Polyphenol‐rich pomegranate juice reduces IgE binding to cashew nut allergens
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چکیده
منابع مشابه
Immunoglobulin E-reactive proteins in cashew (Anacardium occidentale) apple juice concentrate.
Cashew apple juice has the potential to be a natural source of vitamin C and sugar in processed foods. The juice of the cashew apple is obtained by pressing the fleshy peduncle or receptacle, which forms a rounded apple that sits above the true fruit, the cashew nut. Cashew nut allergy is the second most commonly reported tree nut allergy in the United States. To determine if cashew apple juice...
متن کاملCashew Nut Shell Liquid
What is CNSL? Cashew nut Shell Liquid (CNSL) is a reddish brown viscous liquid, having the honeycomb structure of the shell of cashew nut obtained from cashew tree. Botanical name of Cashew: Anacardium occidentale L CAS number: 8007-24-7 Area of growth of Cashew tree Coastal areas of Asia and Africa. Mozambique, India, Vietnam and Brazil Specification of Cashew nut shell The shell is about 0.3 ...
متن کاملIgE-Binding Properties of Recombinant Food Allergens
Recombinant DNA technology is a common procedure to produce allergenic proteins in vitro. To date, more than 40 food allergens from fruits, vegetables, nuts, milk and seafood have been expressed as recombinant proteins. Since recombinant proteins can be produced in large quantities and in controlled quality, they promise to be suitable tools for precise diagnostics and research applications. "H...
متن کاملHeat-induced alterations in cashew allergen solubility and IgE binding
Cashew nuts are an increasingly common cause of food allergy. We compare the soluble protein profile of cashew nuts following heating. SDS-PAGE indicate that heating can alter the solubility of cashew nut proteins. The 11S legumin, Ana o 2, dominates the soluble protein content in ready to eat and mildly heated cashew nuts. However, we found that in dark-roasted cashew nuts, the soluble protein...
متن کاملTree nut allergens.
Allergic reactions to tree nuts can be serious and life threatening. Considerable research has been conducted in recent years in an attempt to characterize those allergens that are most responsible for allergy sensitization and triggering. Both native and recombinant nut allergens have been identified and characterized and, for some, the IgE-reactive epitopes described. Some allergens, such as ...
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ژورنال
عنوان ژورنال: Journal of the Science of Food and Agriculture
سال: 2017
ISSN: 0022-5142,1097-0010
DOI: 10.1002/jsfa.8639