Articles liés à Structural and Functional Changes in Proteins induced...

Structural and Functional Changes in Proteins induced by modifications: The Effects of Heating, Glycation and Mutation on the structural and Allergenicity Properties of β-Lactoglobulin - Couverture souple

Taheri-Kafrani, Asghar; Haertlé, Thomas; Bordbar, Abdol-Khalegh

 
9783838397429: Structural and Functional Changes in Proteins induced by modifications: The Effects of Heating, Glycation and Mutation on the structural and Allergenicity Properties of β-Lactoglobulin
Couverture souple
ISBN 10 : 3838397428 ISBN 13 : 9783838397429
Editeur : LAP LAMBERT Academic Publishing, 2012

Synopsis

Food allergies are considered as the sixth problem of human health by the World Health Organization. The number of people with symptoms of allergic reactions to food and the severity of these symptoms continues to increase in the recent years. From the top six listed food allergies, Cow Milk Allergy is one of the third positions with about 9% of the total number of diagnosed cases. Milk allergy symptoms vary from one patient to another and often include gastrointestinal symptoms, such as nausea and diarrhea. The dairy proteins and their relationship with allergic reactions have been intensively studied. β-lactoglobulin is the most abundant milk proteins composed of 162 amino acid residues, which is classified in the lipocalin family sharing common secondary and tertiary structures and the ability to bind small hydrophobic molecules. It is also the most allergen protein in the mammalian milk. In this book, it has been discussed the effects of mutation, heat denaturation and the moderate glycation of bovine β-lactoglobulin on its structural, binding and allergenicity properties. Several linear epitopes present in the β-lactoglobulin recognized by IgE were identified and discussed.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

Présentation de l'éditeur

Food allergies are considered as the sixth problem of human health by the World Health Organization. The number of people with symptoms of allergic reactions to food and the severity of these symptoms continues to increase in the recent years. From the top six listed food allergies, Cow Milk Allergy is one of the third positions with about 9% of the total number of diagnosed cases. Milk allergy symptoms vary from one patient to another and often include gastrointestinal symptoms, such as nausea and diarrhea. The dairy proteins and their relationship with allergic reactions have been intensively studied. β-lactoglobulin is the most abundant milk proteins composed of 162 amino acid residues, which is classified in the lipocalin family sharing common secondary and tertiary structures and the ability to bind small hydrophobic molecules. It is also the most allergen protein in the mammalian milk. In this book, it has been discussed the effects of mutation, heat denaturation and the moderate glycation of bovine β-lactoglobulin on its structural, binding and allergenicity properties. Several linear epitopes present in the β-lactoglobulin recognized by IgE were identified and discussed.

Biographie de l'auteur

Asghar Taheri-Kafrani was born in Isfahan, Iran, in 1983. He has obtained his B.A. degree in Chemistry from University of Isfahan (2005) and his Ph.D. degree in Biochemistry from University of Nantes (2011). He has published several articles in the field of milk proteins and he is joining biotechnology department in the University of Isfahan.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
LAP LAMBERT Academic Publishing
Date d'édition
2012
Langue
anglais
ISBN 10 
3838397428
ISBN 13 
9783838397429
Reliure
Broché
Nombre de pages
160
Coordonnées du fabricant
non disponible
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