High hydrostatic pressure reduces inflammation induced by litchi thaumatin-like protein via altering active domain

Thaumatin-like proteins (TLP), existing in various fruits, have allergenic and pro-inflammatory activities. The current research attempts to reduce the pro-inflammatory activity of litchi TLP (LcTLP) through high hydrostatic pressure (HHP). This study demonstrated that HHP (250–500 MPa, 5–10 min) wa...

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Veröffentlicht in:	Food chemistry 2024-12, Vol.461, p.140858, Article 140858
Hauptverfasser:	Li, Yun, Li, Chuyuan, Pan, Fei, Wang, Kai, Weng, Shaoquan, Zhao, Min, Li, Qian, Wang, Dongwei, Zhao, Lei, Liu, Xuwei, Hu, Zhuoyan
Format:	Artikel
Sprache:	eng
Schlagworte:	allergenicity Computational modelling domain food chemistry High hydrostatic pressure high pressure treatment Inflammation Litchi thaumatin-like proteins molecular dynamics polyacrylamide gel electrophoresis protein composition Structural characterization Western blotting
Online-Zugang:	Volltext
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