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Updated: Jul 27, 2025

Empirical, Metagenomic, and Computational Techniques Illuminate the Mechanisms by which Fungicides Compromise Bee Health
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Empirical, Metagenomic, and Computational Techniques Illuminate the Mechanisms by which Fungicides Compromise Bee Health

Published on: October 9, 2017

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过氧化的氧化改变了蜜蜂花粉过敏原蛋白的结构性质和过敏性

Enning Zhou1, Weiwei Wang2, Xiaofeng Xue1

  • 1State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100093, China.

Food chemistry
|June 5, 2023
PubMed
概括

使用过氧化氧化蛋白质的氧化有效地降低了蜜蜂花粉特征的Bra c p的过敏性. 这种方法改变了蛋白质结构并降低了IgE结合亲和力,为减轻食物过敏提供了一种新的方法.

关键词:
降低过敏性降低过敏性蜜蜂花粉是一种过敏原.过氧化是一种过氧化.普罗菲林家族中的一个.蛋白质氧化过程中的蛋白质氧化

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