Whey protein hydrolysates alleviated food allergy in mice by balancing the Th1/Th2 pathway and increasing IgA antibody production
Whey protein, a by-product of cheese processing, is ubiquitously applied in infant formula. Nevertheless, it contains β-lactoglobulin, an allergenic component that can be enzymatically hydrolyzed to destroy its allergenic epitopes and antigenicity. The whey protein hydrolysate (WPH) obtained through...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Tsinghua University Press
2023-12-01
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| Series: | Food Science of Animal Products |
| Subjects: | |
| Online Access: | https://www.sciopen.com/article/10.26599/FSAP.2023.9240046 |