Allergen Stability in Food Allergy: A Clinician’s Perspective

Identification of peptides sequence and conformation contributed to potential allergenicity of main allergens in yogurts

(2023) Meijia Huang et al.   Frontiers in Nutrition

Cold atmospheric plasma‐induced protein modification: Novel nonthermal processing technology to improve protein quality, functionality, and allergenicity reduction

(2023) Oladipupo Odunayo Olatunde et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

UV-C light promotes the reductive cleavage of disulfide bonds in β-Lactoglobulin and improves in vitro gastric digestion

(2023) Juliana F. da Silva et al.   FOOD RESEARCH INTERNATIONAL

Insight into the IgE-binding sites of allergenic peptides of tropomyosin in shrimp (Penaeus chinensis) induced by cold plasma active particles

(2023) Jun-Hu Cheng et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Reduced Allergenicity of Shrimp (Penaeus vannamei) by Altering the Protein Fold, Digestion Susceptibility, and Allergen Epitopes

(2023) Kexin Liu et al.   Journal of Agricultural and Food Chemistry

The Impact of Processing and Extraction Methods on the Allergenicity of Targeted Protein Quantification as Well as Bioactive Peptides Derived from Egg

(2023) Parisa Mostashari et al.   MOLECULES

Antioxidant Properties of Protein-Rich Plant Foods in Gastrointestinal Digestion—Peanuts as Our Antioxidant Friend or Foe in Allergies

(2023) Ivana Prodić et al.   Antioxidants

Where’s the Beef? Understanding Allergic Responses to Red Meat in Alpha-Gal Syndrome

(2022) Audrey S. Carson et al.   JOURNAL OF IMMUNOLOGY

Real‐life evaluation of molecular multiplex IgE test methods in the diagnosis of pollen associated food allergy

(2022) Luisa Diem et al.   ALLERGY

Effect of sprouting on the proteome of chickpea flour and on its digestibility by ex vivo gastro-duodenal digestion complemented with jejunal brush border membrane enzymes

(2022) Chiara Nitride et al.   FOOD RESEARCH INTERNATIONAL

Pasteurization induced protein interaction decreased the potential allergenicity of ovalbumin and ovomucoid in egg white

(2022) Qiang Shi et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Protease-digested egg-white products induce oral tolerance in mice but elicit little IgE production upon epicutaneous exposure

(2022) Ayako Yamada et al.   ALLERGOLOGY INTERNATIONAL

Fish Allergenicity Modulation Using Tailored Enriched Diets—Where Are We?

(2022) Denise Schrama et al.   Frontiers in Physiology

The US population-level burden of cow's milk allergy

(2022) Christopher M. Warren et al.   World Allergy Organization Journal

Effect of Roasting on the Conformational Structure and IgE Binding of Sesame Allergens

(2022) Xiuli Ma et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Aberrant Mucin Expression Profiles Associate With Pediatric Inflammatory Bowel Disease Presentation and Activity

(2022) Tom Breugelmans et al.   INFLAMMATORY BOWEL DISEASES

Identification of immunoglobulin E epitopes on major allergens from dairy products after digestion and transportation in vitro

(2022) Fan Yang et al.   JOURNAL OF DAIRY SCIENCE

Plant N -glycan breakdown by human gut Bacteroides

(2022) Lucy I. Crouch et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

The ulcerative colitis-associated gene FUT8 regulates the quantity and quality of secreted mucins

(2022) Gerard Cantero-Recasens et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

The epidemiology of food allergy in adults

(2022) Christopher Warren et al.   ANNALS OF ALLERGY ASTHMA & IMMUNOLOGY

Intestinal protein uptake and IgE-mediated food allergy

(2022) Anne-Sofie Ravn Ballegaard et al.   FOOD RESEARCH INTERNATIONAL

Fish Processing and Digestion Affect Parvalbumins Detectability in Gilthead Seabream and European Seabass

(2022) Denise Schrama et al.   Animals

An in vitro protocol to characterise the resistance of food proteins to intestinal digestion

(2022) Kai Wang et al.   FOOD AND CHEMICAL TOXICOLOGY

The clinical implications of the microbiome in the development of allergy diseases

(2021) Larissa Koidl et al.   Expert Review of Clinical Immunology

Digestion and Transport across the Intestinal Epithelium Affects the Allergenicity of Ara h 1 and 3 but Not of Ara h 2 and 6

(2021) Mark Smits et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Statement on in vitro protein digestibility tests in allergenicity and protein safety assessment of genetically modified plants

(2021) et al.   EFSA Journal

Carbohydrate Epitopes Currently Recognized as Targets for IgE Antibodies

(2021) Thomas A. Platts‐Mills et al.   ALLERGY

Gastric Enzyme Supplementation Inhibits Food Allergy in a BALB/c Mouse Model

(2021) Nazanin Samadi et al.   Nutrients

Recent advances in alleviating food allergenicity through fermentation

(2021) Xiaowen Pi et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Milk Ingredients in Meat Products: Can Autoclaving and In Vitro Gastroduodenal Digestion Mitigate Their IgE-Binding Capacity?

(2021) Caterina Villa et al.   Nutrients

Chemical changes of food constituents during cold plasma processing: A review

(2021) Solmaz Saremnezhad et al.   FOOD RESEARCH INTERNATIONAL

An overview of tropomyosin as an important seafood allergen: Structure, cross‐reactivity, epitopes, allergenicity, and processing modifications

(2021) Jun‐Hu Cheng et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Fish muscle processing into seafood products reduces β-parvalbumin allergenicity

(2021) Raquel Pérez-Tavarez et al.   FOOD CHEMISTRY

Characterization of the protein structure of soymilk fermented by Lactobacillus and evaluation of its potential allergenicity based on the sensitized-cell model

(2021) Qiaoling Lu et al.   FOOD CHEMISTRY

Food allergy across the globe

(2021) Vanitha Sampath et al.   JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY

Epidemiology and Burden of Food Allergy

(2020) Christopher M. Warren et al.   CURRENT ALLERGY AND ASTHMA REPORTS

Changes Induced by Pressure Processing on Immunoreactive Proteins of Tree Nuts

(2020) Carmen Cuadrado et al.   MOLECULES

Mucins and the Microbiome

(2020) Gunnar C. Hansson   Annual Review of Biochemistry

Effect of Ultrasound Treatment on Allergenicity Reduction of Milk Casein via Colloid Formation

(2020) Chong Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Membrane mucins of the intestine at a glance

(2020) Thaher Pelaseyed et al.   JOURNAL OF CELL SCIENCE

Destructuring and restructuring of foods during gastric digestion

(2020) Qing Guo et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Bringing the digestibility of prebiotics into focus: update of carbohydrate digestion models

(2020) Alvaro Ferreira-Lazarte et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Alpha-Gal on the Protein Surface Hampers Transcytosis through the Caco-2 Monolayer

(2020) Maja Krstić Ristivojević et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Shellfish allergy: unmet needs in diagnosis and treatment

(2020) S Gelis et al.   JOURNAL OF INVESTIGATIONAL ALLERGOLOGY AND CLINICAL IMMUNOLOGY

Effects of Maillard reaction on structural modification and potential allergenicity of peanut 7S globulin (Ara h 1)

(2020) Yunfeng Shi et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Food Allergy from Infancy Through Adulthood

(2020) Scott H. Sicherer et al.   Journal of Allergy and Clinical Immunology-In Practice

Duodenal chemosensory system

(2020) Yasutada Akiba et al.   CURRENT OPINION IN GASTROENTEROLOGY

The effect of atmospheric cold plasma treatment on the antigenic properties of bovine milk casein and whey proteins

(2020) Sing Wei Ng et al.   FOOD CHEMISTRY

Effect of heat treatment on the conformational stability of intact and cleaved forms of the peanut allergen Ara h 6 in relation to its IgE-binding potency

(2020) Harmen H.J. de Jongh et al.   FOOD CHEMISTRY

Effect of hot air and infrared roasting on hazelnut allergenicity

(2020) Cristina Lamberti et al.   FOOD CHEMISTRY

In vitro gastroduodenal and jejunal brush border membrane digestion of raw and roasted tree nuts

(2020) Luigia Di Stasio et al.   FOOD RESEARCH INTERNATIONAL

Proximal colon–derived O-glycosylated mucus encapsulates and modulates the microbiota

(2020) Kirk Bergstrom et al.   SCIENCE

Peptide Release after Simulated Infant In Vitro Digestion of Dry Heated Cow’s Milk Protein and Transport of Potentially Immunoreactive Peptides across the Caco-2 Cell Monolayer

(2020) Hannah E. Zenker et al.   Nutrients

Burden and socioeconomics of asthma, allergic rhinitis, atopic dermatitis and food allergy

(2020) Boudewijn J.H. Dierick et al.   Expert Review of Pharmacoeconomics & Outcomes Research

Mucins in Intestinal Mucosal Defense and Inflammation: Learning From Clinical and Experimental Studies

(2020) Jensine A. Grondin et al.   Frontiers in Immunology

Oral Neutrophils: Underestimated Players in Oral Cancer

(2020) Maksim Domnich et al.   Frontiers in Immunology

The History of Carbohydrates in Type I Allergy

(2020) Miriam Hils et al.   Frontiers in Immunology

Update on food allergy

(2020) Rachel L. Peters et al.   PEDIATRIC ALLERGY AND IMMUNOLOGY

Impact of microwave processing on the secondary structure, in-vitro protein digestibility and allergenicity of shrimp (Litopenaeus vannamei) proteins

(2020) Xin Dong et al.   FOOD CHEMISTRY

Influence of high-intensity ultrasound on the IgE binding capacity of Act d 2 allergen, secondary structure, and In-vitro digestibility of kiwifruit proteins

(2020) Jin Wang et al.   ULTRASONICS SONOCHEMISTRY

Interactions of salivary mucins and saliva with food proteins: a review

(2019) Hilal Y. Çelebioğlu et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

INFOGEST static in vitro simulation of gastrointestinal food digestion

(2019) André Brodkorb et al.   Nature Protocols

The role of natural salivary defences in maintaining a healthy oral microbiota

(2019) Anne Marie Lynge Pedersen et al.   JOURNAL OF DENTISTRY

Gastric Parietal Cell Physiology And Helicobacter Pylori-Induced Disease

(2019) Xuebiao Yao et al.   GASTROENTEROLOGY

Influence of the Maillard Reaction on the Allergenicity of Food Proteins and the Development of Allergic Inflammation

(2019) Masako Toda et al.   CURRENT ALLERGY AND ASTHMA REPORTS

Molecular characterization of B-cell epitopes for the major fish allergen, parvalbumin, by shotgun proteomics, protein-based bioinformatics and IgE-reactive approaches

(2019) Mónica Carrera et al.   Journal of Proteomics

Country-wide medical records infer increased allergy risk of gastric acid inhibition

(2019) Galateja Jordakieva et al.   Nature Communications

Saliva: An all-rounder of our body

(2019) Eva Roblegg et al.   EUROPEAN JOURNAL OF PHARMACEUTICS AND BIOPHARMACEUTICS

Food allergy – from food avoidance to active treatment

(2019) Célia Costa et al.   SCANDINAVIAN JOURNAL OF IMMUNOLOGY

The physiology of the gastric parietal cell

(2019) Amy C. Engevik et al.   PHYSIOLOGICAL REVIEWS

Comparative analysis of eliciting capacity of raw and roasted peanuts: the role of gastrointestinal digestion

(2019) Luigia Di Stasio et al.   FOOD RESEARCH INTERNATIONAL

Double enzyme hydrolysis for producing antioxidant peptide from egg white: Optimization, evaluation, and potential allergenicity

(2019) Jin Yuan et al.   JOURNAL OF FOOD BIOCHEMISTRY

Anaphylaxis due to roasted sunflower seeds with tolerance to raw sunflower seeds

(2018) Marina Labella Álvarez et al.   ANNALS OF ALLERGY ASTHMA & IMMUNOLOGY

Influence of peanut matrix on stability of allergens in gastric-simulated digesta: 2S albumins are main contributors to the IgE reactivity of short digestion-resistant peptides

(2018) I. Prodic et al.   CLINICAL AND EXPERIMENTAL ALLERGY

Influence of enzymatic hydrolysis on the allergenic reactivity of processed cashew and pistachio

(2018) Carmen Cuadrado et al.   FOOD CHEMISTRY

Conformation stability, in vitro digestibility and allergenicity of tropomyosin from shrimp ( Exopalaemon modestus ) as affected by high intensity ultrasound

(2018) Ziye Zhang et al.   FOOD CHEMISTRY

Effect of thermal/pressure processing and simulated human digestion on the immunoreactivity of extractable peanut allergens

(2018) Simona L. Bavaro et al.   FOOD RESEARCH INTERNATIONAL

Comparison of pH and motility of the small intestine of healthy subjects and patients with symptomatic constipation using the wireless motility capsule

(2018) A. Aburub et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Egg proteins: fractionation, bioactive peptides and allergenicity

(2018) Chang Chang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Peanut allergens

(2018) Chiara Palladino et al.   MOLECULAR IMMUNOLOGY

Stability of allergens

(2018) Judith Pekar et al.   MOLECULAR IMMUNOLOGY

Salivary functions in mastication, taste and textural perception, swallowing and initial digestion

(2018) AML Pedersen et al.   ORAL DISEASES

Effects of nonthermal food processing technologies on food allergens: A review of recent research advances

(2018) Flora-Glad Chizoba Ekezie et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Study of mucin turnover in the small intestine by in vivo labeling

(2018) Hannah Schneider et al.   Scientific Reports

Increased Tolerance to Less Extensively Heat-Denatured (Baked) Milk Products in Milk-Allergic Children

(2018) Anna Nowak-Węgrzyn et al.   Journal of Allergy and Clinical Immunology-In Practice

Food allergy

(2018) Harald Renz et al.   Nature Reviews Disease Primers

Protease resistance of food proteins: a mixed picture for predicting allergenicity but a useful tool for assessing exposure

(2018) Jaap Akkerdaas et al.   Clinical and Translational Allergy

Aging-related changes in quantity and quality of saliva: Where do we stand in our understanding?

(2018) Feng Xu et al.   JOURNAL OF TEXTURE STUDIES

Reduction of the histamine content and immunoreactivity of parvalbumin in Decapterus maruadsi by a Maillard reaction combined with pressure treatment

(2018) Huang Yang et al.   Food & Function

The Effect of Digestion and Digestibility on Allergenicity of Food

(2018) Isabella Pali-Schöll et al.   Nutrients

Towards understanding the effect of high pressure on food protein allergenicity: β-lactoglobulin structural studies

(2018) Katarzyna Kurpiewska et al.   FOOD CHEMISTRY

Combined microwave processing and enzymatic proteolysis of bovine whey proteins: the impact on bovine β-lactoglobulin allergenicity

(2018) Kamel Eddine El Mecherfi et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

A region-resolved mucosa proteome of the human stomach

(2018) Xiaotian Ni et al.   Nature Communications

Heat and Pressure Treatments on Almond Protein Stability and Change in Immunoreactivity after Simulated Human Digestion

(2018) Elisabetta De Angelis et al.   Nutrients

Allergenicity assessment on thermally processed peanut influenced by extraction and assessment methods

(2018) Ying Zhang et al.   FOOD CHEMISTRY

Peptidomics of an in vitro digested α-Gal carrying protein revealed IgE-reactive peptides

(2017) D. Apostolovic et al.   Scientific Reports

Mimotopes for Api g 5, a Relevant Cross-reactive Allergen, in the Celery-Mugwort-Birch-Spice Syndrome

(2016) Anna Lukschal et al.   Allergy Asthma & Immunology Research

Food processing and allergenicity

(2015) Kitty C.M. Verhoeckx et al.   FOOD AND CHEMICAL TOXICOLOGY

Carbohydrates as Allergens

(2014) Scott P. Commins   CURRENT ALLERGY AND ASTHMA REPORTS

Milk nutritional composition and its role in human health

(2013) Paula C. Pereira   NUTRITION

Health-related quality of life, assessed with a disease-specific questionnaire, in Swedish adults suffering from well-diagnosed food allergy to staple foods

(2013) Sven-Arne Jansson et al.   Clinical and Translational Allergy

Emerging Technologies in Food Processing

(2012) D. Knorr et al.   Annual Review of Food Science and Technology

Should avoidance of foods be strict in prevention and treatment of food allergy?

(2010) Jennifer S Kim et al.   Current Opinion in Allergy and Clinical Immunology

A review on the beneficial aspects of food processing

(2010) Martinus van Boekel et al.   MOLECULAR NUTRITION & FOOD RESEARCH