Research Article
Year 2020,
, 235 - 238, 22.03.2020
Abstract
Supporting Institution
yok
Project Number
yok
References
- [1] Martorell-Aragonés A., Echeverría-Zudaire L., Alonso-Lebrero E., Boné-Calvo J., Martín-Muñoz MF., Nevot-Falcó S., Piquer-Gibert M., Valdesoiro-Navarrete L., Position document: IgE-mediated cow's milk allergy, Allergologia et Immunopathologia., 43 (2015) 507-526.
- [2] Renzone G., Arena S., Scaloni A., Proteomic characterization of intermediate and advanced glycation end-products in commercial milk samples, J Proteomics., 18 (2015) 12-23.
- [3] Milkovska-Stamenova S., Mnatsakanyan R., Hoffmann R., Protein carbonylation sites in bovine raw milk and processed milk products, Food Chem., 229 (2017) 417-424.
- [4] Yavuz, S., Kocabay S., Çetinkaya S., Akkaya B., Akkaya R., Yenidünya A.F., Bakıcı M.Z., Production, purification and characterization of metalloprotease from Candida kefyr 41 PSB, Int. J.of Biologic. Macromol., 84 (2017)106-113.
- [5] Akpınar G., Şimşek T., Kasap M., Cantürk N.Z., A Preliminary Study: Comparative Proteomic Profiling Of Breast Cancer Tissue and Metastatic Axillary Lymph Node, Journal of Breast Health., 9 (2013) 64-68.
- [6] Simona L. B., Angelis E.D., Simona B., Rosa P., Francesa M., Elio M.N., Linda M., Modulation of Milk Allergenicity by Baking Milk in Foods: A Proteomic Investigation, Nutrients., 11 (2019) 1536-1550.
- [7] Hsieh J. F., and Pan. P. H., Proteomic profiling of microbial transglutaminase-induced polymerization of milk proteins, J. Dairy Sci., 95 (2012) 580-590.
- [8] Wang A., Duncan S.E., Knowlton K.F., Ray W.K., Dietrich A.M., Milk protein composition and stability changes affected by iron in water sources, J. Dairy Sci., 99 (2016) 4206-4219.
- [9] Troise A. D., Vitiello D., Tsang C., Fiore A., Encapsulation of ascorbic acid promotes the reduction of Maillard reaction products in UHT milk, Food Funct., 7 (2016) 25912601.
- [10] Bu G., Luo Y., Chen F., Liu K., Zhu T., Milk processing as a tool to reduce cow’s milk allergenicity: a mini-review, Dairy Sci. & Technol., 93 (2013) 211-223.
- [11] Villa, C., Costa J., Beatriz M.P.P., Mafra I., Bovine Milk Allergens: A Comprehensive Review, Comprehensive Reviews in Food Science and Food Safety., 17 (2018) 137-164.
Year 2020,
, 235 - 238, 22.03.2020
Abstract
The main aim of the current study was to reduce the IgE-binding capacity of cow’s milk through its chemical modification by natural source treatment. The presence of children allergic responses to cow's milk has become a growing concern in the world. A possible approach to reduce protein allergen is to block IgE-binding epitopes of protein allergen by various methods. One of them is protein glycation. We wanted to examine effect of some additives especially lemon juices on milk protein modification by using electrophoresis and 2D gel electrophoresis. As a result of this study lemon juice (ascorbic acid) enhanced glycation of milk proteins.
Keywords
Project Number
yok
References
- [1] Martorell-Aragonés A., Echeverría-Zudaire L., Alonso-Lebrero E., Boné-Calvo J., Martín-Muñoz MF., Nevot-Falcó S., Piquer-Gibert M., Valdesoiro-Navarrete L., Position document: IgE-mediated cow's milk allergy, Allergologia et Immunopathologia., 43 (2015) 507-526.
- [2] Renzone G., Arena S., Scaloni A., Proteomic characterization of intermediate and advanced glycation end-products in commercial milk samples, J Proteomics., 18 (2015) 12-23.
- [3] Milkovska-Stamenova S., Mnatsakanyan R., Hoffmann R., Protein carbonylation sites in bovine raw milk and processed milk products, Food Chem., 229 (2017) 417-424.
- [4] Yavuz, S., Kocabay S., Çetinkaya S., Akkaya B., Akkaya R., Yenidünya A.F., Bakıcı M.Z., Production, purification and characterization of metalloprotease from Candida kefyr 41 PSB, Int. J.of Biologic. Macromol., 84 (2017)106-113.
- [5] Akpınar G., Şimşek T., Kasap M., Cantürk N.Z., A Preliminary Study: Comparative Proteomic Profiling Of Breast Cancer Tissue and Metastatic Axillary Lymph Node, Journal of Breast Health., 9 (2013) 64-68.
- [6] Simona L. B., Angelis E.D., Simona B., Rosa P., Francesa M., Elio M.N., Linda M., Modulation of Milk Allergenicity by Baking Milk in Foods: A Proteomic Investigation, Nutrients., 11 (2019) 1536-1550.
- [7] Hsieh J. F., and Pan. P. H., Proteomic profiling of microbial transglutaminase-induced polymerization of milk proteins, J. Dairy Sci., 95 (2012) 580-590.
- [8] Wang A., Duncan S.E., Knowlton K.F., Ray W.K., Dietrich A.M., Milk protein composition and stability changes affected by iron in water sources, J. Dairy Sci., 99 (2016) 4206-4219.
- [9] Troise A. D., Vitiello D., Tsang C., Fiore A., Encapsulation of ascorbic acid promotes the reduction of Maillard reaction products in UHT milk, Food Funct., 7 (2016) 25912601.
- [10] Bu G., Luo Y., Chen F., Liu K., Zhu T., Milk processing as a tool to reduce cow’s milk allergenicity: a mini-review, Dairy Sci. & Technol., 93 (2013) 211-223.
- [11] Villa, C., Costa J., Beatriz M.P.P., Mafra I., Bovine Milk Allergens: A Comprehensive Review, Comprehensive Reviews in Food Science and Food Safety., 17 (2018) 137-164.
There are 11 citations in total.
Details
| Primary Language | English |
|---|---|
| Journal Section | Natural Sciences |
| Authors | |
| Project Number | yok |
| Publication Date | March 22, 2020 |
| Submission Date | December 10, 2019 |
| Acceptance Date | February 11, 2020 |
| Published in Issue | Year 2020 |