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Total 886 results found since Jan 2013.
Effects of combined high pressure and thermal treatment on the allergenic potential of shrimp (Litopenaeus vannamei) tropomyosin in a mouse model of allergy
This study was conducted to determine whether high pressure and thermal could reduce the allergic properties of shrimp allergen tropomyosin (TM). In addition, effects of high pressure and thermal treatment on the allergenicity of TM (TMH) were characterized using a BALB/c mouse model of allergy. The results showed that TMH has great potential for industrialization to eliminate or decrease allergenicity of food protein.
Source: Innovative Food Science and Emerging Technologies - March 19, 2015 Category: Food Science Source Type: research
Effects of combined high pressure and thermal treatments on the allergenic potential of shrimp (Litopenaeus vannamei) tropomyosin in a mouse model of allergy
This study was conducted to determine whether high pressure and heat could reduce the allergic properties of shrimp allergen tropomyosin (TM). In addition, the effects on the allergenicity of TM treated with high pressure and heat (TMH) were characterized using a BALB/c mouse model of allergy. The results showed that TMH has great potential for industrialization to eliminate or decrease allergenicity of food protein.
Source: Innovative Food Science and Emerging Technologies - April 10, 2015 Category: Food Science Source Type: research
Sesame allergy threshold dose distribution.
CONCLUSION: This article provides a valuable update to the existing clinical literature regarding sesame NOAELs and LOAELs. Establishment of a population threshold for sesame could help in increasing the credibility of precautionary labelling and decrease the costs associated with unexpected allergic reactions. Also, the use of an optimal dosing scheme would decrease time spent on diagnostic and thereafter on the economic burden of sesame allergy diagnosis.
PMID: 26032633 [PubMed - as supplied by publisher]
Source: Food and Chemical Toxicology - May 29, 2015 Category: Food Science Authors: Dano D, Remington BC, Astier C, Baumert J, Kruizinga AG, Bihain BE, Taylor SL, Kanny G Tags: Food Chem Toxicol Source Type: research
Evaluation of Bar, Barnase, and Barstar recombinant proteins expressed in genetically engineered Brassica juncea (Indian mustard) for potential risks of food allergy using bioinformatics and literature searches.
Abstract
The potential allergenicity of Bar, Barnase, and Barstar recombinant proteins expressed in genetically engineered mustard for pollination control in plant breeding was evaluated for regulatory review. To evaluate the potential allergenicity of the Bar, Barnase and Barstar proteins amino acid sequence comparisons were made to those of known and putative allergens, and search for published evidence to the sources of the genes using the AllergenOnline.org database. Initial comparisons in 2012 were performed with version 12 by methods recommended by the Codex Alimentarius Commission and the Indian Council of ...
Source: Food and Chemical Toxicology - June 12, 2015 Category: Food Science Authors: Siruguri V, Bharatraj DK, Vankudavath RN, Rao Mendu VV, Gupta V, Goodman RE Tags: Food Chem Toxicol Source Type: research
Sensitivity analysis to derive a food consumption point estimate for deterministic food allergy risk assessment.
Abstract
One of the input parameters in food allergy risk assessment is the amount of a given food consumed at an eating occasion. There is no consensus on how to use food consumption data when assessing the risk from unintended allergen presence in food products. A sensitivity analysis was performed to establish the optimal food consumption estimate for a deterministic food allergy risk assessment. Exposure was calculated for consumption percentiles (50th percentile, P50 to maximum) using the iFAAM consumption database in conjunction with an allergen concentration range from 1 to 1000 ppm. The resulting allerge...
Source: Food and Chemical Toxicology - January 24, 2019 Category: Food Science Authors: Marty BW, Remington BC, Baumert JL, Bucchini L, Crépet A, Crevel RWR, Madsen CB, Taylor SL, Houben GF, Kruizinga AG Tags: Food Chem Toxicol Source Type: research
Probiotics alleviate food protein allergy in mice by activating TLR4 signaling pathway
ConclusionThe study demonstrated that KV9 and FN3 possess anti-allergic activities via activation of TLR4 pathway and modulating the expression of IRF-1 and IRF-4 which leads to T helper type 1(Th1)/T helper type 2(Th2) cell immunology balance.This article is protected by copyright. All rights reserved
Source: Molecular Nutrition and Food Research - February 23, 2023 Category: Food Science Authors: Xiaoying Tian,
Xi Liang,
Hong He,
Qingyu Cui,
Qiqi Liu,
Rongbo Fan,
Tongjie Liu,
Huaxi Yi,
Pimin Gong,
Qingzhu Wang,
Lanwei Zhang Tags: Research Article Source Type: research
Effects of orally administered immunodominant T-cell epitope peptides on cow’s milk protein allergy in a mouse model
In this study, two T-cell dominant epitopes of β-lactoglobulin (BLG) were used in pre-sensitized Balb/c mice. Female mice of 3weeks old were randomly assigned to four experimental groups (n=18/group). Mice were intraperitoneally (i.p.) sensitized with 3 weekly doses of BLG as well as alum for 3weeks starting at 4weeks of age. One week after the final sensitization, mice were gavaged with T-cell dominant peptides for 4weeks (1mg/mouse/d and 3d/week). After mice were orally challenged with BLG, clinical and immunological parameters were examined. Compared to untreated control mice, both peptide treated groups had lower hype...
Source: Food Research International - March 16, 2015 Category: Food Science Source Type: research
Effects of orally administered immunodominant T-cell epitope peptides on cow's milk protein allergy in a mouse model
In this study, two T-cell dominant epitopes of β-lactoglobulin (BLG) were used in pre-sensitized Balb/c mice. Female mice of 3weeks old were randomly assigned to four experimental groups (n=18/group). Mice were intraperitoneally (i.p.) sensitized with 3 weekly doses of BLG as well as alum for 3weeks starting at 4weeks of age. One week after the final sensitization, mice were gavaged with T-cell dominant peptides for 4weeks (1mg/mouse/d and 3d/week). After mice were orally challenged with BLG, clinical and immunological parameters were examined. Compared to untreated control mice, both peptide treated groups had lower hype...
Source: Food Research International - April 1, 2015 Category: Food Science Source Type: research
Food allergy management among restaurant workers in a large U.S. city
Publication date: May 2016 Source:Food Control, Volume 63 Author(s): Roxanne Dupuis, Zachary Meisel, David Grande, Emily Strupp, Sarah Kounaves, Amy Graves, Rosemary Frasso, Carolyn C. Cannuscio We assessed restaurant workers' knowledge and practices regarding food allergy management and adverse events, which result in 90,000 emergency department visits annually in the United States. We surveyed all eligible restaurants within a defined catchment in Philadelphia and 80.3% (n = 187) participated. No restaurant employee was able to name all seven “best practices” to reduce the risk of food allergy adverse eve...
Source: Food Control - December 12, 2015 Category: Food Science Source Type: research
Effects of combined high pressure and thermal treatment on the allergenic potential of peanut in a mouse model of allergy
Publication date: Available online 9 April 2016 Source:Innovative Food Science & Emerging Technologies Author(s): Fangyu Long, Xin Yang, Jiao Sun, Qinyue Zhong, Jianping Wei, Pu Qu, Tianli Yue Allergic reactions to peanut proteins are a worldwide concern. Ara h 2 in peanut (PN) is one of the most important peanut allergens (Koppelman, Wensing, Ertmann, Knulst, & Knol, 2004), which is recognised by serum immunoglobulin E (IgE) from more than 90% of peanut-allergic individuals studied by Stanley et al., 1997. Therefore, this study aimed at determining whether high pressure and thermal treatment could...
Source: Innovative Food Science and Emerging Technologies - April 8, 2016 Category: Food Science Source Type: research
Approaches to assess IgE mediated allergy risks (sensitization and cross-reactivity) from new or modified dietary proteins.
Abstract
The development and introduction of new dietary protein sources has the potential to improve food supply sustainability. Understanding the potential allergenicity of these new or modified proteins is crucial to ensure protection of public health. Exposure to new proteins may result in de novo sensitization, with or without clinical allergy, or clinical reactions through cross-reactivity. In this paper we review the potential of current methodologies (in silico, in vitro degradation, in vitro IgE binding, animal models and clinical studies) to address these outcomes for risk assessment purposes for new pro...
Source: Food and Chemical Toxicology - December 16, 2017 Category: Food Science Authors: Remington B, Broekman HCH, Blom WM, Capt A, Crevel RWR, Dimitrov I, Faeste CK, Fernandez-Canton R, Giavi S, Houben GF, Glenn KC, Madsen CB, Kruizinga AK, Constable A Tags: Food Chem Toxicol Source Type: research
Role of novel synbiotic supplementation on ovalbumin induced allergy model: Impact on immunemodulation
In conclusion, synbiotic group scored better in preventing ovalbumin induced allergy compared to probiotic group among offspring when supplemented prenatally and postweaning. Graphical abstract
Source: Bioactive Carbohydrates and Dietary Fibre - February 27, 2018 Category: Food Science Source Type: research
Conversations about food allergy risk with restaurant staff when eating out: A customer perspective
This study aimed to examine the nature of conversations about risk that customers with food allergies have with restaurant staff when eating out. A secondary analysis of qualitative data, generated through interviewing 39 consumers with severe food allergies across three primary studies, was conducted. Thematic analysis was used to process the data. Conversations with staff about risk were commonly initiated under circumstances of uncertainty, unfamiliarity and lack of knowledge and information. Re-establishing a ‘contract of care’ with familiar food venues and perceived shortcomings in early interactions with staff we...
Source: Food Control - August 31, 2019 Category: Food Science Source Type: research
