Article
Agriculture, Multidisciplinary
Chuang Yu, Xue Ding, Xiang Gao, Hong Lin, Mati Ullah Khan, Hang Lin, Xuewen Dang, Zhenxing Li
Summary: This study investigated the cross-reactivity between marine molluscs and mites, finding that different mollusc groups and mite-mollusc showed varying degrees of cross-reactivity. The most frequently recognized cross-reactive protein was identified as paramyosin, which played an important role in molluscan and mite-molluscan cross-reactivity.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Review
Food Science & Technology
Jun-Hu Cheng, Huifen Wang, Da-Wen Sun
Summary: This review discusses the major allergen tropomyosin (TM) in crustaceans, its treatment, and processing technologies. Enzymolysis, PEF, and CP technologies hold promise for modifying TM, but further studies are needed to verify their effectiveness.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2022)
Article
Agriculture, Multidisciplinary
Xiao Yun, Meng-Si Li, Yiyu Chen, Fei Huan, Min-Jie Cao, Dong Lai, Gui-xia Chen, Guang-Ming Liu
Summary: In this study, the main allergen of oyster was successfully purified and identified, showing that the recombinant TM had similar immunological properties. Conformational mimotopes and linear epitopes were discovered, and different levels of cross-reactivity among shellfish TMs were observed. These findings provide insights for molecular diagnosis of oyster allergy and cross-reactivity in shellfish.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Biochemistry & Molecular Biology
Tian-Jiao Han, Fei Huan, Meng Liu, Meng-Si Li, Yang Yang, Gui-Xia Chen, Dong Lai, Min-Jie Cao, Guang-Ming Liu
Summary: SCP has been identified as a novel allergen in Crassostrea angulata, inducing basophil activation and showing significant allergenicity. The study successfully analyzed five linear epitopes and two conformational epitopes of SCP, as well as observed changes in its structural characteristics and IgE-binding capacity after Ca2+ depletion. These epitope data enhance the understanding of oyster allergens and could potentially lead to the development of hypoallergenic shellfish products.
Article
Chemistry, Applied
Ricarda Torre, Maria Freitas, Estefania Costa-Rama, Henri P. A. Nouws, Cristina Delerue-Matos
Summary: This study reports the development of an electrochemical immunosensor for detecting tropomyosin (TPM) in the muscles of crustacean species, a major shellfish allergen. The sensor showed good selectivity and accuracy in detecting TPM, enabling effective control of food labelling according to EU regulations.
Article
Biochemistry & Molecular Biology
Fei Huan, Tian-Jiao Han, Meng Liu, Meng-Si Li, Yang Yang, Qing-Mei Liu, Dong Lai, Min-Jie Cao, Guang-Ming Liu
Summary: This study identified arginine kinase (AK) as a novel allergen in Crassostrea angulata, demonstrating the potential cross-reactivity among oysters, shrimps, and crabs. Serological analysis validated nine epitopes in oyster AK, with six of them bearing similarity to shrimp/crab AK epitopes. The most conserved epitopes, P5 (121-133) and P6 (133-146), may be responsible for the cross-reactivity caused by AK.
Article
Food Science & Technology
Princy Beriziky, Mehdi Cherkaoui, Laura Linxe, Emilie Perrin, Helene Rogniaux, Sandra Denery-Papini, Martine Morisset, Colette Larre, Wieneke Dijk
Summary: The study aims to investigate the allergenicity of hemp seed storage proteins and their potential cross-reactivity with other seeds and nuts. Through immunoblots and ELISAs, vicilins and edestins were identified as potential hemp seed allergens. ELISA analyses also revealed a correlation between sensitization to hazelnut and hemp seed proteins. The results suggest a possible cross-reactivity between hemp seed and hazelnut.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Agriculture, Multidisciplinary
Katherine O. Ivens, Chung Y. Cho, Eric A. E. Garber
Summary: The xMAP food allergen detection assay is a multiplex immunoassay that allows for the detection of multiple food allergens and gluten in a single analysis. However, analysis of botanicals as spices requires attention to their inherent cross-reactivity with the antibodies used in detection.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Biochemistry & Molecular Biology
Tian-Liang Bai, Xin-Yu Han, Meng-Si Li, Yang Yang, Meng Liu, Nai-Ru Ji, Chen-Chen Yu, Dong Lai, Min-Jie Cao, Guang-Ming Liu
Summary: Scallop has been identified to cause an IgE-mediated food allergy, with the major allergen tropomyosin (TM) purified from scallops through proteomic technology. Utilizing phage display and inhibition enzyme-linked immunosorbent assays, seven potential IgE epitopes of TM were identified. Maillard-reacted TM (MR-TM) showed decreased immunobinding activity, providing a theoretical reference for the development of hypoallergenic foods.
Article
Biochemistry & Molecular Biology
Shaymaviswanathan Karnaneedi, Roger Huerlimann, Elecia B. Johnston, Roni Nugraha, Thimo Ruethers, Aya C. Taki, Sandip D. Kamath, Nicholas M. Wade, Dean R. Jerry, Andreas L. Lopata
Summary: This study successfully identified seven known crustacean allergens and up to 39 unreported allergens in different shrimp species through mining complete transcriptomes. Multiple sequence alignment revealed high homology of these shrimp allergens with allergens from other invertebrates such as mites and cockroaches. This first transcriptomic analyses of allergens in a major food source provides a valuable resource for investigating shellfish allergens, comparing invertebrate allergens and future development of improved diagnostics for food allergy.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2021)
Article
Agriculture, Multidisciplinary
Chuang Yu, Xiang Gao, Hong Lin, Hang Lin, Ziye Zhang, Mati Ullah Khan, Yonghong Li, Yan Chen, Zhenxing Li
Summary: This study identified seven allergenic epitopes of the novel allergen Rap v 2 in sea snail, as well as important amino acid residues related to the formation of paramyosin epitopes. Three potential critical amino acids that may cause cross-reactivity between tropomyosin and paramyosin in molluscs were also discovered. These findings may have significant implications for understanding paramyosin epitopes and improving mollusc allergy prevention and therapy.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Biochemistry & Molecular Biology
Jirakrit Saetang, Varomyalin Tipmanee, Soottawat Benjakul
Summary: This study identified the consensus antigenic determinant among shrimp, house dust mites, and cockroaches using in silico methods. Linear and conformational epitopes of tropomyosin were determined, which could contribute to further research and immunotherapy for allergic diseases.
Article
Food Science & Technology
Chi-Wei Ho, Jue-Liang Hsu, Sin-Hong Chen, Ean-Tun Liaw, Shyh-Shyan Liu, Edward S. Huang, Yu-Kuo Chen, Chih-Chun Jean Huang, Hsu-Sheng Yu
Summary: The study developed an AQUA method to detect tropomyosin in Taiwanese shrimps, demonstrating its accuracy and reliability. The method was successfully applied to shrimp and processed food samples, showing the levels of tropomyosin in Taiwanese shrimps ranged from 555.50 to 973.93 μg/g.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Liangtao Lv, Ishfaq Ahmed, Xin Qu, Guangxiu Ju, Ni Yang, Yuman Guo, Zhenxing Li
Summary: The aim of this study was to investigate whether the structural changes of shrimp tropomyosin (TM) caused by ribose treatment affected its allergenicity. The results showed that ribose treatment induced conformational changes in TM and altered specific amino acid residues, leading to a decrease in allergenicity.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Allergy
Thimo Ruethers, Aya C. Taki, Shaymaviswanathan Karnaneedi, Shuai Nie, Tanja Kalic, Danyi Dai, Sakda Daduang, Michael Leeming, Nicholas A. Williamson, Heimo Breiteneder, Sam S. Mehr, Sandip D. Kamath, Dianne E. Campbell, Andreas L. Lopata
Summary: This study investigated the allergen repertoire of two highly farmed fish species, demonstrating IgE-binding to fish tropomyosins and TPIs for the first time in a large patient cohort. Tropomyosins, along with parvalbumins, should be considered for improved fish allergy diagnostics.
Letter
Dermatology
S. Chikazawa, T. Hashimoto, Y. Kobayashi, T. Satoh
BRITISH JOURNAL OF DERMATOLOGY
(2015)
Article
Food Science & Technology
Yukihiro Kobayashi, Seiko Kakemoto, Kuniyoshi Shimakura, Kazuo Shiomi
FOOD HYGIENE AND SAFETY SCIENCE
(2015)
Article
Food Science & Technology
Yukihiro Kobayashi, Seiko Kakemoto, Kuniyoshi Shimakura, Kazuo Shiomi
FOOD HYGIENE AND SAFETY SCIENCE
(2015)
Article
Allergy
Y. Kobayashi, H. Akiyama, J. Huge, H. Kubota, S. Chikazawa, T. Satoh, T. Miyake, H. Uhara, R. Okuyama, R. Nakagawara, M. Aihara, N. Hamada-Sato
Article
Biochemistry & Molecular Biology
Ayako Kobayashi, Yukihiro Kobayashi, Kazuo Shiomi
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY
(2016)
Article
Chemistry, Applied
Hiroyuki Kubota, Ayako Kobayashi, Yukihiro Kobayashi, Kazuo Shiomi, Naoko Hamada-Sato
Article
Chemistry, Applied
Yukihiro Kobayashi, Tao Yang, Cheng-Tao Yu, Chiaki Ume, Hiroyuki Kubota, Kuniyoshi Shimakura, Kazuo Shiomi, Naoko Hamada-Sato
Letter
Allergy
Ayako Kobayashi, Ayako Ichimura, Yukihiro Kobayashi, Kazuo Shiomi
ALLERGOLOGY INTERNATIONAL
(2016)
Article
Allergy
Yukihiro Kobayashi, Jiletu Huge, Shintaro Imamura, Naoko Hamada-Sato
ALLERGOLOGY INTERNATIONAL
(2016)
Article
Allergy
Yukihiro Kobayashi, Takuma Kuriyama, Ryoko Nakagawara, Michiko Aihara, Naoko Hamada-Sato
ALLERGOLOGY INTERNATIONAL
(2016)
Letter
Allergy
Masao Tamura, Kiyoshi Matsui, Yukihiro Kobayashi, Chie Ogita, Kazuyuki Tsuboi, Minori Kusakabe, Kota Azuma, Takeo Abe, Takahiro Yoshikawa, Masahiro Sekiguchi, Naoto Azuma, Masayasu Kitano, Hajime Sano
ALLERGOLOGY INTERNATIONAL
(2018)
Article
Biochemistry & Molecular Biology
Midori Suzuki, Keiko Shimizu, Yukihiro Kobayashi, Shoichiro Ishizaki, Kazuo Shiomi
JOURNAL OF FOOD BIOCHEMISTRY
(2014)
Letter
Allergy
Tsukasa Ugajin, Yukihiro Kobayashi, Kaoru Takayama, Hiroo Yokozeki
ALLERGOLOGY INTERNATIONAL
(2021)
Letter
Allergy
Momoko Yoshikawa, Yasuyuki Sumikawa, Yukihiro Kobayashi, Hisashi Uhara
ALLERGOLOGY INTERNATIONAL
(2022)
Meeting Abstract
Allergy
N. Inomata, Y. Kobayashi, K. Ito, K. Shiomi, M. Aihara
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.