Literature DB >> 19603402

Impact of food processing on the structural and allergenic properties of food allergens.

E N Clare Mills1, Ana I Sancho, Neil M Rigby, John A Jenkins, Alan R Mackie.   

Abstract

This article reviews recent studies that address one of the major unanswered questions in food allergy research: what attributes of food or food proteins contribute to or enhance food allergenicity?

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Year:  2009        PMID： 19603402     DOI： 10.1002/mnfr.200800236

Source DB:  PubMed          Journal:  Mol Nutr Food Res        ISSN： 1613-4125            Impact factor:   5.914


  29 in total

Review 1.  Cashew Nut Allergy: Clinical Relevance and Allergen Characterisation.

Authors:  Cíntia Mendes; Joana Costa; António A Vicente; Maria Beatriz P P Oliveira; Isabel Mafra
Journal:  Clin Rev Allergy Immunol       Date:  2019-08       Impact factor: 8.667

Review 2.  Impact of thermal processing on legume allergens.

Authors:  Alok Kumar Verma; Sandeep Kumar; Mukul Das; Premendra D Dwivedi
Journal:  Plant Foods Hum Nutr       Date:  2012-12       Impact factor: 3.921

3.  Heating Affects Structure, Enterocyte Adsorption and Signalling, As Well as Immunogenicity of the Peanut Allergen Ara h 2.

Authors:  Philipp Starkl; Durga Krishnamurthy; Krisztina Szalai; Ferdinand Felix; Anna Lukschal; Dominik Oberthuer; Hugh A Sampson; Ines Swoboda; Christian Betzel; Eva Untersmayr; Erika Jensen-Jarolim
Journal:  Open Allergy J       Date:  2011-12-09

Review 4.  Regulatory Requirements for the Quality of Allergen Products for Allergen Immunotherapy of Food Allergy.

Authors:  Lisa Englert; Vera Mahler; Andreas Bonertz
Journal:  Curr Allergy Asthma Rep       Date:  2021-05-10       Impact factor: 4.806

5.  IgE Reactivity of Blue Swimmer Crab (Portunus pelagicus) Tropomyosin, Por p 1, and Other Allergens; Cross-Reactivity with Black Tiger Prawn and Effects of Heating.

Authors:  Jodie B Abramovitch; Sandip Kamath; Nirupama Varese; Celia Zubrinich; Andreas L Lopata; Robyn E O'Hehir; Jennifer M Rolland
Journal:  PLoS One       Date:  2013-06-19       Impact factor: 3.240

6.  In vitro evaluation of digestive and endolysosomal enzymes to cleave CML-modified Ara h 1 peptides.

Authors:  Christopher P Mattison; Jens Dinter; Matthew J Berberich; Si-Yin Chung; Shawndrika S Reed; Sylvie Le Gall; Casey C Grimm
Journal:  Food Sci Nutr       Date:  2015-03-12       Impact factor: 2.863

7.  Nitration of β-Lactoglobulin but Not of Ovomucoid Enhances Anaphylactic Responses in Food Allergic Mice.

Authors:  Susanne C Diesner; Cornelia Schultz; Chloé Ackaert; Gertie J Oostingh; Anna Ondracek; Caroline Stremnitzer; Josef Singer; Denise Heiden; Franziska Roth-Walter; Judit Fazekas; Vera E Assmann; Erika Jensen-Jarolim; Hanno Stutz; Albert Duschl; Eva Untersmayr
Journal:  PLoS One       Date:  2015-05-08       Impact factor: 3.240

8.  Assessment of the sensitizing potential of processed peanut proteins in Brown Norway rats: roasting does not enhance allergenicity.

Authors:  Stine Kroghsbo; Neil M Rigby; Philip E Johnson; Karine Adel-Patient; Katrine L Bøgh; Louise J Salt; E N Clare Mills; Charlotte B Madsen
Journal:  PLoS One       Date:  2014-05-07       Impact factor: 3.240

9.  The impact of structural integrity and route of administration on the antibody specificity against three cow's milk allergens - a study in Brown Norway rats.

Authors:  Jeanette Lund Madsen; Stine Kroghsbo; Charlotte Bernhard Madsen; Irina Pozdnyakova; Vibeke Barkholt; Katrine Lindholm Bøgh
Journal:  Clin Transl Allergy       Date:  2014-08-18       Impact factor: 5.871

10.  Acid hydrolysis of wheat gluten induces formation of new epitopes but does not enhance sensitizing capacity by the oral route: a study in "gluten free" Brown Norway rats.

Authors:  Stine Kroghsbo; Nanna B Andersen; Tina F Rasmussen; Susanne Jacobsen; Charlotte B Madsen
Journal:  PLoS One       Date:  2014-09-10       Impact factor: 3.240
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