Decreased quality and off-flavour compound accumulation of 3 –10 kDa fraction of pine nut (Pinus koraiensis) peptide during storage
Publication date: October 2017 Source:LWT - Food Science and Technology, Volume 84 Author(s): Songyi Lin, Ruiwen Yang, Sheng Cheng, Ke Wang, Lei Qin Pine nut peptide possesses good antioxidant activity. But the research related to the decreased quality and the development of off-flavour during storage is limited. In the present study, a 3–10 kDa fraction of pine nut (Pinus koraiensis) peptide (PNP 3–10 kDa) was prepared by enzymolysis and ultrafiltration. Thereafter, PNP 3–10 kDa was stored for 30 days at 75% relative humidity and 25 °C. Changes in DPPH radical scavenging capacity, secondary structure (by F...
Source: LWT Food Science and Technology - May 28, 2017 Category: Food Science Source Type: research
Phenolic Compounds in Natural and Roasted Nuts and Their Skins: A Brief Review
Publication date: Available online 9 March 2017 Source:Current Opinion in Food Science Author(s): Neslihan Göncüoğlu Taş, Vural Gökmen Almond, Brazil nut, cashew, hazelnut, macadamia nut, pecan, pine nut, pistachio, and walnut are widely consumed nuts in the world. They could be consumed either natural or after being processed. The health benefits of natural (raw) nuts are attributed to the phenolic profiles, total phenolic contents and antioxidant activities of both kernels and mostly their skins. Processes, especially roasting, cause changes in the content of phenolic compounds and antioxidant activity as well a...
Source: Current Opinion in Food Science - March 9, 2017 Category: Food Science Source Type: research
Neanderthal behaviour, diet, and disease inferred from ancient DNA in dental calculus
ina Harvati, Petra Held, Edward C. Holmes, John Kaidonis, Carles Lalueza-Fox, Marco de la Rasilla, Antonio Rosas, Patrick Semal, Arkadiusz Soltysiak, Grant Townsend, Donatella Usai, Joachim Wahl, Daniel H. Huson, Keith Dobney & Alan Cooper
Recent genomic data have revealed multiple interactions between Neanderthals and modern humans, but there is currently little genetic evidence regarding Neanderthal behaviour, diet, or disease. Here we describe the shotgun-sequencing of ancient DNA from five specimens of Neanderthal calcified dental plaque (calculus) and the characterization of regional differences in Neandertha...
Source: Nature - March 8, 2017 Category: Research Authors: Laura S. Weyrich Sebastian Duchene Julien Soubrier Luis Arriola Bastien Llamas James Breen Alan G. Morris Kurt W. Alt David Caramelli Veit Dresely Milly Farrell Andrew G. Farrer Michael Francken Neville Gully Wolfgang Haak Karen Hardy Katerina Harvati Pet Tags: Letter Source Type: research
Pinolenic Acid in Structured Triacylglycerols Exhibits
Superior Intestinal Lymphatic Absorption As Compared to Pinolenic
Acid in Natural Pine Nut Oil
Journal of Agricultural and Food ChemistryDOI: 10.1021/acs.jafc.6b05216 (Source: Journal of Agricultural and Food Chemistry)
Source: Journal of Agricultural and Food Chemistry - February 21, 2017 Category: Food Science Authors: Min-Yu Chung, Hyunjoon Woo, Juyeon Kim, Daecheol Kong, Hee-Don Choi, In-Wook Choi, In-Hwan Kim, Sang K. Noh and Byung Hee Kim Source Type: research
A Multicenter study on anaphylaxis caused by peanut, tree nuts, and seeds in children and adolescents
In conclusion, WN, PN, and pine nut were the three most common triggers of anaphylaxis in Korean children, and anaphylaxis could occur at remarkably low levels of sIgE. (Source: Allergy)
Source: Allergy - January 11, 2017 Category: Allergy & Immunology Authors: K. Jeong, S. ‐Y. Lee, K. Ahn, J. Kim, H.‐R. Lee, D. I. Suh, B.‐Y. Pyun, T. K. Min, J.‐W. Kwon, K.‐E. Kim, K. W. Kim, M. H. Sohn, Y. H. Kim, T. W. Song, J. H. Kwon, Y. H. Jeon, H. Y. Kim, J. H. Kim, Y. M. Ahn, S. Lee Tags: Brief Communication Source Type: research
Identification, characterization, and initial epitope mapping of pine nut allergen Pin k 2
Publication date: December 2016 Source:Food Research International, Volume 90 Author(s): Yuzhu Zhang, Wen-Xian Du, Yuting Fan, Jiang Yi, Shu-Chen Lyu, Kari C. Nadeau, Tara H. McHugh The aims of this study were to predict, identify and characterize pine nut allergens. Korean pine (Pinus koraiensis) vicilin was predicted to be a pine nut allergen. Recombinant Korean pine vicilin was expressed in E. coli and purified. Natural Korean pine vicilin isolated from pine nuts (which displayed multiple bands in SDS-gels due to posttranslational digestion) and its full length recombinant counterpart were used to test whether ...
Source: Food Research International - November 11, 2016 Category: Food Science Source Type: research
Identification, characterization, and initial epitope mapping of a pine nut allergen
Publication date: Available online 26 October 2016 Source:Food Research International Author(s): Yuzhu Zhang, Wen-Xian Du, Yuting Fan, Jiang Yi, Shu-Chen Lyu, Kari C. Nadeau, Tara H. McHugh The aims of this study were to predict, identify and characterize pine nut allergens. Korean pine (Pinus koraiensis) vicilin was predicted to be a pine nut allergen. Recombinant Korean pine vicilin was expressed in E. coli and purified. Natural Korean pine vicilin isolated from pine nuts (which displayed multiple bands in SDS-gels due to posttranslational digestion) and its full length recombinant counterpart were used test whe...
Source: Food Research International - October 28, 2016 Category: Food Science Source Type: research
Identification of novel peptides from 3 to 10kDa pine nut (Pinus koraiensis) meal protein, with an exploration of the relationship between their antioxidant activities and secondary structure
Publication date: 15 March 2017 Source:Food Chemistry, Volume 219 Author(s): Ruiwen Yang, Xingfang Li, Songyi Lin, Zuoming Zhang, Feng Chen In the present study, two novel peptides Lys-Trp-Phe-Cys-Thr (KWFCT) and Gln-Trp-Phe-Cys-Thr (QWFCT) were purified and identified from 3 to 10kDa pine nut (Pinus koraiensis) meal protein. Their cytotoxicity and antioxidant activities in vitro were determined. Additionally, pulsed electric field technology, antioxidant activities, and circular dichroism were used together to investigate the relationship between antioxidant activities and secondary structure. The results showed th...
Source: Food Chemistry - September 29, 2016 Category: Food Science Source Type: research
Optimization of pine nut (Pinus koraiensis) meal protein peptides on immunocompetence in innate and adaptive immunity response aspects
. (Source: Food and Agricultural Immunology)
Source: Food and Agricultural Immunology - September 27, 2016 Category: Food Science Authors: Songyi Lin Xuanting Liu Bolong Liu Yali Yu Source Type: research
Antioxidant activity improvement of identified pine nut peptides by pulsed electric field (PEF) and the mechanism exploration
This study was aimed to explore the mechanism of peptides antioxidant activity improvement treated by pulsed electric field (PEF). The pine nut (Pinus koraiensis Sieb. et Zucc) peptides were used as the experimental materials. DPPH radical inhibition and cellular antioxidant activity (CAA) were applied to evaluate the peptides antioxidant activity. Structures of PEF-treated peptides were analyzed by mid-infrared (MIR) and circular dichroism (CD) spectroscopy. Peptides were indentified including Gln-Cys-His-Lys-Pro, Gln-Cys-His-Gln-Pro, Lys-Cys-His-Gln-Pro(KCHQP), and Lys-Cys-His-Lys-Pro. KCHQP was with the strongest DPPH r...
Source: LWT Food Science and Technology - September 14, 2016 Category: Food Science Source Type: research
Determination of acrylamide in dried fruits and edible seeds using QuEChERS extraction and LC separation with MS detection
Publication date: 15 February 2017 Source:Food Chemistry, Volume 217 Author(s): Eleonora Laura De Paola, Giuseppe Montevecchi, Francesca Masino, Davide Garbini, Martino Barbanera, Andrea Antonelli Acrylamide is a carcinogenic and neurotoxic process contaminant that is generated from food components during heat treatment, while it is absent in raw foodstuffs. Its level in food arouses great concern. A method for acrylamide extraction and determination in dried fruits (dried prunes and raisins) and edible seeds (almonds, hazelnuts, peanuts, pine nuts, pistachios, and walnuts) using a QuEChERS-LC-ESI-MS-Triple Quadrup...
Source: Food Chemistry - August 31, 2016 Category: Food Science Source Type: research
Organic tracers in aerosols from the residential combustion of pellets and agro-fuels
In this study, filter samples of fine particles (PM2.5) from the combustion of four different types of pellets and three agro-fuels (shell of pine nuts, olive pit and almond shell) in a pellet stove were collected. The PM2.5 samples were extracted with dichloromethane/methanol and the dried extracts were silylated before injection into the gas chromatograph-mass spectrometer (GC-MS). The analysis included monosaccharide anhydrides, resin acids, methoxyphenols and sterols. The amounts emitted were highly variable and dependent on both biofuel and combustion temperature. On average, the anhydrosugar particle mass fractions f...
Source: Air Quality, Atmosphere and Health - May 11, 2016 Category: Environmental Health Source Type: research
Identification and characterization of DC ‐SIGN‐binding glycoproteins in allergenic foods
ConclusionsWe demonstrate that peanut agglutinin, a minor peanut allergen, is a novel ligand for DC‐SIGN. Peanut agglutinin activates DCs to induce the expression of costimulatory molecules in vitro. We present a comprehensive report on the characterization of DC‐SIGN‐binding proteins in common allergenic foods such as peanut, soy, tree nuts, egg, and milk. Foods that rarely induce allergy, such as pine nuts, chickpea, and corn, showed no binding to DC‐SIGN. Several DC‐SIGN‐binding proteins show reactivity in serum IgE immunoblots. We have also identified novel non‐IgE‐binding proteins that interact with DC...
Source: Allergy - May 5, 2016 Category: Allergy & Immunology Authors: M. Kamalakannan, L. M. Chang, G. Grishina, H. A. Sampson, M. Masilamani Tags: Original Article Source Type: research
Pin p 1 is a major allergen in pine nut and the first food allergen described in the plant group of gymnosperms
This study aimed to report the complete sequence of a 2S albumin purified from pine nut and to analyze its allergenic properties. Individual recognition of this protein by serum IgE from pine nut-allergic patients was assessed. IgE cross-linking capacity was analyzed in a basophil activation test. Inhibition of IgE-binding and stability to heating was also assessed. The complete nucleotide sequence was obtained and a phylogenetic study was carried out. 2S albumin from pine nut (registered as Pin p 1.0101) was recognized by IgE of 75% of sera. The allergen was heat-stable and had a robust capacity to inhibit IgE-binding to ...
Source: Food Chemistry - April 27, 2016 Category: Food Science Source Type: research
