Limited Lactosylation of Beta-Lactoglobulin from Cow’s Milk Exerts Strong Influence on Antigenicity and Degranulation of Mast Cells

Limited Lactosylation of Beta-Lactoglobulin from Cow’s Milk Exerts Strong Influence on Antigenicity and Degranulation of Mast Cells

Background: beta-lactoglobulin (BLG) is one of the major cow’s milk proteins and the most abundant allergen in whey. Heating is a common technologic treatment applied during milk transformational processes. Maillardation of BLG in the presence of reducing sugars and elevated temperatures may influen...

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Bibliographic Details
Main Authors: Gerlof P. Bosman, Sergio Oliveira, Peter J. Simons, Javier Sastre Torano, Govert W. Somsen, Leon M. J. Knippels, Rob Haselberg, Roland J. Pieters, Johan Garssen, Karen Knipping
Format: Article
Language:English
Published: MDPI AG 2021-06-01
Series:Nutrients
Subjects:
beta-lactoglobulin
Maillard reaction
lactosylation
cow’s milk allergy
antigenicity
mast cell degranulation
Online Access:https://www.mdpi.com/2072-6643/13/6/2041

Internet

https://www.mdpi.com/2072-6643/13/6/2041

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