نتایج جستجو برای: allergenicity
تعداد نتایج: 1018 فیلتر نتایج به سال:
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 extensively heat...
in recent decades, biotechnologists have striven to improve the quantity and quality of food supply. producing genetically modified (gm) foods is one of the main goals and many countries all over the world have approved the distribution and consumption of the labeled gm foods in their own regions. however, there are still few groups having concerns about allergenicity of gm foods. this review h...
2 Plasmacytoid Dendritic Cell-Based Assay as an In Vitro Alternative Assay for Chemical Allergenicity Screening
In January 2001 a Joint Food and Agriculture Organization of the United Nations/World Health Organization Expert Consultation Committee on Allergenicity of Foods Derived from Biotechnology published a report outlining in detail an approach for assessing the allergenic potential of novel proteins. One component of this decision tree is a determination of whether the protein of interest is resist...
Allergenicity of food proteins is a crucial problem associated with the widespread usage of new foods, supplements and herbs, many of them having known or unknown genetically modified origin. Allergenicity is a subtle, non-linearly coded property. Most of the existing methods for allergenicity prediction are based on structural similarity of novel proteins to known allergens. Thus, the identifi...
Soybean ranks among the "big 8" of the most allergenic foods, and with increasing consumption of soybean products, the incidence of soy-caused allergies is expected to escalate. Soybean and its derivatives have become ubiquitous in vegetarian and many meat-based food products, and as a result, dietary avoidance has become difficult. However, soybeans can be manipulated in a variety of ways to a...
Wheat gliadin is known mainly as the causative substance for enteropathy accompanied by diarrhea (celiac disease) and food-dependent exercise-induced anaphylaxis. However, little is known in regards to the allergenicity of gliadin in atopic dermatitis. In this study, the allergenicity of gliadin was demonstrated using sera of wheat-allergic patients with atopic dermatitis. Since there are many ...
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