Food allergenic protein conjugation with plant polyphenols for allergenicity reduction

Effects of Low-pH Treatment on the Allergenicity Reduction of Black Turtle Bean (Phaseolus vulgaris L.) Lectin and Its Mechanism

(2021) Shudong He et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Immunomodulatory Effects of Dietary Polyphenols

(2021) Hira Shakoor et al.   Nutrients

Engineering polyphenols with biological functions via polyphenol-protein interactions as additives for functional foods

(2021) Yuting Li et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Healthy Effects of Plant Polyphenols: Molecular Mechanisms

(2020) Manuela Leri et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

The Colors of Health: Chemistry, Bioactivity, and Market Demand for Colorful Foods and Natural Food Sources of Colorants

(2020) Elvira Gonzalez de Mejia et al.   Annual Review of Food Science and Technology

The effects of ultrasound assisted extraction on yield, antioxidant, anticancer and antimicrobial activity of polyphenol extracts: A review

(2020) Courage Sedem Dzah et al.   Food Bioscience

Comparison of interaction between three similar chalconoids and α-lactalbumin: Impact on structure and functionality of α-lactalbumin

(2020) Zhanmei Jiang et al.   FOOD RESEARCH INTERNATIONAL

Changes in Allergenicity of Ovalbumin in Vitro and in Vivo on Conjugation with Quercetin

(2020) Tingting Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Chinese sweet tea (Rubus suavissimus) polyphenols attenuate the allergic responses in a Balb/c mouse model of egg allergy

(2020) Yoshinori Mine et al.   Journal of Functional Foods

Effects of edible plant polyphenols on gluten protein functionality and potential applications of polyphenol–gluten interactions

(2020) Audrey L. Girard et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Study on the interaction mechanism of purple potato anthocyanins with casein and whey protein

(2020) Shengxiang Gong et al.   FOOD HYDROCOLLOIDS

Impact of pilot-scale processing (thermal, PEF, HPP) on the stability and bioaccessibility of polyphenols and proteins in mixed protein- and polyphenol-rich juice systems

(2020) Anna-Sophie Stübler et al.   Innovative Food Science & Emerging Technologies

Covalent modification of food proteins by plant-based ingredients (polyphenols and organosulphur compounds): A commonplace reaction with novel utilization potential

(2020) Julia K. Keppler et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Six flavonoids inhibit the antigenicity of β-lactoglobulin by noncovalent interactions: A spectroscopic and molecular docking study

(2020) Pei Pu et al.   FOOD CHEMISTRY

Binding of peanut allergen Ara h 2 with Vaccinium fruit polyphenols

(2019) Nathalie J. Plundrich et al.   FOOD CHEMISTRY

Effect of Food Structure and Processing on (Poly)phenol–Gut Microbiota Interactions and the Effects on Human Health

(2019) Francisco A. Tomás-Barberán et al.   Annual Review of Food Science and Technology

Cocoa Bean Proteins—Characterization, Changes and Modifications due to Ripening and Post-Harvest Processing

(2019) Harshadrai Rawel et al.   Nutrients

Protein–Phenolic Interactions as a Factor Affecting the Physicochemical Properties of White Bean Proteins

(2019) Łukasz Sęczyk et al.   MOLECULES

Complexation of whey protein with caffeic acid or (−)-epigallocatechin-3-gallate as a strategy to induce oral tolerance to whey allergenic proteins

(2019) Tássia B. Pessato et al.   INTERNATIONAL IMMUNOPHARMACOLOGY

A functional polysaccharide film forming by pectin, chitosan, and tea polyphenols

(2019) Hao-Xiang Gao et al.   CARBOHYDRATE POLYMERS

Effect of pyrogallic acid (1,2,3-benzenetriol) polyphenol-protein covalent conjugation reaction degree on structure and antioxidant properties of pumpkin (Cucurbita sp.) seed protein isolate

(2019) Chen Yang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Polyphenols: Immunomodulatory and Therapeutic Implication in Colorectal Cancer

(2019) Anna Maria Mileo et al.   Frontiers in Immunology

Digestibility, antioxidative activity and stability of plant protein-rich products after processing and formulation with polyphenol-rich juices: kale and kale–strawberry as a model

(2019) Anna-Sophie Stübler et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Complexation between flaxseed protein isolate and phenolic compounds: Effects on interfacial, emulsifying and antioxidant properties of emulsions

(2019) Loc B. Pham et al.   FOOD HYDROCOLLOIDS

Protein–polyphenol conjugates: Antioxidant property, functionalities and their applications

(2019) Tran Hong Quan et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of chlorogenic acid covalent conjugation on the allergenicity, digestibility and functional properties of whey protein

(2019) Haoxie Xu et al.   FOOD CHEMISTRY

Peanut protein-polyphenol aggregate complexation suppresses allergic sensitization to peanut by reducing peanut-specific IgE in C3H/HeJ mice

(2019) Rishipal R. Bansode et al.   FOOD CHEMISTRY

Fabrication of pea protein-tannic acid complexes: Impact on formation, stability, and digestion of flaxseed oil emulsions

(2019) Ruyi Li et al.   FOOD CHEMISTRY

Allergenicity of apple allergen Mal d 1 as effected by polyphenols and polyphenol oxidase due to enzymatic browning

(2019) Josephine Kschonsek et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Research progress in peanut allergens and their allergenicity reduction

(2019) Xiaowen Pi et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Function, digestibility and allergenicity assessment of ovalbumin–EGCG conjugates

(2019) Weiyi He et al.   Journal of Functional Foods

Effect of non-covalent and covalent complexation of (−)-epigallocatechin gallate with soybean protein isolate on protein structure and in vitro digestion characteristics

(2019) Si-Duo Zhou et al.   FOOD CHEMISTRY

Interaction between wheat gliadin and quercetin under different pH conditions analyzed by multi-spectroscopy methods

(2019) Qiming Wang et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Combined spectroscopic and molecular docking study on the pH dependence of molecular interactions between β-lactoglobulin and ferulic acid

(2019) Kourosh Abdollahi et al.   FOOD HYDROCOLLOIDS

Peanut flour aggregation with polyphenolic extracts derived from peanut skin inhibits IgE binding capacity and attenuates RBL-2H3 cells degranulation via MAPK signaling pathway

(2018) Rishipal R. Bansode et al.   FOOD CHEMISTRY

Towards understanding the effect of high pressure on food protein allergenicity: β-lactoglobulin structural studies

(2018) Katarzyna Kurpiewska et al.   FOOD CHEMISTRY

Different thermal processing effects on peanut allergenicity

(2018) Tong Zhang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Protective Role of Polyphenols against Vascular Inflammation, Aging and Cardiovascular Disease

(2018) Alexa Serino et al.   Nutrients

Blueberry polyphenol-protein food ingredients: The impact of spray drying on the in vitro antioxidant activity, anti-inflammatory markers, glucose metabolism and fibroblast migration

(2018) Roberta Targino Hoskin et al.   FOOD CHEMISTRY

Tea polyphenols bind serum albumins:A potential application for polyphenol delivery

(2018) P. Chanphai et al.   FOOD HYDROCOLLOIDS

Combined spectroscopic, molecular docking and quantum mechanics study of β-casein and ferulic acid interactions following UHT-like treatment

(2018) Lloyd Condict et al.   FOOD HYDROCOLLOIDS

Multifaceted roles of basophils in health and disease

(2017) Hajime Karasuyama et al.   JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY

Dietary polyphenols in the prevention and treatment of allergic diseases

(2011) A. Singh et al.   CLINICAL AND EXPERIMENTAL ALLERGY

Polyphenol-enriched apple extract attenuates food allergy in mice

(2010) A. W. Zuercher et al.   CLINICAL AND EXPERIMENTAL ALLERGY