Effect of Covalent Coupling with Rosmarinic Acid on the Structure and Properties of β-Lactoglobulin

Autor: YANG Qing, SHANG Jieli, ZENG Haolong, WANG Xuanpei, CHEN Yijie, LIU Xin, GONG Zhiyong, XU Lin

Publikováno v: Shipin Kexue, Vol 45, Iss 11, Pp 61-67 (2024)

The present study aimed to investigate the effect of covalent coupling with the dietary polyphenol rosmarinic acid (RA) on the structure and properties of β-lactoglobulin (β-LG). β-LG-RA complexes were prepared using the free radical and alkaline

Externí odkaz: https://doaj.org/article/09b66d2875c5428eacba1a265f2925fa

Effect of rosmarinic acid covalent conjugation on the structure and allergenic capacity of ovalbumin

Autor: Shang, Jieli, Zeng, Hao-Long, Jia, Binmei, Wang, Xuanpei, Xu, Lin, Liu, Xin, Fang, Min, Gong, Zhiyong, Yang, Qing

Publikováno v: In LWT 1 April 2024 197

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Effects of rosmarinic acid on immune response and intestinal microbiota in ovalbumin-induced intestinal allergy mice.

Autor: Yang Q; Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan, China.; Food Safety Research Center, Key Research Institute of Humanities and Social of Hubei Province, Wuhan, China., Jia B; Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan, China.; Food Safety Research Center, Key Research Institute of Humanities and Social of Hubei Province, Wuhan, China., Shang J; Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan, China.; Food Safety Research Center, Key Research Institute of Humanities and Social of Hubei Province, Wuhan, China., Wang X; Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan, China.; Food Safety Research Center, Key Research Institute of Humanities and Social of Hubei Province, Wuhan, China., Xu L; Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan, China.; Food Safety Research Center, Key Research Institute of Humanities and Social of Hubei Province, Wuhan, China., Liu X; Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan, China.; Food Safety Research Center, Key Research Institute of Humanities and Social of Hubei Province, Wuhan, China., Fang M; Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan, China.; Food Safety Research Center, Key Research Institute of Humanities and Social of Hubei Province, Wuhan, China., Zeng F; Wuhan BioCSi Tech Laboratory Co. Ltd, Wuhan, China., Zeng HL; Department of Laboratory Medicine, Tongji Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, China., Gong Z; Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan, China.; Food Safety Research Center, Key Research Institute of Humanities and Social of Hubei Province, Wuhan, China.

Publikováno v: Journal of the science of food and agriculture [J Sci Food Agric] 2024 Mar 30; Vol. 104 (5), pp. 3002-3012. Date of Electronic Publication: 2023 Dec 28.