Results 261 to 270 of about 152,033 (340)
RORγt‐APCs: The New Masters of Oral Tolerance
ABSTRACT Oral tolerance is defined by the hypo‐responsiveness of our body to fed antigens, and its failure can lead to immune‐mediated diseases, such as allergy, chronic inflammation and autoimmune diseases. Decades of research have demonstrated that antigen‐presenting cells (APCs) promote oral tolerance by inducing regulatory T cells (Tregs) and/or ...
Thierry Gauthier, WanJun Chen
wiley +1 more source
Insights into self-reported food allergies in Romanian schoolchildren. [PDF]
Pop CF +6 more
europepmc +1 more source
Revised guidance for schools in Wales: supporting children eligible for free school meals [PDF]
core
ABSTRACT Objective Anorexia nervosa (AN) is a severe psychiatric disorder displaying an altered gut microbiome. Faecal microbiome transplantation (FMT) has emerged as a powerful research tool and potential treatment option in AN due to the microbiome‐gut‐brain axis. Current studies are limited and reveal variable FMT protocols.
Anna C. Thelen +6 more
wiley +1 more source
Self-reported food allergies in early childhood in rural Australia. [PDF]
Weber HC +3 more
europepmc +1 more source
ABSTRACT The growing global demand for sustainable, nutritionally balanced protein sources has intensified interest in plant‐derived proteins, particularly those derived from oilseeds such as groundnut (Arachis hypogaea L.). However, although groundnut protein isolates (GPIs) have high nutritional quality, they exhibit limitations in technofunctional ...
Ángel Efraín Rodríguez Rivera +6 more
wiley +1 more source
Functional and physicochemical properties of proteins isolated from four different pulses
Proteins from four pulses viz. pinto bean, cow pea, pigeon pea, and navy bean were isolated and characterized. Pinto bean protein showed the highest oil absorption capacity and solubility. Pinto bean protein exhibited the highest emulsion capacity and foaming capacity. Cow pea protein showed the highest in vitro protein digestibility.
Bharati Kumari, Nandan Sit
wiley +1 more source
The Relationship Between Asthma and Food Allergies in Children. [PDF]
Cunico D +4 more
europepmc +1 more source
Bajra‐based functional laddu—Standardization, nutritional profiling, molecular characterization
Abstract The bajra laddu experimental formulations consisted of composite flour containing varying proportions of bajra flour and gram flours viz, T0‐0:100, T1‐25:75, T2‐50:50, T3‐75:25, and T4‐100:0, respectively. The sensory acceptability of the standardized product was assessed by semitrained panelists using a nine‐point hedonic scale, which ...
Mridula Pandey +5 more
wiley +1 more source

