0d5455847af1f
Autor:
Fan Yang, Xin Ma, Wei Hu, Ziyi Xiong, Meijiang Huang, Yong Wu, Xuanyi Meng, Zhihua Wu, Anshu Yang, Xin Li, Hongbing Chen
Publikováno v:
Journal of Dairy Science, Vol 105, Iss 12, Pp 9476-9487 (2022)
ABSTRACT: Dairy processing can alter the digestion stability and bioavailability of cow milk proteins in the gastrointestinal tract. However, analysis of stable linear epitopes on cow milk allergens that could enter into intestinal mucosal is limited
Externí odkaz:
https://doaj.org/article/bf2e7e7b519a40b199553a9c661fe145
Autor:
Yan Dai, Ruoting Yang, Yuting Yan, Yong Wu, Xuanyi Meng, Anshu Yang, Zhihua Wu, Linbo Shi, Xin Li, Hongbing Chen
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
The current research on interaction between catechin and protein has focused on non-covalent crosslinking, however, the mechanism of free radical-induced crosslinking between catechin and β-lactoglobulin (BLG) is not known. In this study, BLG bound
Externí odkaz:
https://doaj.org/article/112d30ae50b244379b6ad795401935ec
Autor:
Chunhua Yang, Jierui Zhu, Jing Bai, Jie Zhang, Zhihua Wu, Xin Li, Ping Tong, Hongbing Chen, Anshu Yang
Publikováno v:
Foods, Vol 12, Iss 3, p 627 (2023)
In the early stage of this study, three strains of Lactobacillus with anti-soybean allergy potential were screened: Lactobacillus acidophilus CICC 6081, Lactobacillus delbrueckii subsp. Bulgaricus CICC 6103 and Lactobacillus plantarum subsp. Plantaru
Externí odkaz:
https://doaj.org/article/70e1455edfd04f0eb497fef64e8e3f67
Autor:
Anshu Yang, Yaru Liao, Jierui Zhu, Jie Zhang, Zhihua Wu, Xin Li, Ping Tong, Hongbing Chen, Shuixing Wang, Zhiyong Liu
Publikováno v:
Journal of Functional Foods, Vol 87, Iss , Pp 104858- (2021)
Lactobacillus has been widely used in food due to its various beneficial functions and its effects on food allergies have also been reported. This study aimed to investigate the role of Lactobacillus in alleviating soybean allergy. Three strains with
Externí odkaz:
https://doaj.org/article/fc57ee604edf4ed7a155a3cf36c6ef42
Autor:
Maolin Zhang, Qiaoling Lu, Jing Bai, Jinyan Gao, Zhihua Wu, Xin Li, Ping Tong, Hongbing Chen, Anshu Yang
Publikováno v:
Food & Function. 14:746-758
Lactobacillus delbrueckii subsp. bulgaricus (Ld) was selected in this study to explore its effective forms of intervention in soybean allergy based on cellular degranulation, intestinal barrier, and intestinal mucosal immunity at the cell level.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::718b63005aa969c9a959c89bfb2a96f0
https://doi.org/10.1039/d2fo02189g
https://doi.org/10.1039/d2fo02189g
Autor:
Xuejiao Chang, Zhihua Wu, Ruifang Zhao, Ying Zhang, Xin Li, Anshu Yang, Ping Tong, Hongbing Chen
Publikováno v:
Food and Agricultural Immunology, Vol 29, Iss 1, Pp 1197-1208 (2018)
Peanut is ranked among the eight major food allergens. Ara h 2 is its major allergen, recognized by more than 90% of serum IgE from peanut-allergic patients. Cross-linking catalysed by microbial transglutaminase (MTGase) is proved to be feasible to d
Externí odkaz:
https://doaj.org/article/4b0b35bc18e341db94e56ef1036c9c80