In Vitro Effect of Flavonoids on Basophils Degranulation and Intestinal Epithelial Barrier Damage Induced by ω-5 Gliadin-Derived Peptide

In Vitro Effect of Flavonoids on Basophils Degranulation and Intestinal Epithelial Barrier Damage Induced by ω-5 Gliadin-Derived Peptide

Flavonoids have antioxidant, anti-inflammatory and immunomodulatory properties, and may alleviate food allergic reactions and intestinal inflammation induced by ω-5 gliadin, a main allergen of wheat food allergy in children. In this study, a human basophil KU812 cell degranulation model and a Caco-2...

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Bibliographic Details
Main Authors: Shuangshuang Wu, Ranran Zhang, Yaran Liu, Jinyan Gao, Yong Wu, Changchun Tu, Hongbing Chen, Juanli Yuan
Format: Article
Language:English
Published: MDPI AG 2022-11-01
Series:Foods
Subjects:
flavonoids
wheat food allergy
ω-5 gliadin
degranulation
tight junction
Online Access:https://www.mdpi.com/2304-8158/11/23/3857

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https://www.mdpi.com/2304-8158/11/23/3857

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