2S Albumin Storage Proteins: What Makes them Food Allergens?

2S Albumin Storage Proteins: What Makes them Food Allergens?

2S albumin storage proteins are becoming of increasing interest in nutritional and clinical studies as they have been reported as major food allergens in seeds of many mono- and di-cotyledonous plants. This review describes the main biochemical, structural and functional properties of these proteins thought to play a role in determining their potential allergenicity. 2S albumins are considered ...

Polymeric Gas Separation Membranes: What Makes them Industrially more Attractive?

The Foamy Virus Gag Proteins: What Makes Them Different?

Gag proteins play an important role in many stages of the retroviral replication cycle. They orchestrate viral assembly, interact with numerous host cell proteins, engage in regulation of viral gene expression, and provide the main driving force for virus intracellular trafficking and budding. Foamy Viruses (FV), also known as spumaviruses, display a number of unique features among retroviruses...

What makes a functional food functional?

Functional foods are foods that, by nature or design, can deliver benefits beyond that of sustenance. They bridge the traditional gap between food and drugs, offering consumers greater opportunity to take their health care into their own hands. Rapidly increasing knowledge of the physiological effects of nutrients and their potential health benefits offers exciting prospects for the food indust...

Hypermodern Hearts: What Makes Them Suffer and Become Ill?

In this research, we highlight the hypermodern individual, the ways he lives in the contemporary world and the psychosocial determinants involved in illness. We aim to reveal the impact of traumatic life events and the senses and meanings given by the patients to their pathologies. The research was carried out at two private hospitals in Brazil, in the years 2010 and 2011. The study is based on...