Zobrazeno 1 - 10
of 53
pro vyhledávání: '"Si-Yin Chung"'
Publikováno v:
Food Science & Nutrition, 5(6):1065-1071
Food Science & Nutrition
Food Science & Nutrition
Whole peanut or cashew extracts are usually used in immunotherapy. Reducing major allergen(s) in the extracts may lessen their side effects. Three methods were evaluated to reduce major allergens in peanut extracts: (1) p‐aminobenzamidine; (2) magn
Publikováno v:
Food and Nutrition Sciences. :1352-1363
Despite being known as resistant proteins, peanut allergens (Ara h 1 and Ara h 2) can be digested and cause allergic reactions. Making the allergens more resistant to digestion may aid in non-absorption and excretion of the allergens. Our objectives
Autor:
Si-Yin Chung, Sylvie Le Gall, Casey C. Grimm, Matthew J. Berberich, Christopher P. Mattison, Shawndrika Reed, Jens Dinter
Publikováno v:
Food Science & Nutrition
Ara h 1 is a major peanut allergen. Processing-induced modifications may modulate the allergenic potency of Ara h 1. Carboxymethyl lysine (CML) modifications are a commonly described nonenzymatic modification on food proteins. In the current study, w
Autor:
Shawndrika Reed, Si-Yin Chung
Publikováno v:
Food Chemistry. 166:248-253
The objective of this study was to determine if D-amino acids (D-aas) bind and inhibit immunoglobulin E (IgE) binding to peanut allergens. D-aas such as D-Asp (aspartic acid), D-Glu (glutamic acid), combined D-[Asp/Glu] and others were each prepared
Publikováno v:
Food and Bioprocess Technology. 7:2637-2645
Pulsed light (PL), a novel food processing and preservation technology, has been shown in literature to reduce allergen levels on peanut, soybean, almond and shrimp protein extracts. This study investigated how PL affected the immunoreactivity of who
Autor:
Shawndrika Reed, Si-Yin Chung
Publikováno v:
Current Pharmaceutical Design. 20:924-930
Food allergy is on the rise and has become a growing food safety concern. The main treatment is strictly avoiding allergens in the diet. However, this is difficult to do because foods are sometimes contaminated with allergens due to processing of dif
Autor:
Yichen Li, Darrell R. McCaslin, Christopher P. Mattison, Heidi J. Chial, Yvette Bren-Mattison, Si-Yin Chung, Casey C. Grimm, Richard L. Wasserman
Publikováno v:
Journal of agricultural and food chemistry. 65(2)
Raw and roasted cashew nut extracts were evaluated for protein modifications by mass spectrometry. Independent modifications on the Arg-111 residue of Ana o 3 were observed in roasted but not raw cashew nuts. The mass changes of 72.0064 or 53.9529 Da
Publikováno v:
High Pressure Research. 33:813-821
Polyphenol oxidase (PPO) has been shown to reduce major peanut allergens. Since high pressure (HP) can increase enzyme activity, we postulated that further reduction of peanut allergens can be achieved through HP combined with PPO. Peanut extracts co
Autor:
Si-Yin Chung, Shawndrika Reed
Publikováno v:
Food Chemistry. 134:1468-1473
Tannic acid (TA) forms insoluble complexes with proteins. The aims here were to remove major peanut allergens as insoluble TA complexes and determine if they would dissociate and release the allergens at pH 2 and 8 (gut pH). Release of the allergens
Autor:
Haiqiang Chen, Wade Yang, Si-Yin Chung, Arthur A. Teixeira, Jesse F. Gregory, Bruce A. Welt, Yiqiao Li, Mu Ye, Sandra K. Shriver
Publikováno v:
Food and Bioprocess Technology. 6:431-440
The efficacy of pulsed ultraviolet light (PUV) and high hydrostatic pressure (HHP) on the IgE binding to the almond extracts was studied using sodium dodecyl sulfate polyacrylamide-gel electrophoresis, Western blot, and enzyme-linked immunosorbent as