Modulation of soy protein immunoreactivity by different matrix structures of lactic acid bacterium-induced soy protein gels: Epitope destruction during in vitro gastroduodenal digestion and absorption.

Wang, Yaqiong; Fu, Yumeng; Li, Wei; Simpson, Benjamin K; Rui, Xin

Wang, Yaqiong; Fu, Yumeng; Li, Wei; Simpson, Benjamin K; Rui, Xin.

Afiliação

Wang Y; College of Food Science and Technology, Nanjing Agricultural University, Jiangsu Province, PR China.
Fu Y; College of Food Science and Technology, Nanjing Agricultural University, Jiangsu Province, PR China.
Li W; College of Food Science and Technology, Nanjing Agricultural University, Jiangsu Province, PR China.
Simpson BK; Department of Food Science and Agricultural Chemistry, McGill University, Macdonald, QC, Canada.
Rui X; College of Food Science and Technology, Nanjing Agricultural University, Jiangsu Province, PR China. Electronic address: ruix@njau.edu.cn.

Food Res Int ; 173(Pt 1): 113281, 2023 11.

Article em En | MEDLINE | ID: mdl-37803593

Assuntos

Globulinas; Proteínas de Soja; Humanos; Proteínas de Soja/química; Glycine max/química; Epitopos/química; Globulinas/química; Digestão

Palavras-chave

Epitopes; IgE reactivity; In vitro dynamic gastroduodenal digestion; Lactic acid bacteria; Soy protein gel; Transepithelial transport

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Proteínas de Soja / Globulinas Idioma: En Ano de publicação: 2023 Tipo de documento: Article

Texto completo

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Proteínas de Soja / Globulinas Idioma: En Ano de publicação: 2023 Tipo de documento: Article