Zobrazeno 1 - 10
of 30
pro vyhledávání: '"Yan-hong Shao"'
Publikováno v:
Journal of Agricultural and Food Chemistry. 69:14004-14012
The effects of ultrasound combined with glycation (UCG) on the allergenicity and human microbial community of β-Lg during in vitro digestion were studied by ELISA, cell experiments, and 16S rRNA high-throughput sequencing. UCG modification and subse
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::682739dd0ca3139d2f2cc7590087c0a4
https://doi.org/10.1021/acs.jafc.1c03501
https://doi.org/10.1021/acs.jafc.1c03501
Publikováno v:
International Journal of Biological Macromolecules. 234:123640
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c7c23967d193a7a6106b88a2cf50af7d
https://doi.org/10.1016/j.ijbiomac.2023.123640
https://doi.org/10.1016/j.ijbiomac.2023.123640
Publikováno v:
International Journal of Biological Macromolecules. 164:1527-1535
β-lactoglobulin (β-Lg) was treated through different ultrasonic power and subsequently glycated with galactose to investigate its structural changes and immunological properties, and then evaluated by high-resolution mass spectrometry, enzyme-linke
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e74fc510b59721c4f9764eff4bf51fd1
https://doi.org/10.1016/j.ijbiomac.2020.07.223
https://doi.org/10.1016/j.ijbiomac.2020.07.223
Publikováno v:
Food Chemistry. 372:131308
The effects of phosphorylation on the allergenicity of bovine α-lactalbumin (BLA) and digestive products were studied in vitro digestion. Two components with different molecular weight and conformation were obtained from natural and phosphorylated B
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::efe77eefb1b7323b243dcd626831498e
https://doi.org/10.1016/j.foodchem.2021.131308
https://doi.org/10.1016/j.foodchem.2021.131308
Publikováno v:
Journal of food biochemistryREFERENCES. 44(12)
Bovine α-lactalbumin (α-La)/β-lactoglobulin (β-Lg) was pretreated through ultrasonic treatment and subsequently binding with oleic acid (OA) by heat treatment. And, the antitumor activity, IgE/IgG-binding ability, and structural modifications wer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a2447bb10480ead14db940b4710f0d95
https://pubmed.ncbi.nlm.nih.gov/33025647
https://pubmed.ncbi.nlm.nih.gov/33025647
Autor:
Igor A. Kaltashov, Zong-cai Tu, Hui Wang, Chendi Niu, Xiao-mei Sha, Honglin Yao, Liu Jun, Yan-hong Shao, Guang-xian Liu
Publikováno v:
Journal of Agricultural and Food Chemistry. 66:5691-5698
Bovine α-lactalbumin (α-LA) is one of major food allergens in cow’s milk. The present work sought to research the effects of ultrasonic pretreatment combined with dry heating-induced glycation between α-LA and galactose on the immunoglobulin E (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9df7c6be0cfe56c38bdf2ddd432dbcac
https://doi.org/10.1021/acs.jafc.8b00489
https://doi.org/10.1021/acs.jafc.8b00489
Publikováno v:
Food Science and Technology Research. 24:35-44
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::40f5693770727d0a12833c27983fa297
https://doi.org/10.3136/fstr.24.35
https://doi.org/10.3136/fstr.24.35
Publikováno v:
Food chemistry. 310
Bovine α-lactalbumin (α-Lac) allergy is a common health problem. This study assesses the allergenic reactivity and the structural properties of α-Lac after protein modification (glycation, phosphorylation and acetylation) by ELISA, cells experimen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::97674e96e1b8aca66e02ca8c852db34f
https://pubmed.ncbi.nlm.nih.gov/31757487
https://pubmed.ncbi.nlm.nih.gov/31757487
Publikováno v:
Journal of food biochemistryREFERENCE. 43(11)
Bovine α-lactalbumin (BLA) was treated by ultrasonic at 150 W/cm2 for different times and subsequently glycated with mannose by dry-heating. Molecular weight, intrinsic fluorescence spectra, glycation sites and degree of modified BLA were observed.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6a5b1daf9cb9d886bc768dad1f0012f4
https://pubmed.ncbi.nlm.nih.gov/31495937
https://pubmed.ncbi.nlm.nih.gov/31495937
Publikováno v:
Food Chemistry. 312:126080
The influence of ultrasonic pretreatment on the structure, antioxidant activity, and IgG/IgE binding activity of β-lactoglobulin (β-Lg) during digestion in vitro were studied by spectroscopy, chromatography and ELISA. After β-Lg was treated by ult
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::139ed61f0e1bf8170323131ff69e2b19
https://doi.org/10.1016/j.foodchem.2019.126080
https://doi.org/10.1016/j.foodchem.2019.126080