BACKGROUND Food allergies are a major component of the burden of allergic disease. Accurate risk assessment for prediction of future clinical reactivity or clinical tolerance is limited by currently available techniques. Recent studies suggest that constitutively elevated global serum levels of IL-10, a cytokine that down-regulates both Th1 and Th2 cytokine production, may be useful in identify...

Three described species of root-knot nematode parasitize peanut (Arachis hypogaea): Meloidogyne arenaria race 1 (Ma), M. hapla (Mh), and M. javanica (Mj). Peanut cultivars with broad resistance to Meloidogyne spp. will be useful regardless of the species present in the field. The objective of this study was to determine whether peanut genotypes with resistance to M. arenaria originating from th...

A multistate outbreak of Salmonella enterica serovar Typhimurium recently occurred in the USA, which was traced back to various food products made with contaminated peanut butter. This study was conducted to investigate the efficacy of radio-frequency (RF) heating to inactivate S. Typhimurium and Escherichia coli O157:H7 in peanut butter cracker sandwiches using creamy and chunky commercial pea...

BACKGROUND Because of the widespread use of peanut products, peanut allergenicity is a major health concern in the United States. The effect or effects of thermal processing (roasting) on the allergenic properties of peanut proteins have rarely been addressed. OBJECTIVE We sought to assess the biochemical effects of roasting on the allergenic properties of peanut proteins. METHODS Competiti...

The role of antibody avidity in allergy is poorly understood and there is no existing literature describing antibody avidity in food allergy. The main aim of this study was to investigate IgE and IgG avidity to a total peanut protein extract (TPPE) and purified Ara h 2 in a group of well-characterized peanut allergic individuals. Forty peanut allergic patients underwent a double-blind placebo-c...

Food allergies are an emerging public health problem in industrialized areas of the world. They represent a considerable health problem in these areas because of the relatively high number of reported cases. Usually, food allergens are proteins or glycoproteins with a molecular mass ranging from 10 to 70 kDa. Among the food allergies, peanut is accounted to be responsible for more than 50% of t...

This study aimed to determine the impact of replacing soybean meal with peanut cake in the diets of crossbred Boer goats as determined by carcass characteristics and quality and by the fatty acid profile of meat. Forty vaccinated and dewormed crossbred Boer goats were used. Goats had an average age of 5 mo and an average BW of 15.6 ± 2.7 kg. Goats were fed Tifton-85 hay and a concentrate consis...

BACKGROUND Exposure to food allergens through saliva (kissing, utensils) can cause local and systemic allergic reactions. OBJECTIVE To determine the time course of peanut allergen (Ara h 1) persistence in saliva after ingestion of peanut butter and to evaluate mouth cleansing interventions to reduce salivary peanut allergen. METHODS Thirty-eight individuals ingested 2 tablespoons of peanut ...

peanut plants showing mottling, yellow and necrotic spots on leaves were collected from peanut fields in golestan province. electron microscopic studies revealed the presence of flexuous filamentous particles ca. 700 nm in length, which was suggestive of a potyvirus infection. healthy nicotiana benthamiana plants mechanically inoculated with sap from infected peanut plants showed mottling, down...