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Paschke Angelika - - 2009
The article summarizes current physical and chemical methods in food processing as storage, preparation, separation, isolation or purification and thermal application on the one hand as well as enzymatic treatment on the other and their impact on the properties of food proteins. Novel methods of food processing like high pressure, ...
Sathe Shridhar K - - 2009
Food allergies are on the rise in Western countries. With the food allergen labeling requirements in the US and EU, there is an interest in learning how food processing affects food allergens. Numerous foods are processed in different ways at home, in institutional settings, and in industry. Depending on the ...
Allen C W - - 2009
It is an immunological paradigm that avoidance of food allergen may reduce the risk or prevent immunological reactions and conversely that a greater exposure increases the magnitude of the immune response. Consequently, food allergen avoidance has been recommended to reduce the risk of sensitization in infants and to prevent clinical ...
Taylor Steve L - - 2009
The enzyme-linked immunosorbent assay (ELISA) offers many advantages for the detection of potentially hazardous allergenic food residues that might become adventitious components of other foods during the course of food production and processing. ELISAs detect proteins, and food allergens are proteins. ELISAs are sufficiently sensitive and specific for detection of ...
Hoffmann-Sommergruber Karin - - 2009
A large number of food allergens able to induce allergic symptoms in predisposed individuals, including severe, even life-threatening reactions, have been identified and characterized. However, proteins able to cause such IgE-mediated reactions can be assigned to only a limited number of protein families. Detailed knowledge about the characteristics of food ...
Jylhä Sirpa - - 2009
Cow's milk allergy (CMA) is a common food allergy, especially among infants and young children. Approximately 85% of milk-allergic children outgrow their allergy by the age of three but the remaining 15% remain allergic. Bovine beta-lactoglobulin (BLG) is one of the major allergens in cow's milk. There is a definite ...
Osterballe M - - 2009
rising prevalence of food hypersensitivity (FHS) and severe allergic reactions to foods have been reported in the last decade. However, little is known on the prevalence in young adults. This study estimated the prevalence of FHS to the most common allergenic foods in an unselected population of young adults. We ...
Armentia A - - 2009
Diagnosis in patients sensitised to multiple pollens is difficult due to the relationship between pollen and food allergens. Misdiagnosis is often a cause for unsuccessful specific immunotherapy. Wheat is a potent allergen source and is one of the causes of baker's asthma, food and pollen allergy. Recently, we have performed ...
Schmidt Hendrik - - 2009
Over the last decade, an increasing prevalence of peanut allergies was observed worldwide. Peanuts are meanwhile categorized among the most dangerous food allergens. This is particularly relevant since peanut-derived ingredients are widely used in industrial food production. To minimize the problem of hidden food allergens causing severe anaphylactic reactions, pre-packaged ...
Kirsch Stéphanie - - 2009
The quantitative detection of allergens in the food chain is a strategic health objective as the prevalence of allergy continues to rise. Food allergenicity is caused by proteins either in their native form or in forms resulting from food processing. Progress in mass spectrometry greatly opened up the field of ...
Nowak-Wegrzyn Anna - - 2009
PURPOSE OF REVIEW: To review recent advances in the area of food allergen processing and the effect on protein allergenicity. RECENT FINDINGS: Heating generally decreases protein allergenicity by destroying conformational epitopes. In peanut and shrimp, heat-induced Maillard reaction (glycation) may increase allergenicity. The majority of milk and egg-allergic children tolerate ...
Lopata Andreas L - - 2009
PURPOSE OF REVIEW: Seafood plays an important role in human nutrition worldwide, sustained by international trade of a variety of new seafood products. Increased production and consumption have resulted in more frequent reports of adverse reactions, highlighting the need for more specific diagnosis and treatment of seafood allergy. This review ...
Wang Julie - - 2009
Food allergy affects up to 6% of children and 3-4% of adults in Westernized countries, and is the most common cause of outpatient anaphylaxis in most studies. The mainstay of treatment is strict avoidance of the offending allergens and education regarding the use of emergency medication in cases of accidental ...
Nalyanya Godfrey - - 2009
Cockroach suppression is fundamental to cockroach allergen mitigation in infested homes. The effects of various cockroach control strategies on cockroach populations and allergen concentration have not been examined in schools. This study was conducted to compare the effectiveness of integrated pest management (IPM) and conventional pest control in controlling German ...
Kondo Yasuto - - 2009
BACKGROUND: Salmon is one of the most widely consumed seafoods in Japan and many other countries around the world. Due to the confirmed cases of salmon-induced allergy, the food sanitation law in Japan stipulates salmon as one of the specific food items for which labeling is recommended when used as ...
Selgrade MaryJane K - - 2009
Food allergy is a potential risk associated with use of transgenic proteins in crops. Currently, safety assessment involves consideration of the source of the introduced protein, in silico amino acid sequence homology comparisons to known allergens, physicochemical properties, protein abundance in the crop, and, when appropriate, specific immunoglobulin E binding ...
Ehlert Alexandra - - 2009
The simultaneous detection of DNA from different allergenic food ingredients by a ligation-dependent probe amplification (LPA) system is described. The approach allows detection of several targets in a one-tube assay. Synthetic oligonucleotides were designed to detect DNA from peanuts, cashews, pecans, pistachios, hazelnuts, sesame seeds, macadamia nuts, almonds, walnuts and ...
Gallo Maria - - 2009
Genetic engineering is being applied to eliminate or substantially reduce plant-derived substances that can be harmful to human health in otherwise nutritious foods. Post-transcriptional gene silencing, most recently via RNA interference, has been used in efforts to remove allergens from rice, soybean, apple, tomato, and peanut. RNA silencing has the ...
Vallejo-Marín M - - 2009
In many nectarless flowering plants, pollen serves as both the carrier of male gametes and as food for pollinators. This can generate an evolutionary conflict if the use of pollen as food by pollinators reduces the number of gametes available for cross-fertilization. Heteranthery, the production of two or more stamen ...
Xu Wentao - - 2009
Cry1ab/ac gene was fused by both the cry1ab gene (GenBank Accession No. X54939) and the cry1ac gene (GenBank Accession No. Y09787), which was widely used in genetically modified (GM) rice, cotton, maize and so on. In order to support the safety assessment of GM food or feed products containing Cry1Ab/Ac ...
Schöringhumer Kerstin - - 2009
The paper describes the development and validation of a duplex real-time PCR method allowing the simultaneous detection of traces of potentially allergenic sesame and hazelnut in food. For the detection of sesame and hazelnut, the genes coding for two major allergenic proteins, Ses i 1 and Cor a 1, were ...
Schubert-Ullrich Patricia - - 2009
Food allergies have become an important health issue especially in industrialized countries. Undeclared allergenic ingredients or the presence of "hidden" allergens because of contamination during the food production process pose great health risks to sensitised individuals. The EU directive for food labelling lists allergenic foods that have to be declared ...
Liu X X Mary Ann and J. Milburn Smith Child Health Research Program, Department of Pediatrics, Northwestern University Feinberg School of Medicine, Children's Memorial Hospital, Chicago, IL, USA. - - 2009
Allergic disease is on the rise worldwide. Effective prevention of allergic disease requires comprehensive understanding of the factors that contribute to its intermediate phenotypes, such as sensitization to common allergens. To estimate the degree of genetic and environmental contributions to sensitization to food and aeroallergens. Sensitization was defined as a ...
Röder Martin - - 2009
Lateral flow devices (LFDs) are qualitative immunochromatographic tests for the rapid and specific detection of target analytes. We investigated commercially available LFDs for their ability to detect potentially allergenic peanut and hazelnut in raw cookie dough and chocolate, two important food matrices in the industrial production of cookies. Each three ...
Jin Tengchuan - - 2009
The prevalence of food allergy has increased dramatically in recent years. Tremendous research progress has been made in understanding the pathophysiological mechanisms of allergy and in identifying and characterizing food allergens. Peanut is a major food allergen source and Ara h 3 is a major peanut allergen. Using overlapping short ...
Huber Denise - - 2009
Blocking is an important step before an enzyme-linked immunosorbent assay (ELISA) can be performed. It reduces non-specific binding to the microtiter plate to a minimum. For detecting food allergens by means of ELISA, the problem with protein blocking solutions is obvious. The blocker might interfere with the antibodies of the ...
Constantin C - - 2009
BACKGROUND: Wheat is a potent allergen source and can cause baker's asthma, food and pollen allergy. The aim of the study was to develop an allergen micro-array for differential diagnosis of baker's asthma, wheat-induced food allergy and grass pollen allergy. METHODS: We analysed the immunoglobulin-E reactivity profiles of patients suffering ...
Lehrer Samuel B - - 2009
The biochemical characterization of protein structures has led to a better understanding of allergens, their structure/function relationship, and can be very powerful in identifying protein sequences with significant structural similarity to known allergens. However, for scientists, regulators and food manufacturers there exists a need for acquiring additional data on potential ...
Sharma Girdhari M - - 2009
Undeclared Brazil nut residue in food products is of great concern because it can trigger life-threatening allergic reactions in sensitive patients. A rabbit polyclonal antibody-based competitive ELISA (IC(50) = 23.2 +/- 9 ng/mL, n = 76) with good sensitivity, detection range of 10-90 ng/mL, was developed. The ELISA could detect ...
Lee Sungsil - - 2009
BACKGROUND: In the diagnosis of atopic diseases, allergen detection is a crucial step. Mutiple allergen simultaneous test-chemiluminescent assay (MAST-CLA) is a simple and noninvasive method for in vitro screening of allergen-specific IgE antibodies. METHODS: The Korean Inhalant Panel test on 20 patients and Food Panel test on 19 patients were ...
Klinglmayr E - - 2009
The pollen-food syndrome (PFS) is an association of food allergies to fruits, nuts, and vegetables in patients with pollen allergy. Mal d 1, the major apple allergen, is one of the most commonly associated food allergens for birch pollen-allergic patients suffering from PFS. Although the reactions are due to cross-reactive ...
Teshima Reiko - - 2009
In Japan, standardization of allergens for therapeutics and diagnosis is very limited. Only one allergen (Cryptomeria japonica) extract was standardized. The standardization of two kinds of allergens for therapeutics (Cedar pollen and Dermatophagoides allergens) is now progressing. As for food allergens, the Japanese Ministry of Health Labour and Welfare (MHLW) ...
Prescott Susan L - - 2009
The development of oral tolerance occurs during critical early stages of immune development. Rising rates of food allergy and other immune-mediated food reactions are an indication that oral tolerance is highly susceptible to environmental change. There is growing evidence that this many not be due food allergens per se, but ...
Adachi A - - 2009
BACKGROUND: Food-dependent exercise-induced anaphylaxis (FDEIA) due to soybeans is a rare disorder. The allergen responsible for FDEIA due to soybeans has not yet been determined. OBJECTIVE: We characterized the clinical features of a patient with FDEIA due to tofu, who was well tolerant to drinking soy milk. We then sought ...
Venter Carina - - 2009
Allergic diseases including asthma, eczema, hay fever, and food allergies (also referred to as food hypersensitivity) are on the increase. Many factors could play a role in the development of allergic diseases, such as the particular immune response triggered by an allergen and dietary or environmental factors during pregnancy, breast-feeding ...
Schnell Santiago - - 2009
Food allergies affect an estimated 3 to 4% of adults and up to 8% of children in developed western countries. Results from in vitro simulated gastric digestion studies with purified proteins are routinely used to assess the allergenic potential of novel food proteins. The digestion of purified proteins in simulated ...
Guo Feng - - 2009
Hazelnut (Corylus avellana) is one of the food sources that induce allergic reaction in a subpopulation of people with food allergy. The 11S legumin-like seed-storage protein from hazelnut has been identified as one of the major hazelnut allergens and named Cor a 9. In this study, Cor a 9 was ...
Sarić Ana - - 2009
Oxidant/antioxidant status, estrogenic/anti-estrogenic activity and gene expression profile were studied in mice fed with Cystus incanus L. (Cistaceae) reach bee pollen from location in Central Croatia's Dalmatia coast and offshore islands. Seven phenolic compounds (out of 13 tested) in bee pollen sample were detected by high performance liquid chromatography (HPLC) ...
Aldemir Hatice - - 2009
Genetically modified crops convey many benefits to world population. However, a rigorous safety assessment procedure, including an evaluation of the allergenic potential, is fundamental before their release into the food chain. As an integral part of the safety assessment process, regulatory authorities worldwide strongly recommend the use of tests that ...
Gendel Steven M - - 2009
The efficacy of any specific bioinformatic analysis of the potential allergenicity of new food proteins depends directly on the nature and content of the databases that are used in the analysis. A number of different allergen-related databases have been developed, each designed to meet a different need. These databases differ ...
Rocha-Estrada Alejandra - - 2008
The concentration of pollen grains in the atmosphere over the metropolitan area of Monterrey, Nuevo Leon, Mexico, was analyzed throughout a year from March 2003-February 2004, focused on the genus Carya, Celtis, Cupressus, Fraxinus and Pinus owing to their interest as etiological pollinosis agents in diverse regions of the world. ...
Fernández-Rivas Montserrat - - 2008
Allergic reactions to fruits and vegetables are frequently observed in older children and adolescents. They can result from a primary sensitization to food allergens or from a primary sensitization to inhalant allergens such as pollens or latex. In the case of fruit allergies, the stability of the allergens involved is ...
Sahney Manju - - 2008
Using a Burkard 7-day volumetric sampler a survey of airborne pollen grains in Allahabad was carried out from December 2004--November 2005 to assess the qualitative and quantitative occurrence of pollen grains during different months of the year, and to characterize the pollen seasons of dominant pollen types in the atmosphere ...
Ozias-Akins Peggy - - 2009
Many commodity crops are grown for human consumption, and the resulting food products usually contain proteins, some of which may be allergenic. The legumes, peanut and soybean, as well as tree nuts and some cereal grains are well recognized sources of food allergens. In peanut, there are 11 documented allergenic ...
Stevenson Severin E - - 2009
Plant seeds provide a significant portion of the protein present in the human diet, but are also the major contributors of allergenic proteins that cause a majority of the reported cases of food-induced anaphylaxis. New varieties of grains and nuts as well as other seeds could be screened for allergen ...
Ladics Gregory S - - 2009
A safety assessment process exists for genetically engineered crops that includes the evaluation of the expressed protein for allergenic potential. The objectives of this evaluation are twofold: (1) to protect allergic consumers from exposure to known allergenic or cross-reactive proteins, and (2) protect the general population from risks associated with ...
Röder Martin - - 2008
Shared equipment in industrial food manufacture has repeatedly been described as a potential source of unlabeled food allergens, i.e., hidden allergens. However, the impact of shared equipment on allergen cross-contamination is basically unknown. Therefore, we sought to investigate systematically the extent of hazelnut cross-contamination in fine bakery wares as a ...
Wöhrl Stefan - - 2008
Immediate-type allergies (type I) allergies to environmental allergens such as plant pollen, pet dander, food, honeybees' and wasps' venom affect around a third of the total population in developed countries. The diseases comprise a broad spectrum from rather mild diseases such as hay fever and skin reactions like urticaria to ...
Hoffmann-Sommergruber Karin - - 2008
Reliable diagnosis of food allergy is dependent on the analytes used. Approaches based on well-defined individual molecules of either natural or recombinant origin are likely to replace those based on food extracts in the future. Therefore, a library comprising well-characterized authentic natural and recombinant allergens was formed within the EC ...
Battais F - - 2008
Wheat grain is a major staple of our diet. However, proteins derived from wheat grain have been implicated in both respiratory and food allergies, as well as in contact hypersensitivity. Numerous wheat allergens are present in the different fractions of wheat grain: a-amylase/trypsin inhibitor and lipid transfer protein are found ...
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