| Select | PubMed ID | Description |
| 21780134 | J Sci Food Agric. 2012 Jan 30;92(2):232-8. doi: 10.1002/jsfa.4565. Epub 2011 Jul
Induction of mud crab (Scylla paramamosain) tropomyosin and arginine kinase
specific hypersensitivity in BALB/c mice.
Liu GM(1), Li B, Yu HL, Cao MJ, Cai QF, Lin JW, Su WJ.
|
| 22674459 | J Sci Food Agric. 2013 Jan;93(2):245-53. doi: 10.1002/jsfa.5748. Epub 2012 Jun 7.
Identification of physicochemical properties of Scylla paramamosain allergen,
arginin kinase.
Yu HL(1), Ruan WW, Cao MJ, Cai QF, Shen HW, Liu GM.
|
| 23911402 | Mol Immunol. 2013 Dec;56(4):463-70. doi: 10.1016/j.molimm.2013.04.016. Epub 2013
Aug 1.
Structural characterization and IgE epitope analysis of arginine kinase from
Scylla paramamosain.
Mao HY(1), Cao MJ, Maleki SJ, Cai QF, Su WJ, Yang Y, Liu GM.
|
| 26935337 | Mol Nutr Food Res. 2016 Jul;60(7):1707-18. doi: 10.1002/mnfr.201500936. Epub 2016
Apr 1.
Assessment of the sensitizing capacity and allergenicity of enzymatic
cross-linked arginine kinase, the crab allergen.
Fei DX(1), Liu QM(1), Chen F(1)(2), Yang Y(1), Chen ZW(1), Cao MJ(1), Liu GM(1).
|
| 29499608 | J Agric Food Chem. 2018 Mar 21;66(11):2934-2943. doi: 10.1021/acs.jafc.7b05195.
Epub 2018 Mar 9.
The Maillard Reaction Reduced the Sensitization of Tropomyosin and Arginine
Kinase from Scylla paramamosain, Simultaneously.
Han XY(1), Yang H(1), Rao ST(2), Liu GY(1), Hu MJ(1), Zeng BC(1), Cao MJ(1), Liu
GM(1).
|
| 30966750 | J Agric Food Chem. 2019 May 1;67(17):4958-4966. doi: 10.1021/acs.jafc.9b00608.
Epub 2019 Apr 19.
Reducing Allergenicity to Arginine Kinase from Mud Crab Using Site-Directed
Mutagenesis and Peptide Aptamers.
Mei XJ(1), Li MS(1), Yang Y(2), Liu M(1), Mao HY(1), Zhang ML(3), Cao MJ(1), Liu
GM(1).
|
| 33279350 | Food Chem. 2020 Nov 28:128735. doi: 10.1016/j.foodchem.2020.128735. [Epub ahead
of print]
Mapping and IgE-binding capacity analysis of heat/digested stable epitopes of mud
crab allergens.
Liu M(1), Huan F(1), Li M(1), Han T(1), Xia F(1), Yang Y(1), Liu Q(1), Chen G(2),
Cao M(1), Liu G(3).
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