TY  - JOUR
AU  - Wu, Xuli
AU  - He, Kan
AU  - Ćirković-Veličković, Tanja
AU  - Liu, Zhigang
PY  - 2021
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/4621
AB  - Edible insects are a food source that has high nutritional value. Domestic silkworm pupae are an important by-product of sericulture and have a long history as food and feed ingredients in East Asia. Silkworm pupae are a good source of protein, lipids, minerals, and vitamins and are considered a good source of nutrients for humans. Silkworm pupae are a valuable insect source of substances used in healthcare products, medicines, food additives, and animal feed. Because silkworm pupae are being increasingly used in the human diet, potential allergic reactions to the substances they contain must be elucidated. Here, we present an overview of the benefits of silkworm pupae. First, we describe their nutritional value. Second, we report their functional properties and applications, focusing on their potential use in the food and pharmaceutical industries. Finally, we consider the current state of research regarding silkworm pupae-induced allergies.
PB  - Wiley
T2  - Food Science & Nutrition
T1  - Nutritional, functional, and allergenic properties of silkworm pupae
VL  - 9
IS  - 8
SP  - 4655
EP  - 4665
DO  - 10.1002/fsn3.2428
ER  - 

@article{
author = "Wu, Xuli and He, Kan and Ćirković-Veličković, Tanja and Liu, Zhigang",
year = "2021",
abstract = "Edible insects are a food source that has high nutritional value. Domestic silkworm pupae are an important by-product of sericulture and have a long history as food and feed ingredients in East Asia. Silkworm pupae are a good source of protein, lipids, minerals, and vitamins and are considered a good source of nutrients for humans. Silkworm pupae are a valuable insect source of substances used in healthcare products, medicines, food additives, and animal feed. Because silkworm pupae are being increasingly used in the human diet, potential allergic reactions to the substances they contain must be elucidated. Here, we present an overview of the benefits of silkworm pupae. First, we describe their nutritional value. Second, we report their functional properties and applications, focusing on their potential use in the food and pharmaceutical industries. Finally, we consider the current state of research regarding silkworm pupae-induced allergies.",
publisher = "Wiley",
journal = "Food Science & Nutrition",
title = "Nutritional, functional, and allergenic properties of silkworm pupae",
volume = "9",
number = "8",
pages = "4655-4665",
doi = "10.1002/fsn3.2428"
}

Wu, X., He, K., Ćirković-Veličković, T.,& Liu, Z.. (2021). Nutritional, functional, and allergenic properties of silkworm pupae. in Food Science & Nutrition
Wiley., 9(8), 4655-4665.
https://doi.org/10.1002/fsn3.2428

Wu X, He K, Ćirković-Veličković T, Liu Z. Nutritional, functional, and allergenic properties of silkworm pupae. in Food Science & Nutrition. 2021;9(8):4655-4665.
doi:10.1002/fsn3.2428 .

Wu, Xuli, He, Kan, Ćirković-Veličković, Tanja, Liu, Zhigang, "Nutritional, functional, and allergenic properties of silkworm pupae" in Food Science & Nutrition, 9, no. 8 (2021):4655-4665,
https://doi.org/10.1002/fsn3.2428 . .

TY  - JOUR
AU  - Zhang, Tingting
AU  - Hu, Zongyi
AU  - Cheng, Yongwei
AU  - Xu, Haoxie
AU  - Ćirković-Veličković, Tanja
AU  - He, Kan
AU  - Sun, Fan
AU  - He, Zhendan
AU  - Liu, Zhigang
AU  - Wu, Xuli
PY  - 2020
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/3954
AB  - A previous study demonstrated decreased allergenicity in vitro of some food allergens after conjugation with polyphenols. However, little is known about how polyphenol conjugation with food allergens affects in vivo allergenicity. We conjugated a well-known food allergen, ovalbumin (OVA), with quercetin (QUE) to assess the potential allergenicity of OVA in vitro and in vivo in a BALB/c mouse model. QUE could covalently conjugate with OVA and changed the protein structure, which might destroy and/or mask OVA epitopes. Conjugation with QUE decreased IgE binding properties and the release capacity of the conjugated OVA. In vivo, as compared with native protein, conjugation with QUE decreased the levels of IgE, IgG1, IgG, plasma histamine, and mast cell protease-1 (mMCP-1) on the surface of sensitized mast cells, along with decreased FcϵRI+ and c-kit+ expression. The levels of Th2-related cytokines (IL-4, IL-5, IL-13) decreased and that of a Th1-related cytokine (IFN-Î) increased slightly, which suggests that conjugation with QUE modulated the imbalance of the Th1/Th2 immune response. Conjugation of OVA with QUE could reduce OVA allergenicity in vitro and in vivo, which could provide information for reducing food allergenicity by conjugation with polyphenols. Copyright © 2020 American Chemical Society.
PB  - American Chemical Society
T2  - Journal of Agricultural and Food Chemistry
T1  - Changes in Allergenicity of Ovalbumin in Vitro and in Vivo on Conjugation with Quercetin
VL  - 68
IS  - 13
SP  - 4027
EP  - 4035
DO  - 10.1021/acs.jafc.0c00461
ER  - 

@article{
author = "Zhang, Tingting and Hu, Zongyi and Cheng, Yongwei and Xu, Haoxie and Ćirković-Veličković, Tanja and He, Kan and Sun, Fan and He, Zhendan and Liu, Zhigang and Wu, Xuli",
year = "2020",
abstract = "A previous study demonstrated decreased allergenicity in vitro of some food allergens after conjugation with polyphenols. However, little is known about how polyphenol conjugation with food allergens affects in vivo allergenicity. We conjugated a well-known food allergen, ovalbumin (OVA), with quercetin (QUE) to assess the potential allergenicity of OVA in vitro and in vivo in a BALB/c mouse model. QUE could covalently conjugate with OVA and changed the protein structure, which might destroy and/or mask OVA epitopes. Conjugation with QUE decreased IgE binding properties and the release capacity of the conjugated OVA. In vivo, as compared with native protein, conjugation with QUE decreased the levels of IgE, IgG1, IgG, plasma histamine, and mast cell protease-1 (mMCP-1) on the surface of sensitized mast cells, along with decreased FcϵRI+ and c-kit+ expression. The levels of Th2-related cytokines (IL-4, IL-5, IL-13) decreased and that of a Th1-related cytokine (IFN-Î) increased slightly, which suggests that conjugation with QUE modulated the imbalance of the Th1/Th2 immune response. Conjugation of OVA with QUE could reduce OVA allergenicity in vitro and in vivo, which could provide information for reducing food allergenicity by conjugation with polyphenols. Copyright © 2020 American Chemical Society.",
publisher = "American Chemical Society",
journal = "Journal of Agricultural and Food Chemistry",
title = "Changes in Allergenicity of Ovalbumin in Vitro and in Vivo on Conjugation with Quercetin",
volume = "68",
number = "13",
pages = "4027-4035",
doi = "10.1021/acs.jafc.0c00461"
}

Zhang, T., Hu, Z., Cheng, Y., Xu, H., Ćirković-Veličković, T., He, K., Sun, F., He, Z., Liu, Z.,& Wu, X.. (2020). Changes in Allergenicity of Ovalbumin in Vitro and in Vivo on Conjugation with Quercetin. in Journal of Agricultural and Food Chemistry
American Chemical Society., 68(13), 4027-4035.
https://doi.org/10.1021/acs.jafc.0c00461

Zhang T, Hu Z, Cheng Y, Xu H, Ćirković-Veličković T, He K, Sun F, He Z, Liu Z, Wu X. Changes in Allergenicity of Ovalbumin in Vitro and in Vivo on Conjugation with Quercetin. in Journal of Agricultural and Food Chemistry. 2020;68(13):4027-4035.
doi:10.1021/acs.jafc.0c00461 .

Zhang, Tingting, Hu, Zongyi, Cheng, Yongwei, Xu, Haoxie, Ćirković-Veličković, Tanja, He, Kan, Sun, Fan, He, Zhendan, Liu, Zhigang, Wu, Xuli, "Changes in Allergenicity of Ovalbumin in Vitro and in Vivo on Conjugation with Quercetin" in Journal of Agricultural and Food Chemistry, 68, no. 13 (2020):4027-4035,
https://doi.org/10.1021/acs.jafc.0c00461 . .

TY  - JOUR
AU  - Zhang, Tingting
AU  - Hu, Zongyi
AU  - Cheng, Yongwei
AU  - Xu, Haoxie
AU  - Ćirković-Veličković, Tanja
AU  - He, Kan
AU  - Sun, Fan
AU  - He, Zhendan
AU  - Liu, Zhigang
AU  - Wu, Xuli
PY  - 2020
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/3953
AB  - A previous study demonstrated decreased allergenicity in vitro of some food allergens after conjugation with polyphenols. However, little is known about how polyphenol conjugation with food allergens affects in vivo allergenicity. We conjugated a well-known food allergen, ovalbumin (OVA), with quercetin (QUE) to assess the potential allergenicity of OVA in vitro and in vivo in a BALB/c mouse model. QUE could covalently conjugate with OVA and changed the protein structure, which might destroy and/or mask OVA epitopes. Conjugation with QUE decreased IgE binding properties and the release capacity of the conjugated OVA. In vivo, as compared with native protein, conjugation with QUE decreased the levels of IgE, IgG1, IgG, plasma histamine, and mast cell protease-1 (mMCP-1) on the surface of sensitized mast cells, along with decreased FcϵRI+ and c-kit+ expression. The levels of Th2-related cytokines (IL-4, IL-5, IL-13) decreased and that of a Th1-related cytokine (IFN-Î) increased slightly, which suggests that conjugation with QUE modulated the imbalance of the Th1/Th2 immune response. Conjugation of OVA with QUE could reduce OVA allergenicity in vitro and in vivo, which could provide information for reducing food allergenicity by conjugation with polyphenols. Copyright © 2020 American Chemical Society.
PB  - American Chemical Society
T2  - Journal of Agricultural and Food Chemistry
T1  - Changes in Allergenicity of Ovalbumin in Vitro and in Vivo on Conjugation with Quercetin
VL  - 68
IS  - 13
SP  - 4027
EP  - 4035
DO  - 10.1021/acs.jafc.0c00461
ER  - 

@article{
author = "Zhang, Tingting and Hu, Zongyi and Cheng, Yongwei and Xu, Haoxie and Ćirković-Veličković, Tanja and He, Kan and Sun, Fan and He, Zhendan and Liu, Zhigang and Wu, Xuli",
year = "2020",
abstract = "A previous study demonstrated decreased allergenicity in vitro of some food allergens after conjugation with polyphenols. However, little is known about how polyphenol conjugation with food allergens affects in vivo allergenicity. We conjugated a well-known food allergen, ovalbumin (OVA), with quercetin (QUE) to assess the potential allergenicity of OVA in vitro and in vivo in a BALB/c mouse model. QUE could covalently conjugate with OVA and changed the protein structure, which might destroy and/or mask OVA epitopes. Conjugation with QUE decreased IgE binding properties and the release capacity of the conjugated OVA. In vivo, as compared with native protein, conjugation with QUE decreased the levels of IgE, IgG1, IgG, plasma histamine, and mast cell protease-1 (mMCP-1) on the surface of sensitized mast cells, along with decreased FcϵRI+ and c-kit+ expression. The levels of Th2-related cytokines (IL-4, IL-5, IL-13) decreased and that of a Th1-related cytokine (IFN-Î) increased slightly, which suggests that conjugation with QUE modulated the imbalance of the Th1/Th2 immune response. Conjugation of OVA with QUE could reduce OVA allergenicity in vitro and in vivo, which could provide information for reducing food allergenicity by conjugation with polyphenols. Copyright © 2020 American Chemical Society.",
publisher = "American Chemical Society",
journal = "Journal of Agricultural and Food Chemistry",
title = "Changes in Allergenicity of Ovalbumin in Vitro and in Vivo on Conjugation with Quercetin",
volume = "68",
number = "13",
pages = "4027-4035",
doi = "10.1021/acs.jafc.0c00461"
}

Zhang, T., Hu, Z., Cheng, Y., Xu, H., Ćirković-Veličković, T., He, K., Sun, F., He, Z., Liu, Z.,& Wu, X.. (2020). Changes in Allergenicity of Ovalbumin in Vitro and in Vivo on Conjugation with Quercetin. in Journal of Agricultural and Food Chemistry
American Chemical Society., 68(13), 4027-4035.
https://doi.org/10.1021/acs.jafc.0c00461

Zhang T, Hu Z, Cheng Y, Xu H, Ćirković-Veličković T, He K, Sun F, He Z, Liu Z, Wu X. Changes in Allergenicity of Ovalbumin in Vitro and in Vivo on Conjugation with Quercetin. in Journal of Agricultural and Food Chemistry. 2020;68(13):4027-4035.
doi:10.1021/acs.jafc.0c00461 .

Zhang, Tingting, Hu, Zongyi, Cheng, Yongwei, Xu, Haoxie, Ćirković-Veličković, Tanja, He, Kan, Sun, Fan, He, Zhendan, Liu, Zhigang, Wu, Xuli, "Changes in Allergenicity of Ovalbumin in Vitro and in Vivo on Conjugation with Quercetin" in Journal of Agricultural and Food Chemistry, 68, no. 13 (2020):4027-4035,
https://doi.org/10.1021/acs.jafc.0c00461 . .