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Isolation of Lipoprotein Particles from Chicken Egg Yolk for the Study of Bacterial Pathogen Fatty Acid Incorporation into Membrane Phospholipids
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Isolation of Lipoprotein Particles from Chicken Egg Yolk for the Study of Bacterial Pathogen Fatty Acid Incorporation into Membrane Phospholipids

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

Leticia Pérez-Rodríguez1, Mónica Martínez-Blanco1, Daniel Lozano-Ojalvo2

  • 1Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain.

Nutrients
|October 23, 2021
PubMed

Keywords:
Th2 responsesdendritic cellsegg yolkfood allergygroup 2 innate lymphoid cellsphospholipidstriacylglycerides

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