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Glycation of the Major Milk Allergen β-Lactoglobulin Changes Its Allergenicity by Alterations in Cellular Uptake and Degradation

Marija Perusko (Onderzoeker); Manon van Roest (Onderzoeker); Dragana Stanic-Vucinic (Onderzoeker); Peter J. Simons (Onderzoeker); Raymond Pieters (Lector); Tanja Cirkovic-Velickovic (Onderzoeker); Joost Smit (Onderzoeker)

From the article: "Scope: During food processing, the Maillard reaction ( М R) may occur, resulting in the formation of glycated proteins. Glycated proteins are of particular importance in food allergies because glycation may influence interactions with the immune system. This study compared native …

2018GezondheidArtikel

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Glycation of the Major Milk Allergen β-Lactoglobulin Changes Its Allergenicity by Alterations in Cellular Uptake and Degradation

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