Publications by authors named "Ziqing Sang"
Article Synopsis
- Casein (CN) is a major allergenic protein in cow's milk, and this study investigates how structural modifications of CN affect its allergenic properties.
- Researchers created three modified forms of CN: linear CN (LCN), transglutaminase-cross-linked CN (TCN), and glucose-glycated CN (GCN), and found that these modifications led to changes in protein aggregation and molecular weight.
- The results indicated that TCN and GCN could reduce inflammation and allergic reactions more effectively than LCN, with GCN showing the most promise in alleviating allergy symptoms and restoring immune balance, emphasizing the importance of glycation in CN allergenicity.
Formation of starch-polyphenol complexes by high pressure homogenization (HPH) is widely used to reduce starch digestibility and delay the postprandial glycemic response, thereby benefiting obesity and associated metabolic diseases. This study investigated the effect of complexation temperature on multi-scale structures, physicochemical and digestive properties of pea starch-gallic acid (PS-GA) complexes during HPH process, while also elucidating the corresponding molecular mechanism regulating in vitro digestibility. The results demonstrated that elevating complexation temperature from 30 °C to 100 °C promoted the interaction between PS and GA and reached a peak complex index of 9.
View Article and Find Full Text PDFHazelnuts are reported as among the nuts that cause severe allergic reactions. However, few systematic studies exist on the changes in the gut microenvironment following hazelnut allergy. This study focused on the effects of hazelnut allergy on the duodenum, jejunum, ileum and colon microenvironment .
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