Glycitein Attenuates Soybean β-Conglycinin Allergenicity via Structural Remodeling, Immune Modulation, and Gut Microbiota Regulation
Year: 2025
Type: article
Language: en
Topic: Food Allergy and Anaphylaxis Research
Authors and affiliations:
raw_author_name: Xiaomei Yi
raw_affiliation_strings: Nanchang University
School of Food Science and Technology
Sino-German Joint Research Institute, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China
State Key Laboratory of Food Science and Resources, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China
raw_author_name: Wen Deng
raw_affiliation_strings: Nanchang University
School of Food Science and Technology
Sino-German Joint Research Institute, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China
State Key Laboratory of Food Science and Resources, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China
raw_author_name: Chunhua Yang
raw_affiliation_strings: Nanchang University
School of Food Science and Technology
Sino-German Joint Research Institute, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China
State Key Laboratory of Food Science and Resources, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China
raw_author_name: Liheng Huang
raw_affiliation_strings: Nanchang University
School of Food Science and Technology
Sino-German Joint Research Institute, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China
State Key Laboratory of Food Science and Resources, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China
raw_author_name: Zhihua Wu
raw_affiliation_strings: International Institute of Food Innovation
Nanchang University
Sino-German Joint Research Institute, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China
State Key Laboratory of Food Science and Resources, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China
International Institute of Food Innovation, Nanchang University, Nanchang 330200, China
raw_author_name: Xin Li
raw_affiliation_strings: International Institute of Food Innovation
Nanchang University
School of Food Science and Technology
State Key Laboratory of Food Science and Resources, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China
raw_author_name: Ping Tong
raw_affiliation_strings: International Institute of Food Innovation
Nanchang University
State Key Laboratory of Food Science and Resources, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China
International Institute of Food Innovation, Nanchang University, Nanchang 330200, China
raw_author_name: Hongbing Chen
raw_affiliation_strings: International Institute of Food Innovation
Nanchang University
Sino-German Joint Research Institute, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China
State Key Laboratory of Food Science and Resources, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China
raw_author_name: Anshu Yang
raw_affiliation_strings: International Institute of Food Innovation
Nanchang University
Sino-German Joint Research Institute, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China
State Key Laboratory of Food Science and Resources, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China