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Total 886 results found since Jan 2013.

Peanut protein-polyphenol aggregate complexation suppresses allergic sensitization to peanut by reducing peanut-specific IgE in C3H/HeJ mice
Publication date: 30 November 2019Source: Food Chemistry, Volume 299Author(s): Rishipal R. Bansode, Priscilla D. Randolph, Nathalie J. Plundrich, Mary Ann Lila, Leonard L. WilliamsAbstractPeanut allergy is usually lifelong and accidental exposure impose formidable risk. The aim of this study was to assess the capacity of peanut proteins complexed to polyphenol extracts to reduce allergic response in C3H/HeJ mice. Mice were sensitized to peanut flour followed by exposure to amino acid diets fortified with peanut protein-polyphenol aggregates of either with low (15%; w/w) or high (40%; w/w) complexation ratios of blueberry (...
Source: Food Chemistry - July 9, 2019 Category: Food Science Source Type: research

Antiallergic activity of Lactobacillus plantarum against peanut allergy in a Balb/c mouse model
Volume 30, Issue 1, December 2019, Page 762-773 .
Source: Food and Agricultural Immunology - July 3, 2019 Category: Food Science Authors: Xin Yang Ye Liu Xiaodan Guo Qiao Bai Xiaofan Zhu Hong Ren Qiwen Chen Tianli Yue Fangyu Long Source Type: research

Validation of bioinformatic approaches for predicting allergen cross reactivity.
Abstract Part of the allergenicity assessment of newly expressed proteins in genetically engineered food crops involves an assessment of potential cross-reactivity with known allergens. Bioinformatic approaches are used to evaluate the amino acid sequence identity or similarity between newly expressed proteins and the sequences of known allergens. To be useful, such approaches must be sensitive to detecting cross-reactive potential, but also capable of excluding low-risk sequences. One difficulty in comparing the effectiveness of different bioinformatic approaches has been the lack of a standardized validation and...
Source: Food and Chemical Toxicology - July 2, 2019 Category: Food Science Authors: Herman RA, Song P Tags: Food Chem Toxicol Source Type: research

Comprehensive quantification of sesame allergens in processed food using liquid chromatography-tandem mass spectrometry
In this study, we developed a qualitative and absolute quantification method based on the LC-MS/MS-multiple reaction monitoring (MRM) system utilizing stable isotope-labeled internal standard (SIIS) peptides. We optimized extraction and trypsin digestion conditions and selected signature and absolute quantification (AQUA) peptides for seven sesame allergen proteins respectively. This quantitative method produced a linear relationship (R2 > 0.99) in a wide concentration range (0.4–2000 fmol/μL), and the overall coefficient of variation was <5% in multiple tests. Limits of detection (LOD) and Limits of quantific...
Source: Food Control - June 30, 2019 Category: Food Science Source Type: research

Review: Seafood Allergy and Potential Application of High Hydrostatic Pressure to Reduce Seafood Allergenicity
Authors: Zhang, Yifeng / Ren, Yuanyuan / Bi, Yuge / Wang, Qi / Cheng, Ka-Wing / Chen, Feng
Source: International Journal of Food Engineering - June 27, 2019 Category: Food Science Source Type: research

Rational Design, Structure –Activity Relationship, and Immunogenicity of Hypoallergenic Pru p 3 Variants
ConclusionsAn in silico approach is used to generate a PV without targeting disulfide bonds, T cell epitopes, or previously reported IgE epitopes of Pru p 3. PV is strongly hypoallergenic while structurally stable and immunogenic, thus representing a promising candidate for peach allergen immunotherapy.
Source: Molecular Nutrition and Food Research - June 25, 2019 Category: Food Science Authors: Stephanie Eichhorn, Angelika H örschläger, Markus Steiner, Josef Laimer, Bettina M Jensen, Serge A Versteeg, Isabel Pablos, Peter Briza, Laurian Jongejan, Neil Rigby, Juan A Asturias, Antonio Portolés, Montserrat Fernandez‐Rivas, Nikolao Tags: Research Article Source Type: research

Allergenicity of apple allergen Mal d 1 as effected by polyphenols and polyphenol oxidase due to enzymatic browning
In this study, the influence of enzymatic browning on the allergenicity of apples was investigated by determining the total phenolic content, polyphenols, Mal d 1 and the activity of polyphenol oxidase in six different apple cultivars. Additionally, it was analysed how chlorogenic acid, caffeic acid and epicatechin combined with PPO affect rMal d 1 in vitro. Outcomes have shown that enzymatic browning led to a significant stronger decrease of Mal d 1 in Dülmener Rosenapfel, Ontario and Roter Boskoop compared to Braeburn, Golden Delicious and Granny Smith due to their stronger decrease in total polyphenols. High PPO activi...
Source: LWT Food Science and Technology - June 20, 2019 Category: Food Science Source Type: research

Quantum-Dot-Based Lateral Flow Immunoassay for the Rapid Detection of Crustacean Major Allergen Tropomyosin
Publication date: Available online 17 June 2019Source: Food ControlAuthor(s): Yaqing Wang, Zhenxing Li, Hong Lin, Siddanakoppalu. N. Pramod, Jing Zhou, Guanzhi Chen, Zhiwen YuAbstractFood allergy has become an important problem affecting people's health. As one of the most common allergenic food, crustaceans pose a dietary risk to allergic sensitizers. A rapid and sensitive detection method is needed for allergen monitoring. We developed a quantum-dot-based fluorescent lateral flow Immunoassay (LFIA) for detection of major crustacean allergen tropomyosin (TM). Polyclonal antibodies were labeled by quantum dots through cova...
Source: Food Control - June 17, 2019 Category: Food Science Source Type: research

Rational Design, Structure ‐Activity Relationship and Immunogenicity of Hypoallergenic Pru p 3 Variants
ConclusionsAnin silico approach was used to generate a PV without targeting disulfide bonds, T cell epitopes or previously reported IgE epitopes of Pru p 3. PV was strongly hypoallergenic while structurally stable and immunogenic thus representing a promising candidate for peach allergen immunotherapy.This article is protected by copyright. All rights reserved
Source: Molecular Nutrition and Food Research - June 16, 2019 Category: Food Science Authors: Stephanie Eichhorn, Angelika H örschläger, Markus Steiner, Josef Laimer, Bettina M Jensen, Serge A Versteeg, Isabel Pablos, Peter Briza, Laurian Jongejan, Neil Rigby, Juan A Asturias, Antonio Portolés, Montserrat Fernandez‐Rivas, Nikolao Tags: Research Article Source Type: research

Oral Immunotherapy with Egg Peptides Induces Innate and Adaptive Tolerogenic Responses
ConclusionOP induces the expression of aldehyde dehydrogenase enzymes in cells of the innate immune system and the development of Foxp3+ ROR γt+ T cells.This article is protected by copyright. All rights reserved
Source: Molecular Nutrition and Food Research - May 28, 2019 Category: Food Science Authors: Daniel Lozano ‐Ojalvo, Mónica Martínez‐Blanco, Leticia Pérez‐Rodríguez, Elena Molina, Rosina López‐Fandiño Tags: Research Article Source Type: research

Weis Markets Issues Recall for Undeclared Egg Allergen In WQ Banana Puddin Ice Cream
Weis Markets today said it has issued a recall for its Weis Quality Banana Puddin Ice Cream (48oz) since the product ’s ingredient label fails to list an egg allergen due to a supplier error. People who have an allergy or severe sensitivity to eggs run the risk of serious or life-threatening allergic reaction if they consume these products. There have been no reports of illness from customer’s consuming this product to date.
Source: Food and Drug Administration - April 17, 2019 Category: Food Science Source Type: news

Unilever Issues Allergy Alert on Undeclared Tree Nut in Limited Quantities of Ben & Jerry ’s Coconut Seven Layer Bar Bulk and Chunky Monkey Pint
Unilever is voluntarily recalling a limited quantity of Ben& Jerry ’s Coconut Seven Layer Bar bulk and Ben& Jerry ’s Chunky Monkey pints, which may inadvertently contain tree nuts including almonds, Brazil nuts, and hazelnuts that are not declared in the ingredient list or allergy information list. Both affected products include a “Contains Walnuts” and a “May contain other tree nuts” label on the bac k of the pack. Persons who have an allergy or severe sensitivity to these undeclared tree nuts run the risk of a serious or life-threatening allergic reaction if they consume the recalled products.
Source: Food and Drug Administration - April 16, 2019 Category: Food Science Source Type: news

Butyricicoccus plays a key role in mediating the antagonism between probiotic and antibiotic on food allergy
Volume 30, Issue 1, December 2019, Page 446-461 .
Source: Food and Agricultural Immunology - April 9, 2019 Category: Food Science Authors: Yanbo Wang Chong Wang Jianjian Huang Menghua Xie Xiuting Li Linglin Fu Source Type: research