The Experts below are selected from a list of 16569 Experts worldwide ranked by ideXlab platform
Thomas Holzhauser - One of the best experts on this subject based on the ideXlab platform.
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homologous tropomyosins from vertebrate and invertebrate recombinant calibrator proteins in functional biological assays for tropomyosin allergenicity assessment of Novel animal Foods
Clinical & Experimental Allergy, 2020Co-Authors: Julia Klueber, Kitty C M Verhoeckx, Karin Hoffmannsommergruber, Markus Ollert, Joana Costa, Stefanie Randow, F Codreanumorel, Carsten Bindslevjensen, M Morisset, Thomas HolzhauserAbstract:Background: Novel Foods may provide new protein sources for a growing world population but entail risks of unexpected food-allergic reactions. No guidance on allergenicity assessment of Novel Foods exists, while for genetically modified (GM) crops it includes comparison of sequence identity with known allergens, digestibility tests and IgE serum screening. Objective: As a proof of concept, to evaluate non-/allergenic tropomyosins (TMs) regarding their potential as new calibrator proteins in functional biological in vitro assays for the semi-quantitative allergy risk assessment of Novel TM-containing animal Foods with mealworm TM as an example. Methods: Purified TMs (shrimp, Penaeus monodon; chicken Gallus gallus; E coli overexpression) were compared by protein sequencing, circular dichroism analysis and in vitro digestion. IgE binding was quantified using shrimp-allergic patients' sera (ELISA). Biological activities were investigated (skin testing; titrated basophil activation tests, BAT), compared to titrated biological mediator release using humanized rat basophil leukaemia (RBL) cells. Results: Shrimp and chicken TMs showed high sequence homology, both alpha-helical structures and thermal stability. Shrimp TM was stable during in vitro gastric digestion, chicken TM degraded quickly. Both TMs bound specific IgE from shrimp-allergic patients (significantly higher for shrimp TM), whereas skin reactivity was mostly positive with only shrimp TM. BAT and RBL cell assays were positive with shrimp and chicken TM, although at up to 100- to 1000-times lower allergen concentrations for shrimp than chicken TM. In RBL cell assays using both TM as calibrators, an activation of effector cells by mealworm TM similar to that by shrimp TM confirmed the already reported high allergenic potency of mealworm TM as a Novel protein source. Conclusions & clinical relevance: According to current GM crops' allergenicity assessment, non-allergenic chicken TM could falsely be considered an allergen on a weight-of-evidence approach. However, calibrating allergenic potency in functional BAT and RBL cell assays with clinically validated TMs allowed for semi-quantitative discrimination of Novel food protein's allergenicity. With TM calibration as a proof of concept, similar systems of homologous protein might be developed to scale on an axis of allergenicity. © 2019 The Authors. Clinical & Experimental Allergy published by John Wiley & Sons Ltd.
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current food allergenic risk assessment is it fit for Novel Foods status quo and identification of gaps
Molecular Nutrition & Food Research, 2018Co-Authors: Gabriel Mazzucchelli, Kitty C M Verhoeckx, Thomas Holzhauser, Tanja Cirkovic Velickovic, Araceli Diazperales, Elena Molina, Paola Roncada, Pedro M Rodrigues, Karin HoffmannsommergruberAbstract:Food allergies are recognized as a global health concern. In order to protect allergic consumers from severe symptoms, allergenic risk assessment for well-known Foods and Foods containing genetically modified ingredients is installed. However, population is steadily growing and there is a rising need to provide adequate protein-based Foods, including Novel sources, not yet used for human consumption. In this context safety issues such as a potential increased allergenic risk need to be assessed before marketing Novel food sources. Therefore, the established allergenic risk assessment for genetically modified organisms needs to be re-evaluated for its applicability for risk assessment of Novel food proteins. Two different scenarios of allergic sensitization have to be assessed. The first scenario is the presence of already known allergenic structures in Novel Foods. For this, a comparative assessment can be performed and the range of cross-reactivity can be explored, while in the second scenario allergic reactions are observed toward so far Novel allergenic structures and no reference material is available. This review summarizes the current analytical methods for allergenic risk assessment, highlighting the strengths and limitations of each method and discussing the gaps in this assessment that need to be addressed in the near future.
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strategy for allergenicity assessment of natural Novel Foods clinical and molecular investigation of exotic vegetables water spinach hyacinth bean and ethiopian eggplant
Allergy, 2007Co-Authors: Michaela Gubesch, B Theler, M Dutta, Beatrice Baumer, Alex Mathis, Thomas Holzhauser, S Vieths, Barbara BallmerweberAbstract:Background: Foods not commonly consumed in the European Union must be proven safe before being brought to market, including an assessment of allergenicity. We present a three-stepwise strategy for allergenicity assessment of natural Novel Foods using three Novel vegetables, namely, water spinach, hyacinth bean, Ethiopian eggplant. Methods: First, vegetable extracts were analyzed for the presence of pan-allergens [Bet v 1 homologous proteins, profilins, nonspecific lipid transfer proteins (LTP)] by immunoblot analysis with specific animal antibodies. Secondly, the IgE-binding of the food extracts was investigated by EAST (Enzyme-allergosorbent test) and immunoblot analysis using sera with IgE-reactivity to known pan-allergens or to phylogenetically related Foods from subjects (i) allergic to birch, grass and mugwort pollen, (ii) with food allergy to soy, peanut, tomato, multiple pollen-related Foods and (iii) sensitized to LTP. Thirdly, the clinical relevance of IgE-binding was assessed in vivo by skin prick testing (SPT) and open oral food challenges (OFC). Results: Profilin and LTP were detected by animal antibodies in all vegetables, a Bet v 1 homologue selectively in hyacinth bean. IgE-binding to LTP, profilin and a Bet v 1 homologue was proven by immunoblot analysis and EAST. Positive SPT and OFC results were observed for all vegetables in pollen-allergic patients. Conclusions: Our stepwise procedure confirmed the presence and IgE-binding capacity of Novel vegetable proteins homologous to known allergens in endemic vegetable Foods. In vivo testing proved the potential of the Novel vegetables to elicit clinical allergy. Hence, our described algorithm seems to be applicable for allergenicity testing of natural Novel Foods.
Barbara Ballmerweber - One of the best experts on this subject based on the ideXlab platform.
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strategy for allergenicity assessment of natural Novel Foods clinical and molecular investigation of exotic vegetables water spinach hyacinth bean and ethiopian eggplant
Allergy, 2007Co-Authors: Michaela Gubesch, B Theler, M Dutta, Beatrice Baumer, Alex Mathis, Thomas Holzhauser, S Vieths, Barbara BallmerweberAbstract:Background: Foods not commonly consumed in the European Union must be proven safe before being brought to market, including an assessment of allergenicity. We present a three-stepwise strategy for allergenicity assessment of natural Novel Foods using three Novel vegetables, namely, water spinach, hyacinth bean, Ethiopian eggplant. Methods: First, vegetable extracts were analyzed for the presence of pan-allergens [Bet v 1 homologous proteins, profilins, nonspecific lipid transfer proteins (LTP)] by immunoblot analysis with specific animal antibodies. Secondly, the IgE-binding of the food extracts was investigated by EAST (Enzyme-allergosorbent test) and immunoblot analysis using sera with IgE-reactivity to known pan-allergens or to phylogenetically related Foods from subjects (i) allergic to birch, grass and mugwort pollen, (ii) with food allergy to soy, peanut, tomato, multiple pollen-related Foods and (iii) sensitized to LTP. Thirdly, the clinical relevance of IgE-binding was assessed in vivo by skin prick testing (SPT) and open oral food challenges (OFC). Results: Profilin and LTP were detected by animal antibodies in all vegetables, a Bet v 1 homologue selectively in hyacinth bean. IgE-binding to LTP, profilin and a Bet v 1 homologue was proven by immunoblot analysis and EAST. Positive SPT and OFC results were observed for all vegetables in pollen-allergic patients. Conclusions: Our stepwise procedure confirmed the presence and IgE-binding capacity of Novel vegetable proteins homologous to known allergens in endemic vegetable Foods. In vivo testing proved the potential of the Novel vegetables to elicit clinical allergy. Hence, our described algorithm seems to be applicable for allergenicity testing of natural Novel Foods.
Hariom Yadav - One of the best experts on this subject based on the ideXlab platform.
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Bioactive peptides derived from milk proteins and their health beneficial potentials: An update
Food and Function, 2011Co-Authors: Ravinder Nagpal, Sanu Arora, Fransesco Morotta, Shalini Jain, Pradip Behare, Ashwani Kumar, Rajiv Rana, Manoj Kumar, Hariom YadavAbstract:It has been well recognized that dietary proteins provide a rich source of biologically active peptides. Today, milk proteins are considered the most important source of bioactive peptides and an increasing number of bioactive peptides have been identified in milk protein hydrolysates and fermented dairy products. Bioactive peptides derived from milk proteins offer a promising approach for the promotion of health by means of a tailored diet and provide interesting opportunities to the dairy industry for expansion of its field of operation. The potential health benefits of milk protein-derived peptides have been a subject of growing commercial interest in the context of health-promoting functional Foods. Hence, these peptides are being incorporated in the form of ingredients in functional and Novel Foods, dietary supplements and even pharmaceuticals with the purpose of delivering specific health benefits.
Kitty C M Verhoeckx - One of the best experts on this subject based on the ideXlab platform.
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homologous tropomyosins from vertebrate and invertebrate recombinant calibrator proteins in functional biological assays for tropomyosin allergenicity assessment of Novel animal Foods
Clinical & Experimental Allergy, 2020Co-Authors: Julia Klueber, Kitty C M Verhoeckx, Karin Hoffmannsommergruber, Markus Ollert, Joana Costa, Stefanie Randow, F Codreanumorel, Carsten Bindslevjensen, M Morisset, Thomas HolzhauserAbstract:Background: Novel Foods may provide new protein sources for a growing world population but entail risks of unexpected food-allergic reactions. No guidance on allergenicity assessment of Novel Foods exists, while for genetically modified (GM) crops it includes comparison of sequence identity with known allergens, digestibility tests and IgE serum screening. Objective: As a proof of concept, to evaluate non-/allergenic tropomyosins (TMs) regarding their potential as new calibrator proteins in functional biological in vitro assays for the semi-quantitative allergy risk assessment of Novel TM-containing animal Foods with mealworm TM as an example. Methods: Purified TMs (shrimp, Penaeus monodon; chicken Gallus gallus; E coli overexpression) were compared by protein sequencing, circular dichroism analysis and in vitro digestion. IgE binding was quantified using shrimp-allergic patients' sera (ELISA). Biological activities were investigated (skin testing; titrated basophil activation tests, BAT), compared to titrated biological mediator release using humanized rat basophil leukaemia (RBL) cells. Results: Shrimp and chicken TMs showed high sequence homology, both alpha-helical structures and thermal stability. Shrimp TM was stable during in vitro gastric digestion, chicken TM degraded quickly. Both TMs bound specific IgE from shrimp-allergic patients (significantly higher for shrimp TM), whereas skin reactivity was mostly positive with only shrimp TM. BAT and RBL cell assays were positive with shrimp and chicken TM, although at up to 100- to 1000-times lower allergen concentrations for shrimp than chicken TM. In RBL cell assays using both TM as calibrators, an activation of effector cells by mealworm TM similar to that by shrimp TM confirmed the already reported high allergenic potency of mealworm TM as a Novel protein source. Conclusions & clinical relevance: According to current GM crops' allergenicity assessment, non-allergenic chicken TM could falsely be considered an allergen on a weight-of-evidence approach. However, calibrating allergenic potency in functional BAT and RBL cell assays with clinically validated TMs allowed for semi-quantitative discrimination of Novel food protein's allergenicity. With TM calibration as a proof of concept, similar systems of homologous protein might be developed to scale on an axis of allergenicity. © 2019 The Authors. Clinical & Experimental Allergy published by John Wiley & Sons Ltd.
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current food allergenic risk assessment is it fit for Novel Foods status quo and identification of gaps
Molecular Nutrition & Food Research, 2018Co-Authors: Gabriel Mazzucchelli, Kitty C M Verhoeckx, Thomas Holzhauser, Tanja Cirkovic Velickovic, Araceli Diazperales, Elena Molina, Paola Roncada, Pedro M Rodrigues, Karin HoffmannsommergruberAbstract:Food allergies are recognized as a global health concern. In order to protect allergic consumers from severe symptoms, allergenic risk assessment for well-known Foods and Foods containing genetically modified ingredients is installed. However, population is steadily growing and there is a rising need to provide adequate protein-based Foods, including Novel sources, not yet used for human consumption. In this context safety issues such as a potential increased allergenic risk need to be assessed before marketing Novel food sources. Therefore, the established allergenic risk assessment for genetically modified organisms needs to be re-evaluated for its applicability for risk assessment of Novel food proteins. Two different scenarios of allergic sensitization have to be assessed. The first scenario is the presence of already known allergenic structures in Novel Foods. For this, a comparative assessment can be performed and the range of cross-reactivity can be explored, while in the second scenario allergic reactions are observed toward so far Novel allergenic structures and no reference material is available. This review summarizes the current analytical methods for allergenic risk assessment, highlighting the strengths and limitations of each method and discussing the gaps in this assessment that need to be addressed in the near future.
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allergenicity assessment strategy for Novel food proteins and protein sources
Regulatory Toxicology and Pharmacology, 2016Co-Authors: Kitty C M Verhoeckx, Henrike Broekman, Andre C Knulst, Geert HoubenAbstract:Abstract To solve the future food insecurity problem, alternative and sustainable protein sources (e.g. insects, rapeseed, fava bean and algae) are now being explored for the production of food and feed. To approve these Novel protein sources for future food a comprehensive risk assessment is needed according to the European food legislation. Allergenicity risk assessment might pose some major difficulties, since detailed guidance on how to assess the allergenic potential of Novel Foods is not available. At present, the approach relies mostly on the guidance of allergenicity assessment for genetically modified (GM) plant Foods. The most recent one was proposed by EFSA (2010 and 2011); “weight-of-evidence approach”. However this guidance is difficult to interpret, not completely applicable or validated for Novel Foods and therefore needs some adjustments. In this paper we propose a conceptual strategy which is based on the “weight-of-evidence approach” for food derived from GM plants and other strategies that were previously published in the literature. This strategy will give more guidance on how to assess the allergenicity of Novel food proteins and protein sources.
R. Oberdorfer - One of the best experts on this subject based on the ideXlab platform.
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History of safe use as applied to the safety assessment of Novel Foods and Foods derived from genetically modified organisms
Food and Chemical Toxicology, 2007Co-Authors: A. Constable, A. Davi, B. Moseley, D. Jonas, Andy Cockburn, G. Edwards, P. Hepburn, C. Herouet-guicheney, M. Knowles, R. OberdorferAbstract:Very few traditional Foods that are consumed have been subjected to systematic toxicological and nutritional assessment, yet because of their long history and customary preparation and use and absence of evidence of harm, they are generally regarded as safe to eat. This &39;history of safe use&39; of traditional Foods forms the benchmark for the comparative safety assessment of Novel Foods, and of Foods derived from genetically modified organisms. However, the concept is hard to define, since it relates to an existing body of information which describes the safety profile of a food, rather than a precise checklist of criteria. The term should be regarded as a working concept used to assist the safety assessment of a food product. Important factors in establishing a history of safe use include: the period over which the traditional food has been consumed; the way in which it has been prepared and used and at what intake levels; its composition and the results of animal studies and observations from human exposure. This paper is aimed to assist food safety professionals in the safety evaluation and regulation of Novel Foods and Foods derived from genetically modified organisms, by describing the practical application and use of the concept of &39;history of safe use&39;.
