In silico tools to assess the potential allergenicity of shiitake mushroom (Lentinula edodes).
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12199
Abstract: BACKGROUND Computational tools may have an edge over conventional method for preliminary evaluation of food allergenicity. In this study, allergenic potential of Lentinula edodes was evaluated and validated via in silico tools. RESULTS Potential cross-reactivity… read more here.
Keywords: mushroom proteins; fungal allergens; allergenicity; lentinula edodes ... See more keywords
Effects of thermal treatment on walnut detection and allergenicity.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.9428
Abstract: BACKGROUND Peanuts and tree nut allergies pose an increasing food safety problem. The aim of our study was to test the accuracy of different commercial enzyme-linked immunosorbent assay (ELISA) kits in the detection of the… read more here.
Keywords: detection; treatment; allergenicity; walnut ... See more keywords
Allergenicity of tropomyosin of shrimp (Litopenaeus vannamei) and clam (Ruditapes philippinarum) is higher than that of fish (Larimichthys crocea) via in vitro and in vivo assessment
Sign Up to like & getrecommendations! Published in 2019 at "European Food Research and Technology"
DOI: 10.1007/s00217-019-03402-0
Abstract: Tropomyosin (TM), acting as heat-stable protein, has a high homology of amino acid sequences with different sensitizations. Fish belongs to vertebrate and its TM owns less allergenicity, whereas shrimp and clam belong to invertebrate and… read more here.
Keywords: clam; allergenicity; tropomyosin; shrimp ... See more keywords
Effect of Processing on the Structure and Allergenicity of Peanut Allergen Ara h 2 Roasted in a Matrix.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.1c06828
Abstract: Peanut allergy is the leading pediatric food allergy. Many attempts have been made to reduce its allergenicity by processing. After roasting, Ara h 2 and its derivatives in the matrix were isolated by immunoaffinity chromatography… read more here.
Keywords: structure allergenicity; ara; ara monomers; peanut ... See more keywords
Effect of Structural Targeted Modifications on the Potential Allergenicity of Peanut Allergen Ara h 2.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.2c06359
Abstract: Protein structure affects allergenicity, and critical structural elements, especially conformational epitopes that determine allergenicity, have attracted a great deal of interest. In this study, we aimed to identify the localized structure that affects the potential… read more here.
Keywords: allergenicity; allergen; localized structure; potential allergenicity ... See more keywords
Effects of daily food processing on allergenicity
Sign Up to like & getrecommendations! Published in 2019 at "Critical Reviews in Food Science and Nutrition"
DOI: 10.1080/10408398.2017.1356264
Abstract: ABSTRACT Daily food processing has the potential to alter the allergenicity of foods due to modification of the physico-chemical properties of proteins. The degree of such modifications depends on factors such as processing conditions, type… read more here.
Keywords: allergenicity; daily food; food processing; food ... See more keywords
Research advance of non-thermal processing technologies on ovalbumin properties: The gelation, foaming, emulsification, allergenicity, immunoregulation and its delivery system application.
Sign Up to like & getrecommendations! Published in 2023 at "Critical reviews in food science and nutrition"
DOI: 10.1080/10408398.2023.2179969
Abstract: Ovalbumin (OVA) is the most abundant protein in egg white, with excellent functional properties (e.g., gelling, foaming, emulsifying properties). Nevertheless, OVA has strong allergenicity, which is usually mediated by specific IgE thus results in gut… read more here.
Keywords: allergenicity; thermal processing; non thermal; processing technologies ... See more keywords
Allergenicity, assembly and applications of ovalbumin in egg white: a review.
Sign Up to like & getrecommendations! Published in 2023 at "Critical reviews in food science and nutrition"
DOI: 10.1080/10408398.2023.2202774
Abstract: Ovalbumin (OVA), the most abundant protein in egg whites, has been widely used in various industries. Currently, the structure of OVA has been clearly established, and the extraction of high-purified OVA has become feasible. However,… read more here.
Keywords: egg; structure; food; allergenicity ova ... See more keywords
Carbonylation induced by antibiotic and pesticide residues on casein increases its IgE binding and allergenicity
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DOI: 10.1080/10715762.2022.2032020
Abstract: Abstract This work aimed to evaluate the effect of carbonylation induced by tetracyclines, β-lactams, fluoroquinolones, and pyrethroids in caseins of bovine origin on their immunoreactivity and allergenicity. Using a spectrophotometric method, ELISA, dot-blot, and an… read more here.
Keywords: carbonylation; increases ige; carbonylation induced; antibiotic pesticide ... See more keywords
Gastrointestinal fate of food allergens and its relationship with allergenicity.
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DOI: 10.1111/1541-4337.12989
Abstract: Food allergens are closely related to their gastrointestinal digestion fate, but the changes in food allergens during digestion and related mechanisms are quite complicated. This review presents in detail digestion models for predicting allergenicity, the… read more here.
Keywords: food; relationship; fate; food allergens ... See more keywords
Allergenicity of peanut allergens and its dependence on the structure.
Sign Up to like & getrecommendations! Published in 2023 at "Comprehensive reviews in food science and food safety"
DOI: 10.1111/1541-4337.13101
Abstract: Food allergies are a global food safety problem. Peanut allergies are common due, in part, to their popular utilization in the food industry. Peanut allergy is typically an immunoglobulin E-mediated reaction, and peanuts contain 17 allergens… read more here.
Keywords: structure; peanut allergens; peanut allergy; food ... See more keywords