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https://www.readbyqxmd.com/read/27892597/a-multi-center-study-on-anaphylaxis-caused-by-peanut-tree-nuts-and-seeds-in-children-and-adolescents
#1
Kyunguk Jeong, So-Yeon Lee, Kangmo Ahn, Jihyun Kim, Hae-Ran Lee, Dong In Suh, Bok-Yang Pyun, Taek Ki Min, Ji-Won Kwon, Kyu-Earn Kim, Kyung Won Kim, Myung Hyun Sohn, Yoon Hee Kim, Tae Won Song, Jung Hyun Kwon, You Hoon Jeon, Hyung Young Kim, Jeong Hee Kim, Young Min Ahn, Sooyoung Lee
Peanut (PN) and tree nuts (TNs) are common causes of anaphylaxis in Western countries but no information is available in Korea. To feature clinical characteristics of anaphylaxis caused by PN, TNs, and seeds, a retrospective medical record review was performed in 14 university hospitals in Korea (2009-2013).One hundred and twenty-six cases were identified, with the mean age of 4.9 years. PN, walnut (WN), and pine nut accounted for 32.5%, 41.3%, and 7.1%, respectively. The median values of specific IgE (sIgE) to PN, WN and pine nut were 10...
November 28, 2016: Allergy
https://www.readbyqxmd.com/read/27765232/identification-of-novel-peptides-from-3-to-10kda-pine-nut-pinus-koraiensis-meal-protein-with-an-exploration-of-the-relationship-between-their-antioxidant-activities-and-secondary-structure
#2
Ruiwen Yang, Xingfang Li, Songyi Lin, Zuoming Zhang, Feng Chen
In the present study, two novel peptides Lys-Trp-Phe-Cys-Thr (KWFCT) and Gln-Trp-Phe-Cys-Thr (QWFCT) were purified and identified from 3 to 10kDa pine nut (Pinus koraiensis) meal protein. Their cytotoxicity and antioxidant activities in vitro were determined. Additionally, pulsed electric field technology, antioxidant activities, and circular dichroism were used together to investigate the relationship between antioxidant activities and secondary structure. The results showed that neither peptide demonstrated cytotoxicity in HepG2 cells...
March 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/27698954/korean-pine-nut-oil-replacement-decreases-intestinal-lipid-uptake-while-improves-hepatic-lipid-metabolism-in-mice
#3
Shuang Zhu, Soyoung Park, Yeseo Lim, Sunhye Shin, Sung Nim Han
BACKGROUND/OBJECTIVES: Consumption of pine nut oil (PNO) was shown to reduce weight gain and attenuate hepatic steatosis in mice fed a high-fat diet (HFD). The aim of this study was to examine the effects of PNO on both intestinal and hepatic lipid metabolism in mice fed control or HFD. MATERIALS/METHODS: Five-week-old C57BL/6 mice were fed control diets containing 10% energy fat from either Soybean Oil (SBO) or PNO, or HFD containing 15% energy fat from lard and 30% energy fat from SBO or PNO for 12 weeks...
October 2016: Nutrition Research and Practice
https://www.readbyqxmd.com/read/27664625/determination-of-acrylamide-in-dried-fruits-and-edible-seeds-using-quechers-extraction-and-lc-separation-with-ms-detection
#4
Eleonora Laura De Paola, Giuseppe Montevecchi, Francesca Masino, Davide Garbini, Martino Barbanera, Andrea Antonelli
Acrylamide is a carcinogenic and neurotoxic process contaminant that is generated from food components during heat treatment, while it is absent in raw foodstuffs. Its level in food arouses great concern. A method for acrylamide extraction and determination in dried fruits (dried prunes and raisins) and edible seeds (almonds, hazelnuts, peanuts, pine nuts, pistachios, and walnuts) using a QuEChERS-LC-ESI-MS-Triple Quadrupole approach was set up. Linearity, sensitivity, accuracy, and precision of the method were satisfactory...
February 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/27475159/-fake-gemination-in-suffixed-words-and-compounds-in-english-and-german
#5
Sandra Kotzor, Benjamin J Molineaux, Elanor Banks, Aditi Lahiri
In languages with an underlying consonantal length contrast, the most salient acoustic cue differentiating singletons and geminates is duration of closure. When concatenation of identical phonemes through affixation or compounding produces "fake" geminates, these may or may not be realized phonetically as true geminates. English and German no longer have a productive length contrast in consonants, but do allow sequences of identical consonants in certain morphological contexts, e.g., suffixation (green-ness; zahl-los "countless") or compounding (pine nut; Schul-leiter "headmaster")...
July 2016: Journal of the Acoustical Society of America
https://www.readbyqxmd.com/read/27383800/improvement-of-milk-fatty-acid-composition-for-production-of-functional-milk-by-dietary-phytoncide-oil-extracted-from-discarded-pine-nut-cones-pinus-koraiensis-in-holstein-dairy-cows
#6
Min Jeong Kim, U Suk Jung, Seung Woo Jeon, Jae Sung Lee, Won Seob Kim, Sang Bum Lee, Youn Chil Kim, Bae Young Kim, Tao Wang, Hong Gu Lee
This study was conducted to examine the effects of adding phytoncide oil extracted from Korean pine nut cone byproduct to the diet of dairy cows on milk yield and compositions, fatty acid characteristics, complete blood count and stress response. A total of 74 Holstein cows were used for 30 days and divided into two groups. Each group was given a basal diet (C) or an experimental diet containing phytoncide additives at 0.016% (T) in feed. The results showed that phytoncide feeding had no effect on milk yield...
December 2016: Asian-Australasian Journal of Animal Sciences
https://www.readbyqxmd.com/read/27289053/pyrolysis-polygeneration-of-pine-nut-shell-quality-of-pyrolysis-products-and-study-on-the-preparation-of-activated-carbon-from-biochar
#7
Dengyu Chen, Xiaojuan Chen, Jun Sun, Zhongcheng Zheng, Kexin Fu
A lab-scale pyrolysis reactor was utilized to investigate the effect of pyrolysis temperature (300-700°C) on the yield, quality, and energy distribution of products issued from the pyrolysis polygeneration of pine nut shells. Afterward, activated carbon was prepared from biochar using the steam activation method. Pyrolysis temperatures ranging from 500 to 600°C were found to be optimal in inducing products with improved properties, such as higher heating values of non-condensable gas, lower water content and elevated heating values of bio-oil, and substantial fixed carbon content and greater specific surface area of biochar...
September 2016: Bioresource Technology
https://www.readbyqxmd.com/read/27211622/pin-p-1-is-a-major-allergen-in-pine-nut-and-the-first-food-allergen-described-in-the-plant-group-of-gymnosperms
#8
Beatriz Cabanillas, Jesus F Crespo, Soheila J Maleki, Julia Rodriguez, Natalija Novak
This study aimed to report the complete sequence of a 2S albumin purified from pine nut and to analyze its allergenic properties. Individual recognition of this protein by serum IgE from pine nut-allergic patients was assessed. IgE cross-linking capacity was analyzed in a basophil activation test. Inhibition of IgE-binding and stability to heating was also assessed. The complete nucleotide sequence was obtained and a phylogenetic study was carried out. 2S albumin from pine nut (registered as Pin p 1.0101) was recognized by IgE of 75% of sera...
November 1, 2016: Food Chemistry
https://www.readbyqxmd.com/read/27161292/toxic-and-essential-elements-in-five-tree-nuts-from-hangzhou-market-china
#9
Zhanglin Ni, Fubin Tang, Qing Yu, Yihua Liu
In this study, a total of 35 tree nut samples of walnut, pecan, pine seed, hickory nut and torreya were obtained from 5 farm product markets in Hangzhou, China, and investigated for essential (Cr, Mn, Fe, Mo, Cu, Zn, Se and Sr) and toxic (Al, As, Cd and Pb) elements by inductively coupled plasma-mass spectroscopy. Mean elemental concentrations of different tree nuts were in the following ranges: Cr 0.26-0.78 mg kg(-1), Mn 42.1-174 mg kg(-1), Fe 33.7-43.9 mg kg(-1), Mo 0.11-0.48 mg kg(-1), Cu 10.3-17...
June 16, 2016: Food Additives & Contaminants. Part B, Surveillance
https://www.readbyqxmd.com/read/27084371/pinolenic-acid-downregulates-lipid-anabolic-pathway-in-hepg2-cells
#10
Ah Ron Lee, Sung Nim Han
Pine nut oil (PNO) was reported to reduce lipid accumulation in the liver. However, the specific effect of pinolenic acid (18:3, all-cis-Δ5,9,12), a unique component of PNO, on lipid metabolism has not been studied. We hypothesized that pinolenic acid downregulates the lipid anabolic pathway in HepG2 cells. HepG2 cells were incubated in serum-free medium supplemented with 50 μM bovine serum albumin (BSA), palmitic acid, oleic acid, γ-linolenic acid, pinolenic acid, eicosapentaenoic acid (EPA), or α-linolenic acid for 24 h...
July 2016: Lipids
https://www.readbyqxmd.com/read/27006225/bioavailability-assessment-of-essential-and-toxic-metals-in-edible-nuts-and-seeds
#11
Jorge Moreda-Piñeiro, Paloma Herbello-Hermelo, Raquel Domínguez-González, Pilar Bermejo-Barrera, Antonio Moreda-Piñeiro
Bioavailability of essential and toxic metals in edible nuts and seeds has been assessed by using an in vitro dialyzability approach. The samples studied included walnuts, Brazil nuts, Macadamia nuts, pecans, hazelnuts, chestnuts, cashews, peanuts, pistachios and seeds (almond, pine, pumpkin and sunflower). Metals were measured by inductively coupled plasma-mass spectrometry in dialyzates and also in samples after a microwave assisted acid digestion pre-treatment. Low dialyzability percentages were found for Al, Fe and Hg; moderate percentages were found for Ba, Ca, Cd, Co, Cu, K, Li, Mg, Mn, Mo, P, Pb, Se, Sr, Tl and Zn; and high dialyzability ratios were found for As, Cr and Ni...
August 15, 2016: Food Chemistry
https://www.readbyqxmd.com/read/26948687/identification-and-characterization-of-dc-sign-binding-glycoproteins-in-allergenic-foods
#12
M Kamalakannan, L M Chang, G Grishina, H A Sampson, M Masilamani
BACKGROUND: DC-SIGN (dendritic cell-specific intercellular adhesion molecule-3-grabbing nonintegrin) is a C-type lectin receptor expressed on macrophages and dendritic cells. DC-SIGN has high affinity for fucosylated glycans in several plant glycoproteins and pathogens. DC-SIGN is thought to be crucial for the development of allergic sensitization. However, the precise role of DC-SIGN in food allergy pathogenesis is not yet understood. OBJECTIVE: We sought to characterize DC-SIGN-binding glycoproteins in a panel of allergenic and non-allergenic foods...
August 2016: Allergy
https://www.readbyqxmd.com/read/26893179/mutagenicity-assessment-of-aerosols-in-emissions-from-domestic-combustion-processes
#13
Nuno Canha, Isabel Lopes, Estela Domingos Vicente, Ana M Vicente, Benjamin A Musa Bandowe, Susana Marta Almeida, Célia A Alves
Domestic biofuel combustion is one of the major sources of regional and local air pollution, mainly regarding particulate matter and organic compounds, during winter periods. Mutagenic and carcinogenic activity potentials of the ambient particulate matter have been associated with the fraction of polycyclic aromatic hydrocarbons (PAH) and their oxygenated (OPAH) and nitrogenated (NPAH) derivatives. This study aimed at assessing the mutagenicity potential of the fraction of this polycyclic aromatic compound in particles (PM10) from domestic combustion by using the Ames assays with Salmonella typhimurium TA98 and TA100...
June 2016: Environmental Science and Pollution Research International
https://www.readbyqxmd.com/read/26805879/korean-pine-nut-oil-attenuated-hepatic-triacylglycerol-accumulation-in-high-fat-diet-induced-obese-mice
#14
Soyoung Park, Sunhye Shin, Yeseo Lim, Jae Hoon Shin, Je Kyung Seong, Sung Nim Han
Korean pine nut oil (PNO) has been reported to influence weight gain and lipid metabolism. We examined whether PNO replacement in a high-fat diet (HFD) can ameliorate HFD-induced hepatic steatosis. Five-week-old male C57BL mice were fed control diets containing 10% of the energy from fat from PNO or soybean oil (SBO) (PC, SC) or HFDs with 45% of the energy from fat, with 10% from PNO or SBO and 35% from lard (PHFD, SHFD), for 12 weeks. Body weight gain and amount of white adipose tissue were lower in PHFD (10% and 18% lower, respectively) compared with SHFD...
January 21, 2016: Nutrients
https://www.readbyqxmd.com/read/26801495/inhibition-in-clark-s-nutcrackers-nucifraga-columbiana-results-of-a-detour-reaching-test
#15
A Vernouillet, J Anderson, D Clary, D M Kelly
Inhibition (i.e. the ability to restrain ineffective responses to a given stimulus) is a good indicator of complex cognitive abilities in animals. Inhibition has been demonstrated in a broad range of mammals with foraging style and social group size identified as potential influences of this ability. Whether these ecological factors also apply to birds has not been well studied. Corvids, a family of birds well known for being able to accomplish difficult cognitive tasks often requiring inhibition, are a good model for studying inhibitory control...
May 2016: Animal Cognition
https://www.readbyqxmd.com/read/26727761/allergic-reactions-to-pine-nut-a-review
#16
REVIEW
B Cabanillas, N Novak
Pine nut is a nutrient-rich food with a beneficial impact on human health. The many bioactive constituents of pine nut interact synergistically to affect human physiology in a favorable way. However, pine nut can trigger dangerous allergic reactions. Severe anaphylactic reactions to pine nut accounted for most of the 45 cases reported in the scientific literature. Pine nut allergy seems to be characterized by low IgE cross-reactivity with other commonly consumed nuts and a high monosensitization rate. The present review provides updated information on allergic reactions to pine nut, molecular characterization of its allergens, and potential homologies with other nut allergens...
2015: Journal of Investigational Allergology & Clinical Immunology
https://www.readbyqxmd.com/read/26507566/the-effect-of-traditional-stir-frying-process-on-hydrophilic-and-lipophilic-antioxidant-capacities-of-pine-nut-kernels
#17
Shuqin Mao, Fei Zhou, Weisu Huang, Baiyi Lu, Jiajia Yang, Lilin He, Yiying Zhao
The effect of traditional stir-frying process at different heating temperatures (50-150 °C) and time periods (5-20 min) on hydrophilic part (total and individual phenolics), lipophilic part (tocopherol and phytosterol compounds) and their corresponding antioxidant capacities in pine nut kernels were investigated. The concentrations of total phenolics, phenolic acids, tocopherols and phytosterols in raw pine nut kernels were 15.76 mg gallic acid equivalents/100 g dry weight (mg GAE/100 g DW), 12.15 mg/100 g DW, 28...
2015: International Journal of Food Sciences and Nutrition
https://www.readbyqxmd.com/read/26471643/sensitive-and-specific-detection-of-pine-nut-pinus-spp-by-real-time-pcr-in-complex-food-products
#18
Cristiano Garino, Angelo De Paolis, Jean Daniel Coïsson, Daniela Manila Bianchi, Lucia Decastelli, Marco Arlorio
Pine nuts are a known source of food allergens and several cases of adverse immunological reaction after ingestion have been reported. To protect allergic consumers, methods to unequivocally detect the presence of pine nuts in complex matrices must be developed. A Taqman-based real time PCR method for the detection of Pinus spp. was set up. A homemade pesto spiked at known concentration of pine nut powder was used as model food. Moreover, DNA was purified from commercial foods declaring or not the presence of pine nuts...
March 1, 2016: Food Chemistry
https://www.readbyqxmd.com/read/26471545/discovery-of-highly-conserved-unique-peanut-and-tree-nut-peptides-by-lc-ms-ms-for-multi-allergen-detection
#19
Jennifer Sealey-Voyksner, Jerry Zweigenbaum, Robert Voyksner
Proteins unique to peanuts and various tree nuts have been extracted, subjected to trypsin digestion and analysis by liquid chromatography/quadrupole time-of-flight mass spectrometry, in order to find highly conserved peptides that can be used as markers to detect peanuts and tree nuts in food. The marker peptide sequences chosen were those found to be present in both native (unroasted) and thermally processed (roasted) forms of peanuts and tree nuts. Each peptide was selected by assuring its presence in food that was processed or unprocessed, its abundance for sensitivity, sequence size, and uniqueness for peanut and each specific variety of tree nut...
March 1, 2016: Food Chemistry
https://www.readbyqxmd.com/read/26463018/a-potential-trigger-for-pine-mouth-a-case-of-a-homozygous-phenylthiocarbamide-taster
#20
Davide S Risso, Louisa Howard, Carter VanWaes, Dennis Drayna
Pine mouth, also known as pine nut syndrome, is an uncommon dysgeusia that generally begins 12 to 48 hours after consuming pine nuts. It is characterized by a bitter metallic taste, usually amplified by the consumption of other foods, which lasts 2 to 4 weeks. Recent findings have correlated this disorder with the consumption of nuts of the species Pinus armandii, but no potential triggers or common underlying medical causes have been identified in individuals affected by this syndrome. We report a 23-year-old patient affected by pine mouth who also underwent a phenylthiocarbamide taste test and was found to be a taster for this compound...
December 2015: Nutrition Research
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