Lipid emulsion enhances fish allergen parvalbumin's resistance to in vitro digestion and IgG/IgE binding capacity.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.125333
Abstract: This study was performed to determine Parvalbumin (PV), a well-known fish allergenic protein, digestion kinetics and immunoreactivity of digestion products with Immunoglobulin G/Immunoglobulin E recognition to understand its allergic potential with or without lipid emulsion… read more here.
Keywords: ige binding; digestion; igg ige; lipid emulsion ... See more keywords
Epicutaneous sensitization with nematode antigens of fish parasites results in the production of specific IgG and IgE
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Helminthology"
DOI: 10.1017/s0022149x17000633
Abstract: Abstract Fish consumption plays an important role in the human diet. Hoplias malabaricus, trahira, is a freshwater fish widely appreciated in several Brazilian states and it is frequently infected by Contracaecum multipapillatum third-instar larvae (L3).… read more here.
Keywords: igg ige; specific igg; epicutaneous sensitization; igg ... See more keywords
Understanding the Mechanism of Increased IgG/IgE Reactivity but Decreased Immunodetection Recovery in Thermally Induced Shrimp (Litopenaeus vannamei) Tropomyosin via Multispectroscopic and Molecular Dynamics Simulation Techniques.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.2c08221
Abstract: Despite the fact that tropomyosin (TM) has highly stable structural characteristics, thermal processing can adversely influence its immunodetection, and the mechanism involved has not been elucidated. Purified TM was heated at various temperatures, and then… read more here.
Keywords: igg ige; molecular dynamics; immunodetection; immunodetection recovery ... See more keywords