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Safety assessment of miraculin using in silico and in vitro digestibility analyses.
Abstract Miraculin is a glycoprotein with the ability to make sour substances taste sweet. The safety of miraculin has been evaluated using an approach proposed by the Food and Agriculture Organization of the United Nations and the World Health Organization for assessing the safety of novel proteins. Miraculin was shown to be fully and rapidly digested by pepsin in an in vitro digestibility assay. The proteomic analysis of miraculin's pepsin digests further corroborated that it is highly unlikely that any of the protein will remain intact within the gastrointestinal tract for potential absorption. The potential al...
Source: Food and Chemical Toxicology - August 13, 2019 Category: Food Science Authors: Tafazoli S, Vo TD, Roberts A, Rodriguez C, Viñas R, Madonna ME, Chiang YH, Noronha JW, Holguin JC, Ryder JA, Perlstein A Tags: Food Chem Toxicol Source Type: research

Anaphylaxis to Spirulina confirmed by skin prick test with ingredients of Spirulina tablets.
We present a case of a 17-year-old male, who developed anaphylaxis the first time he ingested a Spirulina tablet. Skin prick test with diluted Spirulina tablet was positive. Further skin prick testing with separated ingredients (Spirulina platensis algae, silicon dioxide, inulin and magnesium stearate) was only positive for Spirulina platensis algae and negative in controls, confirming the allergy was caused by Spirulina and not by one of the additives. This case report shows that diagnosis of Spirulina allergy can safely be made by skin prick test with dilutions of the A. platensis or even more simple by skin prick test...
Source: Food and Chemical Toxicology - October 24, 2014 Category: Food Science Authors: Le TM, Knulst AC, Röckmann H Tags: Food Chem Toxicol Source Type: research