The quantification of peanut in processed foods remains a challenge with currently available immunochemical methods. In this study, we used Ara h 2 purified from light roast peanut flour to raise polyclonal Ig G antib...
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The quantification of peanut in processed foods remains a challenge with currently available immunochemical methods. In this study, we used Ara h 2 purified from light roast peanut flour to raise polyclonal Ig G antibodies in rabbits. IgG antibodies were purified from high-titer rabbit sera and a competitive inhibition ELISA targeting the peanut protein Ara h 2 was developed. The developed Ara h 2 ELISA was highly sensitive with a quantification range and limit of detection (LOD) of 0.8–6.8 ppm and 0.5 ppm (mg/kg) of peanut protein, respectively. The developed ELISA outperformed both the Neogen Veratox® Peanut ELISA and the Morinaga Peanut ELISA methods in recovering peanut from fried and High Pressure Processed (HPP) (5 min) pastry squares that were incurred with peanut. With pastry samples that were subjected to much harsher conditions of HPP at 600 MPa for 30 min or baking at 190 °C for 20 min, the performance of the developed assay was comparable to that of the Morinaga ELISA. Of a total of 45 food ingredients tested for cross reactivity, matrix interference was observed with only cloves.
This review summarizes recent findings and controversies in the area of threshold doses for allergenic foods. Over the years, there have been many clinical reports that ingestion of small amounts of food can elicit Ig...
This review summarizes recent findings and controversies in the area of threshold doses for allergenic foods. Over the years, there have been many clinical reports that ingestion of small amounts of food can elicit IgE-mediated allergic reactions. In exquisitely allergic individuals, the threshold dose for elicitation of such reactions is often considered to be zero. However, some food-allergic patients report that they can tolerate small quantities of allergenic food. Are very low quantities hazardous to food-allergic consumers? How much of the offending food is too much? Why is the concept of a threshold level important? There have been very few studies to date on threshold doses for allergenic foods, and more research is needed in this important area.
Recombinant food allergens will significantly improve diagnosis by allowing standardization of food allergen extracts. In addition, the quality of extracts could be improved through the use of recombinant analogs of s...
Recombinant food allergens will significantly improve diagnosis by allowing standardization of food allergen extracts. In addition, the quality of extracts could be improved through the use of recombinant analogs of scarce or labile allergens. Treatment in the form of immunotherapy would see the most potential in use of molecular biology techniques in the manipulation of food allergen genetic sequences. Genetic modification of some allergenic epitopes and subsequent use in immunotherapy may lead to repression of the entire immune response to an allergen. Advances such as this may assist the growth and success of the embryonic science of immunotherapy for food allergies. In addition, recombinant food allergens will help delineate the immunologic and pathophysiologic mechanisms regarding sensitivity. At present, the inventory of recombinant food allergens is small. The list of cloned food allergens certainly will increase with time and will provide invaluable information and the keys to facilitating new therapies for the treatment of foodallergy.
It is not exactly known why certain food proteins are more likely to sensitize. One of the characteristics of most food allergens is that they are stable to the acidic and proteolytic conditions in the digestive tract...
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The quantification of peanut in processed foods remains a challenge with available immunochemical methods. In this study, using Ara h 2 purified from light roast peanut flour and polyclonal antibodies raised against t...
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food safety regulators request prediction of allergenicity for newly expressed proteins in genetically modified (GM) crops and in novel foods. Some have suggested using animal models to assess potential allergenicity....
food allergens are typically proteins that are resistant to digestion, acid, and heat treatments. However, some notable exceptions exist. The amount of these proteins needed to elicit an allergic response in previousl...
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