Article
Allergy
Hans J. M. Warmenhoven, Luuk Hulsbos, Stephen C. Dreskin, Jaap H. Akkerdaas, Serge A. Versteeg, Ronald van Ree
Summary: The study found unexpected cross-reactivity between major peanut allergens Ara h 1, 2, and 3. Cross-contamination of purified natural Ara h 1 and Ara h 3 with Ara h 2 and Ara h 6 was observed, leading to misinterpretation of molecular cross-reactivity. Recombinant Ara h 1 and Ara h 3 are recommended as preferred alternatives for diagnostic testing.
JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Chiara Palladino, Isabella Ellinger, Tanja Kalic, Piotr Humeniuk, Davide Ret, Vanessa Mayr, Christine Hafner, Wolfgang Hemmer, Karin Hoffmann-Sommergruber, Eva Untersmayr, Merima Bublin, Christian Radauer, Heimo Breiteneder
Summary: It has been found that both respiratory exposure and food matrix-derived lipids are involved in the sensitization of bronchial epithelial cells to peanut allergens. The major peanut allergens, Ara h 1 and Ara h 2, impair the barrier integrity of bronchial epithelial cells and can cross the epithelial layer. However, peanut lipids enhance the barrier function and reduce the penetration of allergens across the epithelial layer.
FRONTIERS IN MOLECULAR BIOSCIENCES
(2023)
Article
Acoustics
Miao Yu, Yuetong Zhou, Xiaohe Wang, Mengxi Xie, Baiqing Zhang, Haiqiu Yu, Zhanxiang Sun
Summary: The study demonstrated that ultrasonication can effectively reduce the Ara h 1 protein content in peanut sprouts, as confirmed by ELISA and protein structure analysis. Ultrasonication also altered proteinase activity and gene expression, significantly decreasing the Ara h 1 gene expression in the ultrasonication group.
ULTRASONICS SONOCHEMISTRY
(2021)
Article
Agriculture, Multidisciplinary
Yaozhong Hu, Jing Lin, Lijun Peng, Xuemeng Ji, Huan Lv, Jing Wu, Yan Zhang, Shuo Wang, Yi Wang, Sihao Wu
Summary: A nanobody-based micro-total electrochemical immunoassay (Nb-mu TEI) was developed for reliable and accurate detection of peanut allergens, with emphasis on Ara h 1. This study successfully identified the target Ara h 1 using Nb-mediated immunocapturing technique, after immunizing an alpaca and selecting four specific Nbs. The developed Nb-based electrochemical immunoassay exhibited an 11-fold increase in sensitivity compared with the traditional sandwich ELISA, with a linear range of 4.5-55 ng/mL and LOD and LOQ values of 0.86 and 2.10 ng/mL, respectively. The immunoassay was validated by detecting spiked antigens in food samples.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Food Science & Technology
Kuan-Chen Hsieh, Kuan-Chen Cheng, Ting-Jang Lu, Yu-Jou Chou, Yuwen Ting
Summary: In this study, the effectiveness of two plasma treatment gases, air and nitrogen, on reducing peanut allergen Ara h 1 was investigated. The results showed that after 13 minutes of cold plasma treatment, the antigenicity of Ara h 1 decreased by approximately 55%. Nitrogen plasma treatment caused less oxidative damage to the samples compared to air plasma treatment. Overall, both air and nitrogen plasmas were effective in reducing Ara h 1, but nitrogen cold plasma preserved the original quality of the peanut samples better. This study demonstrated the potential of nitrogen cold plasma for effective food processing in reducing Ara h 1.
Article
Food Science & Technology
Maria Freitas, Marta M. P. S. Neves, Henri P. A. Nouws, Cristina Delerue-Matos
Summary: An electrochemical dual immunosensor was developed for efficient detection of peanut allergens in food products. The sensor achieved precise results with low limits of detection and was successfully applied to analyze various food products, confirming its accuracy and practicality for tracking food allergens.
Article
Agriculture, Multidisciplinary
Xiaoya Zhou, Linmei Ren, Ying Zhang, Jie Zhang, Xin Li, Anshu Yang, Ping Tong, Zhihua Wu, Hongbing Chen
Summary: Protein structure affects the allergenicity, and this study focused on identifying the localized structure that affects the potential allergenicity of Ara h 2. Mutations in amino acids changed the nearby localized structure and the overall structures of the allergen, which affected its IgE binding capacity and reduced its potential allergenicity. The integrity of the disulfide bond and the solvent accessible surface area of aromatic residues were found to be important for the allergenicity of Ara h 2. Additionally, a specific localized structure (R(62)DPYSPSQDPYSPS(75)) was identified as crucial for the allergenicity of Ara h 2.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Chemistry, Applied
Hsin-Yi Yin, Yi-Ting Li, Wen-Che Tsai, Hong-Yu Dai, Hsiao-Wei Wen
Summary: This study developed an immunomagnetic nanoparticle-based lateral flow assay for detecting the major peanut allergen Ara h 1, with good specificity and sensitivity. The method has the potential to be a rapid tool for screening processed foods for residues of Ara h 1.
Article
Agriculture, Multidisciplinary
Xuejiao Chang, Xiaoya Zhou, Yu Tang, Ying Zhang, Juanli Yuan, Xin Li, Anshu Yang, Ping Tong, Zhihua Wu, Hongbing Chen
Summary: Roasting can alter the structure and allergenicity of peanut protein Ara h 2. After processing, most of the Ara h 2 proteins were fragmented and cross-linked, resulting in structural changes. Roasting enhanced the allergenicity of Ara h 2 monomers, but this does not reflect the overall allergenicity change of Ara h 2 in the matrix.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Agriculture, Multidisciplinary
Fu-Chiun Hsu, Wan-Ting Lin, Kuan-Chen Hsieh, Kuan-Chen Cheng, James Swi-Bea Wu, Yuwen Ting
Summary: Cold argon plasma jet treatment has been shown to reduce the immunoreactivity of peanut protein, providing a potential non-thermal technique to mitigate peanut allergenicity in the food industry.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Chemistry, Applied
Rafael Valdelvira, Joana Costa, Jesus F. Crespo, Beatriz Cabanillas
Summary: This study investigated the impact of hydration on the release of major and minor allergens from peanut kernels. The results showed that hydration played a crucial role in the release of peanut allergens, with major allergen Ara h 1 being quickly released and minor allergens Ara h 8 and Ara h 9 diffusing into the water. The ratio of peanut to water and stirring had a significant impact on allergen release.
Article
Allergy
Matthew Kwok, Ethan Evans, Oliver Hemmings, Asa Marknell Dewitt, Colin O'Rourke, Henry T. Bahnson, Gideon Lack, Alexandra F. Santos
Summary: In this study, the diagnostic accuracy of peanut allergy was improved using four Ara h 2 peptides, and it was found that the peptide mixture could interfere with mast cell response to peanut allergens. The diagnostic utility of peptide mixture-sIgE was similar to sIgE to individual peptides, and it could enhance the sensitivity and specificity of Ara h 2-sIgE.
JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY-IN PRACTICE
(2023)
Article
Allergy
Corinne Keet, Mihaela Plesa, Daria Szelag, Wayne Shreffler, Robert Wood, Joan Dunlop, Roger Peng, Jennifer Dantzer, Robert G. Hamilton, Alkis Togias, Michael Pistiner
Summary: This study compared the diagnostic test characteristics of different tests in screening high-risk infants for peanut allergy. The results suggest that measurement of only Ara h 2-sIgE should be considered if screening is performed before peanut introduction.
JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY
(2021)
Article
Chemistry, Analytical
Maria Freitas, Henri P. A. Nouws, Cristina Delerue-Matos
Summary: The development of a 2-step electrochemical immunosensor allows for rapid and accurate detection of peanut allergens in commercial foods, aiding in the prevention of allergic reactions. The sensor achieved a short assay time by combining target analyte and detection antibody beforehand, demonstrating a linear range, precision, and sensitivity suitable for quantifying allergens in various food products.
Article
Allergy
Hannah M. Kansen, Francine C. van Erp, Andre C. Knulst, Anna M. Ehlers, Sarah A. Lyons, Edward F. Knol, Yolanda Meijer, Henny G. Otten, Cornelis K. van der Ent, Thuy-My Le
Summary: The diagnostic value of peanut components in adults with suspected peanut allergy was evaluated, with sIgE to Ara h 2 and Ara h 6 identified as the best predictors. A cutoff level of 1.75 kUA/L for Ara h 2 was validated to accurately predict peanut allergy in one-third of adult patients.
JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY-IN PRACTICE
(2021)
Article
Chemistry, Medicinal
Yingdong Zhu, Yantao Zhao, Pei Wang, Mohamed Ahmedna, Shengmin Sang
CHEMICAL RESEARCH IN TOXICOLOGY
(2015)
Article
Food Science & Technology
Jianmei Yu, Michelle Hernandez, Hao Li, Ipek Goktepe, Carole Robinette, Amy Auerbach, David Peden, Mohamed Ahmedna
FOOD RESEARCH INTERNATIONAL
(2015)
Review
Chemistry, Medicinal
Rishipal R. Bansode, Priscilla Randolph, Mohamed Ahmedna, Leonard L. Williams, Jianmei Yu
JOURNAL OF MEDICINAL FOOD
(2015)
Article
Chemistry, Applied
Ying Li, Jianmei Yu, Ipek Goktepe, Mohamed Ahmedna
Article
Chemistry, Medicinal
Yingdong Zhu, Yantao Zhao, Pei Wang, Mohamed Ahmedna, Chi-Tang Ho, Shengmin Sang
CHEMICAL RESEARCH IN TOXICOLOGY
(2015)
Article
Chemistry, Applied
Hao Li, Jianmei Yu, Mohamed Ahmedna, Ipek Goktepe
Article
Chemistry, Applied
Rishipal R. Bansode, Priscilla Randolph, Mohamed Ahmedna, Steven Hurley, Tracy Hanner, Sarah A. Schwatrz Baxter, Thomas A. Johnston, Mingming Su, Bryce M. Holmes, Jianmei Yu, Leonard L. Williams
Review
Food Science & Technology
Jianmei Yu, Mohamed Ahmedna
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2013)
Article
Food Science & Technology
Jianmei Yu, Ipek Goktepe, Mohamed Ahmedna
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2013)
Article
Chemistry, Analytical
D. Rehrah, M. R. Reddy, J. M. Novak, R. R. Bansode, K. A. Schimmel, J. Yu, D. W. Watts, M. Ahmedna
JOURNAL OF ANALYTICAL AND APPLIED PYROLYSIS
(2014)
Article
Environmental Sciences
Harry H. Schomberg, Julia W. Gaskin, Keith Harris, K. C. Das, Jeff M. Novak, Warren J. Busscher, Don W. Watts, Robin H. Woodroof, Isabel M. Lima, Mohamed Ahmedna, Djaafar Rehrah, Baoshan Xing
JOURNAL OF ENVIRONMENTAL QUALITY
(2012)
Article
Environmental Sciences
J. A. Ippolito, D. G. Strawn, K. G. Scheckel, J. M. Novak, M. Ahmedna, M. A. S. Niandou
JOURNAL OF ENVIRONMENTAL QUALITY
(2012)
Article
Environmental Sciences
J. A. Ippolito, J. M. Novak, W. J. Busscher, Busscher M. Ahmedna, D. Rehrah, D. W. Watts
JOURNAL OF ENVIRONMENTAL QUALITY
(2012)
Article
Environmental Sciences
Mohamed A. S. Niandou, Jeffrey M. Novak, Rishipal R. Bansode, Jianmei Yu, Djaafar Rehrah, Mohamed Ahmedna
JOURNAL OF ENVIRONMENTAL QUALITY
(2013)
Article
Chemistry, Medicinal
L. Maness, I. Goktepe, H. Chen, M. Ahmedna, S. Sang
PHYTOTHERAPY RESEARCH
(2014)
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.
