Abstract:
:Scutellaria baicalensis Georgi (skullcap) has been widely used as a dietary ingredient. The purpose of this study was to reveal novel function of skullcap and its mechanism on allergen permeation in intestinal epithelial cells. Intestinal epithelial Caco-2 cell monolayers were used to evaluate the inhibitory effect of skullcap on ovalbumin (OVA) permeation by measuring transepithelial electrical resistance (TEER) and the quantity of permeated OVA. TEER increased and the OVA flux decreased in a dose-dependent manner through up-regulating tight junction-related proteins in cells incubated with increasing concentrations of skullcap extract. In the in vivo study, the amounts of OVA from orally ingested albumen reduced on administration of the skullcap extract. We also revealed for the first time that the active component of skullcap extract for inhibition of OVA permeation was baicalein. These findings demonstrated that skullcap extract might attenuate a food allergic response by inhibiting allergen permeation in vitro and in vivo.
journal_name
Food Chemjournal_title
Food chemistryauthors
Shin HS,Bae MJ,Jung SY,Shon DHdoi
10.1016/j.foodchem.2013.01.042subject
Has Abstractpub_date
2013-09-01 00:00:00pages
22-30issue
1-2eissn
0308-8146issn
1873-7072pii
S0308-8146(13)00066-6journal_volume
140pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全abstract::A novel nonenzymatic sensor based on cobalt (II) oxide (CoO)-decorated reduced graphene oxide (rGO) was developed for the detection of carbofuran (CBF) and carbaryl (CBR). Two well-defined and separate differential pulse voltammetric peaks for CBF and CBR were obtained with the CoO/rGO sensor in a mixed solution, maki...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.11.046
更新日期:2014-05-15 00:00:00
abstract::A modelling approach was developed to better understand the behavior of the flatulence-causing oligosaccharides in cowpea seeds during isothermal water soaking-cooking process. Concentrations of verbascose, stachyose and raffinose were measured both in the seed and in the soaking water during the process (T=30, 60 and...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.09.057
更新日期:2018-03-01 00:00:00
abstract::A capillary electrophoresis method to determine four sulfonylureas in grain samples was developed using 10mM of 1-butyl-3-methyl imidazolium tetrafluoroborate (bminBF4) as electrophoretic buffer solution. 2mgL(-1) of Surfactant Coated-Single Wall-Carbon Nanotubes (SC-SWCNTs) was added to the buffer solution to improve...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.07.134
更新日期:2014-01-15 00:00:00
abstract::The present study evaluated the effectiveness of germination and iron fortification on iron concentration and bioavailability of brown rice. Iron fortification during germination process with 0.05-2 g/L ferrous sulfate increased the iron concentration in germinated brown rice from 1.1 to 15.6 times than those in raw b...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.09.134
更新日期:2013-06-01 00:00:00
abstract::An accurate method for the analysis of γ-aminobutyric acid (GABA) in rice grain was developed using trimethylsilyl (TMS) derivatization and stable isotope dilution gas chromatography-mass spectrometry. When this method was used with GABA‑d6 as an internal standard (IS), the observed GABA concentration was maintained a...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.06.036
更新日期:2018-11-15 00:00:00
abstract::Previous studies of galangal (Alpinia galanga) have focussed mostly on rhizomes but seldom on flowers. A comprehensive look at galangal flowers could reveal additional benefits. The chemical composition of galangal flowers was significantly (p < 0.05) different from that of galangal rhizome. Pentadecane and α-humulene...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.02.027
更新日期:2018-07-30 00:00:00
abstract::Twenty-one samples of traditionally-prepared (home-made) and ready-made (commercial) St. John's Wort olive oil macerates were profiled for their in vitro antimicrobial and antiprotozoal activity. Their cytotoxic potential was evaluated on MRC-5 fibroblasts. In the antiprotozoal assays, ten of the oils inhibited Trypan...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.11.053
更新日期:2013-06-01 00:00:00
abstract::The effect of dietary protein on the induction of intestinal hormones is recognised. However, little is known about the nature of the digestion products involved in this intestinal signalling. Our aim was to characterise egg white protein digestion products and study their ability to induce CCK and GLP-1 release in en...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.127188
更新日期:2020-05-30 00:00:00
abstract::In this study the impact of covalent complexes of α-lactalbumin (α-La) with (-)-epigallocatechin gallate (EGCG) or chlorogenic acid (CA) was investigated on the physicochemical properties of β-carotene oil-in-water emulsions. EGCG, or CA, was covalently linked to α-La at pH 8.0, as evidenced by increased total phenoli...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.10.070
更新日期:2015-04-15 00:00:00
abstract::A novel carbon composite electrode consisted of ionic liquid n-octylpyridinum hexafluorophosphate (OPFP) and single-walled carbon nanotube (SWCNT) was fabricated and investigated. This electrode combined the advantages of ionic liquid and SWCNT together with the "bulk" composite electrode. Compared with other composit...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.05.013
更新日期:2012-11-15 00:00:00
abstract::This research was conducted to investigate the effects of different grinding techniques (dry, semi-wet and wet) of milled rice grains on the damaged starch and particle size distribution of flour produced from a new variety, MR263, specifically related to the pasting and thermal profiles. The results indicated that gr...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2015.05.095
更新日期:2016-01-15 00:00:00
abstract::Chlorogenic acids (CGA) are a class of polyphenols noted for their health benefits. These compounds were identified and quantified, using LC-MS and HPLC, in commercially available coffees which varied in processing conditions. Analysis of ground and instant coffees indicated the presence of caffeoylquinic acids (CQA),...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.06.014
更新日期:2013-12-15 00:00:00
abstract::Surface Enhanced Raman Scattering (SERS) spectroscopy technology is widely used in materials analysis, environmental monitoring, biomedical, food security and other fields. Flower-shaped silver nanoparticles have been successfully synthesized by a simple aqueous phase silver nitrate reduction by ascorbic acid in the p...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.09.019
更新日期:2018-02-15 00:00:00
abstract::Kefiran, a water-soluble heteropolysaccharide with molecular weight of 1.35×10(6)Da and a specific optical rotation of +64° (c 1.0, H2O), was isolated from kefir grains grown in cheese whey and further purified through DEAE-Sepharose XK26. Response surface methodology was employed to optimise the culture conditions fo...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.01.046
更新日期:2012-07-15 00:00:00
abstract::Grapes are known to contain high quantity of polyphenolic compounds, including caffeic, coumaric and ferulic acids esterified with tartaric acid, to yield caftaric, coutaric and fertaric acids, respectively. These acids are more abundant in unripe grapes, which can be processed into verjuice, a product that shows intr...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.125506
更新日期:2020-02-01 00:00:00
abstract::The seaweed Cystoseira trinodis was fermented by different fungi prior to extraction of fucoidan and alginate to enhance their antioxidative potential. All the investigated fungi were able to produce fucoidanase (1.05-3.41 U/ml) and alginate lyase (7.27-18.59 U/mL). Different fungal species induced a reduction in the ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.07.026
更新日期:2018-12-15 00:00:00
abstract::Sulfonamides are antimicrobial agents widely employed in animal production and their residues in food could be an important risk to human health. In the dairy industry, large quantities of milk are monitored daily for the presence of sulfonamides. A simple and low-cost extraction protocol followed by a liquid chromato...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.04.099
更新日期:2013-12-01 00:00:00
abstract::The feasibility of hyperspectral imaging (HSI) (400-1000nm) for tracing the chemical spoilage extent of the raw meat used for two kinds of processed meats was investigated. Calibration models established separately for salted and cooked meats using full wavebands showed good results with the determination coefficient ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.11.093
更新日期:2017-04-15 00:00:00
abstract::'Friar' plum (Prunus salicina Lindl.) fruit were transferred to shelf life (25 °C) following different storage periods at low (0 °C) or intermediate (5 °C) temperature. The earliest flesh reddening appeared in plums during shelf life removed after 28 d at 0 °C and 14 d at 5 °C, respectively, in comparison with turning...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.125862
更新日期:2020-04-25 00:00:00
abstract::We determined whether Allanblackia floribunda, a forest tree species that is valued for the fat extracted from its seeds, could be genetically improved for fruit/seed production by sampling 17-40 fruits from each of 70 trees that were distributed among four sites in wild stands. Fat was extracted from the seeds, and s...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2010.12.023
更新日期:2011-06-15 00:00:00
abstract::This study aimed to develop a novel approach to determine the correlation between the parvalbumin (PAV) contents and their corresponding immunoreactivity (detectability) in southern hemisphere fish species. The immuno-detected PAV contents of the test fish species were estimated by a quantitative SDS-PAGE. A quantitat...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.05.153
更新日期:2017-12-15 00:00:00
abstract::In this study, for the first time, the use of chitosan as a clarifying agent in the production of clear pomegranate juice was evaluated and its effects on quality characteristics of juice were investigated. A central composite face centered design was used to establish the optimum conditions for clarification of pomeg...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2015.02.053
更新日期:2015-08-01 00:00:00
abstract::Zearalenone (ZEN) is one of the most widely distributed harmful mycotoxins produced by Fusarium species, especially deposited in corn oil. In this study, we systematically tracked the changes of ZEN in the refining of corn oil, and especially during neutralization process. An alkali neutralization process could remove...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.125546
更新日期:2020-03-01 00:00:00
abstract::An amperometric sensor based on Prussian blue (PB) and poly(o-phenylenediamine) (POPD) modified glassy carbon electrode (GCE) was developed for the determination of hydrogen peroxide (H2O2). The PB film was electrodeposited onto the GCE surface by amperometry, while the POPD film was formed on the top of PB layer by c...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2010.12.073
更新日期:2011-06-15 00:00:00
abstract::An immunochromatographic assay (ICA) based on surface-enhanced Raman scattering (SERS) for ultrasensitive determination of Sudan I in food samples was reported. Gold-silver core-shell bimetallic nanorods (referred to as Au@Ag NRs) were synthesized, characterized and used as the substrate for preparation of the ICA. Po...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.10.129
更新日期:2019-03-30 00:00:00
abstract::Falandi is a common strawberry (Fragaria × ananassa Duch.) cultivar in southern China. Further study of the chemical constituents in Falandi fruit led to the isolation of nine norsesquiterpenoids and three triterpenoids. Falandioside D (1) and falandins A (2) and B (3) were new norsesquiterpenoids, and the others excl...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.02.036
更新日期:2016-07-15 00:00:00
abstract::A simple and green ionic liquid-based vortex-forced matrix solid phase dispersion (IL-VFMSPD) method was presented to simultaneously extract 5-hydroxymethyl furfurol (5-HMF) and iridoid glycosides in Fructus Corni by ultra-high performance liquid chromatography. Ionic liquid was used as a green elution reagent in vort...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.10.057
更新日期:2018-04-01 00:00:00
abstract::Licorice roots cultivated commercially in distinct geographical areas such as China, Iran, Italy (Abruzzo, Basilicata, Calabria and Sicily) and Turkey were classified using an artificial olfactive system (e-nose) based on metal oxide semiconductor sensors (MOS). The resultant instrumental data were processed using a m...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.05.142
更新日期:2014-12-15 00:00:00
abstract::Various food constituents have been proposed as disease-modifying agents for Alzheimer's disease (AD), due to epidemiological evidence of their beneficial effects, and for their ability to ameliorate factors linked to AD pathogenesis, namely by: chelating iron, copper and zinc; scavenging reactive oxygen species; and ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2015.11.118
更新日期:2016-05-15 00:00:00
abstract::Eight carbon (C8) compounds are the key characteristic flavors of mushrooms. The quantitative analysis of the volatiles in mushrooms is challenging especially with the unattended HS-SPME-GC-MS. An unattended HS-SPME-GC-MS/MS in combination with novel sample preparation of the complete control of volatile emissions was...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.128998
更新日期:2021-01-07 00:00:00