Binding of peanut allergen Ara h 2 with Vaccinium fruit polyphenols.
The potential for 42 different polyphenols found in Vaccinium fruits to bind to peanut allergen Ara h 2 and inhibit IgE binding epitopes was investigated using cheminformatics techniques. Out of 12 predicted binders, delphinidin-3-glucoside, cyanidin-3-glucoside, procyanidin C1, and chlorogenic acid were further evaluated in vitro. Circular dichroism, UV-Vis spectroscopy, and immunoblotting determined their capacity to (i) bind […]
Genetic diversity, antimicrobial resistance and virulence profile of Salmonella isolated from the peanut supply chain.
Thirty-Eight Salmonella isolates recovered from different stages of the peanut supply chain in three Brazilian States (São Paulo, Minas Gerais and Bahia) were subtyped by pulsed-field gel electrophoresis (PFGE) and characterized by phenotypic and genotypic tests for antimicrobial resistance and virulence genes. The isolates were distributed into seven PFGE pulsotypes. All the isolates were resistant to sulfonamide. […]
Extraction Technology Can Impose Influences on Peanut Oil Functional Quality: A Study to Investigate the Lipid Metabolism by Sprague–Dawley Rat Model.
In this study, peanut oil was prepared by cold pressing (temperature under 60 °C), hot pressing (temperature above 105 °C), and enzyme-assisted aqueous extraction technology. Influences of an extraction technology on the oil fatty acid composition and the content of minor bioactive compounds, including tocopherols, polyphenols, and squalene, were investigated in detail. High-fat-diet Sprague-Dawley (SD) rat model […]
Effects of peanut drying and blanching on Salmonella spp.
In order to evaluate the behavior of Salmonella during peanut drying and blanching, a study was conducted with Runner type peanuts. Samples of raw in-shell or unblanched peanuts were inoculated by spraying with a pool of five Salmonella serotypes isolated from the peanutsupply chain (Miami, Muenster, Yoruba, Javiana and Glostrup). The in-shell peanuts were submitted to drying at […]
A rapid fluorometric method for determination of aflatoxin B 1 in plant-derived food by using a thioflavin T-based aptasensor.
A fluorometric aptamer-based method is described for the determination of aflatoxin B1 (AFB1). The fluorescent dye thioflavin T (ThT) forms a complex with the aptamer against AFB1 (aptamer/ThT), and the fluorescence of the complex is strongly enhanced. On addition of AFB1, it will bind to the aptamer and release ThT. The fluorescence of free ThT is much weaker. […]
Modeling the Risk of Salmonellosis from Consumption of Peanuts in the United States.
Peanut products were the target of the largest food recall in United States history from 2008 to 2009, with more than 3,200 products implicated, economic losses estimated at $1 billion, and more than 700 reported illnesses and 9 deaths. Predictive modeling tools such as quantitative microbial risk assessment can be used to aid processors in making […]
Influence of particle size and intestinal conditions on in vitro lipid and protein digestibility of walnuts and peanuts.
A static in vitro model was used to assess walnuts and peanuts macronutrient digestion of with two different particle size. Nuts were digested under different intestinal conditions of pH (6 or 7), bile concentration (1-10 mM) and pancreatic concentration (1000 to 4000 LU/g fat) the matrix degradation index (MDI), proteolysis and lipolysis were analyzed. Results showed that nuts particle […]
Biomarkers of food intake for nuts and vegetable oils: an extensive literature search.
Nuts and vegetable oils are important sources of fat and of a wide variety of micronutrients and phytochemicals. Following their intake, several of their constituents, as well as their derived metabolites, are found in blood circulation and in urine. As a consequence, these could be used to assess the compliance to a dietary intervention or […]
Elucidation of Hulling Induced Changes in the Aroma and Aroma-Active Compounds of cv. Uzun (Pistacia vera) pistachio.
BACKGROUND: The purpose of this study was to define the effects of the hulling process on the aroma and aroma-active composition of cv. Uzun pistachio. Four different hulling processes including wet, wet-dry, dry-dry, and brine were applied. In addition, SAFE, SDE, and P&T extraction methods were also tested to obtain the best representative aroma extract. […]
Nutritional quality of almond, canarium, cashew and pistachio and their oil photooxidative stability.
Daily consumption of nuts is recommended as a part of a healthy diet as they contain protein and are rich in beneficial fatty acids and essential nutrients. The nutritional qualities of nuts are affected by their fatty acid composition and other factors such as maturity. Oil oxidative stability is important to determine nut nutritional quality […]