Results 41 to 50 of about 17,547 (207)

Analysis of maize profilin-4 isoform as an allergen

Journal of Advanced Biotechnology and Experimental Therapeutics, 2019
Profilin is an actin monomer-binding protein that controls the dynamic turnover of actin filaments and is ubiquitously present in different organisms ranging from prokaryotes to higher eukaryotes.
Saruar Alam, Md. Kamrul Hasan, Md. Faruk Hossain   +2 more
doaj   +1 more source

Allergenicity Attributes of Different Peanut Market Types [PDF]

, 2016
Four different market classes of peanut (Runner, Virginia, Spanish, and Valencia) are commonly consumed in Western countries, but for some consumers peanuts are a main cause of food-induced anaphylaxis. Limited information is available on the comparative
Baumert, Joseph L., Luykx, Dion, de, Jong GAH, Schepens, Erik, Taylor, SL, Schepens, E, Jayasena, Shyamali, Jayasena, S., Nordlee, J, Koppelman, SJ, Jong, G.A.H. de, Apostolovic, Danijela, Isleib, Thomas G., Jayasena, S, Nordlee, J., Baumert, J, Taylor, Steve L., Luykx, D., Isleib, TG, Koppelman, Stef J., Isleib, T.G., Baumert, J., de Jong, Govardus A.H., Maleki, Sohelia, Nordlee, Julie A., Schepens, E., Apostolovic, D,, Cheng, Hsiaopo, Apostolovic, D., Luykx, D, Maleki, S., Koppelman, S.J., Taylor, S.L., Cheng, H.   +33 more
core   +1 more source

Maillard Reaction Induced Changes in Allergenicity of Food

, 2022
Food allergy is increasing in prevalence, posing aheavier social and financial burden. At present, there is still no widely accepted treatment for it. Methods to reduce or eliminate the allergenicity of trigger foods are urgently needed.
Jingkun Gou, Houjin Huang, Rui Liang, Xiaojuan Ma   +3 more
core   +1 more source

Allergenicity of vertebrate tropomyosins: Challenging an immunological dogma

, 2017
With the exception of tilapia tropomyosin, other anecdotic reports of tropomyosin recognition of vertebrate origin are generally not accompanied by clinical significance and a dogmatic idea is generally accepted about the inexistence of allergenicity of ...
Cuéllar Del Hoyo, María Del Carmen, Daschner, Álvaro, González Fernández, Juan   +2 more
core   +1 more source

Impact of thermal and biotechnological processing on the bioaccessibility and allergenic peptide profile of white lupin (Lupinus albus)

Frontiers in Nutrition
BackgroundWhite lupin (Lupinus albus) is increasingly recognized as a sustainable, highprotein functional food ingredient, yet its potential allergenicity remains a significant concern for food safety.
Fatmanur Ozyurek-Arpa, Fatmanur Ozyurek-Arpa, Mustafa Yaman, Bilal Çakır, Bilal Çakır, Indrani Kalkan, Indrani Kalkan   +6 more
doaj   +1 more source

Comparison of Various Soybean Allergen Levels in Genetically and Non-Genetically Modified Soybeans

Foods, 2020
Several analyses of allergen levels have been reported as part of the safety assessment of genetically modified (GM) soybean; however, few comprehensive analyses have included new allergens. Thus, in this study the levels of eight major soybean allergens,
Ayato Matsuo, Kaho Matsushita, Ayano Fukuzumi, Naoki Tokumasu, Erika Yano, Nobuhiro Zaima, Tatsuya Moriyama   +6 more
doaj   +1 more source

Nanoparticle–allergen complexes for allergen immunotherapy

International Journal of Nanomedicine, 2017
Allergen-specific immunotherapy was introduced in clinical settings more than 100 years ago. It remains the only curative approach to treating allergic disorders that ameliorates symptoms, reduces medication costs, and blocks the onset of new sensitizations.
Paolo Colombo, Gabriella Di Felice
openaire   +5 more sources

Fish Allergens at a Glance: Variable Allergenicity of Parvalbumins, the Major Fish Allergens [PDF]

Frontiers in Immunology, 2014
Fish is a common trigger of severe, food-allergic reactions. Only a limited number of proteins induce specific IgE-mediated immune reactions. The major fish allergens are the parvalbumins. They are members of the calcium-binding EF-hand protein family characterized by a conserved protein structure.
Annette eKuehn, Ines eSwoboda, Karthik eArumugam, Christiane eHilger, François eHentges, François eHentges   +5 more
openaire   +3 more sources

Improving allergenicity risk assessment of novel foods

, 2022
Both protein consumption and the world’s population are increasing, which leads to an urgent demand for new sustainable food protein sources. However, introduction of novel protein sources is not without risk.
Smits, Marcus Wilhelmus
core  

Optimization by an orthogonal array design of deep hydrolysis of bovine milk whey proteins and caseins to reduce allergenicity

Journal of Dairy Science
: Bovine milk (BM) is a common nutrient-rich food, but also a potential allergen for infants with milk allergy. In this study, a method for the preparation of deeply hydrolyzed whey proteins or caseins (DH-WP and DH-CN, respectively) was proposed and ...
Dayu Yang, Renzhi Huang, Ruimin Liu, Changlong Hao, Lingling Guo, Xinxin Xu, Liguang Xu, Hua Kuang, Liqiang Liu, Chuanlai Xu, Maozhong Sun   +10 more
doaj   +1 more source