Maillard Reaction Products and Phenolic Compounds from Roasted Peanut Flour Extracts Prevent Scopolamine-Induced Amnesia Via Cholinergic Modulation and Antioxidative Effects in Mice.
Research on the beneficial effects of Maillard reaction products (MRPs) and phenolic compounds derived from roasted peanut flour on the nervous system remains insufficient. This study aimed to evaluate the effect of a 28-day oral administration of defatted peanut extract rich in MPRs and polyphenolic compounds on the cognitive impairments and oxidative injury induced by […]
Improving the quality of vegetable oils treated with phytochemicals: a comparative study.
In this study, sunflower, corn, peanut and hazelnut oils were investigated according to their oxidative stability and antioxidant activity parameters. The related vegetable oils were treated with gallic acid, rutin and carotenoid. Olive leaf extract having a large variety of phytochemical was also valorized. After the leaf samples were extracted through a homogenizer, they were […]
Crosslinked Recombinant-Ara h 1 Catalyzed by Microbial Transglutaminase: Preparation, Structural Characterization and Allergic Assessment.
As the one of the major allergens in peanut, the allergenicity of Ara h 1 is influenced by its intrinsic structure, which can be modified by different processing. However, molecular information in this modification has not been clarified to date. Here, we detected the influence of microbial transglutaminase (MTG) catalyzed cross-linking on the recombinant peanut […]
Microbial signature in IgE-mediated food allergies.
Background: Multiple studies suggest a key role for gut microbiota in IgE-mediated food allergy (FA) development, but to date, none has studied it in the persistent state. Methods: To characterize the gut microbiota composition and short-chain fatty acid (SCFAs) profiles associated with major food allergy groups, we recruited 233 patients with FA including milk (N = 66), […]
Oral Immunotherapy for Food Allergy—a US Regulatory Perspective.
The recent approval of Palforzia for treatment of peanut allergy by the US Food and Drug Administration (USFDA) predicts that additional products for oral immunotherapy (OIT) are on the horizon. In this article, the authors review the legal framework by which the USFDA regulates products for OIT of food allergy and the clinical data that […]
Impact of cold plasma processing on major peanut allergens.
Cold plasma is emerging as a novel food processing technology, with demonstrated efficacies for microbial inactivation and residual chemical dissipation of food products. Given the technology's multimodal action it has the potential to reduce allergens in foods, however data on the efficacy and mechanisms of action are sparse. This study investigates the efficacy of cold […]
Two different composite markers predict severity and threshold dose in peanut allergy.
Background: Safe and cost-effective biological surrogate markers to evaluate the severity and threshold dose of peanut allergy (PA) reactions during an oral food challenge (OFC) are lacking. Objective: To evaluate biological markers associated with the severity and threshold dose of allergic reaction during OFC in a population of children with PA. Methods: Demographic and biologic parameters of children […]
Food Technology and Plant-Based Diets.
In the 1970s, the possibility was raised that global demands for protein would fall below the supply, and thus the concept of the “protein gap” evolved (1). This controversial theory prompted a search for new protein sources, and from this emerged a fungal protein, Fusarium venenatum, a mycoprotein that could be spun into many shapes and […]
Facile preparation of porous biomass charcoal from peanut shell as adsorbent.
Activated carbons derived from biomass have been proved to be one of the most promising adsorbents due to their abundance, low cost, reproducibility and environmental friendliness. In this study, a simple, facile and effective pyrolysis method was demonstrated to prepare hierarchical porous biomass charcoal by using peanut shells as precursor without chemical activation in an […]
Ingenious Electrochemiluminescence Bio-aptasensor based on Synergistic Effects and Enzyme-Drive Programmable 3D DNA Nanoflowers for Ultrasensitive Detection of Aflatoxin B1.
Aflatoxin B1 (AFB1), one of the most toxic mycotoxins, has undergone a wide range of studies over the years. The development of rapid, simple, and sensitive analytical methods remains a major challenge for the accurate detection of AFB1 in foodstuffs. In this study, we designed an enhanced and stable Ingenious Electrochemiluminescence Bio-aptasensor (IEC-BA) for ultrasensitive […]