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Glycosylation reduces the allergenicity of turbot (Scophthalmus maximus) parvalbumin by regulating digestibility, cellular mediators release and Th1/Th2 immunobalance

Yeting Wu, Youyou Lü, Yuhao Huang, Hong Lin, Guanzhi Chen, Yan Chen, Zhenxing Li

2022Food Chemistry39 citationsDOI

Topics & Concepts

TurbotHistamineParvalbuminGlycosylationChemistryAllergic responseTryptaseImmunologyAllergyImmunoglobulin EBiologyBiochemistryMast cellAntibodyEndocrinologyFish <Actinopterygii>NeuroscienceFisheryFood Allergy and Anaphylaxis ResearchProtein Hydrolysis and Bioactive PeptidesProteins in Food Systems
Glycosylation reduces the allergenicity of turbot (Scophthalmus maximus) parvalbumin by regulating digestibility, cellular mediators release and Th1/Th2 immunobalance | Litcius