scholarly journals Effects of Insect Control Treatments and Damage Caused by Stored-product Insects on Rice Allergenic Proteins

2009 ◽  
Vol 56 (4) ◽  
pp. 249-253
Author(s):  
Mika Ohba ◽  
Akihiro Miyanoshita ◽  
Tatsuya Moriyama ◽  
Shinichi Kawamoto ◽  
Kazumi Kitta
Keyword(s):  
Insect Control ◽  
Stored Product Insects ◽  
Allergenic Proteins

Freeze-substitution of rye grass and ragweed pollen grains

1990 ◽  
Vol 48 (3) ◽  
pp. 686-687
Author(s):  
Liza B. Martinez ◽  
Susan M. Wick
Keyword(s):  
Cell Function ◽  
Pollen Grains ◽  
Freeze Substitution ◽  
Cell Types ◽  
Rapid Freezing ◽  
Rye Grass ◽  
Acrylic Resins ◽  
Allergenic Proteins ◽  
Cold Embedding ◽  
Structural Preservation

Rapid freezing and freeze-substitution have been employed as alternatives to chemical fixation because of the improved structural preservation obtained in various cell types. This has been attributed to biomolecular immobilization derived from the extremely rapid arrest of cell function. These methods allow the elimination of conventionally used fixatives, which may have denaturing or “masking” effects on proteins. Thus, this makes them ideal techniques for immunocytochemistry, in which preservation of both ultrastructure and antigenicity are important. These procedures are also compatible with cold embedding acrylic resins which are known to increase sensitivity in immunolabelling.This study reveals how rapid freezing and freeze-substitution may prove to be useful in the study of the mobile allergenic proteins of rye grass and ragweed. Most studies have relied on the use of osmium tetroxide to achieve the necessary ultrastructural detail in pollen whereas those that omitted it have had to contend with poor overall preservation.

Allergic Reactions to Food Proteins

2011 ◽  
Vol 81 (23) ◽  
pp. 173-180 ◽  
Author(s):  
Barbara K. Ballmer-Weber
Keyword(s):  
Food Allergies ◽  
Allergic Reactions ◽  
Allergenic Food ◽  
Processed Foods ◽  
Legal Regulations ◽  
Pollen Allergens ◽  
Curative Therapy ◽  
Novel Foods ◽  
Allergenic Proteins ◽  
Adolescents And Adults

Four to eight percent of the population are estimated to be food-allergic. Most food allergies in adolescents and adults are acquired on the basis of cross-reaction to pollen allergens. Theses allergens are ubiquitous in the plant kingdom. Therefore pollen-allergic patients might acquire a multitude of different plant food allergies, and even react to novel foods to which they have never previously been exposed. A curative therapy for food allergy does not yet exist. Food-allergic patients have to rely on strict avoidance diets, The widespread use of industrially processed foods poses a general problem for food-allergic patients. Although the most frequent allergens must be declared openly in the list of ingredients, involuntary contamination with allergy-provoking compounds can occur. The precautionary labelling “may contain” is sometimes applied even if the chance of contamination is very low; on the other hand, foods not declared to contain possible traces of allergenic components may actually contain relevant amounts of allergenic proteins. Switzerland is the only country in Europe with legal regulations on contamination by allergenic food; however, the allowance of 1 g/kg is too high to protect a relevant proportion of food-allergic individuals.

Insect Control Activities Conducted at Katsuta PM 1

2012 ◽  
Vol 66 (1) ◽  
pp. 72-76
Author(s):  
Yoichi Matsumura
Keyword(s):  
Insect Control

Allergenic proteins in cow’s milk and hypoallergenic cow’s milk products

2015 ◽  
Vol 59 (2) ◽  
pp. 55-57
Author(s):  
Yuri Kato ◽  
Akihiro Sanda ◽  
Naoki Shimojo ◽  
Kazuyuki Sogawa
Keyword(s):  
Cow’S Milk ◽  
Milk Products ◽  
Cow's Milk ◽  
Allergenic Proteins

scholarly journals Relationship between Phenolic Compounds, Antioxidant Properties, and the Allergenic Protein Mal d 1 in Different Selenium-Biofortified Apple Cultivars (Malus domestica)

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2647
Author(s):  
Sabrina Groth ◽  
Christoph Budke ◽  
Timo Weber ◽  
Susanne Neugart ◽  
Sven Brockmann ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Allergenic Protein ◽  
Antibody Recognition ◽  
Allergenic Potential ◽  
Allergenic Proteins ◽  
Other Substances ◽  
Mal D 1 ◽  
Apple Cultivars

Notable parts of the population in Europe suffer from allergies towards apples. To address this health problem, the analysis of the interactions of relevant allergens with other substances such as phenolic compounds is of particular importance. The aim of this study was to evaluate the correlations between the total phenolic content (TPC), polyphenol oxidase (PPO) activity, antioxidant activity (AOA), and the phenolic compound profile and the content of the allergenic protein Mal d 1 in six apple cultivars. It was found that the PPO activity and the content of individual phenolic compounds had an influence on the Mal d 1 content. With regard to the important constituents, flavan-3-ols and phenolic acids, it was found that apples with a higher content of chlorogenic acid and a low content of procyanidin trimers and/or epicatechin had a lower allergenic potential. This is probably based on the reaction of phenolic compounds (when oxidized by the endogenous PPO) with proteins, thus being able to change the conformation of the (allergenic) proteins, which further corresponds to a loss of antibody recognition. When apples were additionally biofortified with selenium, the composition of the apples, with regard to TPC, phenolic profile, AOA, and PPO, was significantly affected. Consequently, this innovative agronomic practice seems to be promising for reducing the allergenic potential of apples.

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