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Total 886 results found since Jan 2013.

Comparative analysis of eliciting capacity of raw and roasted peanuts: the role of gastrointestinal digestion
This study investigated the simultaneous impact of food matrix and processing on the food allergy eliciting capacity of peanuts in a physiologically relevant context. Whole raw and roasted peanuts were subjected to in vitro digestion combining the harmonized oral-gastric-duodenal digestion models with brush border membrane enzymes (BBM) to simulate the jejunal degradation of peptides. SDS-PAGE and HPLC analysis showed that roasting increased digestibility of peanuts and this trend was even more evident after BBM degradation. The eliciting properties of raw and roasted peanuts were assessed by Rat Basophil Leukemia assay in...
Source: Food Research International - November 12, 2019 Category: Food Science Source Type: research

IgE-binding epitope mapping of tropomyosin allergen (Exo m 1) from Exopalaemon modestus, the freshwater Siberian prawn
Publication date: Available online 16 October 2019Source: Food ChemistryAuthor(s): Ziye Zhang, Xiu-Min Li, Hang Xiao, Anna Nowak-Wegrzyn, Peng ZhouAbstractExopalaemon modestus (EM) is a shrimp delicacy that could cause food allergy, the major allergen of EM is Exo m 1. The amino acid (AA) sequence, IgE-binding epitopes and allergenic peptides in gastrointestinal (GI) digests of Exo m 1, and their effects on basophil function were investigated. Exo m 1 has an AA-sequence of high similarity with other shrimp tropomyosins, while not 100% matching. The IgE-binding epitopes of Exo m 1 are epitope 1 (43-59, VHNLQKRMQQLENDLDS), e...
Source: Food Chemistry - October 19, 2019 Category: Food Science Source Type: research

Characterization of spray dried probiotic Sohiong fruit powder with Lactobacillus plantarum
Publication date: January 2020Source: LWT, Volume 117Author(s): Kambhampati Vivek, Sabyasachi Mishra, Rama Chandra PradhanAbstractNon-dairy based probiotic foods have gained consumer interest due to lactose intolerance, casein allergy, and cholesterol associated risks with consumption of dairy-based products. Probiotic fruit juice powder can be a suitable alternative for dairy-based probiotic powders. Enzymatically extracted Sohiong juice was fermented with Lactobacillus plantarum and spray dried to obtain probiotic Sohiong fruit powder. The storage stability of the powder was determined at 25 °C and 50% RH. Acceptable ...
Source: LWT Food Science and Technology - October 6, 2019 Category: Food Science Source Type: research

Research progress in peanut allergens and their allergenicity reduction
Publication date: Available online 15 September 2019Source: Trends in Food Science & TechnologyAuthor(s): Xiaowen Pi, Yin Wan, Yili Yang, Ruyi Li, Xiaojiang Wu, Mingyong Xie, Xin Li, Guiming FuAbstractBackgroundPeanut is a nutrient-rich popular food. However, it has been estimated that 1%-2% of the world's population are allergic to peanut, which can cause serious allergic reactions, including allergic shock and anaphylactic death in certain people. Thus, identifying peanut allergens and decreasing allergenicity have been serious and important food safety issues.Scope and ApproachSixteen peanut allergens and their structur...
Source: Trends in Food Science and Technology - September 16, 2019 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

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

Reduced IgE and IgG antigenic response to milk proteins hydrolysates obtained with the use of non-commercial serine protease from Yarrowia lipolytica
Publication date: Available online 10 August 2019Source: Food ChemistryAuthor(s): Anna Dąbrowska, Joanna Bajzert, Konrad Babij, Marek Szołtysik, Tadeusz Stefaniak, Ewa Willak-Janc, Józefa ChrzanowskaAbstractThe aim of the study was to investigate the use of serine protease from Yarrowia lipolytica yeast for reduction of milk proteins allergenicity. Whey protein concentrate (WPC-80), αs-casein and their hydrolysates were analyzed for the capacity to bind IgE and IgG antibodies present in sera from patients with cow milk protein allergy using a competitive ELISA. The hydrolysis of αs-casein and whey protein concentrate ...
Source: Food Chemistry - August 11, 2019 Category: Food Science Source Type: research

Insight into the allergenicity of shrimp tropomyosin glycated by functional oligosaccharides containing advanced glycation end products
Publication date: Available online 9 August 2019Source: Food ChemistryAuthor(s): Ziye Zhang, Xiu-Min Li, Hang Xiao, Anna Nowak-Wegrzyn, Peng ZhouAbstractTropomyosin (TM) is the main allergen of shrimp. Glycation was reportedly reduced the allergenicity of TM, while the allergenicity reduction was heavily dependent upon the sources of saccharides. In this work, how glycation of tropomyosin by functional oligosaccharides affected the allergenicity was investigated. Compared to TM, the TM glycated by galacto-oligosaccharide (TM-GOS), mannan-oligosaccharide (TM-MOS) and maltopentaose (TM-MPS) had lower allergenicity and perfor...
Source: Food Chemistry - August 10, 2019 Category: Food Science Source Type: research

Lipid emulsion enhances fish allergen parvalbumin’s resistance to in vitro digestion and IgG/IgE binding capacity
This study was performed to determine Parvalbumin (PV), a well-known fish allergenic protein, digestion kinetics and immunoreactivity of digestion products with Immunoglobulin G/Immunoglobulin E recognition to understand its allergic potential with or without lipid emulsion process. PV was subjected to simulated gastrointestinal digestion in emulsified condition. Digestion kinetics of the protein was analysed by electrophoresis, IgG/IgE binding ability by immunoblotting and indirect ELISA. Lipid emulsion significantly (p < 0.01) reduced the degree of PV hydrolysis by 52.10% for gastric digestion. Immune fragments o...
Source: Food Chemistry - August 9, 2019 Category: Food Science Source Type: research

Anti-allergic activity of lotus root (Nelumbo nucifera) powder in TDI-sensitized nasal allergy model mice
Volume 30, Issue 1, December 2019, Page 968-978 .
Source: Food and Agricultural Immunology - August 6, 2019 Category: Food Science Authors: Mayumi Kaneyasu Maki Nagata Hiromi Ikeda Koichiro Ohnuki Kuniyoshi Shimizu Source Type: research

Pru p 3 ‐glycodendropeptides based on mannoses promote changes in the immunological properties of dendritic and T‐cells from LTP‐allergic patients
ConclusionDnManPrup3 induces changes in DC maturation and lymphocyte proliferation, indicating specific recognition via CLRs. Prup3 ‐GDPs are recognised by immune cells, inducing a specific immune response and modulating the immunological response in FA patients. The specific geometry of D1ManPrup3 in particular makes it a potential candidate for specific immunotherapy development.This article is protected by copyright. All rights reserved
Source: Molecular Nutrition and Food Research - July 30, 2019 Category: Food Science Authors: F Palomares, J Ramos ‐Soriano, F Gomez, A Mascaraque, G Bogas, JR Perkins, M Gonzalez, MJ Torres, A Diaz‐Perales, J Rojo, C Mayorga Tags: Research Article Source Type: research

Phthalate exposure alters gut microbiota composition and IgM vaccine response in human newborns.
Abstract Postnatal exposure to di-(2-ethylhexyl) phthalate (DEHP), a common plasticizer, is associated with allergy development in childhood, suggesting that DEHP exposure may dysregulate immune response in infants. We investigated whether DEHP exposure in newborns through medical treatment affected the gut microbiota pattern and vaccine response, which are both related to immune development. In this prospective cohort study from May 1, 2016 through July 31, 2017, newborns with respiratory distress who were given intravenous infusions (IVs) were enrolled as the DEHP group, and newborns who did not receive IVs were...
Source: Food and Chemical Toxicology - July 25, 2019 Category: Food Science Authors: Yang YN, Yang YSH, Lin IH, Chen YY, Lin HY, Wu CY, Su YT, Yang YJ, Yang SN, Suen JL Tags: Food Chem Toxicol Source Type: research

Effect of tyrosinase and caffeic acid crosslinking of turbot parvalbumin on the digestibility, and release of mediators and cytokines from activated RBL-2H3 cells
This study aimed at evaluating the digestibility and the ability of PV to elicit the release of cellular degranulation, following treatment with tyrosinase (PV-Tyr), caffeic acid (PV-CA) and in combination (PV-Tyr/CA), using in vitro digestion and RBL-2H3 (passive rat basophil leukemia) cell line. The digestion assay products revealed that the stability of PV in simulated gastric fluid (SGF) was stronger, while in simulated intestinal fluid (SIF) was rather weak. Western blot analysis revealed that the IgG-binding abilities of the cross-linked PV were markedly reduced. Moreover, crosslinking hampered the release of cellula...
Source: Food Chemistry - July 20, 2019 Category: Food Science Source Type: research

Knowledge, Attitudes, and Behaviors about Dining Out with Food Allergies: A Cross-Sectional Survey of Restaurant Customers in the United States
Publication date: Available online 17 July 2019Source: Food ControlAuthor(s): Junehee Kwon, Yee Ming Lee, Han WenAbstractFor the increasing number of consumers with food allergies in the United States, dining out may pose serious health threats. Both restaurateurs and consumers need to be vigilant to prevent food allergy reactions in restaurants, but empirical studies that explored knowledge, attitudes, and behaviors of consumers with food allergies are limited. Therefore, this research aimed to examine food allergy knowledge, attitudes and behaviors of customers with food allergies or parents or guardians with children wi...
Source: Food Control - July 17, 2019 Category: Food Science Source Type: research