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
Dual-protein system composed of soy protein and β-lactoglobulin: effect of transglutaminase-mediated crosslinking on its allergenicity and conformation.
Sign Up to like & getrecommendations! Published in 2025 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.14125
Abstract: BACKGROUND The escalating global prevalence of food allergies has intensified the need for hypoallergenic food products. Transglutaminase (TGase)-mediated crosslinking has garnered significant attention for its potential to reduce the allergenicity of food proteins. This study… read more here.
Keywords: food; mediated crosslinking; protein; soy protein ... 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
Conformation-Activity Mechanism of Alcalase Hydrolysis for Reducing In Vitro Allergenicity of Instant Soy Milk Powder.
Sign Up to like & getrecommendations! Published in 2024 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.4c00767
Abstract: Effective reduction of the allergenicity of instant soy milk powder (ISMP) is practically valuable for expanding its applications. This study optimized the enzymolysis technology of ISMP using single-factor experiments and response surface methodology, combined serological… read more here.
Keywords: instant soy; allergenicity; alcalase hydrolysis; alcalase ... See more keywords
Allergenicity of Alternative Proteins: Reduction Mechanisms and Processing Strategies
Sign Up to like & getrecommendations! Published in 2025 at "Journal of Agricultural and Food Chemistry"
DOI: 10.1021/acs.jafc.5c00948
Abstract: The increasing popularity of alternative proteins has raised concerns about allergenic potential, especially for plant-, insect-, fungal-, and algae-based proteins. Allergies arise when the immune system misidentifies proteins as harmful, triggering IgE-mediated reactions that range… read more here.
Keywords: reduction mechanisms; alternative proteins; mechanisms processing; proteins reduction ... 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