Abstract：
:Mud crab (Scylla paramamosain) is widely consumed after thermal processing. It is necessary to comprehensively evaluate of the allergenic potential and epitopes of allergens in high temperature-pressure (HTP) treated S. paramamosain. Tropomyosin and arginine kinase presented higher prevalence (30.77% and 42.13%) than the other three important crab allergens by component-resolved diagnosis. The surface expression of basophils CD63 and CD203c were decreased in HTP treated crab, an effect that was even more evident after digestion and absorption by the intestinal Caco-2 cell model. Of the 35 stable epitope, six were for the first time identified in shellfish. Seven heat/digested stable peptides of tropomyosin retained IgE-binding capacity and were shown to interact with MHC-II. Five epitopes (amino acids 19-29, 99-109, 153-162, 170-188 and 211-221) were the first identified in crab. The study provides insight into prevention and therapy of crab allergy, as well as helps to reduce crab allergenicity during thermal processing.
journal_name
Food Chemjournal_title
Food chemistryauthors
Liu M,Huan F,Li M,Han T,Xia F,Yang Y,Liu Q,Chen G,Cao M,Liu Gdoi
10.1016/j.foodchem.2020.128735subject
Has Abstractpub_date
2021-05-15 00:00:00pages
128735eissn
0308-8146issn
1873-7072pii
S0308-8146(20)32597-8journal_volume
344pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全abstract：:Phenol hydroxylase gene cloning from the thermophilic bacteria Geobacillus thermoglucosidasius was used to develop an effective method to convert tyrosol into the high-added-value compound hydroxytyrosol by hydroxylation. Phenol hydroxylase is a two-component enzyme encoded by pheA1 and pheA2 genes and strictly depend...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.12.063
更新日期：2013-08-15 00:00:00
abstract：:Cyanidin-3-glucoside is a major anthocyanin in legumes, black rice, and purple potato, and has anti-inflammatory and antioxidant properties. In the present study, the effect of acylation on cyanidin-3-glucoside lipophilicity, stability, and antioxidant capacity was investigated. Cyanidin-3-glucoside was enzymatically ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.128482
更新日期：2021-05-01 00:00:00
abstract：:Nervonic acid (NA) has attracted considerable attention because of its close relationship with brain development. Sources of NA include oil crop seeds, oil-producing microalgae, and other microorganisms. Transgenic technology has also been applied to improve the sources and production of NA. NA can be separated and pu...
journal_title：Food chemistry
pub_type： 杂志文章,评审
doi：10.1016/j.foodchem.2019.125286
更新日期：2019-12-15 00:00:00
abstract：:Water activity has historically been and continues to be recognised as a key concept in the area of food science. Despite its ubiquitous utilisation, it still appears as though there is confusion concerning its molecular basis, even within simple, single component solutions. Here, by close examination of the well-know...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.06.046
更新日期：2017-12-15 00:00:00
abstract：:Sweet bell pepper is a perfect source of flavonoids and carotenoids. Some experiments indicated that fresh organic vegetables contained more of these bioactive compounds in comparison to the conventional ones. It could be expected that pickled organic vegetables also contain more antioxidant compounds. The aim of this...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.11.052
更新日期：2019-04-25 00:00:00
abstract：:Baeckea frutescens is an aromatic shrub used in South China as an ornamental and as a spice. Four unusual C-methylated biflavonoids named baeckeins F-I (1-4) were isolated from the roots of B. frutescens. The baeckeins F-I possessed a unique carbon skeleton, a flavonol conjugated with a coumaronochromone molecule via ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.01.022
更新日期：2014-07-15 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
abstract：:Discrimination of Chinese rice wines from three well-known wineries ("Guyuelongshan", "Kuaijishan", and "Pagoda") in China has been carried out according to mineral element contents in this study. Nineteen macro and trace mineral elements (Na, Mg, Al, K, Ca, Mn, Fe, Cu, Zn, V, Cr, Co, Ni, As, Se, Mo, Cd, Ba and Pb) we...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.06.119
更新日期：2013-12-15 00:00:00
abstract：:The formulation, physicochemical stability and bioaccessibility of astaxanthin (AST) loaded oil-in-water nanoemulsions fabricated using gypenosides (GPs) as natural emulsifiers was investigated and compared with a synthetic emulsifier (Tween 20) that is commonly applied in food industry. GPs were capable of producing ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.04.054
更新日期：2018-09-30 00:00:00
abstract：:The present study aims to assess the effect of different nitrogen (N) rates on the chemical composition and antioxidant properties of stevia frozen fresh and dried leaves, and to define the best growing conditions to maximize the levels of bioactive compounds. In general, processing affects more significantly the toco...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.09.137
更新日期：2018-03-15 00:00:00
abstract：:A geographical discrimination of honey is an important prerequisite for quality and authenticity control. Here, we present a method based on an NMR-metabolomic analysis of organic extracts for a geographical discrimination of commercial European acacia honeys found on the Italian market. All 234 analysed samples show ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.02.062
更新日期：2019-08-01 00:00:00
abstract：:The present study investigated the changes in phytochemicals and antioxidant activities in 25 leafy vegetables with two common boiling practices viz., with 5% NaCl solution (BSW) and normal water (BNW) in a domestic microwave oven. Fresh samples (100g) were rich in polyphenols (58.8-296.9mg), tannin (402.0-519.4mg), f...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.12.068
更新日期：2015-06-01 00:00:00
abstract：:The effect of elicitation with arachidonic and jasmonic acids on the production of phenolic compounds as well as the antioxidant and anti-inflammatory properties of phenolic extracts of wheatgrass was evaluated. The qualitative and quantitative analysis of phenolic compounds carried out with the UPLC-MS technique indi...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.02.124
更新日期：2019-08-01 00:00:00
abstract：:Microalgae are good crops to produce natural pigments because of their high growth rates. Tropical zones are better locations than temperate areas for microalgal cultivation because they have longer duration of daylight and more stable temperatures throughout the year, but the high temperatures pose a challenge to mic...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.11.133
更新日期：2013-06-15 00:00:00
abstract：:Recent years have had an increased demand for goat milk and its products. The quality of goat milk is determined, in part, by the fatty acid (FA) profile, but there is little information about breed influence on the FA profile of goat milk. The aim of this study was to describe and compare FA profiles of goat milk pro...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.02.041
更新日期：2018-07-15 00:00:00
abstract：:Development of anthracnose disease caused by Colletotrichum gloeosporioides Penz. is one of the major issues within the avocado supply chain. Exposure to methyl jasmonate (MeJA) and methyl salicylate (MeSA) vapours at 10 and 100µmoll-1 was investigated as an alternative solution to commercial fungicide - prochloraz® t...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.04.063
更新日期：2017-11-01 00:00:00
abstract：:Instant detection of antibiotic residues in dairy products has been remained a challenge. Current methods require careful samples storage and handling, skilled personnel, and expensive instrumentations. Herein, we report the preparation of a ratiometric fluorescent sensor that contains different colored Carbon dots (C...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.126172
更新日期：2020-06-01 00:00:00
abstract：:Protein concentrate (PC) of Kappaphycus alvarezii (cultivated on the West coast of India), was extracted and its functional properties were evaluated. The K. alvarezii PC contained 62.3 ± 1.62% proteins. At pH 12, the nitrogen solubility of this PC was 58.72 ± 1.68% in the presence of 0.5M NaCl. The emulsifying and fo...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.12.058
更新日期：2014-06-15 00:00:00
abstract：:To meet the ever-increasing demand for detection of genetically modified crops (GMCs), low-cost, high-throughput and high-accuracy detection assays are needed. The new multiplex asymmetric polymerase chain reaction and asymmetric hyper-branched rolling circle amplification coupled with reverse dot blot (RDB) systems w...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.10.126
更新日期：2015-04-15 00:00:00
abstract：:The effects of six phytosterols on thermally induced trans fatty acids (TFAs) in peanut oil were investigated. Peanut oil, triolein, trilinolein and trilinolenin heated at 180 °C for 12 and 24 h with or without phytosterols were analyzed by GC-FID. The atomic net charge distribution, frontier molecular orbital energy ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.128637
更新日期：2021-05-15 00:00:00
abstract：:Fifty potato genotypes from twenty-four different countries of origin, four different flesh colours (yellow, purple, red and marble) and different cultivation types (Andean accessions, landraces, breeder lines and cultivated varieties) were studied in terms of their nutritional and physicochemical characteristics. In ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.128853
更新日期：2020-12-10 00:00:00
abstract：:Dissecting the functions of high molecular weight glutenin subunits (HMW-GSs) is helpful for improving wheat quality via breeding. In this study, we used a wheat mutant AS273 in which HMW-GS 1Dy12 was silenced to investigate the silencing mechanism of 1Dy12 and its effects on gluten accumulation and flour-processing q...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.127663
更新日期：2021-01-15 00:00:00
abstract：:This paper reports on a complete study of the effect of wood, in the form of oak chips, on the volatile composition and sensory characteristics of Moravia Agria wines added at different stages of the fermentation process. Aroma compounds were analyzed by gas chromatography-mass spectrometry (GC-MS). Sensory profile wa...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.02.194
更新日期：2012-09-15 00:00:00
abstract：:In this work the development and in house validation of the HMF direct determination in corn and cane syrups by HPLC-UV was carried out for the first time. The separation was done with isocratic elution of a mobile phase comprising water (with 0.5% formic acid) and acetonitrile (90:10, v/v) on Phenomenex C18 column (5...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.05.131
更新日期：2016-01-01 00:00:00
abstract：:The synthesis of glucose esters with palmitic acid, lauric acid and hexanoic acid using lipase enzyme was studied and their emulsion functionality in oil-in-water system were compared. Reactions at 3:1M ratio of fatty acids-to-glucose had the highest conversion percentages (over 90% for each of the fatty acid). Initia...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.07.031
更新日期：2017-01-01 00:00:00
abstract：:A micellar liquid chromatographic method was developed for the analysis of oxolinic acid, flumequine, marbofloxacin and enrofloxacin in honey. These quinolines are unethically used in beekeeping, and a zero-tolerance policy to antibiotic residues in honey has been stated by the European Union. The sample pretreatment ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.02.007
更新日期：2016-07-01 00:00:00
abstract：:The influence of heating (100 °C; 0-15 min) on the relative molecular mass, protein unfolding and secondary structure of quinoa globulins was studied at pH 6.5 (low solubility), 8.5 and 10.5 (high solubility). The patterns of denaturation and aggregation varied with pH. Heating triggered the disruption of the disulfid...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.08.069
更新日期：2016-04-01 00:00:00
abstract：:This study was aimed to determine the effect of phosphorylation/dephosphorylation regulated by protein kinase A (PKA) and alkaline phosphatase (AP) on μ-calpain activity at different Ca2+ concentrations. μ-Calpain was treated with AP or PKA at 0.01, 0.05, 0.1 and 1 mM Ca2+. The pH value decreased in the AP group but r...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.01.103
更新日期：2018-06-30 00:00:00
abstract：:The interest of Galician oil producers (NW Spain) in recovering the ancient autochthonous olive varieties Brava and Mansa has increased substantially in recent years. Virgin olive oils produced by co-crushing both varieties in two different proportions, reflecting the usual and most common practice adopted in this reg...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.05.135
更新日期：2016-12-01 00:00:00
abstract：:Exogenous melatonin application at 0, 1, 10, 100, and 1000 µM retarded cap browning of button mushrooms (Agaricus bisporus) by 78.35, 31.40, 30.91, 27.17, and 32.50 %, respectively.Mushrooms treated with 100 µM melatonin also had lower weight loss and higher firmness. During the first 5 days of storage at 4 °C, higher...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2021.129074
更新日期：2021-01-19 00:00:00
