Triacylglycerides and Phospholipids from Egg Yolk Differently Influence the Immunostimulating Properties of Egg White Proteins

Triacylglycerides and Phospholipids from Egg Yolk Differently Influence the Immunostimulating Properties of Egg White Proteins

As part of a whole egg, egg white proteins are embedded in a lipid matrix that could modify their presentation to the immune system and their allergenic properties. The present study examines the impact of the main egg lipid components, triacylglycerides and phospholipids, in the early events of sen...

Full description

Bibliographic Details
Main Authors: Leticia Pérez-Rodríguez, Mónica Martínez-Blanco, Daniel Lozano-Ojalvo, Javier Fontecha, Elena Molina, Sara Benedé, Rosina López-Fandiño
Format: Article
Language:English
Published: MDPI AG 2021-09-01
Series:Nutrients
Subjects:
food allergy
egg yolk
triacylglycerides
phospholipids
Th2 responses
group 2 innate lymphoid cells
Online Access:https://www.mdpi.com/2072-6643/13/10/3301

Internet

https://www.mdpi.com/2072-6643/13/10/3301

Similar Items