4.7 Article

Effects of Allergen-Specific and Non-Specific AGEs on the Allergenicity of Ovalbumin in a Mouse Model of Food Allergy

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Agriculture, Multidisciplinary

Deciphering Changes in the Structure and IgE-Binding Ability of Ovalbumin Glycated by α-Dicarbonyl Compounds under Simulated Heating

Qiaozhi Zhang et al.

Summary: The Maillard reaction (MR) has complex effects on dietary proteins, and this study investigated the impacts of glycation by alpha-dicarbonyl compounds (alpha-DCs) on the structural and IgE-binding properties of ovalbumin (OVA) under simulated heating. The results showed that reactions between OVA and alpha-DCs generated glycated OVA with various modifications and unfolding, and the reactivity of alpha-DCs followed the order GO > MGO > BU.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2022)

Review Food Science & Technology

Application of (multi-)omics approaches for advancing food allergy: an updated review

Qiaozhi Zhang et al.

Summary: Food allergy has become a significant global health issue, and the use of high-throughput omics technologies can help in-depth understanding of its etiology and clinical management. Research has shown increasing prevalence of food allergies worldwide.

CURRENT OPINION IN FOOD SCIENCE (2022)

Article Biochemistry & Molecular Biology

Depolymerized sulfated galactans from Eucheuma serra ameliorate allergic response and intestinal flora in food allergic mouse model

Yixiang Liu et al.

Summary: DESP can improve food allergy by regulating the intestinal microbiota, suppressing allergy-related cytokines and symptoms, reducing intestinal inflammation.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)

Article Food Science & Technology

Suppression of Hippo Pathway by Food Allergen Exacerbates Intestinal Epithelia Instability and Facilitates Hypersensitivity

Chong Wang et al.

Summary: This study reveals that two food allergens suppress Hippo pathway, leading to allergic reactions, providing potential therapeutic targets for food allergy and dietary guidelines for allergenic individuals.

MOLECULAR NUTRITION & FOOD RESEARCH (2021)

Article Agriculture, Multidisciplinary

Development of an Isotope Dilution UHPLC-QqQ-MS/MS-Based Method for Simultaneous Determination of Typical Advanced Glycation End Products and Acrylamide in Baked and Fried Foods

Weiwei Cheng et al.

Summary: A stable isotope dilution ultrahigh-performance liquid chromatography triple quadrupole tandem mass spectrometry (UHPLC-QqQMS/MS) method was developed and validated for simultaneous determination of CML, CEL, and AA in baked and fried foods. The method showed good linearity, sensitivity, accuracy, and precision, with recovery rates ranging from 90.2-108.3% on baby biscuit and French fries samples. Additionally, the method was successfully applied to analysis of 11 baked and fried food samples.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2021)

Article Nutrition & Dietetics

A Combined Analysis of Gut and Skin Microbiota in Infants with Food Allergy and Atopic Dermatitis: A Pilot Study

Ewa Los-Rycharska et al.

Summary: This study found a relationship between gut and skin microbiota in patients with allergies, especially in terms of bacterial community structure and allergy phenotypes. Different clinical conditions were associated with characteristic bacterial taxa in the skin and gut microbiota, and while infants with allergies and healthy infants showed similar alpha-diversity in their microbiota, differences in beta-diversity and bacterial species abundance were observed. Positive correlations were found between certain bacterial taxa in skin and fecal samples, which may serve as indicators of the host's allergic state.

NUTRIENTS (2021)

Article Multidisciplinary Sciences

Specific gut microbiome signatures and the associated pro-inflamatory functions are linked to pediatric allergy and acquisition of immune tolerance

Francesca De Filippis et al.

Summary: The study profiles the taxonomic composition and genetic potential of the gut microbiome in children with food or respiratory allergies, highlighting a higher proinflammatory potential and reduced capacity for degrading complex polysaccharides. Specific microbial signatures are identified in allergic children, with Ruminococcus gnavus playing a key role. These findings suggest new strategies for developing innovative preventive and therapeutic approaches for pediatric allergies.

NATURE COMMUNICATIONS (2021)

Article Environmental Sciences

The Frequency of Fast Food Consumption in Relation to Wheeze and Asthma Among Adolescents in Gauteng and North West Provinces, South Africa

Vusumuzi Nkosi et al.

INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH (2020)

Review Food Science & Technology

Dietary advanced glycation end-products: Perspectives linking food processing with health implications

Qiaozhi Zhang et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2020)

Article Food Science & Technology

HMOs modulate immunoregulation and gut microbiota in a β-lactoglobulin-induced allergic mice model

Tingting Liu et al.

JOURNAL OF FUNCTIONAL FOODS (2020)

Article Agriculture, Multidisciplinary

Comparison of Glycated Ovalbumin-Monosaccharides in the Attenuation of Ovalbumin-Induced Allergic Response in a BALB/C Mouse Model

Prithy Rupa et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)

Article Biochemistry & Molecular Biology

Microbiota therapy acts via a regulatory T cell MyD88/RORγt pathway to suppress food allergy

Azza Abdel-Gadir et al.

NATURE MEDICINE (2019)

Review Allergy

Recent developments and highlights in food allergy

Thomas Eiwegger et al.

ALLERGY (2019)

Review Allergy

Food allergy: A review and update on epidemiology, pathogenesis, diagnosis, prevention, and management

Scott H. Sicherer et al.

JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY (2018)

Article Food Science & Technology

Glycation of the Major Milk Allergen β-Lactoglobulin Changes Its Allergenicity by Alterations in Cellular Uptake and Degradation

Marija Perusko et al.

MOLECULAR NUTRITION & FOOD RESEARCH (2018)

Article Microbiology

Genetic Analysis of Human Norovirus Strains in Japan in 2016-2017

Koo Nagasawa et al.

FRONTIERS IN MICROBIOLOGY (2018)

Review Food Science & Technology

Maillard reaction in food allergy: Pros and cons

Rinkesh Kumar Gupta et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2018)

Review Food Science & Technology

Review of conventional and novel food processing methods on food allergens

Sai Kranthi Vanga et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2017)

Article Food Science & Technology

Dietary advanced glycation end products modify gut microbial composition and partially increase colon permeability in rats

Wanting Qu et al.

MOLECULAR NUTRITION & FOOD RESEARCH (2017)

Article Allergy

Molecular and cellular mechanisms of food allergy and food tolerance

R. Sharon Chinthrajah et al.

JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY (2016)

Review Allergy

Food for thought: progress in understanding the causes and mechanisms of food allergy

Sarah Ashley et al.

CURRENT OPINION IN ALLERGY AND CLINICAL IMMUNOLOGY (2015)

Review Nutrition & Dietetics

Effect of diet-derived advanced glycation end products on inflammation

Nicole J. Kellow et al.

NUTRITION REVIEWS (2015)

Article Biochemistry & Molecular Biology

Ovalbumin Modified with Pyrraline, a Maillard Reaction Product, shows Enhanced T-cell Immunogenicity

Monika Heilmann et al.

JOURNAL OF BIOLOGICAL CHEMISTRY (2014)

Article Food Science & Technology

Maillard reaction products modulate gut microbiota composition in adolescents

Isabel Seiquer et al.

MOLECULAR NUTRITION & FOOD RESEARCH (2014)

Review Biochemistry & Molecular Biology

Role of advanced glycation end products in cellular signaling

Christiane Ott et al.

REDOX BIOLOGY (2014)

Review Biochemistry & Molecular Biology

Mucosal Immunology of Food Allergy

M. Cecilia Berin et al.

CURRENT BIOLOGY (2013)

Article Allergy

A microbiota signature associated with experimental food allergy promotes allergic sensitization and anaphylaxis

Magali Noval Rivas et al.

JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY (2013)

Article Allergy

Low diversity of the gut microbiota in infants with atopic eczema

Thomas R. Abrahamsson et al.

JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY (2012)

Article Allergy

Update on risk factors for food allergy

Gideon Lack

JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY (2012)

Letter Allergy

Effect of Lactobacillus GG on tolerance acquisition in infants with cow's milk allergy: A randomized trial

Roberto Berni Canani et al.

JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY (2012)

Article Agriculture, Multidisciplinary

Human Immunoglobulin E (IgE) Binding to Heated and Glycated Ovalbumin and Ovomucoid before and after in Vitro Digestion

Rodrigo Jimenez-Saiz et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)

Review Genetics & Heredity

Understanding RAGE, the receptor for advanced glycation end products

A Bierhaus et al.

JOURNAL OF MOLECULAR MEDICINE-JMM (2005)

Review Endocrinology & Metabolism

Advanced glycation endproducts - role in pathology of diabetic complications

N Ahmed

DIABETES RESEARCH AND CLINICAL PRACTICE (2005)