Allergenicity
Mostrando 1-12 de 23 artigos, teses e dissertações.
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1. Bioactive peptides from beef products fermented by acid whey – in vitro and in silico study
ABSTRACT: This research investigated the potential of beef products with acid whey to release bioactive peptides and thereby emphasize their health-promoting potential. Peptide sequences were isolated and identified by liquid chromatography-electrospray ionization-mass spectrometry (LC-ESI-MS). Firstly, the antihealth properties (toxicity, allergenicity) of
Sci. agric. (Piracicaba, Braz.). Publicado em: 2019-07
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2. Assessment of the use of the hydrolyzed liquid fraction of the kiwicha grain in the fermentation process of probiotic drinks from tarwi juice: microbiological, chemical and sensorial analysis
Abstract Non-diary probiotic drinks are of interest to the consumers who suffer from lactose intolerance and allergenicity when consuming milk and its derivatives. Its production requires substrates that favor the viability of probiotics in the process and storage. This research assessed the use of the liquid fraction obtained from the enzymatic hydrolysis
Food Sci. Technol. Publicado em: 30/07/2018
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3. In search of a tolerance-induction strategy for cow's milk allergies: significant reduction of beta-lactoglobulin allergenicity via transglutaminase/cysteine polymerization
OBJECTIVE: To explore the use of β-lactoglobulin polymerized using microbial transglutaminase and heating to identify whether protein polymerization could reduce in vivo allergenicity and maintain in vitro and ex vivo immunoreactivity for use in tolerance-induction protocols. METHODS: Based on previous protocols applied in mice and children, we performed in
Clinics. Publicado em: 2012-10
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4. Análise comparativa de mapas protéicos de amostras de soja convencionais e tolerantes ao herbicida glifosato visando à inocuidade alimentar / Comparative analysis of maps soy protein samples of conventional and tolerant to the herbicide glyphosate for food safety
A soja geneticamente modificada tolerante ao herbicida glifosato tem sido a cultura derivada da engenharia genética mais cultivada atualmente no mundo. Como todo alimento GM a soja tem sido alvo de investigação em relação a sua Biossegurança. Novas estratégias têm sido desenvolvidas e aplicadas neste campo de pesquisa, sendo que métodos rápidos e e
Publicado em: 2009
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5. Evaluation of substantial equivalence and potential of allergenic reactions of soybean cultivars tolerant to the glyphosate herbicide / Avaliação de equivalência substancial e potencial de alergenicidade de cultivares de soja tolerantes ao herbicida glifosato
Os parâmetros de avaliação de segurança de alimentos geneticamente modificados fundamentam-se na comparação de equivalência substancial entre as variedades e pela inocuidade de proteínas da planta GM com as proteínas encontradas nas plantas convencionais. O objetivo deste trabalho foi avaliar a segurança alimentar de três cultivares de sojas genet
Publicado em: 2009
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6. Effect of the transglutaminase enzyme in the antigenicity of the Beta -lactoglobulin / Efeito da enzima transglutaminase na antigenicidade da Beta -lactoglobulina
O leite bovino contém várias proteínas que são consideradas antigênicas e capazes de induzir resposta imune, dentre elas, a ß-lactoglubulina (ß-Lg) é uma das mais antigênicas. A enzima transglutaminase (TG) é a única enzima utilizada comercialmente que catalisa reação de ligação cruzada inter ou intramolecular em diversas proteínas, formando
Publicado em: 2008
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7. Estudo dos componentes nutricionais e imunológicos na perda de peso em camundongos com alergia alimentar
Allergic diseases have reached epidemic proportions and are characterized by IgE production against antigens that gain the organisms through the mucosas. Here, we used a allergy model which BALB/c mice receive ovalbumin orally after sensitization with ovalbumin. After the oral challenge with egg white solution, the ovalbumin sensitized BALB/c mice usually sh
Publicado em: 2006
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8. Biochemical, Toxicological and Allergenic Aspects of the Latex from the Plant Calotropis procera (Ait.) R. Br. / Aspectos bioquÃmicos, toxicolÃgicos e alergÃnicos do lÃtex da planta Calotropis procera (Ait.) R. BR.
O lÃtex da planta lactÃfera Calotropis procera (Ait.) R. Br. à um composto biologicamente ativo importante que apresenta propriedades relevantes como as atividades antiinflamatÃria e antidiarrÃica, embora jà tenha sido previamente mostrado que esse lÃtex produz efeitos tÃxicos considerÃveis em animais. Um outro fato à que nÃo à sabido, ainda, se
Publicado em: 2006
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9. Sintese de dispersões aquosas de poliuretano como proposta de substituição ao latex natural
Products used as medical devices (gloves) or contraceptives (condoms) generally are made from natural latex due to its outstanding balance of physical properties. However, presence of proteins and chemical ingredients in its formulation can lead to human allergic reactions. Polyurethane has been used as a natural latex substitute, due to its good properties
Publicado em: 2001
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10. Thioredoxin-linked mitigation of allergic responses to wheat
Thioredoxin, a ubiquitous 12-kDa regulatory disulfide protein, was found to reduce disulfide bonds of allergens (convert S—S to 2 SH) and thereby mitigate the allergenicity of commercial wheat preparations. Allergenic strength was determined by skin tests with a canine model for food allergy. Statistically significant mitigation was observed with 15 o
The National Academy of Sciences of the USA.
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11. ALLERGENICITY OF INTRACELLULAR PARTICLES, CELL WALLS, AND CYTOPLASMIC FLUID FROM MYCOBACTERIUM TUBERCULOSIS1
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12. Allermatch™, a webtool for the prediction of potential allergenicity according to current FAO/WHO Codex alimentarius guidelines
BioMed Central.