Investigation of the allergenicity alterations of shrimp tropomyosin as glycated by glucose and maltotriose containing advanced glycation end products
Bin Yang, Ziye Zhang, Lichun Liu, Zhenxing Li, Hong Lin
Abstract
glycation, which could significantly reduce the allergenicity and alleviate allergic symptoms. This work could provide a novel approach to reduce the allergenicity of shrimp tropomyosin and prevent the shrimp tropomyosin-induced food allergy.
Topics & Concepts
MaltotrioseGlycationTropomyosinShrimpChemistryBiochemistryFood scienceBiologyMaltoseFisheryReceptorActinEnzymeAdvanced Glycation End Products researchBiochemical effects in animalsProtein Hydrolysis and Bioactive Peptides