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Food reactions

Erin E Aufox, Elizabeth R May, Linda A Frank, Stephen A Kania
BACKGROUND: Cutaneous adverse food reaction (CAFR) is diagnosed by performing an elimination diet trial utilizing prescription or home-cooked diets followed by provocative challenge. OBJECTIVES: To report findings of PCR analysis of a prescription vegetarian diet (RCV) for undeclared proteins of animal origin, as well as to describe its utilization for diagnosis and management of dogs suspected of having CAFR. ANIMALS: Three client-owned dogs...
April 24, 2018: Veterinary Dermatology
Jae Hoon Jeong, Dong Kun Lee, Shun-Mei Liu, Streamson C Chua, Gary J Schwartz, Young-Hwan Jo
Proopiomelanocortin (POMC) neurons in the arcuate nucleus of the hypothalamus (ARC) respond to numerous hormonal and neural signals, resulting in changes in food intake. Here, we demonstrate that ARC POMC neurons express capsaicin-sensitive transient receptor potential vanilloid 1 receptor (TRPV1)-like receptors. To show expression of TRPV1-like receptors in ARC POMC neurons, we use single-cell reverse transcription-polymerase chain reaction (RT-PCR), immunohistochemistry, electrophysiology, TRPV1 knock-out (KO), and TRPV1-Cre knock-in mice...
April 2018: PLoS Biology
Hongmei Wang, Jikui Deng, Yi-Wei Tang
The Alere i Influenza A & B assay incorporates the Nicking Enzyme Amplification Reaction technique on the Alere i instrument to detect and differentiate influenza virus (Flu) A and B nucleic acids in specific specimens. Areas covered: The Alere i Influenza A & B assay was cleared by the US Food and Drug Administration for use with nasal swabs (NS) and nasopharyngeal swabs, either directly or in viral transport medium. Notably, direct use on NS was the first ever CLIA-waived nucleic acid-based test. Previously published evaluations have reported sensitivities and specificities of 55...
April 24, 2018: Expert Review of Molecular Diagnostics
Alexander Mathys
Micro process engineering as a process synthesis and intensification tool enables an ultra-short thermal treatment of foods within milliseconds (ms) using very high surface-area-to-volume ratios. The innovative application of ultra-short pasteurization and sterilization at high temperatures, but with holding times within the range of ms would allow the preservation of liquid foods with higher qualities, thereby avoiding many unwanted reactions with different temperature-time characteristics. Process challenges, such as fouling, clogging, and potential temperature gradients during such conditions need to be assessed on a case by case basis and optimized accordingly...
2018: Frontiers in Nutrition
Cassandra Lefevre, Lea H Mallett, Lori Wick
Thiamine (vitamin B1) is an essential vitamin found in most food products in developed nations. Deficiencies in this crucial vitamin lead to diseases related to nutritional needs, metabolic demands, enzymatic function, and neurological inflammation. We present an 18-year-old patient with a history of nasopharyngeal carcinoma and total parenteral nutrition (TPN) dependence who experienced neurological manifestations and heart failure, likely due to underlying thiamine deficiency, dehydration, and vasodilation...
January 2018: Proceedings of the Baylor University Medical Center
Jeffrey M Wilson, Thomas A E Platts-Mills
IgE-mediated hypersensitivity to ingested animal products, including both mammalian and avian sources, is increasingly appreciated as an important form of food allergy. Traditionally described largely in children, it is now clear that allergy to meat (and animal viscera) impacts both children and adults and represents a heterogeneous group of allergic disorders with multiple distinct syndromes. The recognition of entities such as pork-cat syndrome and delayed anaphylaxis to red meat, i.e- the α-Gal syndrome, have shed light on fundamental, and in some cases newly appreciated, features of allergic disease...
April 20, 2018: Molecular Immunology
Abdelaziz Bouchaib, Abdellatif Ben Abdellah, Mohamed Bakkali, Amine Laglaoui, Abdelhay Arakrak, Carlo Carboni, Abdelaziz Benjouad, Amal Maurady
The present work describes a method for detecting the ingress of gas phase oxygen into packed food. It uses the enzyme polyphenol oxidase (PPO)from Mushroom and Mediterranean dwarf palm. The PPO is incorporated into an indubiose film along with a non-toxic polyphenol such as gallic acid or chlorogenic acid. If exposed to oxygen, the test spot undergoes an irreversible and visible color change from pale to deep brown due to the PPO catalyzed oxidation of the respective polyphenol by oxygen. The color change can be detected visually or by spectrophotometry at 470 nm...
July 2018: Enzyme and Microbial Technology
Xiaocui Du, Qin Huang, Yun Guan, Ming Lv, Xiaofang He, Chongye Fang, Xuanjun Wang, Jun Sheng
The synthesis and metabolism of fatty acids in an organism is related to many biological processes and is involved in several diseases. The effects of caffeine on fatty acid synthesis and fat storage in Caenorhabditis elegans and mice were studied. After 6 h of food deprivation, adult C. elegans were treated with 0.1 mg/mL caffeine for 24 h. Quantitative reverse-transcription polymerase chain reaction showed that, among all the genes involved in fat accumulation, the mRNA expression of fat-5 in caffeine-treated C...
2018: Frontiers in Pharmacology
Caroline Gagnon, Catherine Bégin, Vincent Laflamme, Simon Grondin
The present study used the presentation of food pictures and judgements about their duration to assess the emotions elicited by food in women suffering from an eating disorder (ED). Twenty-three women diagnosed with an ED, namely anorexia (AN) or bulimia nervosa (BN), and 23 healthy controls (HC) completed a temporal bisection task and a duration discrimination task. Intervals were marked with emotionally pre-rated pictures of joyful and disgusting food, and pictures of neutral objects. The results showed that, in the bisection task, AN women overestimated the duration of food pictures in comparison to neutral ones...
2018: Frontiers in Human Neuroscience
Raquel Aguilera-Insunza, Luis F Venegas, Mirentxu Iruretagoyena, Leticia Rojas, Arturo Borzutzky
The prevalence of peanut allergy (PA) has increased, affecting approximately 1.1% of children in Western countries. PA causes life-threatening anaphylaxis and frequently persists for life. There are no standardized curative therapies for PA, and avoidance of peanuts remains the main therapeutic option. A better understanding of the pathogenesis of PA is essential to identify new treatment strategies. Intestinal dendritic cells (DCs) are essential in the induction and maintenance of food tolerance because they present dietary allergens to T cells, thereby directing subsequent immune responses...
April 23, 2018: Expert Review of Clinical Immunology
Kusum Lata, Manisha Sharma, Satya Narayan Patel, Rajender S Sangwan, Sudhir P Singh
The study investigated an integrated bioprocessing of raw and by-products from sugarcane and dairy industries for production of non-digestible prebiotic and functional ingredients. The low-priced feedstock, whey, molasses, table sugar, jaggery, etc., were subjected to transglucosylation reactions catalyzed by dextransucrase from Leuconostoc mesenteroides MTCC 10508. HPLC analysis approximated production of about 11-14 g L-1 trisaccharide i.e. 2-α-D-glucopyranosyl-lactose (4-galactosyl-kojibiose) from the feedstock prepared from table sugar, jaggery, cane molasses and liquid whey, containing about 30 g L-1 sucrose and lactose each...
April 21, 2018: Bioprocess and Biosystems Engineering
Ning Han, Zhaotao Wang, Guoqi Wang, Jun Yu, Chen Chen, Huiyong Huang, Ruxiang Xu
In this study, we established an in vitro hypoxic system driven by a self-regulated chemical reaction that proved effective for cell culture. The hypoxic device was modified from a 1.5 L polypropylene preservation box normally employed for food storage. Pyrogallic acid, sodium hydroxide, and sodium carbonate were dissolved in water and injected into the box. Sodium dihydrogen phosphate solution was injected into the box after 15 min. We measured the concentrations of oxygen and carbon dioxide in the box to determine viability of the hypoxic system...
April 19, 2018: Biochemical and Biophysical Research Communications
Manman He, Min Guo, Xu Zhang, Keke Chen, Jinping Yan, Chagan Irbis
Alginate lyases degrade alginate in a beta-elimination reaction to produce oligosaccharides. Thus, alginate lyases are widely used in the food/pharmaceutical industries and are commercially valuable. In this study, four alginate lyase encoding genes were successfully cloned from Sphingomonas sp. ZH0. The expression systems of these alginate lyases were then constructed in Escherichia coli cells. The recombinant ZH0-I, ZH0-II, ZH0-III and ZH0-IV were purified from E. coli cells and were confirmed to be monomeric enzymes with molecular weights of approximately 91, 52, 67, and 113 kDa, respectively...
April 19, 2018: Journal of Bioscience and Bioengineering
Jin Zhao, Haixiong Xia, Tingyu Yu, Lu Jin, Xuehua Li, Yinghui Zhang, Liping Shu, Lingwen Zeng, Zhixu He
Vanillin (4-hydroxy-3-methoxybenzaldehyde), a food additive with rich milk flavor, is commonly used in the food, beverage and cosmetic industries. However, excessive consumption of vanillin may cause liver and kidney damage. Therefore, methods for detecting and controlling the level of vanillin in food, especially in infant powder, have important practical significance. In this study, we established a colorimetric assay for vanillin detection. The detection was performed under high-temperature and acidic conditions, which can induce the reaction of the aldehyde group of vanillin with the amino group of o-toluidine...
2018: PloS One
Kui Luo, Fuye Shao, Kadijatu N Kamara, Shuaiyin Chen, Rongguang Zhang, Guangcai Duan, Haiyan Yang
BACKGROUND: Staphylococcus aureus (S. aureus) is an important human etiologic agent. An investigation of the characteristics of common genotypes of S. aureus relating to pathogenicity and antibiotic resistance may provide a foundation to prevent infection. METHODS: This study collected 275 S. aureus isolates from Zhengzhou city in China, including 148 isolates from patient samples and 127 isolates from ready-to-eat food samples. Antimicrobial susceptibility testing was performed using the broth dilution method...
April 20, 2018: Journal of Clinical Laboratory Analysis
Jianyong Zheng, Xing Lan, Lijuan Huang, Yinjun Zhang, Zhao Wang
D-alanine is widely used in medicine, food, additives, cosmetics, and other consumer items. Esterase derived from Bacillus cereus WZZ001 exhibits high hydrolytic activity and stereoselectivity. In this study, we expressed the esterase gene in Escherichia coli BL21 (DE3). We analyzed the biocatalytic resolution of N-acetyl-DL-alanine methyl ester by immobilized whole E. coli BL21 (DE3) cells, which were prepared through embedding and cross-linking. We analyzed biocatalytic resolution under the optimal conditions of pH of 7...
April 20, 2018: Chirality
Olga Romantsik, Maria Angela Tosca, Simona Zappettini, Maria Grazia Calevo
BACKGROUND: Clinical egg allergy is a common food allergy. Current management relies upon strict allergen avoidance. Oral immunotherapy might be an optional treatment, through desensitization to egg allergen. OBJECTIVES: To determine the efficacy and safety of oral and sublingual immunotherapy in children and adults with immunoglobulin E (IgE)-mediated egg allergy as compared to a placebo treatment or an avoidance strategy. SEARCH METHODS: We searched 13 databases for journal articles, conference proceedings, theses and trials registers using a combination of subject headings and text words (last search 31 March 2017)...
April 20, 2018: Cochrane Database of Systematic Reviews
Aurélia Pernin, Florence Dubois-Brissonnet, Stéphanie Roux, Marine Masson, Véronique Bosc, Marie-Noëlle Maillard
BACKGROUND: Phenolic compounds present a potential solution to ensuring food quality and safety. Indeed, they can limit oxidation reactions and bacterial growth in food products. Although their antioxidant mechanisms of action are well known, their antibacterial ones are less well understood, especially in light of their chemical structures. The aim of this study was to first quantify both aspects of a series of natural phenolic compounds and then link these activities to their chemical structure...
April 20, 2018: Journal of the Science of Food and Agriculture
Anita Spychaj, Edward Pospiech, Ewa Iwańska, Magdalena Montowska
At present, allergic response to food components is an increasing problem all over the world. Therefore it is important to protect people vulnerable to food allergens against accidental and unintended consumption of products containing allergic ingredients. The meat industry commonly uses various allergic additives in production of processed products, i.e. legumes (soy, peas, beans), milk and egg preparations, cereals containing gluten (wheat, rye, barley and oats), and spices (celery and mustard). These meat additives have specific technological properties which help to create a texture, flavour profile or affect the nutritional value, although some of them, such as soy, mustard, milk and egg white proteins can cause severe allergic reactions...
April 19, 2018: Journal of the Science of Food and Agriculture
Lovely Mae F Lawas, Ellen Zuther, Sv Krishna Jagadish, Dirk K Hincha
Global climate change leads to increased temperatures and decreased precipitation in many parts of the world. The simultaneous occurrence of high temperature and water deficit results in heat stress damage in plants. Cereals provide the majority of calories for human consumption, making this stress scenario particularly threatening for global food security. Several studies in both dicots and cereals indicate that the molecular reactions of plants to combined stresses cannot be predicted from reactions to single stresses...
April 16, 2018: Current Opinion in Plant Biology
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