Heat-Stable Hazelnut Profilin: Molecular Dynamics Simulations and Immunoinformatics Analysis.

Heat treatment can modify the allergenic potential, reducing allergenicity in specific proteins. Profilins are one of the important hazelnut allergens; these proteins are considered panallergens due to their high capacity for cross-reactivity with other allergens. In the present work, we evaluated the thermostability of hazelnut profilin, combining molecular dynamics simulation and immunoinformatic techniques. This approach […]

Edible Nuts for Memory.

Nuts hold prime significance throughout the world as they offer multiple health benefits owing to their highly nutritious profile. A number of scientific studies have demonstrated their actions against inflammation, oxidative damage, the aging process, as well as dementia or memory loss. However, only walnuts, followed by almonds, hazelnuts and pistachios, have shown promising results […]

A Pilot Study on the Effects of Nut Consumption on Cardiovascular Biomarkers.

Background: Cardiovascular disease (CVD) is a leading cause of morbidity and mortality in the United States and changes in lifestyle can minimize the likelihood of succumbing to heart disease. Anti-inflammatory agents are commonly used to reduce the chronic inflammatory state behind the pathogenesis of CVD. Multiple studies have been published correlating nut consumption with a […]

Natural Variation of Hazelnut Allergenicity: Is There Any Potential for Selecting Hypoallergenic Varieties?.

Hazelnuts (Corylus avellana L.) have an important role in human nutrition and health. However, they are a common cause of food allergy. Due to hazelnut varietal diversity, variety-dependent differences in the IgE-binding properties may be suspected, which could allow therapeutic strategies based on the use of hypoallergenic varieties to induce desensitization. In a proteogenomic approach, we […]

Comparative study of concatemer efficiency as an isotope-labelled internal standard for allergen quantification.

Mass spectrometry-based methods coupled with stable isotope dilution have become effective and widely used methods for the detection and quantification of food allergens. Current methods target signature peptides resulting from proteolytic digestion of proteins of the allergenic ingredient. The choice of appropriate stable isotope-labelled internal standard is crucial, given the diversity of encountered food matrices […]

Investigation of effectiveness of pyrolysis products on removal of alizarin yellow GG from aqueous solution: A comparative study with commercial activated carbon.

The increasing use of dyestuff in industrial applications brings with it environmental problems. These dyes, which are an eco-toxic hazard, are common water pollutants, even at very low concentrations in water resources. Therefore, they must be removed in an economical way. In this study, low-cost biosorbents such as pine cone char, walnut shell char, and […]

Removal of ochratoxin A from liquid media using novel low-cost biosorbents.

Ground shells of almonds (ALM), hazelnuts (HAZ), walnuts (WAL), and chestnuts (CHE), coconut fiber (COC), spent coffee grounds (COF), and clementine peel (CLE) were used to remove ochratoxin A (OTA) from both water and an ethanol/water mixture (14:86, v/v). Other very efficient adsorbents like wood biochar (BC) and hydrochar (HC) and a humic acid (HA) […]

The influence of industrial refining stages on the physico-chemical properties, fatty acid composition and sterol contents in hazelnut oil.

In this study determined influence of industrial refining stages on the physico-chemical properties, fatty acid composition and sterol contents in hazelnut oil. According to this, while acidity values of hazelnut oil obtained from refining stages change between 0.11 (deodorized) and 1.44 (crude), peroxide values of oil samples were determined between 10.4 meqO2/kg (winterized) and 12.5 […]