Article
Food Science & Technology
Yu Ma, Ming Liu, Donghui Li, Jie Li, Zixin Guo, Yunjun Liu, Shengnan Wan, Yixiang Liu
Summary: This study evaluated the anti-allergic activity of olive oil and found that it reduced allergic symptoms, increased body temperature and immune organ index, and reduced allergy-related cytokines and intestinal inflammation. Additionally, olive oil promoted the expression of intestinal tight junction proteins and IL-22, helping maintain the integrity of the intestinal epithelial physical barrier, and increased mucin 2 and beta-defensin levels in intestinal mucus.
FOOD SCIENCE AND HUMAN WELLNESS
(2023)
Article
Biochemistry & Molecular Biology
Xiaodan Lv, Qing Chang, Qin Wang, Qiao-Ruo Jin, Hua-Zhen Liu, Shao-Bo Yang, Ping-Chang Yang, Gui Yang
Summary: This study revealed that FGN plays a critical role in maintaining eosinophils at a static status in the intestine, alleviating experimental food allergy. Mast cell-derived chymase binds to FGN to induce degradation, which prevents eosinophil activation.
Article
Allergy
Lisa Hung, Alper Celik, Xiaojun Yin, Kai Yu, Alireza Berenjy, Akash Kothari, Helena Obernolte, Julia E. M. Upton, Katrine Lindholm Bogh, Gino R. Somers, Iram Siddiqui, Martin Grealish, Fayez A. Quereshy, Katherina Sewald, Priscilla P. L. Chiu, Thomas Eiwegger
Summary: This study presents a novel ex vivo model using precision cut intestinal slices to study acute, allergen-specific, IgE-mediated smooth muscle contractions. The model can be used to investigate food allergies and the effects of drugs on allergic responses in the gut.
Article
Food Science & Technology
Ludmila Kalcakova, Matej Pospiech, Bohuslava Tremlova, Zdenka Javurkova, Irina Chernukha
Summary: A newly developed immunohistochemical method for casein detection in meat products was successfully implemented with a 72% correspondence rate compared to the Enzyme-Linked Immuno Sorbent Assay (ELISA). The sensitivity and specificity of the method were determined to be 1.21 and 0.28 respectively, with the highest correspondence found in frankfurters at 90% and the lowest in canned pate at 44%.
Review
Food Science & Technology
Wieneke Dijk, Caterina Villa, Sara Benede, Emilia Vassilopoulou, Isabel Mafra, Maria Garrido-Arandia, Monica Martinez Blanco, Gregory Bouchaud, Tamara Hoppenbrouwers, Simona Lucia Bavaro, Linda Giblin, Karen Knipping, Ana Maria Castro, Susana Delgado, Joana Costa, Shanna Bastiaan-Net
Summary: New types of protein sources entering our diet require a straightforward in vitro screening model to predict the safety and potential risk for allergic sensitization. However, there is no consensus on the in vitro model to study protein translocation and epithelial activation, which are crucial events in allergic sensitization. INFOGEST members have highlighted critical features and defined indispensable and optional intestinal cell types for a consensus model to study epithelial protein transport in the context of allergic sensitization.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2023)
Article
Immunology
Jiangping Luo, Caijie Zhou, Shiqi Wang, Shuang Tao, Yun Liao, Zhaohui Shi, Zhiyuan Tang, Yongjin Wu, Yu Liu, Pingchang Yang
Summary: The study aims to elucidate the synergistic effects of cortisol and endoplasmic reticulum (ER) stress on impairing regulatory T cell functions. Blood samples were collected from patients with food allergy and immune cells were purified for analysis. A mouse model of food allergy was established to further investigate the effects. The findings suggest that cortisol and ER stress can synergistically impair the immune suppressive ability of regulatory T cells.
Review
Food Science & Technology
Jing Yang, Shuling Zhou, Hong Kuang, Chunhong Tang, Jiajia Song
Summary: Edible insect products have high nutritional value and are considered a potential strategy to meet global food needs. However, they may also pose allergenic risks. This review summarizes the nutritional value, allergy risk, and immune responses elicited by insect allergens in edible insect proteins.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Haoran Gao, Rick Jorgensen, Rajsri Raghunath, Siddharth Nagisetty, Perry K. W. Ng, Venu Gangur
Summary: This study evaluated the impact of food processing on wheat allergenicity and identified fermentation and enzymatic hydrolysis as promising methods for creating novel hypo-/nonallergenic wheat products. However, further preclinical validation and human clinical trials are needed to advance the research. Five specific research concepts were also identified to facilitate the development of hypo-/nonallergenic wheat products for various industries.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2021)
Review
Immunology
Rami Bechara, Alexia Feray, Marc Pallardy
Summary: Allergic reactions to drugs and chemicals are mediated by specific T cells and it is unclear whether there is a common occurrence of thymic selection of drug/chemical-specific T cells. Recent observations suggest that T-cell receptor recognition of hapten-modified peptides may play a crucial role in drug/chemical allergy. This understanding could lead to efficient strategies for allergy diagnosis and predicting the immunogenic potential of new chemicals.
FRONTIERS IN IMMUNOLOGY
(2021)
Article
Chemistry, Applied
Rafael Valdelvira, Guadalupe Garcia-Medina, Jesus F. Crespo, Beatriz Cabanillas
Summary: Recently introduced alimentary pasta made of chickpeas retains an important allergenic content, which is transferred to the cooking water during boiling.
Article
Allergy
Alessandro Fiocchi, Linda Monaci, Elisabetta De Angelis, Veronica Calandrelli, Lamia Dahdah, Rocco Valluzzi, Sara Urbani, Carmen Mazzuca, Stefania Arasi, Arianna Cafarotti, Carla Riccardi, Maria Cristina Artesani, Lorenza Putignani, Valentina Pecora, Valeria Marzano, Vincenzo Fierro
Summary: The study evaluated the reactivity to potential traces of milk and hazelnut allergens in allergen-free pre-packaged products. The results showed that hazelnut allergic patients did not show allergic reactions to hazelnut-free biscuits, and milk allergic patients did not display allergic reactions to dark chocolate pralines. However, milk contamination was detected in the pralines at concentrations exceeding the VITAL ED01 and reaching the threshold suggested by the FAO/WHO Codex consultation.
CLINICAL AND TRANSLATIONAL ALLERGY
(2023)
Article
Allergy
Alessandro Fiocchi, Linda Monaci, Elisabetta De Angelis, Veronica Calandrelli, Lamia Dahdah, Rocco Valluzzi, Sara Urbani, Carmen Mazzuca, Stefania Arasi, Arianna Cafarotti, Carla Riccardi, Maria Cristina Artesani, Lorenza Putignani, Valentina Pecora, Valeria Marzano, Vincenzo Fierro
Summary: This study evaluated the reactiveness of children with severe food allergies to potential traces of allergens in allergen-free pre-packaged products. The results showed that these children tolerated significantly higher doses of allergens than the reference doses indicated in the VITAL system used for precautionary allergen labelling. These findings support the safety of the FAO/WHO recommended reference doses.
CLINICAL AND TRANSLATIONAL ALLERGY
(2023)
Article
Food Science & Technology
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Na Sun
Summary: This study investigated the sensitizing and eliciting capacity of shrimp proteins during gastric, intestinal, and GI digestion. The results showed that gastric digestion products reduced allergic reactions while GI digestion products retained allergenic potential.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Immunology
Yong Yu, Qiao-Ruo Jin, Yang Mi, Jiang-Qi Liu, Zhi-Qiang Liu, Shuai Wang, Zhi-Gang Liu, Ping-Chang Yang, Peng-Yuan Zheng
Summary: This study investigated the role of intestinal epithelial cell (IEC)-derived CD83 in the generation of antigen-specific regulatory T cells (Tregs) in the intestine. The results showed that CD83 promotes the expression of TIEG1 in CD4+ T cells, and the CD83/TLR4/MD-2/TIEG1 pathway plays a critical role in Treg generation. Concomitant administration of CD83 and specific antigens efficiently inhibited food allergy in a murine model by inducing Tregs in the intestine, suggesting the translational potential of CD83 in the treatment of food allergy.
JOURNAL OF INNATE IMMUNITY
(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.
