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Interactions of epigallo-catechin 3-gallate and ovalbumin, the major allergen of egg white

Overview of attention for article published in Food Chemistry, December 2014
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1 tweeter

Citations

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58 Mendeley
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Title
Interactions of epigallo-catechin 3-gallate and ovalbumin, the major allergen of egg white
Published in
Food Chemistry, December 2014
DOI 10.1016/j.foodchem.2014.05.005
Pubmed ID
Authors

Jana Ognjenović, Marija Stojadinović, Miloš Milčić, Danijela Apostolović, Jelena Vesić, Ivan Stambolić, Marina Atanasković-Marković, Miljan Simonović, Tanja Cirkovic Velickovic

Abstract

Polyphenols, the potent plant secondary metabolites, have beneficial effects on human health, but the mechanism(s) by which these effects are exerted is not well understood. Here, we present the detailed analysis of the interactions between the major green tea catechin, epigallo-catechin 3-gallate (EGCG), and the major dietary protein and allergen, ovalbumin (OVA). We show that EGCG binds to the pocket that partly overlaps with the previously identified IgE-binding region in OVA, and that this interaction induces structural changes in the allergen. Moreover, our ex vivo studies reveal that OVA binds IgE and stimulates degranulation of basophils, and that its uptake by monocytes proceeds at a slower rate in the presence of EGCG. This study provides further evidence in support of the proposed mechanism by which EGCG interactions with the food allergens contribute to its diverse biological activities and may impair antigen uptake by antigen-presenting cells.

Twitter Demographics

The data shown below were collected from the profile of 1 tweeter who shared this research output. Click here to find out more about how the information was compiled.

Mendeley readers

The data shown below were compiled from readership statistics for 58 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 58 100%

Demographic breakdown

Readers by professional status Count As %
Student > Ph. D. Student 11 19%
Student > Master 8 14%
Researcher 8 14%
Student > Bachelor 7 12%
Student > Doctoral Student 6 10%
Other 7 12%
Unknown 11 19%
Readers by discipline Count As %
Agricultural and Biological Sciences 21 36%
Biochemistry, Genetics and Molecular Biology 6 10%
Chemistry 5 9%
Physics and Astronomy 2 3%
Environmental Science 1 2%
Other 3 5%
Unknown 20 34%

Attention Score in Context

This research output has an Altmetric Attention Score of 1. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 29 May 2014.
All research outputs
#9,628,113
of 12,034,576 outputs
Outputs from Food Chemistry
#3,588
of 5,476 outputs
Outputs of similar age
#128,818
of 191,353 outputs
Outputs of similar age from Food Chemistry
#61
of 97 outputs
Altmetric has tracked 12,034,576 research outputs across all sources so far. This one is in the 11th percentile – i.e., 11% of other outputs scored the same or lower than it.
So far Altmetric has tracked 5,476 research outputs from this source. They receive a mean Attention Score of 4.1. This one is in the 23rd percentile – i.e., 23% of its peers scored the same or lower than it.
Older research outputs will score higher simply because they've had more time to accumulate mentions. To account for age we can compare this Altmetric Attention Score to the 191,353 tracked outputs that were published within six weeks on either side of this one in any source. This one is in the 17th percentile – i.e., 17% of its contemporaries scored the same or lower than it.
We're also able to compare this research output to 97 others from the same source and published within six weeks on either side of this one. This one is in the 28th percentile – i.e., 28% of its contemporaries scored the same or lower than it.