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Full-Text Articles in Life Sciences
In Vitro Digestion And Characterization Of 2s Albumin And Digestion-Resistant Peptides In Pecan, Jelena Spiric, Stef J. Koppelman, Andre Knulst, Julie A. Nordlee, Steve L. Taylor, Joseph L. Baumert
In Vitro Digestion And Characterization Of 2s Albumin And Digestion-Resistant Peptides In Pecan, Jelena Spiric, Stef J. Koppelman, Andre Knulst, Julie A. Nordlee, Steve L. Taylor, Joseph L. Baumert
Department of Food Science and Technology: Faculty Publications
The 2S albumins are one of the major protein families involved in severe food allergic reactions to nuts, seeds, and legumes, thus potentially making these proteins clinically relevant for allergic sensitization and potential diagnostic markers. In this study, we sought to purify native 2S albumin protein from pecan to further characterize this putative allergen. The purified 2S albumin, Car i 1, from pecan was found to be resistant to digestion by pepsin in simulated gastric fluid (SGF) and comparatively stable to proteolysis by trypsin and pancreatin in simulated intestinal fluid (SIF). Digestion of purified Car i 1 in SGF and …
Comparison Of Six Commercial Elisa Kits For Their Specificity And Sensitivity In Detecting Different Major Peanut Allergens, Shyamali Jayasena, Mieke Smits, Daniëlle Fiechter, Aard De Jong, Julie Nordlee, Joe Baumert, Steve L. Taylor, Raymond H. Pieters, Stef J. Koppelman
Comparison Of Six Commercial Elisa Kits For Their Specificity And Sensitivity In Detecting Different Major Peanut Allergens, Shyamali Jayasena, Mieke Smits, Daniëlle Fiechter, Aard De Jong, Julie Nordlee, Joe Baumert, Steve L. Taylor, Raymond H. Pieters, Stef J. Koppelman
Department of Food Science and Technology: Faculty Publications
Six commercial peanut enzyme-linked immunosorbent assay kits were assessed for their ability to recover peanut from the standard reference material 2387 peanut butter and also for their specificity in detecting four major peanut allergens, Ara h 1, Ara h 2, Ara h 3, and Ara h 6. The percentage recovery of peanut from peanut butter differed across different kits as well as at different sample concentrations. The highest recovery was observed with the Romer and R-Biopharm kits, while four other kits were found to underestimate the protein content of the reference peanut butter samples. Five of the kits were most …
Lupine Allergy: Not Simply Cross-Reactivity With Peanut Or Soy, Kim A. B. M. Peeters, Julie A. Nordlee, André H. Penninks, Lingyun Chen, Richard E. Goodman, Carla A. F. M. Bruijnzeel-Koomen, Sue L. Hefle, Steve L. Taylor, André C. Knulst
Lupine Allergy: Not Simply Cross-Reactivity With Peanut Or Soy, Kim A. B. M. Peeters, Julie A. Nordlee, André H. Penninks, Lingyun Chen, Richard E. Goodman, Carla A. F. M. Bruijnzeel-Koomen, Sue L. Hefle, Steve L. Taylor, André C. Knulst
Department of Food Science and Technology: Faculty Publications
Background: Reports of lupine allergy are increasing as its use in food products increases. Lupine allergy might be the consequence of cross-reactivity after sensitization to peanut or other legumes or de novo sensitization. Lupine allergens have not been completely characterized. Objectives: We sought to identify allergens associated with lupine allergy, evaluate potential cross-reactivity with peanut, and determine eliciting doses (EDs) for lupine allergy by using double-blind, placebo-controlled food challenges. Methods: Six patients with a history of allergic reactions to lupine flour were evaluated by using skin prick tests, CAP tests, and double-blind, placebo-controlled food challenges. Three of these patients were …