scholarly journals The 11S globulin Sin a 2 from yellow mustard seeds shows IgE cross-reactivity with homologous counterparts from tree nuts and peanut

2012 ◽  
Vol 2 (1) ◽  
pp. 23 ◽  
Author(s):  
Sofía Sirvent ◽  
Martial Akotenou ◽  
Javier Cuesta-Herranz ◽  
Andrea Vereda ◽  
Rosalía Rodríguez ◽  
...  
Keyword(s):  
Cross Reactivity ◽  
Yellow Mustard ◽  
Tree Nuts ◽  
11S Globulin ◽  
Mustard Seeds

Cloning, sequencing, and recombinant production of Sin a 2, an allergenic 11S globulin from yellow mustard seeds

2007 ◽  
Vol 119 (5) ◽  
pp. 1189-1196 ◽  
Author(s):  
Oscar Palomares ◽  
Andrea Vereda ◽  
Javier Cuesta-Herranz ◽  
Mayte Villalba ◽  
Rosalía Rodríguez
Keyword(s):  
Yellow Mustard ◽  
Recombinant Production ◽  
11S Globulin ◽  
Mustard Seeds

Ses i 6, the sesame 11S globulin, can activate basophils and shows cross-reactivity with walnut in vitro

2007 ◽  
Vol 37 (6) ◽  
pp. 929-938 ◽  
Author(s):  
M. L. Wallowitz ◽  
R. J. Y. Chen ◽  
J. T. C. Tzen ◽  
S. S. Teuber
Keyword(s):  
Cross Reactivity ◽  
11S Globulin

scholarly journals Biologically Active Compounds in Mustard Seeds: A Toxicological Perspective

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2089
Author(s):  
Julika Lietzow
Keyword(s):  
Edible Oils ◽  
Biologically Active ◽  
Human Consumption ◽  
Active Components ◽  
Potential Health ◽  
Yellow Mustard ◽  
Beverage Industry ◽  
Wide Range ◽  
Food And Beverage ◽  
Mustard Seeds

Mustard plants have been widely cultivated and used as spice, medicine and as source of edible oils. Currently, the use of the seeds of the mustard species Sinapis alba (white mustard or yellow mustard), Brassica juncea (brown mustard) and Brassica nigra (black mustard) in the food and beverage industry is immensely growing due to their nutritional and functional properties. The seeds serve as a source for a wide range of biologically active components including isothiocyanates that are responsible for the specific flavor of mustard, and tend to reveal conflicting results regarding possible health effects. Other potentially undesirable or toxic compounds, such as bisphenol F, erucic acid or allergens, may also occur in the seeds and in mustard products intended for human consumption. The aim of this article is to provide comprehensive information about potentially harmful compounds in mustard seeds and to evaluate potential health risks as an increasing use of mustard seeds is expected in the upcoming years.

scholarly journals Common food allergens and cross-reactivity

2020 ◽  
Vol 2 (1) ◽  
pp. 17-21
Author(s):  
Olivia L. Francis ◽  
Kathleen Y. Wang ◽  
Edwin H. Kim ◽  
Timothy P. Moran
Keyword(s):  
Food Allergy ◽  
Protein Stability ◽  
Cross Reactivity ◽  
Molecular Characteristics ◽  
Food Allergens ◽  
Tree Nuts ◽  
Heat Stable ◽  
Systemic Reactions ◽  
Hen’S Egg ◽  
Fish And Shellfish

The most clinically relevant food allergens are cow’s milk, hen’s egg, peanut, tree nuts, wheat, soy, fish, shellfish, and seeds. Heat-stable food allergens have molecular characteristics that enhance protein stability and gastrointestinal absorption and thus are more likely to cause systemic reactions on ingestion. In contrast, heat-labile food allergens lack these characteristics and do not typically elicit reactions if sufficiently altered by heat or acid. Immunologic cross-sensitization between food allergens is more common than clinical cross-reactivity. However, certain groups of food allergens, such as tree nuts, fish, and shellfish, are associated with high rates of clinical cross-reactivity. Knowing the rates of clinical cross-reactivity is important when providing guidance to patients with food allergy and families on what foods can be safely added to the diet and what foods should be avoided.

The importance of the 2S albumins for allergenicity and cross-reactivity of peanuts, tree nuts, and sesame seeds

2020 ◽  
Author(s):  
Stephen C. Dreskin ◽  
Stef J. Koppelman ◽  
Sandra Andorf ◽  
Kari C. Nadeau ◽  
Anjeli Kalra ◽  
...  
Keyword(s):  
Cross Reactivity ◽  
Sesame Seeds ◽  
Tree Nuts ◽  
2S Albumins

Isolation and identification of an 11S globulin as a new major allergen in mustard seeds

2005 ◽  
Vol 94 (5) ◽  
pp. 586-592 ◽  
Author(s):  
Oscar Palomares ◽  
Javier Cuesta-Herranz ◽  
Andrea Vereda ◽  
Sofía Sirvent ◽  
Mayte Villalba ◽  
...  
Keyword(s):  
Major Allergen ◽  
Isolation And Identification ◽  
11S Globulin ◽  
Mustard Seeds

Cross-Reactivity Among Almond, Peanut and Other Tree Nuts in Almond Allergic Patients

2006 ◽  
Vol 117 (2) ◽  
pp. S32 ◽  
Author(s):  
A. Kewalramani ◽  
S.J. Maleki ◽  
H. Cheng ◽  
S. Teuber
Keyword(s):  
Cross Reactivity ◽  
Tree Nuts

Epitope mapping of the major allergen from yellow mustard seeds, Sin a I

1990 ◽  
Vol 27 (2) ◽  
pp. 143-150 ◽  
Author(s):  
L. Menéndez-Arias ◽  
J. Domínguez ◽  
I. Moneo ◽  
R. Rodríguez
Keyword(s):  
Epitope Mapping ◽  
Major Allergen ◽  
Yellow Mustard ◽  
Mustard Seeds
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