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...
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 |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2021-06-01
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Series: | Nutrients |
Subjects: | |
Online Access: | https://www.mdpi.com/2072-6643/13/6/2041 |
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