A review on polyphenols and their potential application to reduce food allergenicity

References

• Ahmed, I., L. Lv, H. Lin, Z. Li, J. Ma, C. Guanzhi, L. Sun, and L. Xu. 2018. Effect of tyrosinase-aided crosslinking on the IgE binding potential and conformational structure of shrimp (Metapenaeus ensis) tropomyosin. Food Chemistry 248:287–95.
   PubMed Web of Science ®Google Scholar
• Ahmed, I., J. Ma, Z. Li, H. Lin, L. Xu, L. Sun, and S. Tian. 2019. Effect of tyrosinase and caffeic acid crosslinking of turbot parvalbumin on the digestibility, and release of mediators and cytokines from activated RBL-2H3 cells. Food Chemistry 300:125209. doi: 10.1016/j.foodchem.2019.125209.
   PubMed Web of Science ®Google Scholar
• Aravind, S. M., S. Wichienchot, R. Tsao, S. Ramakrishnan, and S. Chakkaravarthi. 2021. Role of dietary polyphenols on gut microbiota, their metabolites and health benefits. Food Research International (Ottawa, Ont.) 142:110189.
   PubMed Web of Science ®Google Scholar
• Bansode, R. R., N. J. Plundrich, P. D. Randolph, M. A. Lila, and L. L. Williams. 2018. Peanut flour aggregation with polyphenolic extracts derived from peanut skin inhibits IgE binding capacity and attenuates RBL-2H3 cells degranulation via MAPK signaling pathway. Food Chemistry 263:307–14. doi: 10.1016/j.foodchem.2018.05.007.
   PubMed Web of Science ®Google Scholar
• Barni, S., G. Liccioli, L. Sarti, M. Giovannini, E. Novembre, and F. Mori. 2020. Immunoglobulin E (IgE)-mediated food allergy in children: Epidemiology, pathogenesis, diagnosis, prevention, and management. Medicina (Kaunas) 56 (3):111–6. doi: 10.3390/medicina56030111.
   PubMed Web of Science ®Google Scholar
• Chen, F., X. Ye, Y. Yang, T. Teng, X. Li, S. Xu, and Y. Ye. 2015. Proanthocyanidins from the bark of Metasequoia glyptostroboides ameliorate allergic contact dermatitis through directly inhibiting T cells activation and Th1/Th17 responses. Phytomedicine: International Journal of Phytotherapy and Phytopharmacology 22 (4):510–5. doi: 10.1016/j.phymed.2015.03.006.
   PubMed Web of Science ®Google Scholar
• Chizoba Ekezie, F.-G., J.-H. Cheng, and D.-W. Sun. 2018. Effects of nonthermal food processing technologies on food allergens: A review of recent research advances. Trends in Food Science & Technology 74:12–25. doi: 10.1016/j.tifs.2018.01.007.
   Web of Science ®Google Scholar
• Chu, H., Q. Tang, H. Huang, W. Hao, and X. Wei. 2016. Grape-seed proanthocyanidins inhibit the lipopolysaccharide-induced inflammatory mediator expression in RAW264.7 macrophages by suppressing MAPK and NF-kappab signal pathways. Environmental Toxicology and Pharmacology 41:159–66.
   PubMed Web of Science ®Google Scholar
• Chung, S.-Y., and E. T. Champagne. 2001. Association of end-product adducts with increased IgE binding of roasted peanuts. Journal of Agricultural and Food Chemistry 49 (8):3911–6.
   PubMed Web of Science ®Google Scholar
• Chung, S.-Y., and E. T. Champagne. 2009. Reducing the allergenic capacity of peanut extracts and liquid peanut butter by phenolic compounds. Food Chemistry. 115 (4):1345–9. doi: 10.1016/j.foodchem.2009.01.052.
   Web of Science ®Google Scholar
• Chung, S. Y., and S. Reed. 2012. Removing peanut allergens by tannic acid. Food Chemistry 134 (3):1468–73.
   PubMed Web of Science ®Google Scholar
• Costa, R. S., T. C. Carneiro, A. T. Cerqueira-Lima, N. V. Queiroz, N. M. Alcantara-Neves, L. C. Pontes-de-Carvalho, S. Velozo Eda, E. J. Oliveira, and C. A. Figueiredo. 2012. Ocimum gratissimum Linn. and rosmarinic acid, attenuate eosinophilic airway inflammation in an experimental model of respiratory allergy to Blomia tropicalis. International Immunopharmacology 13 (1):126–34. doi: 10.1016/j.intimp.2012.03.012.
   PubMed Web of Science ®Google Scholar
• Dong, X., J. Wang, and V. Raghavan. 2021. Critical reviews and recent advances of novel non-thermal processing techniques on the modification of food allergens. Critical Reviews in Food Science and Nutrition 61 (2):196–210.
   PubMed Web of Science ®Google Scholar
• Florsheim, E. B., Z. A. Sullivan, W. Khoury-Hanold, and R. Medzhitov. 2021. Food allergy as a biological food quality control system. Cell 184 (6):1440–15. doi: 10.1016/j.cell.2020.12.007.
   PubMed Web of Science ®Google Scholar
• Hamada, Y., R. Haramiishi, Y. Ojima, Y. Amakura, M. Yoshimura, A. Sawamoto, S. Okuyama, Y. Furukawa, and M. Nakajima. 2019. Hydrolysable tannins, gallic acid, and ellagic acid in walnut reduced 3-(4,5-Dimethylthiazol-2-yl)-2,5-Diphenyltetrazolium bromide (MTT) reduction in T-Cells cultured from the spleen of mice. PharmaNutrition 7:100140. doi: 10.1016/j.phanu.2018.100140.
   Web of Science ®Google Scholar
• He, W., H. Xu, Y. Lu, T. Zhang, S. Li, X. Lin, B. Xu, and X. Wu. 2019. Function, digestibility and allergenicity assessment of ovalbumin–EGCG conjugates. Journal of Functional Foods 61:103490. doi: 10.1016/j.jff.2019.103490.
   Web of Science ®Google Scholar
• He, W., T. Zhang, T. C. Velickovic, S. Li, Y. Lyu, L. Wang, J. Yi, Z. Liu, Z. He, and X. Wu. 2020. Covalent conjugation with (-)-epigallo-catechin 3-gallate and chlorogenic acid changes allergenicity and functional properties of Ara h1 from peanut. Food Chemistry 331:127355. doi: 10.1016/j.foodchem.2020.127355.
   PubMed Web of Science ®Google Scholar
• Hirata, S. I., and J. Kunisawa. 2017. Gut microbiome, metabolome, and allergic diseases. Allergology International: Official Journal of the Japanese Society of Allergology 66 (4):523–8.
   PubMed Web of Science ®Google Scholar
• Katayama, S., T. Kukita, E. Ishikawa, S. Nakashima, S. Masuda, T. Kanda, H. Akiyama, R. Teshima, and S. Nakamura. 2013. Apple polyphenols suppress antigen presentation of ovalbumin by THP-1-derived dendritic cells. Food Chemistry 138 (2-3):757–61.
   PubMed Web of Science ®Google Scholar
• Katayama, S., F. Ohno, T. Mitani, H. Akiyama, and S. Nakamura. 2017. Rutinosylated ferulic acid attenuates food allergic response and colitis by upregulating regulatory t cells in mouse models. Journal of Agricultural and Food Chemistry 65 (49):10730–7.
   PubMed Web of Science ®Google Scholar
• Khalifa, I., J. Peng, Y. Jia, J. Li, W. Zhu, X. Yu-Juan, and C. Li. 2019. Anti-glycation and anti-hardening effects of microencapsulated mulberry polyphenols in high-protein-sugar ball models through binding with some glycation sites of whey proteins. International Journal of Biological Macromolecules 123:10–9. doi: 10.1016/j.ijbiomac.2018.11.016.
   PubMed Web of Science ®Google Scholar
• Kschonsek, J., A. Dietz, C. Wiegand, U.-C. Hipler, and V. Böhm. 2019a. Allergenicity of apple allergen Mal d 1 as effected by polyphenols and polyphenol oxidase due to enzymatic browning. LWT 113:108289. doi: 10.1016/j.lwt.2019.108289.
   Web of Science ®Google Scholar
• Kschonsek, J., C. Wiegand, U. C. Hipler, and V. Bohm. 2019b. Influence of polyphenolic content on the in vitro allergenicity of old and new apple cultivars: A pilot study. Nutrition (Burbank, Los Angeles County, Calif.) 58:30–5. doi: 10.1016/j.nut.2018.07.001.
   PubMed Web of Science ®Google Scholar
• Liang, J., X. Dong, A. Yang, D. Zhu, D. Kong, and F. Lv. 2019. A dual fluorescent reverse targeting drug delivery system based on curcumin-loaded ovalbumin nanoparticles for allergy treatment. Nanomedicine 16:56–68. doi: 10.1016/j.nano.2018.11.010.
   PubMed Web of Science ®Google Scholar
• Liang, Z., H. Nie, Y. Xu, J. Peng, Y. Zeng, Y. Wei, X. Wen, J. Qiu, W. Zhong, X. Deng, et al. 2016. Therapeutic effects of rosmarinic acid on airway responses in a murine model of asthma. International Immunopharmacology. 41:90–7. doi: 10.1016/j.intimp.2016.10.010.
   PubMed Web of Science ®Google Scholar
• Liang, Z., Y. Xu, X. Wen, H. Nie, T. Hu, X. Yang, X. Chu, J. Yang, X. Deng, and J. He. 2016. Rosmarinic acid attenuates airway inflammation and hyperresponsiveness in a murine model of asthma. Molecules 21 (6):769. doi: 10.3390/molecules21060769.
   PubMed Web of Science ®Google Scholar
• Li, M., S. Karboune, L. Liu, K. Light, L. L’Hocine, A. Achouri, M. Pitre, and C. Mateo. 2021. Combining phenolic grafting and laccase-catalyzed cross-linking: Effects on structures, technofunctional properties and human immunoglobulin E binding capacity of egg white proteins. Food Chemistry. 355:129587. doi: 10.1016/j.foodchem.2021.129587.
   PubMed Web of Science ®Google Scholar
• Li, X., S. Li, X. Liang, D. J. McClements, X. Liu, and F. Liu. 2020. Applications of oxidases in modification of food molecules and colloidal systems: Laccase, peroxidase and tyrosinase. Trends in Food Science & Technology 103:78–93. doi: 10.1016/j.tifs.2020.06.014.
   Web of Science ®Google Scholar
• Li, X., M. Li, T. Zhang, D. J. McClements, X. Liu, X. Wu, and F. Liu. 2021. Enzymatic and nonenzymatic conjugates of lactoferrin and (-)-epigallocatechin gallate: Formation, structure, functionality, and allergenicity. Journal of Agricultural and Food Chemistry 69 (22):6291–302.
   PubMed Web of Science ®Google Scholar
• Li, Y., and C. P. Mattison. 2018. Polyphenol-rich pomegranate juice reduces IgE binding to cashew nut allergens. Journal of the Science of Food and Agriculture 98 (4):1632–8.
   PubMed Web of Science ®Google Scholar
• Liu, K., S. Chen, H. Chen, P. Tong, and J. Gao. 2018. Cross-linked ovalbumin catalyzed by polyphenol oxidase: Preparation, structure and potential allergenicity. International Journal of Biological Macromolecules 107 (Pt B):2057–64.
   PubMedGoogle Scholar
• Li, Y., Q. Yu, W. Zhao, J. Zhang, W. Liu, M. Huang, and X. Zeng. 2017. Oligomeric proanthocyanidins attenuate airway inflammation in asthma by inhibiting dendritic cells maturation. Molecular Immunology 91:209–17.
   PubMed Web of Science ®Google Scholar
• Lu, Y., S. Li, H. Xu, T. Zhang, X. Lin, and X. Wu. 2018. Effect of covalent interaction with chlorogenic acid on the allergenic capacity of ovalbumin. Journal of Agricultural and Food Chemistry 66 (37):9794–800.
   PubMed Web of Science ®Google Scholar
• Lv, L., X. Qu, N. Yang, Z. Liu, and X. Wu. 2021. Changes in structure and allergenicity of shrimp tropomyosin by dietary polyphenols treatment. Food Research International (Ottawa, Ont.) 140:109997.
   PubMed Web of Science ®Google Scholar
• Maleki, S. J., S.-Y. Chung, E. T. Champagne, and J.-P. Raufman. 2000. The effects of roasting on the allergenic properties of peanut proteins. The Journal of Allergy and Clinical Immunology 106 (4):763–8.
   PubMed Web of Science ®Google Scholar
• Manuyakorn, W., and P. Tanpowpong. 2019. Cow milk protein allergy and other common food allergies and intolerances. Paediatrics and International Child Health 39 (1):32–40.
   PubMed Web of Science ®Google Scholar
• Meinlschmidt, P., E. Ueberham, J. Lehmann, U. Schweiggert-Weisz, and P. Eisner. 2016. Immunoreactivity, sensory and physicochemical properties of fermented soy protein isolate. Food Chemistry 205:229–38.
   PubMed Web of Science ®Google Scholar
• Mildner-Szkudlarz, S., M. Różańska, P. Piechowska, A. Waśkiewicz, and R. Zawirska-Wojtasiak. 2019. Effects of polyphenols on volatile profile and acrylamide formation in a model wheat bread system. Food Chemistry. 297:125008. doi: 10.1016/j.foodchem.2019.125008.
   PubMed Web of Science ®Google Scholar
• Mohammadi, A., C. N. Blesso, G. E. Barreto, M. Banach, M. Majeed, and A. Sahebkar. 2019. Macrophage plasticity, polarization and function in response to curcumin, a diet-derived polyphenol, as an immunomodulatory agent. The Journal of Nutritional Biochemistry 66:1–16.
   PubMed Web of Science ®Google Scholar
• Mrduljaš, N. G. Krešić, and T. Bilušić. 2017. Polyphenols: Food sources and health benefits. Functional Food - Improve Health through Adequate Food (Chapter 2). doi: 10.5772/intechopen.68862.
   Google Scholar
• Mwakalukwa, R., A. Ashour, Y. Amen, Y. Niwa, S. Tamrakar, T. Miyamoto, and K. Shimizu. 2019. Anti-allergic activity of polyphenolic compounds isolated from olive mill wastes. Journal of Functional Foods 58:207–17. doi: 10.1016/j.jff.2019.04.058.
   Web of Science ®Google Scholar
• Nie, J. 2011. Studies on the factors that attribute to the allergenicity of egg white and development of egg white product with low allergenicity. Wuxi: Jiangnan University.
   Google Scholar
• Ognjenovic, J., M. Stojadinovic, M. Milcic, D. Apostolovic, J. Vesic, I. Stambolic, M. Atanaskovic-Markovic, M. Simonovic, and T. C. Velickovic. 2014. Interactions of epigallo-catechin 3-gallate and ovalbumin, the major allergen of egg white. Food Chemistry 164:36–43.
   PubMed Web of Science ®Google Scholar
• Oh, H. A., C. S. Park, H. J. Ahn, Y. S. Park, and H. M. Kim. 2011. Effect of Perilla frutescens var. acuta Kudo and rosmarinic acid on allergic inflammatory reactions. Experimental Biology and Medicine (Maywood, N.J.) 236 (1):99–106.
   PubMed Web of Science ®Google Scholar
• Perez-Jimenez, J., V. Neveu, F. Vos, and A. Scalbert. 2010. Identification of the 100 richest dietary sources of polyphenols: An application of the phenol-explorer database. European Journal of Clinical Nutrition 64 Suppl 3 (Suppl 3):S112–S120.
   PubMedGoogle Scholar
• Perot, M., R. Lupi, S. Guyot, C. Delayre-Orthez, P. Gadonna-Widehem, J. Y. Thebaudin, M. Bodinier, and C. Larre. 2017. Polyphenol interactions mitigate the immunogenicity and allergenicity of gliadins. Journal of Agricultural and Food Chemistry 65 (31):6442–51.
   PubMed Web of Science ®Google Scholar
• Pessato, T. B., N. C. de Carvalho, D. de Figueiredo, T. C. Colomeu, L. G. R. Fernandes, F. M. Netto, and L. Z. R. de. 2019. Complexation of whey protein with caffeic acid or (-)-epigallocatechin-3-gallate as a strategy to induce oral tolerance to whey allergenic proteins. International Immunopharmacology 68:115–23. doi: 10.1016/j.intimp.2018.12.047.
   PubMed Web of Science ®Google Scholar
• Pessato, T. B., F. P. R. de Morais, N. C. de Carvalho, A. C. M. Figueira, L. G. R. Fernandes, R. d L. Zollner, and F. M. Netto. 2018. Protein structure modification and allergenic properties of whey proteins upon interaction with tea and coffee phenolic compounds. Journal of Functional Foods 51:121–9. doi: 10.1016/j.jff.2018.10.019.
   Web of Science ®Google Scholar
• Pi, X., Y. Sun, G. Fu, Z. Wu, and J. Cheng. 2021. Effect of processing on soybean allergens and their allergenicity. Trends in Food Science & Technology 118:316–27. doi: 10.1016/j.tifs.2021.10.006.
   Web of Science ®Google Scholar
• Pi, X., Y. Wan, Y. Yang, R. Li, X. Wu, M. Xie, X. Li, and G. Fu. 2019. Research progress in peanut allergens and their allergenicity reduction. Trends in Food Science & Technology 93:212–20. doi: 10.1016/j.tifs.2019.09.014.
   Web of Science ®Google Scholar
• Pi, X., Y. Yang, Y. Sun, Q. Cui, Y. Wan, G. Fu, H. Chen, and J. Cheng. 2021. Recent advance in alleviating food allergenicity through fermentation. Critical Reviews in Food Science and Nutrition. 61:1–14.
   PubMedGoogle Scholar
• Pi, X., Y. Yang, Y. Sun, X. Wang, Y. Wan, G. Fu, X. Li, and J. Cheng. 2021. Food irradiation: A promising technology to produce hypoallergenic food with high quality. Critical Reviews in Food Science and Nutrition. 61:1–16. doi: 10.1080/10408398.2021.1904822.
   PubMedGoogle Scholar
• Plundrich, N. J., R. R. Bansode, E. A. Foegeding, L. L. Williams, and M. A. Lila. 2017. Protein-bound vaccinium fruit polyphenols decrease IgE binding to peanut allergens and RBL-2H3 mast cell degranulation in vitro. Food & Function 8 (4):1611–21. doi: 10.1039/C7FO00249A.
   PubMed Web of Science ®Google Scholar
• Plundrich, N. J., B. T. Cook, S. J. Maleki, D. Fourches, and M. A. Lila. 2019. Binding of peanut allergen Ara h 2 with vaccinium fruit polyphenols. Food Chemistry 284:287–95.
   PubMed Web of Science ®Google Scholar
• Pu, P., X. Zheng, L. Jiao, L. Chen, H. Yang, Y. Zhang, and G. Liang. 2021. Six flavonoids inhibit the antigenicity of beta-lactoglobulin by noncovalent interactions: A spectroscopic and molecular docking study. Food Chemistry 339:128106.
   PubMed Web of Science ®Google Scholar
• Quan, T. H., S. Benjakul, T. Sae-leaw, A. K. Balange, and S. Maqsood. 2019. Protein–polyphenol conjugates: Antioxidant property, functionalities and their applications. Trends in Food Science & Technology 91:507–17. doi: 10.1016/j.tifs.2019.07.049.
   Web of Science ®Google Scholar
• Rahaman, T., T. Vasiljevic, and L. Ramchandran. 2016. Effect of processing on conformational changes of food proteins related to allergenicity. Trends in Food Science & Technology 49:24–34. doi: 10.1016/j.tifs.2016.01.001.
   Web of Science ®Google Scholar
• Rao, H., C. Chen, Y. Tian, Y. Li, Y. Gao, S. Tao, and W. Xue. 2018. Germination results in reduced allergenicity of peanut by degradation of allergens and resveratrol enrichment. Innovative Food Science & Emerging Technologies 50:188–95. doi: 10.1016/j.ifset.2018.10.015.
   Web of Science ®Google Scholar
• Reis, A., R. Perez-Gregorio, N. Mateus, and V. de Freitas. 2020. Interactions of dietary polyphenols with epithelial lipids: Advances from membrane and cell models in the study of polyphenol absorption, transport and delivery to the epithelium. Critical Reviews in Food Science and Nutrition. 60:1–24.
   PubMedGoogle Scholar
• Renz, H., K. J. Allen, S. H. Sicherer, H. A. Sampson, G. Lack, K. Beyer, and H. C. Oettgen. 2018. Food allergy. Nature Reviews. Disease Primers 4:17098.
   PubMed Web of Science ®Google Scholar
• Silvan, J. M., S. H. Assar, C. Srey, M. Dolores Del Castillo, and J. M. Ames. 2011. Control of the Maillard reaction by ferulic acid. Food Chemistry 128 (1):208–13.
   PubMed Web of Science ®Google Scholar
• Sin Singer Brugiolo, A., A. C. Carvalho Gouveia, C. C. de Souza Alves, E. S. F. M. de Castro, E. Esteves de Oliveira, and A. P. Ferreira. 2017. Ferulic acid supresses Th2 immune response and prevents remodeling in ovalbumin-induced pulmonary allergy associated with inhibition of epithelial-derived cytokines. Pulmonary Pharmacology & Therapeutics 45:202–9. doi: 10.1016/j.pupt.2017.07.001.
   PubMed Web of Science ®Google Scholar
• Sui, X., T. Zhang, and L. Jiang. 2021. Soy protein: molecular structure revisited and recent advances in processing technologies. Annual Review of Food Science and Technology 12:119–47.
   PubMed Web of Science ®Google Scholar
• Tang, Q., P. Zou, H. Jin, J. Fu, J. Yang, L. Shang, and X. Wei. 2012. Grape-seed proanthocyanidins ameliorate contact hypersensitivity induced by 2,4-dinitrofluorobenzene (DNFB) and inhibit T cell proliferation in vitro. Toxicology Letters 210 (1):1–8.
   PubMed Web of Science ®Google Scholar
• Tian, S., J. Ma, I. Ahmed, L. Lv, Z. Li, and H. Lin. 2019. Effect of tyrosinase-catalyzed crosslinking on the structure and allergenicity of turbot parvalbumin mediated by caffeic acid. Journal of the Science of Food and Agriculture 99 (7):3501–8.
   PubMed Web of Science ®Google Scholar
• Tong, P., S. Chen, J. Gao, X. Li, Z. Wu, A. Yang, J. Yuan, and H. Chen. 2018. Caffeic acid-assisted cross-linking catalyzed by polyphenol oxidase decreases the allergenicity of ovalbumin in a Balb/c mouse model. Food and Chemical Toxicology. 111:275–83. doi: 10.1016/j.fct.2017.11.026.
   PubMed Web of Science ®Google Scholar
• Wang, K., S. N. Pramod, T. R. Pavase, I. Ahmed, H. Lin, L. Liu, S. Tian, H. Lin, and Z. Li. 2020. An overview on marine anti-allergic active substances for alleviating food-induced allergy. Critical Reviews in Food Science and Nutrition 60 (15):2549–63.
   PubMed Web of Science ®Google Scholar
• Wang, Q., Y. Tang, Y. Yang, J. Zhao, Y. Zhang, L. Li, Q. Wang, and J. Ming. 2020. Interaction between wheat gliadin and quercetin under different pH conditions analyzed by multi-spectroscopy methods. Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy 229:117937.
   PubMed Web of Science ®Google Scholar
• Wang, Z., M. Zeng, Z. Wang, F. Qin, J. Chen, and Z. He. 2021. Dietary polyphenols to combat nonalcoholic fatty liver disease via the gut-brain-liver axis: A review of possible mechanisms. Journal of Agricultural and Food Chemistry 69 (12):3585–600.
   PubMed Web of Science ®Google Scholar
• Wu, X., Y. Lu, H. Xu, D. Lin, Z. He, H. Wu, L. Liu, and Z. Wang. 2018. Reducing the allergenic capacity of beta-lactoglobulin by covalent conjugation with dietary polyphenols. Food Chemistry 256:427–34.
   PubMed Web of Science ®Google Scholar
• Xu, J., M. Hao, Q. Sun, and L. Tang. 2019. Comparative studies of interaction of β-lactoglobulin with three polyphenols. International Journal of Biological Macromolecules 136:804–12.
   PubMed Web of Science ®Google Scholar
• Xu, H., T. Zhang, Y. Lu, X. Lin, X. Hu, L. Liu, Z. He, and X. Wu. 2019. Effect of chlorogenic acid covalent conjugation on the allergenicity, digestibility and functional properties of whey protein. Food Chemistry 298:125024.
   PubMed Web of Science ®Google Scholar
• Yun, S.-S., M.-Y. Kang, J.-C. Park, and S.-H. Nam. 2010. Comparison of Anti-allergenic Activities of Various Polyphenols in Cell Assays. Journal of Applied Biological Chemistry 53 (3):139–46. doi: 10.3839/jabc.2010.026.
   Google Scholar
• Zhang, Q., Z. Cheng, Y. Wang, and L. Fu. 2020. Dietary protein-phenolic interactions: Characterization, biochemical-physiological consequences, and potential food applications. Critical Reviews in Food Science and Nutrition. :1–27.
   PubMed Web of Science ®Google Scholar
• Zhang, T., Z. Hu, Y. Cheng, H. Xu, T. C. Velickovic, K. He, F. Sun, Z. He, Z. Liu, and X. Wu. 2020. Changes in Allergenicity of Ovalbumin in Vitro and in Vivo on Conjugation with Quercetin. Journal of Agricultural and Food Chemistry 68 (13):4027–35.
   PubMed Web of Science ®Google Scholar
• Zhang, Y. F., Q. M. Liu, Y. Y. Gao, B. Liu, H. Liu, M. J. Cao, X. W. Yang, and G. M. Liu. 2019. Attenuation of allergic responses following treatment with resveratrol in anaphylactic models and IgE-mediated mast cells. Food & Function 10 (4):2030–9.
   PubMed Web of Science ®Google Scholar
• Zhou, D. Y., Q. Du, R. R. Li, M. Huang, Q. Zhang, and G. Z. Wei. 2011. Grape seed proanthocyanidin extract attenuates airway inflammation and hyperresponsiveness in a murine model of asthma by downregulating inducible nitric oxide synthase. Planta Medica 77 (14):1575–81. doi: 10.1055/s-0030-1270957.
   PubMed Web of Science ®Google Scholar
• Zhou, E., Y. Fu, Z. Wei, and Z. Yang. 2014. Inhibition of allergic airway inflammation through the blockage of NF-kappaB activation by ellagic acid in an ovalbumin-induced mouse asthma model. Food & Function 5 (9):2106–12. doi: 10.1039/C4FO00384E.
   PubMed Web of Science ®Google Scholar
• Zhou, S. D., L. Huang, L. Meng, Y. F. Lin, X. Xu, and M. S. Dong. 2020. Soy protein isolate -(-)-epigallocatechin gallate conjugate: Covalent binding sites identification and IgE binding ability evaluation. Food Chemistry 333:127400. doi: 10.1016/j.foodchem.2020.127400.
   PubMed Web of Science ®Google Scholar