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Cow milk alpha(s1)-casein induces allergic responses in a mouse model of atopy

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收录情况: ◇ SCIE ◇ 卓越:高起点新刊

单位: [1]Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, College of Food and Health, Beijing Technology and Business University, Beijing 100048, China [2]Department of Dermatology, Beijing Friendship Hospital, Beijing 100050, China
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关键词: Cow milk αs1-Casein Allergen BALB/c mouse model Allergic mechanism

摘要:
alpha(s1)-Casein is a potential allergen to induce hypersensitivity in cow milk. We had identified alpha(s1)-casein and its epitopes in previous studies. The present study aimed to evaluate the allergic mechanism of alpha(s1)-casein in a BALB/c mouse model. The levels of specific IgE, mast cell proteinase, histamine and cytokines in sensitized mice were determined, and the clinical and pathological observation were evaluated. Results showed that the levels of specific IgE, mast cell proteinase, histamine, IL: 4. IL-5, IL-10 increased significantly with a dose-dependent trend. The local alveolar septum collapsed or thickened, and lymphatic foci were produced in the spleen and thymus, and the inflammatory cells infiltrated in small intestinal mucosa mesenchyme. In conclusion, the levels of specific IgE, mast cell proteinase, histamine, IL-4, IL-5, IL-10 and some inflammatory factors could possibly serve as allergic biomarkers of alpha(s1)-casein, however, additional studies on signal transduction and gene expression are necessary in future. (C) 2022 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

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出版当年[2021]版:
大类 | 2 区 农林科学
小类 | 2 区 食品科技 2 区 营养学
最新[2025]版:
大类 | 1 区 农林科学
小类 | 1 区 食品科技 1 区 营养学
JCR分区:
出版当年[2020]版:
Q1 NUTRITION & DIETETICS Q1 FOOD SCIENCE & TECHNOLOGY
最新[2024]版:
Q1 FOOD SCIENCE & TECHNOLOGY Q1 NUTRITION & DIETETICS

影响因子: 最新[2024版] 最新五年平均[2021-2025] 出版当年[2020版] 出版当年五年平均[2016-2020] 出版前一年[2019版] 出版后一年[2021版]

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第一作者单位: [1]Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, College of Food and Health, Beijing Technology and Business University, Beijing 100048, China
通讯作者:
通讯机构: [1]Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, College of Food and Health, Beijing Technology and Business University, Beijing 100048, China [*1]College of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
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