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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

Intra- and inter-laboratory validation of an innovative huFcεRIα-RBL-2H3 degranulation assay for in vitro allergenicity assessment of whey hydrolysates

Marjan Gros; Linda Cox; Johan Garssen; Niels de Jong; Diana Kegler; Reiko Teshima; Peter J. Simons; Laura Kruijssen; Manon van Roest; Raymond Pieters (Lector); Léon M.J. Knippels; Marieke Smits (Lid Lectoraat); Marc Teunis (Lid Lectoraat); Karen Knipping; Louis Boon

from the article: "Cow's milk-derived whey hydrolysates are milk substitutes for cow's milk allergic infants. Safety assessment of these hydrolysates is crucial. Currently, huFcεRIα-RBL-2H3 cells, sensitized with serum IgE from cow's milk allergic patients, are used to assess in vitro residual allergenicity. …

2016-02-24Natuur & LandbouwArtikel

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

Intra- and inter-laboratory validation of an innovative huFcεRIα-RBL-2H3 degranulation assay for in vitro allergenicity assessment of whey hydrolysates

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