Zobrazeno 1 - 10
of 62
pro vyhledávání: '"Guang-xian Liu"'
Publikováno v:
Data in Brief, Vol 8, Iss , Pp 26-30 (2016)
This article contains peptides mapping, mass spectrometry and processed data related to the research “Identification and quantification of the phosphorylated ovalbumin by high resolution mass spectrometry under dry-heating treatment” [1]. Fourier
Externí odkaz:
https://doaj.org/article/4a9427e657764a41b392b96e981c737e
Publikováno v:
Journal of Agricultural and Food Chemistry. 70:9477-9488
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8194111d30340146d66896b6a23639e5
https://doi.org/10.1021/acs.jafc.2c03911
https://doi.org/10.1021/acs.jafc.2c03911
Publikováno v:
Journal of Agricultural and Food Chemistry. 69:6850-6859
Physical-assisted chemical modification is effective to reduce the allergenicity of α-lactalbumin (ALA). However, there are few in-depth studies on the allergenicity changes of physical-assisted chemical-modified ALA during digestion. The effect of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1caede9f5fffb13e528cd2871320de43
https://doi.org/10.1021/acs.jafc.1c02205
https://doi.org/10.1021/acs.jafc.1c02205
Publikováno v:
Journal of Agricultural and Food Chemistry. 68:6065-6075
Ovalbumin (OVA) is one of the major food allergens in hen eggs. In this work, it was demonstrated that glycation with d-glucose and its epimers, including d-mannose, d-allose, d-galactose, and l-idose, could effectively attenuate the IgG/IgE binding
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7fbf77b74561be55a54e9bd10a1fafce
https://doi.org/10.1021/acs.jafc.0c01233
https://doi.org/10.1021/acs.jafc.0c01233
Publikováno v:
Translational Cancer Research
Background: As a standard treatment modality, radiotherapy (RT) has been widely employed for cancer treatment. In addition to directly killing tumor cells, RT is known for its immunomodulatory effects. Nevertheless, the effects of ionizing radiation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::685e3ad0dd01d4880979a2d31969afbb
https://doi.org/10.21037/tcr.2019.11.07
https://doi.org/10.21037/tcr.2019.11.07
Publikováno v:
Food Chemistry. 399:134013
Ovalbumin (OVA)-glucose mixture was treated with Co-60 irradiation at 0-25 kGy, and effects of irradiation on the glycation and allergenicity of OVA were investigated. Irradiation induced glycation between OVA and glucose, reflected in the significan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a86f3eaf7ce0e4f20b02176c204edc1e
https://doi.org/10.1016/j.foodchem.2022.134013
https://doi.org/10.1016/j.foodchem.2022.134013
Publikováno v:
Food Chemistry. 390:133185
This study aimed to isolate and evaluate the allergenicity of glycated α-lactalbumin (ALA) digestive products and identify its allergenic peptides. The digestive products of native-, alone glycated- and ultrasound-assisted glycated ALA (ALA-D, ALA-g
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bb329d2ea73a66dad0136c443d5aef6f
https://doi.org/10.1016/j.foodchem.2022.133185
https://doi.org/10.1016/j.foodchem.2022.133185
Publikováno v:
Journal of agricultural and food chemistry. 69(24)
Physical-assisted chemical modification is effective to reduce the allergenicity of α-lactalbumin (ALA). However, there are few in-depth studies on the allergenicity changes of physical-assisted chemical-modified ALA during digestion. The effect of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::a6b800963d5a480cad36cb11047cd47b
https://pubmed.ncbi.nlm.nih.gov/34114451
https://pubmed.ncbi.nlm.nih.gov/34114451
Publikováno v:
Food Chemistry. 374:131616
The mechanism of d-allose in reducing the allergenicity and digestibility of ultrasound-pretreated α-lactalbumin (α-LA) was studied. The intensity reduction and peak red shift occurred in fluorescence spectra of glycated samples. Enzyme-linked immu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4c171452e542b603439150bd7e823ede
https://doi.org/10.1016/j.foodchem.2021.131616
https://doi.org/10.1016/j.foodchem.2021.131616
Publikováno v:
Food Chemistry. 268:171-178
In general, the reducing sugars were extensively utilized as additives to prevent denaturation and inactivation during the freeze-drying process. However, different additives have unequal protective effects on the protein conformation. To evaluate th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a242a79a3789f7892446f71ad839f719
https://doi.org/10.1016/j.foodchem.2018.06.092
https://doi.org/10.1016/j.foodchem.2018.06.092