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51.
基因工程在降低植物性食品致敏性中应用 总被引：3，自引：0，他引：3
该文详细介绍食品过敏源及食品过敏机制,着重介绍基因工程在降低植物性食品致敏性中应用及最新进展。 相似文献
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Xiao‐juan Ma Jin‐yan Gao Hong‐bing Chen 《Journal of the science of food and agriculture》2013,93(13):3209-3215
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Zhen‐Huang Yang Chen Li Yu‐Ying Li Zhuan‐Hua Wang 《Journal of the science of food and agriculture》2013,93(6):1510-1515
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Ondulla T. Toomer Andrew B. Do Tong J. Fu Kristina M. Williams 《Journal of food science》2015,80(7):T1633-T1639
Shellfish allergy affects 2% of the adult population in the United States. Identification of allergenic shrimp proteins is needed for improved management and assessment of shrimp allergy. We determined the temporal pepsin and pancreatin stability of total shrimp proteins using simulated physiological digestive conditions in vitro. Gel electrophoresis was used to determine protein stability, whereas immunoreactivity of protease stable proteins was determined using rabbit antigen‐specific antibodies. Potential allergenicity of protease stable proteins was determined utilizing human sera from shrimp allergic patients. Total shrimp myofibrillar proteins were pepsin‐ and pancreatin‐stable for up to 1 h after initiating digestion, whereas only pancreatin‐stable total shrimp proteins were Immunoglobulin G (IgG) immunoreactive. However, shrimp proteins of 32 and 25 kDa were pepsin and/or pancreatin stable and Immunoglobulin E (IgE) reactive, denoting the stability and potential allergenicity. These findings suggest that this in vitro digestibility model may be useful for the identification of shrimp allergenic proteins that are more resistant to physiologic digestive conditions and may elicit an immunologic response in vivo. 相似文献
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Silvio Tundo Giulia Mandal Luca Sella Francesco Favaron Renesh Bedre Raviraj M. Kalunke 《International journal of molecular sciences》2022,23(23)
Xylanase inhibitors (XIs) are plant cell wall proteins largely distributed in monocots that inhibit the hemicellulose degrading activity of microbial xylanases. XIs have been classified into three classes with different structures and inhibition specificities, namely Triticum aestivum xylanase inhibitors (TAXI), xylanase inhibitor proteins (XIP), and thaumatin-like xylanase inhibitors (TLXI). Their involvement in plant defense has been established by several reports. Additionally, these inhibitors have considerable economic relevance because they interfere with the activity of xylanases applied in several agro-industrial processes. Previous reviews highlighted the structural and biochemical properties of XIs and hypothesized their role in plant defense. Here, we aimed to update the information on the genomic organization of XI encoding genes, the inhibition properties of XIs against microbial xylanases, and the structural properties of xylanase-XI interaction. We also deepened the knowledge of XI regulation mechanisms in planta and their involvement in plant defense. Finally, we reported the recently studied strategies to reduce the negative impact of XIs in agro-industrial processes and mentioned their allergenicity potential. 相似文献
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《Flavour and Fragrance Journal》2017,32(1):63-71
Most perfume compositions and cosmetics contain mixtures of fragrance ingredients, synthetic or extracted from natural sources. Many of these are known to be weak or moderate allergens when tested individually. However, fragrances are one of the most common causes of allergic contact dermatitis to consumer products, ranking second after nickel. As consumers are exposed to mixtures of ingredients when using products that contain perfume, it was suggested that mixtures could enhance induction and elicitation of skin allergy to fragrances. Prediction of skin sensitization to chemicals is crucial for the cosmetics industry. Nowadays, methods to assess skin sensitization hazard replacing the use of animals have been developed and validated for the testing of pure substances. However, there is practically no experience with testing of mixtures. Here we evaluated in a very preliminary approach, and from a chemical reactivity perspective, if the validated DPRA, hapten‐peptide reactivity based assay, could be used at a first sight to evaluate the chemical reactivity of mixtures. Two simple binary combinations of fragrance aldehydes were studied, hydroxycitronellal‐citral and citral‐cinnamaldehyde. Their reactivity towards DPRA peptides was compared with that of the single constituents. In general, the chemical described as the most potent sensitizer was driving the reactivity in the mixtures. Therefore, it could be hypothesized that the DPRA would estimate the mixture chemical reactivity similar to that of the stronger sensitizer component. This will be reinforced by conditions described for the DPRA where the tested chemical or mixture of chemicals will be added in large excess to the peptides. Copyright © 2016 John Wiley & Sons, Ltd. 相似文献
60.
Sai Kranthi Vanga Ashutosh Singh Vijaya Raghavan 《Critical reviews in food science and nutrition》2017,57(10):2077-2094
With the turn of this century, novel food processing techniques have become commercially very important because of their profound advantages over the traditional methods. These novel processing methods tend to preserve the characteristic properties of food including their organoleptic and nutritional qualities better when compared with the conventional food processing methods. During the same period of time, there is a clear rise in the populations suffering from food allergies, especially infants and children. Though, this fact is widely attributed to the changing livelihood of population in both developed and developing nations and to the introduction of new food habits with advent of novel foods and new processing techniques, their complete role is still uncertain. Under the circumstance, it is very important to understand the structural changes in the protein as food is processed to comprehend whether the specific processing technique (conventional and novel) is increasing or mitigating the allergenicity. Various modern means are now being employed to understand the conformational changes in the protein which can affect the allergenicity. In this review, the processing effects on protein structure and allergenicity are discussed along with the insinuations of recent studies and techniques for establishing a platform to investigate future pathway to reduce or eliminate allergenicity in the population. 相似文献