Evidence map›Paper›PMID 41815264›Full record

ArticleFood chemistry. Molecular sciences2026

Myricetin suppresses whey protein allergenicity: In vitro and in vivo study.

Wenqing Yang, Huaigu Yang, Lin He, Zhaowei Yang, Jinpeng Zhuang, Naijian Li, Shan Wang, Huai Huang, Jin Zhao, Jian Wang and 6 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry. Molecular sciences, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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1 · What the graph read from it

What it found

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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

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3 · Its place in the literature

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4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

16 authors.

Wenqing YangState Key Laboratory of Respiratory Disease, National Clinical Research Center for Respiratory Disease, National Center for Respiratory Medicine, Department of Allergy and Clinical Immunology, Guangzhou Institute of Respiratory Health, the First Affiliated Hospital of Guangzhou Medical University, Guangzhou Medical University, Guangzhou, Guangdong, China.
Huaigu YangSericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.
Lin HeSericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.
Zhaowei YangState Key Laboratory of Respiratory Disease, National Clinical Research Center for Respiratory Disease, National Center for Respiratory Medicine, Department of Allergy and Clinical Immunology, Guangzhou Institute of Respiratory Health, the First Affiliated Hospital of Guangzhou Medical University, Guangzhou Medical University, Guangzhou, Guangdong, China.
Jinpeng ZhuangState Key Laboratory of Respiratory Disease, National Clinical Research Center for Respiratory Disease, National Center for Respiratory Medicine, Department of Allergy and Clinical Immunology, Guangzhou Institute of Respiratory Health, the First Affiliated Hospital of Guangzhou Medical University, Guangzhou Medical University, Guangzhou, Guangdong, China.
Naijian LiState Key Laboratory of Respiratory Disease, National Clinical Research Center for Respiratory Disease, National Center for Respiratory Medicine, Department of Allergy and Clinical Immunology, Guangzhou Institute of Respiratory Health, the First Affiliated Hospital of Guangzhou Medical University, Guangzhou Medical University, Guangzhou, Guangdong, China.
Shan WangThe Second Affiliated Hospital of Guangzhou Medical University, Guangzhou, Guangdong, China.
Huai HuangState Key Laboratory of Respiratory Disease, National Clinical Research Center for Respiratory Disease, National Center for Respiratory Medicine, Department of Allergy and Clinical Immunology, Guangzhou Institute of Respiratory Health, the First Affiliated Hospital of Guangzhou Medical University, Guangzhou Medical University, Guangzhou, Guangdong, China.
Jin ZhaoState Key Laboratory of Respiratory Disease, National Clinical Research Center for Respiratory Disease, National Center for Respiratory Medicine, Department of Allergy and Clinical Immunology, Guangzhou Institute of Respiratory Health, the First Affiliated Hospital of Guangzhou Medical University, Guangzhou Medical University, Guangzhou, Guangdong, China.
Jian WangSchool of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.
Qiaozhi ZhangSchool of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.
Linglin FuSchool of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.
Xin LiState Key Laboratory of Food Science and Resources, School of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China.
Xueming LiuSericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.
Jing LiState Key Laboratory of Respiratory Disease, National Clinical Research Center for Respiratory Disease, National Center for Respiratory Medicine, Department of Allergy and Clinical Immunology, Guangzhou Institute of Respiratory Health, the First Affiliated Hospital of Guangzhou Medical University, Guangzhou Medical University, Guangzhou, Guangdong, China.
Mo XianState Key Laboratory of Respiratory Disease, National Clinical Research Center for Respiratory Disease, National Center for Respiratory Medicine, Department of Allergy and Clinical Immunology, Guangzhou Institute of Respiratory Health, the First Affiliated Hospital of Guangzhou Medical University, Guangzhou Medical University, Guangzhou, Guangdong, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Reducing the allergenicity of milk-derived proteins is essential for the development of hypoallergenic dairy products. This study was designed to test the hypothesis that myricetin attenuates the allergenicity of whey protein by masking immunoreactive epitopes and modulating immune responses In this study, the effects of myricetin on whey protein allergenicity were evaluated using in vitro and in vivo models. Twenty-seven dietary polyphenols were screened for their ability to inhibit β-lactoglobulin antigenicity using an indirect enzyme-linked immunosorbent assay, and myricetin was identified as the most effective compound. Molecular docking analysis and free thiol group determination suggested that myricetin preferentially interacted with the free thiol group of cysteine 121, suggesting epitope masking as a potential mechanism. In a BALB/c mouse model of whey protein-induced allergy, dietary administration of whey protein combined with myricetin reduced serum mast cell protease-1, antigen-specific immunoglobulin G, and type 2 helper T-cell-associated cytokines, compared with whey protein alone. In addition, myricetin supplementation altered the composition of the intestinal microbiota. These findings support our hypothesis that myricetin can reduce the allergenicity of whey protein, likely through epitope masking and immune-modulatory effects involving the gut microbiota, and highlight its potential application as a natural strategy for producing dairy products with reduced allergenic potential.

Indexed as

Cow's milk protein allergyFlavonoids,β-lactoglobulinGut microbiotaImmune modulation

Identifiers

PMID41815264
PMCPMC12972532

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.