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A new strategy to reduce casein antigenicity: Investigating immune response, gut microbiota dysbiosis, and metabolic changes in allergic mice.

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Title: A new strategy to reduce casein antigenicity: Investigating immune response, gut microbiota dysbiosis, and metabolic changes in allergic mice.
Authors: Sun Q; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China., Sun P; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China., Zhao Q; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China., Wu X; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China., Kong F; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China. Electronic address: kkong0930@163.com., Mu G; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China. Electronic address: GuangqingMu@163.com.
Source: Food chemistry [Food Chem] 2026 Jul 30; Vol. 518, pp. 149580. Date of Electronic Publication: 2026 May 10.
Publication Type: Journal Article
Journal Info: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE
Database: MEDLINE Ultimate
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PubType: Academic Journal
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  Data: A new strategy to reduce casein antigenicity: Investigating immune response, gut microbiota dysbiosis, and metabolic changes in allergic mice.
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  Data: <searchLink fieldCode="AU" term="%22Sun+Q%22">Sun Q</searchLink>; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.<br /><searchLink fieldCode="AU" term="%22Sun+P%22">Sun P</searchLink>; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China.<br /><searchLink fieldCode="AU" term="%22Zhao+Q%22">Zhao Q</searchLink>; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China.<br /><searchLink fieldCode="AU" term="%22Wu+X%22">Wu X</searchLink>; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China.<br /><searchLink fieldCode="AU" term="%22Kong+F%22">Kong F</searchLink>; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China. Electronic address: kkong0930@163.com.<br /><searchLink fieldCode="AU" term="%22Mu+G%22">Mu G</searchLink>; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China. Electronic address: GuangqingMu@163.com.
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  Data: <searchLink fieldCode="JN" term="%227702639%22">Food chemistry</searchLink> [Food Chem] 2026 Jul 30; Vol. 518, pp. 149580. <i>Date of Electronic Publication: </i>2026 May 10.
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Elsevier+Applied+Science+Publishers%22">Elsevier Applied Science Publishers </searchLink><i>Country of Publication: </i>England <i>NLM ID: </i>7702639 <i>Publication Model: </i>Print-Electronic <i>Cited Medium: </i>Internet <i>ISSN: </i>1873-7072 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2203088146%22">03088146 </searchLink><i>NLM ISO Abbreviation: </i>Food Chem <i>Subsets: </i>MEDLINE
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        Value: 10.1016/j.foodchem.2026.149580
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              Text: 2026 Jul 30
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