Enhanced Uptake of Processed Bovine β-Lactoglobulin by Antigen Presenting Cells: Identification of Receptors and Implications for Allergenicity.
Malgorzata TeodorowiczHannah E ZenkerArifa EwazTheodoros TsallisAndreas MauserSabrina Gensberger-ReiglNicolette W de JongKasper Arthur HettingaHarry J WichersR J Joost van NeervenHuub F J SavelkoulPublished in: Molecular nutrition & food research (2021)
This study defines structural characteristics of heated and glycated BLG determining its interaction with APCs via specific receptors thus revealing enhanced immunogenicity of glycated versus heated BLG.