food hypersensitivity/alun de pământ

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Size-selective fractionation and visual mapping of allergen protein chemistry in Arachis hypogaea.

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Peanuts (Arachis hypogaea) in addition to milk, eggs, fish, crustaceans, wheat, tree nuts, and soybean are commonly referred to as the "big eight" foods that contribute to the majority of food allergies worldwide. Despite the severity of allergic reactions and growing prevalence in children and

Allergens of Arachis hypogaea and the effect of processing on their detection by ELISA.

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Food allergies are an emerging public health problem in industrialized areas of the world. They represent a considerable health problem in these areas because of the relatively high number of reported cases. Usually, food allergens are proteins or glycoproteins with a molecular mass ranging from 10

Is peanut causing food allergy in Cuba? Preliminary assessment of allergic sensitization and IgE specificity profile to peanut allergens in Cuban allergic patients.

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BACKGROUND Peanut allergy is increasing at an alarming pace in developed countries. Peanut (Arachis hypogaea) is a common food in Cuba. Nevertheless, reported values of sensitization and symptom severity are usually low. As our objective, we carried out an evaluation of allergic sensitivity to

Sandwich immunoassays for the determination of peanut and hazelnut traces in foods.

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People suffering from food allergies are dependent on accurate food labeling, as an avoidance diet is the only effective countermeasure. Even a small amount of allergenic protein can trigger severe reactions in highly sensitized patients. Therefore, sensitive and reliable tests are needed to detect

Global proteomic screening of protein allergens and advanced glycation endproducts in thermally processed peanuts.

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Peanuts (Arachis hypogaea) are the cause of one of the most prevalent food allergies worldwide. Thermal processing (e.g., roasting) of peanuts and peanut-containing foods results in complex chemical reactions that alter structural conformations of peanut proteins, preventing accurate detection of

Molecular evolution of genes encoding allergen proteins in the peanuts genus Arachis: Structural and functional implications.

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Food allergies are severe immune responses to plant and animal products mediated by immunoglobulin E (IgE). Peanuts (Arachis hypogaea L.) are among the top 15 crops that feed the world. However, peanuts is among the "big eight food allergens", and allergies induced by peanuts are a

Comparative and evolutionary analysis of major peanut allergen gene families.

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Peanut (Arachis hypogaea L.) causes one of the most serious food allergies. Peanut seed proteins, Arah1, Arah2, and Arah3, are considered to be among the most important peanut allergens. To gain insights into genome organization and evolution of allergen-encoding genes, approximately 617 kb from the

Acquisition of tolerance to egg and peanut in African food-allergic children with atopic dermatitis.

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There are no previous data on tolerance development in children with atopic dermatitis (AD) and concomitant food allergy in low- and middle-income settings.To determine the rate of tolerance acquisition to egg and peanut 5 years after diagnosing food

Isolation and characterization of a 28 kDa major allergen from blackgram (Phaseolus mungo).

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Legumes are the major elicitors of IgE-mediated food allergy in many countries of the world. Purified major allergens are prerequisite for component resolved diagnosis of allergy. The present study was aimed to isolate and characterize a major allergenic protein from blackgram (Phaseolus mungo).

Colorimetric LAMP microfluidic chip for detecting three allergens: peanut, sesame and soybean.

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Food allergies can greatly harm people's health, and therefore detecting allergens in foods is extremely important. By integrating loop-mediated isothermal amplification (LAMP) with a microfluidic chip, we have developed a method for detecting the allergen genes of peanut (Arachis hypogaea), sesame

Enzymatic hydrolysis: a method in alleviating legume allergenicity.

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Legumes are involved in IgE mediated food allergy in many countries. Avoidance of allergenic food is the only way to avoid symptomatic reaction. The present study investigated the effect of enzymatic hydrolysis on the allergenicity of three legumes - kidney bean (Phaseolus vulgaris), black gram

The peanut allergy epidemic: allergen molecular characterisation and prospects for specific therapy.

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Peanut (Arachis hypogaea) allergy is a major cause of food-induced anaphylaxis, with increasing prevalence worldwide. To date, there is no cure for peanut allergy, and, unlike many other food allergies, it usually persists through to adulthood. Prevention of exposure to peanuts is managed through

Epigenetic regulation of peanut allergen gene Ara h 3 in developing embryos.

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Peanut (Arachis hypogaea) allergy is one of the most serious food allergies. Peanut seed protein, Ara h 3, is considered to be one of the most important peanut allergens. Little is known about the temporal and spatial regulation mechanism of Ara h 3 during seed development. In this study, chromatin

Identification and characterization of a second major peanut allergen, Ara h II, with use of the sera of patients with atopic dermatitis and positive peanut challenge.

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Peanuts are frequently a cause of food hypersensitivity reactions in children. Serum from nine patients with atopic dermatitis and a positive double-blind, placebo-controlled, food challenge to peanut were used in the process of identification and purification of the peanut allergens. Identification

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