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Hiroki Saeki – One of the best experts on this subject based on the ideXlab platform.

  • Allergenicity Changes in Raw Shrimp (Acetes japonicus) and Saeujeot (Salted and Fermented Shrimp) in Cabbage Kimchi due to Fermentation Conditions
    Food Science and Biotechnology, 2007
    Co-Authors: Jin-gyu Park, Atsushi Nakamura, Hiroki Saeki, Koth-bong-woo-ri Kim, Ju-woon Lee, Myung-woo Byun, Seong-mi Kim, Sung-mee Lim, Dong-hyun Ahn

    Abstract:

    Saeujeot (salted and fermented shrimp) and kimchi are traditional Korean fermented foods. Even though shrimp have often induced severe allergic reactions in sensitized individuals, few studies have investigated the Allergenicity of shrimp. The aim of this study was to observe the changes of pH and Allergenicity of raw shrimp (Acetes japonicus) and saeujeot in cabbage kimchi during fermentation using competitive indirect enzyme-linked immunosorbent assay (Ci-ELISA). Fermentation was carried out at different temperatures (25, 15, and 5℃). The pH of cabbage kimchi added with raw shrimp or saeujeot slowly decreased at lower temperature (5℃) at the end stage of the fermentation process. The binding ability of serum obtained from patients allergic to raw shrimp against shrimp tropomyosin and saeujeot in kimchi rapidly decreased during longer fermentation periods and higher temperature (25℃). In conclusion, the Allergenicity of both raw shrimp and saeujeot in kimchi decreased during fermentation but the decrease in Allergenicity of saeujeot was greater than observed for raw shrimp.

  • Changes in Allergenicity and digestibility of squid tropomyosin during the Maillard reaction with ribose.
    Journal of agricultural and food chemistry, 2006
    Co-Authors: Atsushi Nakamura, Kazuhiko Watanabe, Takao Ojima, Dong-hyun Ahn, Fumi Sasaki, Hiroki Saeki

    Abstract:

    The effect of the Maillard reaction on the Allergenicity of squid tropomyosin (TM) was investigated. When TM was reacted with ribose (TM−ribose), its human-specific IgE-binding ability decreased markedly and α-chymotryptic digestibility of TM was also altered at the early stage of the Maillard reaction. On the other hand, the modification of the lysine residues in TM using 2,4,6-trinitrobenzenesulfonic acid had no effect on the Allergenicity and α-chymotryptic digestibility of TM. Therefore, the structural change in TM induced by the Maillard reaction would cause the reduction of the Allergenicity, rather than the block of lysine residues. Although peptic digestion diminished the specific IgE-binding ability of TM, the reduction of the Allergenicity by the Maillard reaction remained after peptic digestion. These results suggest that hypersensitive reaction of TM−ribose in the human body might be lower than that of native TM. Keywords: Squid; tropomyosin; seafood allergy; Allergenicity; Maillard reaction; …

  • Effect of Maillard Reaction on Allergenicity of Scallop Tropomyosin
    Journal of Agricultural and Food Chemistry, 2005
    Co-Authors: Atsushi Nakamura, Kazuhiko Watanabe, Takao Ojima, Dong-hyun Ahn, Hiroki Saeki

    Abstract:

    Scallop tropomyosin (TM), the major allergen of shellfish, was prepared from adductor muscles and reacted with four reducing sugars to investigate the effect of the Maillard reaction on the Allergenicity of TM. The IgE-binding ability of TM increased significantly with the progress of the reaction with glucose, ribose, and maltose, but not with maltotriose. The Allergenicity was enhanced at the early stage of the Maillard reaction, and the trend of the effect depended on the type of reducing sugar used. 2,4,6-Trinitrobenzenesulfonic acid treatment of the lysine residues in TM showed that the protein surface charge resulting from the Maillard reaction had no effect on the enhancement of the Allergenicity. Thus, the change in the Allergenicity would be closely related to the structural change caused by the Maillard reaction. Keywords: Scallop; tropomyosin; marine invertebrate; seafood allergy; Allergenicity; Maillard reaction

Atsushi Nakamura – One of the best experts on this subject based on the ideXlab platform.

  • Allergenicity Changes in Raw Shrimp (Acetes japonicus) and Saeujeot (Salted and Fermented Shrimp) in Cabbage Kimchi due to Fermentation Conditions
    Food Science and Biotechnology, 2007
    Co-Authors: Jin-gyu Park, Atsushi Nakamura, Hiroki Saeki, Koth-bong-woo-ri Kim, Ju-woon Lee, Myung-woo Byun, Seong-mi Kim, Sung-mee Lim, Dong-hyun Ahn

    Abstract:

    Saeujeot (salted and fermented shrimp) and kimchi are traditional Korean fermented foods. Even though shrimp have often induced severe allergic reactions in sensitized individuals, few studies have investigated the Allergenicity of shrimp. The aim of this study was to observe the changes of pH and Allergenicity of raw shrimp (Acetes japonicus) and saeujeot in cabbage kimchi during fermentation using competitive indirect enzyme-linked immunosorbent assay (Ci-ELISA). Fermentation was carried out at different temperatures (25, 15, and 5℃). The pH of cabbage kimchi added with raw shrimp or saeujeot slowly decreased at lower temperature (5℃) at the end stage of the fermentation process. The binding ability of serum obtained from patients allergic to raw shrimp against shrimp tropomyosin and saeujeot in kimchi rapidly decreased during longer fermentation periods and higher temperature (25℃). In conclusion, the Allergenicity of both raw shrimp and saeujeot in kimchi decreased during fermentation but the decrease in Allergenicity of saeujeot was greater than observed for raw shrimp.

  • Changes in Allergenicity and digestibility of squid tropomyosin during the Maillard reaction with ribose.
    Journal of agricultural and food chemistry, 2006
    Co-Authors: Atsushi Nakamura, Kazuhiko Watanabe, Takao Ojima, Dong-hyun Ahn, Fumi Sasaki, Hiroki Saeki

    Abstract:

    The effect of the Maillard reaction on the Allergenicity of squid tropomyosin (TM) was investigated. When TM was reacted with ribose (TM−ribose), its human-specific IgE-binding ability decreased markedly and α-chymotryptic digestibility of TM was also altered at the early stage of the Maillard reaction. On the other hand, the modification of the lysine residues in TM using 2,4,6-trinitrobenzenesulfonic acid had no effect on the Allergenicity and α-chymotryptic digestibility of TM. Therefore, the structural change in TM induced by the Maillard reaction would cause the reduction of the Allergenicity, rather than the block of lysine residues. Although peptic digestion diminished the specific IgE-binding ability of TM, the reduction of the Allergenicity by the Maillard reaction remained after peptic digestion. These results suggest that hypersensitive reaction of TM−ribose in the human body might be lower than that of native TM. Keywords: Squid; tropomyosin; seafood allergy; Allergenicity; Maillard reaction; …

  • Effect of Maillard Reaction on Allergenicity of Scallop Tropomyosin
    Journal of Agricultural and Food Chemistry, 2005
    Co-Authors: Atsushi Nakamura, Kazuhiko Watanabe, Takao Ojima, Dong-hyun Ahn, Hiroki Saeki

    Abstract:

    Scallop tropomyosin (TM), the major allergen of shellfish, was prepared from adductor muscles and reacted with four reducing sugars to investigate the effect of the Maillard reaction on the Allergenicity of TM. The IgE-binding ability of TM increased significantly with the progress of the reaction with glucose, ribose, and maltose, but not with maltotriose. The Allergenicity was enhanced at the early stage of the Maillard reaction, and the trend of the effect depended on the type of reducing sugar used. 2,4,6-Trinitrobenzenesulfonic acid treatment of the lysine residues in TM showed that the protein surface charge resulting from the Maillard reaction had no effect on the enhancement of the Allergenicity. Thus, the change in the Allergenicity would be closely related to the structural change caused by the Maillard reaction. Keywords: Scallop; tropomyosin; marine invertebrate; seafood allergy; Allergenicity; Maillard reaction

Dong-hyun Ahn – One of the best experts on this subject based on the ideXlab platform.

  • Allergenicity Changes in Raw Shrimp (Acetes japonicus) and Saeujeot (Salted and Fermented Shrimp) in Cabbage Kimchi due to Fermentation Conditions
    Food Science and Biotechnology, 2007
    Co-Authors: Jin-gyu Park, Atsushi Nakamura, Hiroki Saeki, Koth-bong-woo-ri Kim, Ju-woon Lee, Myung-woo Byun, Seong-mi Kim, Sung-mee Lim, Dong-hyun Ahn

    Abstract:

    Saeujeot (salted and fermented shrimp) and kimchi are traditional Korean fermented foods. Even though shrimp have often induced severe allergic reactions in sensitized individuals, few studies have investigated the Allergenicity of shrimp. The aim of this study was to observe the changes of pH and Allergenicity of raw shrimp (Acetes japonicus) and saeujeot in cabbage kimchi during fermentation using competitive indirect enzyme-linked immunosorbent assay (Ci-ELISA). Fermentation was carried out at different temperatures (25, 15, and 5℃). The pH of cabbage kimchi added with raw shrimp or saeujeot slowly decreased at lower temperature (5℃) at the end stage of the fermentation process. The binding ability of serum obtained from patients allergic to raw shrimp against shrimp tropomyosin and saeujeot in kimchi rapidly decreased during longer fermentation periods and higher temperature (25℃). In conclusion, the Allergenicity of both raw shrimp and saeujeot in kimchi decreased during fermentation but the decrease in Allergenicity of saeujeot was greater than observed for raw shrimp.

  • Changes in Allergenicity and digestibility of squid tropomyosin during the Maillard reaction with ribose.
    Journal of agricultural and food chemistry, 2006
    Co-Authors: Atsushi Nakamura, Kazuhiko Watanabe, Takao Ojima, Dong-hyun Ahn, Fumi Sasaki, Hiroki Saeki

    Abstract:

    The effect of the Maillard reaction on the Allergenicity of squid tropomyosin (TM) was investigated. When TM was reacted with ribose (TM−ribose), its human-specific IgE-binding ability decreased markedly and α-chymotryptic digestibility of TM was also altered at the early stage of the Maillard reaction. On the other hand, the modification of the lysine residues in TM using 2,4,6-trinitrobenzenesulfonic acid had no effect on the Allergenicity and α-chymotryptic digestibility of TM. Therefore, the structural change in TM induced by the Maillard reaction would cause the reduction of the Allergenicity, rather than the block of lysine residues. Although peptic digestion diminished the specific IgE-binding ability of TM, the reduction of the Allergenicity by the Maillard reaction remained after peptic digestion. These results suggest that hypersensitive reaction of TM−ribose in the human body might be lower than that of native TM. Keywords: Squid; tropomyosin; seafood allergy; Allergenicity; Maillard reaction; …

  • Effect of Maillard Reaction on Allergenicity of Scallop Tropomyosin
    Journal of Agricultural and Food Chemistry, 2005
    Co-Authors: Atsushi Nakamura, Kazuhiko Watanabe, Takao Ojima, Dong-hyun Ahn, Hiroki Saeki

    Abstract:

    Scallop tropomyosin (TM), the major allergen of shellfish, was prepared from adductor muscles and reacted with four reducing sugars to investigate the effect of the Maillard reaction on the Allergenicity of TM. The IgE-binding ability of TM increased significantly with the progress of the reaction with glucose, ribose, and maltose, but not with maltotriose. The Allergenicity was enhanced at the early stage of the Maillard reaction, and the trend of the effect depended on the type of reducing sugar used. 2,4,6-Trinitrobenzenesulfonic acid treatment of the lysine residues in TM showed that the protein surface charge resulting from the Maillard reaction had no effect on the enhancement of the Allergenicity. Thus, the change in the Allergenicity would be closely related to the structural change caused by the Maillard reaction. Keywords: Scallop; tropomyosin; marine invertebrate; seafood allergy; Allergenicity; Maillard reaction