Determining the effect of malondialdehyde on the IgE-binding capacity of shrimp tropomyosin upon in vitro digestion.

Lv, Liangtao; Lin, Hong; Li, Zhenxing; Ahmed, Ishfaq; Chen, Guanzhi

Lv, Liangtao; Lin, Hong; Li, Zhenxing; Ahmed, Ishfaq; Chen, Guanzhi.

Afiliação

Lv L; Lab of Food Safety, College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, China.
Lin H; Lab of Food Safety, College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, China.
Li Z; Lab of Food Safety, College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, China.
Ahmed I; Lab of Food Safety, College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, China.
Chen G; The Affiliated Hospital of Medical College Qingdao University, Qingdao, Shandong, China.

J Sci Food Agric ; 97(13): 4588-4594, 2017 Oct.

Article em En | MEDLINE | ID: mdl-28349532

Assuntos

Alérgenos/química; Imunoglobulina E/imunologia; Malondialdeído/química; Penaeidae/imunologia; Tropomiosina/química; Alérgenos/imunologia; Animais; Western Blotting; Digestão; Eletroforese em Gel de Poliacrilamida; Imunoglobulina E/química; Penaeidae/química; Frutos do Mar/efeitos adversos; Frutos do Mar/análise; Tropomiosina/imunologia

Palavras-chave

digestibility; shrimp; simulated gastric fluid; simulated intestinal fluid; tropomyosin; western blot

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Tropomiosina / Imunoglobulina E / Alérgenos / Penaeidae / Malondialdeído Limite: Animals Idioma: En Revista: J Sci Food Agric Ano de publicação: 2017 Tipo de documento: Article País de afiliação: China

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