Virtual screening and characteristics of novel umami peptides from porcine type I collagen

Food Chemistry, Journal Year: 2023, Volume and Issue: 434, P. 137386 - 137386

Published: Sept. 9, 2023

Language: Английский

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Current state of insect proteins: extraction technologies, bioactive peptides and allergenicity of edible insect proteins

Food & Function, Journal Year: 2023, Volume and Issue: 14(18), P. 8129 - 8156

Published: Jan. 1, 2023

This review presents recent findings on edible insect proteins and extraction techniques. Explores peptide bioactivity bioinformatics to predict features. Covers allergens processing methods mitigate allergenicity.

Language: Английский

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How does food matrix components affect food allergies, food allergens and the detection of food allergens? A systematic review

Trends in Food Science & Technology, Journal Year: 2022, Volume and Issue: 127, P. 280 - 290

Published: July 20, 2022

Language: Английский

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Bioactive food-derived peptides for functional nutrition: Effect of fortification, processing and storage on peptide stability and bioactivity within food matrices

Food Chemistry, Journal Year: 2022, Volume and Issue: 406, P. 135046 - 135046

Published: Nov. 23, 2022

Language: Английский

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Colorimetric and surface-enhanced Raman scattering dual-mode lateral flow immunosensor using phage-displayed shark nanobody for the detection of crustacean allergen tropomyosin

Journal of Hazardous Materials, Journal Year: 2024, Volume and Issue: 468, P. 133821 - 133821

Published: Feb. 16, 2024

Language: Английский

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Ultrasound-assisted cold plasma treatment reduces resistance to in vitro digestion of tropomyosin and Allergenicity of tropomyosin digestion products

Food Chemistry, Journal Year: 2025, Volume and Issue: 473, P. 143049 - 143049

Published: Jan. 23, 2025

Language: Английский

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Covalent or non-covalent binding of polyphenols, polysaccharides, metal ions and nanoparticles to beta-lactoglobulin and advanced processing techniques: Reduce allergenicity and regulate digestion of beta-lactoglobulin

Trends in Food Science & Technology, Journal Year: 2022, Volume and Issue: 129, P. 634 - 645

Published: Nov. 1, 2022

Language: Английский

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Effects of ultrasound-assisted high temperature-pressure treatment on the structure and allergenicity of tropomyosin from clam (Mactra veneriformis)

Food Chemistry X, Journal Year: 2023, Volume and Issue: 18, P. 100740 - 100740

Published: June 1, 2023

Tropomyosin (TM) is the major allergen in clams. This study aimed to evaluate effects of ultrasound-assisted high temperature-pressure treatment on structure and allergenicity TM from The results showed that combined significantly affected TM-converting α-helix β-sheet random coil, decreasing sulfhydryl group content, surface hydrophobicity, particle size. These structural changes caused unfolding protein, disrupting modifying allergenic epitopes. significant reduction was approximately 68.1% when treated with processing (P < 0.05). Notably, an increase content relevant amino acids a smaller size accelerated penetration enzyme into protein matrix, resulting strengthening gastrointestinal digestibility TM. prove has great potential reducing allergenicity, benefiting development hypoallergenic clam products.

Language: Английский

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Peanut Allergenicity: An Insight into Its Mitigation Using Thermomechanical Processing

Foods, Journal Year: 2023, Volume and Issue: 12(6), P. 1253 - 1253

Published: March 15, 2023

Peanuts are the seeds of a legume crop grown for nuts and oil production. Peanut allergy has gained significant attention as public health issue due to its increasing prevalence, high rate sensitization, severity corresponding allergic symptoms, cross-reactivity with other food allergens, lifelong persistence. Given importance peanuts in several sectors, taking into consideration criticality their potential, strategies aiming at mitigating allergenicity urgently needed. In this regard, most processing methods used treat categorized either thermal or thermomechanical techniques. The purpose review is provide reader an updated outlook peanut’s mechanisms action, applied whole peanuts, well critical insight on impact allergenicity. discussed include boiling, roasting/baking, microwaving, ultrasonication, frying, high-pressure steaming/autoclaving. Their effectiveness alleviating allergenicity, capacity preserving structural integrity treated were thoroughly explored. Research data matter may open further perspectives future relevant investigation ultimately producing hypoallergenic peanuts.

Language: Английский

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Enhancement of Oral Bioavailability of Protein and Peptide by Polysaccharide-based Nanoparticles

Protein and Peptide Letters, Journal Year: 2024, Volume and Issue: 31(3), P. 209 - 228

Published: March 1, 2024

Abstract: Oral drug delivery is a prevalent and cost-effective method due to its advantages, such as increased absorption surface area improved patient compliance. However, delivering proteins peptides orally remains challenge their vulnerability degradation by digestive enzymes, stomach acids, limited intestinal membrane permeability, resulting in poor bioavailability. The use of nanotechnology has emerged promising solution enhance the bioavailability these vital therapeutic agents. Polymeric NPs, made from natural or synthetic polymers, are commonly used. Natural polysaccharides, alginate, chitosan, dextran, starch, pectin, etc., have gained preference biodegradability, biocompatibility, versatility encapsulating various types. Their hydrophobic-hydrophilic properties can be tailored suit different molecules.

Language: Английский

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