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Human Milk Polyunsaturated Fatty Acids Are Related To Neurodevelopmental, Anthropometric, And Allergic Outcomes In Early Life: A Systematic Review, Saori Mitguard, Olivia Doucette, John Miklavcic

Food Science Faculty Articles and Research

Polyunsaturated fatty acids are critically important for newborn nutrition and in the trajectory of growth and developmental processes throughout early life. This systematic review (PROSPERO ID: CRD42023400059) critically analyzes literature pertaining to how omega-3 and omega-6 fatty acids in human milk are related to health outcomes in early life. Literature selected for the review were published between 2005 and 2020 and included assessments in healthy term children between 0 and 5 years of age. The studies reported the relation between human milk fatty acids docosahexaenoic acid (C22:6n-3, DHA), eicosapentaenoic acid (C20:5n-3, EPA), alpha-linolenic acid (C18:3n-3, ALA), arachidonic acid (C20:4n-6, AA), …

Proteome Analysis And Epitope Mapping In A Commercial Reduced-Gluten Wheat Product, Mitchell G. Nye-Wood, Angela Juhasz, Utpal Bos, Michelle L. Colgrave

Research outputs 2014 to 2021

Gluten related disorders, such as coeliac disease, wheat allergy and baker's asthma are triggered by proteins present in food products made from wheat and related cereal species. The only treatment of these medical illnesses is a strict gluten-free diet; however, gluten-free products that are currently available in the market can have lower nutritional quality and are more expensive than traditional gluten containing cereal products. These constraints have led to the development of gluten-free or gluten-reduced ingredients. In this vein, a non-GMO wheat flour that purports to contain “65% less allergenic gluten” was recently brought to market. The present study aims …

Using Bioinformatics Tools To Evaluate Potential Risks Of Food Allergy And To Predict Microbiome Functionality, Mohamed Abdelmoteleb

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Novel foods and Genetically Engineered (GE) organisms are being developed for nutritional, industrial, and environmental applications. Dietary interventions have been used recently to mitigate methane emissions in ruminants. In this project, bioinformatics tools have been used to answer two main questions. The first question is the potential allergy risks for consumption of novel foods and GE organisms. The second question is the effects of dietary interventions on microbiome functionality related to methane production in ruminants.

To answer the first question, regulatory authorities in the United States and Europe now expect an evaluation of new proteins in novel foods or genetically …

The Reliability Of Histamine Pharmacodynamic Response Phenotype Classification In Children With Allergic Disease., Shaun S Kumar, Xiaoxi Liu, Catherine M Sherwin, Bridgette Jones

Manuscripts, Articles, Book Chapters and Other Papers

We have identified distinct histamine pharmacodynamic response phenotypes in children with allergic disease utilizing histamine iontophoresis with laser Doppler (HILD). These response phenotypes may be relevant in guiding therapeutic decision making for agents targeting the allergic response pathways. However, the reliability of these response phenotypes has not been assessed. Therefore, we performed HILD in children with allergic rhinitis and/or asthma on two to three separate occasions. HILD response-time data were analyzed in NONMEM using a linked effect PKPD model. Examination of observed vs. classified response phenotypes predicted response plots and the sum of residuals. The intraclass correlation coefficient (ICC) was …

Toward A Symbiotic Perspective On Public Health: Recognizing The Ambivalence Of Microbes In The Anthropocene, S. Sariola, Scott F. Gilbert

Biology Faculty Works

Microbes evolve in complex environments that are often fashioned, in part, by human desires. In a global perspective, public health has played major roles in structuring how microbes are perceived, cultivated, and destroyed. The germ theory of disease cast microbes as enemies of the body and the body politic. Antibiotics have altered microbial development by providing stringent natural selection on bacterial species, and this has led to the formation of antibiotic-resistant bacterial strains. Public health perspectives such as “Precision Public Health” and “One Health” have recently been proposed to further manage microbial populations. However, neither of these take into account …

Phenology Of Cupressaceae Urban Infrastructure Related To Its Pollen Content And Meteorological Variables, A. Monroy-Colín, J. M. Maya-Manzano, I. Silva-Palacios, R. Tormo-Molina, R. Pecero-Casimiro, Á. Gonzalo-Garijo, S. Fernández-Rodríguez

Articles

Cupressaceae pollen is one of the major airborne allergens of the Mediterranean region and in other regions around the world. Pollen production of these species causes considerable allergic problems during winter, being this type of pollen the most abundant in this period of the year. This work aims to relate phenology, meteorology and airborne pollen records in these species. Aerobiological sampling was carried out in Badajoz (SW Spain) from 2016 to 2018 using Hirst-type volumetric sampler. Pollination phenology was studied in 50 specimens, ten of Cupressus macrocarpa, ten of Cupressus arizonica, 15 of Cupressus sempervirens and 15 of …

Characterization And Relative Quantitation Of Wheat, Rye, And Barley Gluten Protein Types By Liquid Chromatography–Tandem Mass Spectrometry, Barbara Lexhaller, Michelle L. Colgrave, Katharina A. Scherf

Research outputs 2014 to 2021

The consumption of wheat, rye, and barley may cause adverse reactions to wheat such as celiac disease, non-celiac gluten/wheat sensitivity, or wheat allergy. The storage proteins (gluten) are known as major triggers, but also other functional protein groups such as α-amylase/trypsin-inhibitors or enzymes are possibly harmful for people suffering of adverse reactions to wheat. Gluten is widely used as a collective term for the complex protein mixture of wheat, rye or barley and can be subdivided into the following gluten protein types (GPTs): α-gliadins, γ-gliadins, ω5-gliadins, ω1,2-gliadins, high- and low-molecular-weight glutenin subunits of wheat, ω-secalins, high-molecular-weight secalins, γ-75k-secalins and γ-40k-secalins …

Effect Of Enzymatic Hydrolysis On The Allergenic Capacity Of Shrimp Tropomyosin, Angela Silke

Honors College

Food allergy is caused by allergenic proteins within food reacting negatively with IgE antibodies in the human body. Shrimp, part of the shellfish is one of the big eight allergenic foods that can cause anaphylaxis. This study is an attempt to investigate a method of reducing shrimp allergenicity using plant-based enzymes. Shrimp was marinated for 3, 6 or 16 hours in three enzyme solutions of 3% and 5% for Papain, Bromelain and 4% and 8% for Ficin. The effect of marination times with these concentrations on the allergenic proteins was tested using BCA Assay, Lowry Assay, Indirect ELISA and SDS-PAGE, …

Edible Insects As A Source Of Food Allergens, Lee Palmer

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Increasing global population increasingly limited by resources has spurred interest in novel food sources. Insects may be an alternative food source in the near future, but consideration of insects as a food requires scrutiny due to risk of allergens. Currently, the insect Dactylopius coccus, known as cochineal, is used to produce carmine, a natural red pigment used in food, which has caused allergic reactions. This study investigated allergens of cochineal focusing on purification from the pigment. Mass spectrometry identified a previously described major allergen of cochineal and a tropomyosin, although further work is required.

Tropomyosin is a major cross-reactive allergen …

Evaluation Of Qualitative Food Allergen Detection Methods And Cleaning Validation Approaches, Rachel C. Courtney

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Allergen control plans are increasingly used by the food industry to prevent allergen cross-contact and validation of these plans involves methods to detect allergen protein residues. A commonly used rapid allergen detection method is lateral flow devices, although research about their validation is lacking. The objective of this research was to investigate lateral flow devices, their specificity and sensitivity to milk proteins and milk-derived ingredients, swabbing conditions, and applications in cleaning validation.

Several lateral flow devices advertised to detect total milk did not detect whey proteins or whey-derived ingredients. The overload level of the kits was highly variable (ranging from …

Anthropogenic Climate Change And Allergic Diseases, James Blando, Leonard Bielory, Viann Nguyen, Rafael Diaz, Hueiwang Anna Jeng

Community & Environmental Health Faculty Publications

Climate change is expected to have an impact on various aspects of health, including mucosal areas involved in allergic inflammatory disorders that include asthma, allergic rhinitis, allergic conjunctivitis and anaphylaxis. The evidence that links climate change to the exacerbation and the development of allergic disease is increasing and appears to be linked to changes in pollen seasons (duration, onset and intensity) and changes in allergen content of plants and their pollen as it relates to increased sensitization, allergenicity and exacerbations of allergic airway disease. This has significant implications for air quality and for the global food supply.

Wild Buckwheat Is Unlikely To Pose A Risk To Buckwheat-Allergic Individuals, Julie A. Nordlee, Rakhi Panda, Joseph L. Baumert, Richard E. Goodman, Steve Taylor

Department of Food Science and Technology: Faculty Publications

Buckwheat (Fagopyrum esculentum) is a commonly allergenic food especially in Asia where buckwheat is more commonly consumed. Wild buckwheat (Polygonum convolvulus, recently changed to Fallopia convolvulus) is an annual weed prevalent in grain-growing areas of the United States. Wild buckwheat is not closely related to edible buckwheat although the seeds do have some physical resemblance. A large shipment of wheat into Japan was halted by the discovery of the adventitious presence of wild buckwheat seeds over possible concerns for buckwheat-allergic consumers. However, IgE-binding was not observed to an extract of wild buckwheat using sera from …

Threshold Dose For Peanut: Risk Characterization Based Upon Diagnostic Oral Challenge Of A Series Of 286 Peanut-Allergic Individuals, Steve L. Taylor, D. A. Moneret-Vautrin, Rene W. R. Crevel, David Sheffield, Martine Morisset, P. Dumont, Benjamin C. Remington, Joseph L. Baumert

Department of Food Science and Technology: Faculty Publications

Clinical records of 286 consecutive patients reacting positively with objective symptoms to double-blind, placebo-controlled oral peanut challenges at University Hospital, Nancy, France were examined for individual No Observed Adverse Effect Levels (NOAELs) and Lowest Observed Adverse Effect Levels (LOAELs). After fitting to a log-normal probability distribution model, the ED₁₀ and ED₀₅ were 14.4 and 7.3 mg (expressed as whole peanut), respectively, with 95% lower confidence intervals of 10.7 and 5.2 mg, respectively. Compared to results from a previous study where the ED₁₀ was based upon individual peanut thresholds gleaned from 12 publications, a statistically significant difference was …

A Consensus Protocol For The Determination Of The Threshold Doses For Allergenic Foods: How Much Is Too Much?, S. L. Taylor, S. L. Hefle, C. Bindslev-Jensen, F. M. Atkins, C. Andre, C. Bruijnzeel-Koomen, A. W. Burks, R. K. Bush, M. Ebisawa, P. A. Eigenmann, A. Host, Jonathan O. B. Hourihane, E. Isolauri, D. J. Hill, A. Knulst, G. Lack, H. A. Sampson, D. A. Moneret-Vautrin, F. Rance, P. A. Vadas, J. W. Yunginger, R. S. Zeiger, J. W. Salminen, C. Madsen, P. Abbott

Department of Food Science and Technology: Faculty Publications

Background:While the ingestion of small amounts of an offending food can elicit adverse reactions in individuals with IgE-mediated food allergies, little information is known regarding these threshold doses for specific allergenic foods. While low-dose challenge trials have been conducted on an appreciable number of allergic individuals, a variety of different clinical protocols were used making the estimation of the threshold dose very difficult.

Objective: A roundtable conference was convened to develop a consensus clinical protocol for low-dose challenge trials for the estimation of threshold doses for specific allergenic foods.

Methods: In May 2002, 20 clinical allergists and other interested parties …

Factors Affecting The Determination Of Threshold Doses For Allergenic Foods: How Much Is Too Much?, Steve L. Taylor, Susan L. Hefle, Carsten Bindslev-Jensen, S. Allan Bock, A. Wesley Burks Jr., Lynn Christie, David J. Hill, Arne Host, Jonathan O'B. Hourihane, Gideon Lack, Dean D. Metcalfe, Denise Anne Moneret-Vautrin, Peter A. Vadas, Fabienne Rance, Daniel J. Skrypec, Thomas A. Trautman, Ingrid Malmheden Yman, Robert S. Zeiger

Department of Food Science and Technology: Faculty Publications

Background: Ingestion of small amounts of an offending food can elicit adverse reactions in individuals with IgE-mediated food allergies. The threshold dose for provocation of such reactions is often considered to be zero. However, because of various practical limitations in food production and processing, foods may occasionally contain trace residues of the offending food. Are these very low, residual quantities hazardous to allergic consumers? How much of the offending food is too much? Very little quantitative information exists to allow any risk assessments to be conducted by the food industry.

Objective: We sought to determine whether the quality and quantity …

Altered Platelet Activating Factor Metabolism In Insulin Dependent Diabetes Mellitus, R A. Memon, S A. Saeed, A Jabbar, A Jafri, A H. Gilani, S Saleem, H Akbani

Department of Biological & Biomedical Sciences

Diabetes mellitus is associated with several abnormalities of platelet function. Recent studies have shown that the blood level of platelet activating factor (PAF), a potent inducer of platelet aggregation, is elevated in insulin dependent diabetes mellitus (IDDM) and remains unchanged in non-insulin dependent diabetes mellitus (NIDDM) patients. However, the mechanism of this increase in PAF levels has not been determined. In this study we have measured the activity of plasma PAF acetylhydrolase (an enzyme that regulates PAF levels) and lipoprotein levels in control subjects and diabetic patients. The data presented show that plasma PAF acetylhydrolase activity is significantly decreased in …