Publications by authors named "Theodoros Tsallis"
Article Synopsis
- β-lactoglobulin (BLG) is a significant allergen in cow milk that affects infants consuming milk-based formulas, and this study examines how processing methods influence its immunogenicity.
- The research analyzes how different forms of BLG, including raw, heated, and glycated versions, interact with antigen-presenting cells (APCs) and highlights the receptors involved in their internalization.
- Findings indicate that glycated BLG has a higher immunogenic potential compared to heated BLG, as it interacts with specific receptors on APCs that could trigger both innate and adaptive immune responses.
Bovine immunoglobulin G (bIgG) was previously shown to enhance innate immune responses to toll-like receptor (TLR) stimulation, via induction of trained immunity. In this study, we investigated whether minimally processed dairy streams with high levels of whey proteins as potential infant nutrition ingredients could also induce trained immunity, and to what extent this can be explained by the presence of bIgG. The minimally processed whey ingredients serum protein concentrate (SPC) and whey protein concentrate (WPC) were tested for their ability to induce trained immunity in human peripheral blood monocytes.
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