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Study on mechanism of increased allergenicity induced by Ara h 3 from roasted peanut using bone marrow-derived dendritic cells

Minjia Wang Shuo Wang Xiaodong Sun Zhirui Deng Bing Niu Qin Chen

食品科学与人类健康(英文)2023，Vol.12Issue(3)：P.755-764,10.

食品科学与人类健康(英文)2023，Vol.12Issue(3)：P.755-764,10.DOI:10.1016/j.fshw.2022.09.009

Study on mechanism of increased allergenicity induced by Ara h 3 from roasted peanut using bone marrow-derived dendritic cells

Minjia Wang ¹Shuo Wang ¹Xiaodong Sun ²Zhirui Deng ¹Bing Niu ¹Qin Chen¹

作者信息

1. School of Life Sciences,Shanghai University,Shanghai 200444,China
2. Medical School,Shanghai University,Shanghai 200444,China
折叠

摘要

关键词

Roasted peanut/Ara h 3/Bone marrow-derived dendritic cells(BMDCs)/Allergenicity/Maillard reactions

分类

轻工纺织

引用本文复制引用

Minjia Wang,Shuo Wang,Xiaodong Sun,Zhirui Deng,Bing Niu,Qin Chen..Study on mechanism of increased allergenicity induced by Ara h 3 from roasted peanut using bone marrow-derived dendritic cells[J].食品科学与人类健康(英文),2023,12(3):P.755-764,10.

基金项目

funded by the National Key Research and Development Program of China(2016YFD0501101) （2016YFD0501101）

the project of Food Science Discipline Construction of Shanghai University and the National Natural Science Foundation of China(31201306)。（31201306）

食品科学与人类健康(英文)

OACSCD

ISSN：2097-0765

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