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Pectin oligosaccharides glycosylation modification reduced the sensitization of shrimp tropomyosin by regulating cytokines expression and Th1/Th2 immune balance

Mengya Zhao Chunyu Wu Jing Liu Xinian Li Zhenpeng Gao Xin Yang Di Liu Fangyu Long

食品科学与人类健康（英文）2025，Vol.14Issue(5)：1911-1920,10.

食品科学与人类健康（英文）2025，Vol.14Issue(5)：1911-1920,10.DOI:10.26599/FSHW.2024.9250301

Pectin oligosaccharides glycosylation modification reduced the sensitization of shrimp tropomyosin by regulating cytokines expression and Th1/Th2 immune balance

Mengya Zhao ¹Chunyu Wu ¹Jing Liu ²Xinian Li ¹Zhenpeng Gao ¹Xin Yang ³Di Liu ¹Fangyu Long¹

作者信息

1. College of Food Science and Engineering,Northwest A&F University,Yangling 712100,China
2. Institute of Animal Husbandry and Veterinary Medicine,Guizhou Academy of Agricultural Sciences,Guiyang 550005,China
3. College of Animal Science and Technology,Northwest A&F University,Yangling 712100,China
折叠

摘要

关键词

Glycosylation/Tropomyosin/Allergy/Pectin oligosaccharides

Key words

Glycosylation/Tropomyosin/Allergy/Pectin oligosaccharides

引用本文复制引用

Mengya Zhao,Chunyu Wu,Jing Liu,Xinian Li,Zhenpeng Gao,Xin Yang,Di Liu,Fangyu Long..Pectin oligosaccharides glycosylation modification reduced the sensitization of shrimp tropomyosin by regulating cytokines expression and Th1/Th2 immune balance[J].食品科学与人类健康（英文）,2025,14(5):1911-1920,10.

基金项目

This work was supported by the National Natural Science Fund(31601395),Central Guidance on Local Science and Technology Development Fund of Guizhou Province([2023]016),China National Center for Food Safety Risk Assessment(2018K01-20171211)and Lueyang Black-Bone Chicken Industry Development Research Institute(WJYJY-2021-9). （31601395）

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