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1. Sensitizing and Eliciting Capacity of Egg White Proteins in BALB/c Mice As Affected by Processing
- Author:
- Molina Elena, et al. ; Pablos-Tanarro Alba; Lozano-Ojalvo Daniel; Martínez-Blanco Mónica; López-Fandiño Rosina; Show all 5 Authors
- Source:
- Journal of agricultural and food chemistry 2017 v.65 no.22 pp. 4500-4508
- ISSN:
- 1520-5118
- Subject:
- adjuvants; allergenicity; allergens; animal models; antibodies; cholera toxin; denaturation; egg albumen; epitopes; food allergies; heat; heat treatment; high pressure treatment; immunoglobulin E; immunoglobulin G; mice; protein denaturation
- Abstract:
- ... This study assesses to what extent technological processes that lead to different degrees of denaturation of egg white proteins affect their allergenicity. We focused on heat (80 °C, 10 min) and high-pressure (400 MPa and 37 °C, 10 min) treatments and used a BALB/c mouse model of food allergy. Oral sensitization to egg white using cholera toxin as adjuvant induced the production of IgE and IgG1 is ...
- DOI:
- 10.1021/acs.jafc.7b00953
- https://doi.org/10.1021/acs.jafc.7b00953
- Author:
- Molina Elena, et al. ; Benedé Sara; López-Expósito Iván; López-Fandiño Rosina; Show all 4 Authors
- Source:
- Journal of agricultural and food chemistry 2014 v.62 no.1 pp. 152-158
- ISSN:
- 1520-5118
- Subject:
- digestibility; digestion; eggs; epitopes; gastrointestinal system; hens; humans; immunoglobulin E; molecular weight; ovalbumin; patients; peptides
- Abstract:
- ... The digestibility of the major egg allergen ovalbumin (OVA, Gal d 2) with human and simulated digestive fluids was assessed. Degradation of OVA was faster when treated with human fluids, particularly following duodenal digestion, leading to gastrointestinal digests with lower IgE binding. Gastric digestion with both systems yielded 52 identical cleavage sites and a similar peptide pattern with 47 ...
- DOI:
- 10.1021/jf404226w
- PubMed:
- 24350835
- https://doi.org/10.1021/jf404226w
- Author:
- Molina, Elena, et al. ; Martos, Gustavo; Contreras, Patricia; Lopez-Fandino, Rosina; Show all 4 Authors
- Source:
- Journal of agricultural and food chemistry 2010 v.58 no.9 pp. 5640–5648
- ISSN:
- 0021-8561
- Subject:
- in vitro digestion; ovalbumin; proteinases; gastric acid; digestion; immunoglobulin E; pH; egg albumen
- Abstract:
- ... Gastrointestinal digestion of ovalbumin (OVA) was simulated using an in vitro system in two steps, which mimicked digestion in the stomach and duodenum, to assess the effect of different gastric pHs, different concentrations of proteases, and the presence of surfactants, such as phosphatidylcholine (PC) and bile salts (BS). OVA was very resistant to pepsin action at an enzyme/substrate ratio that ...
- DOI:
- 10.1021/jf904538w
- PubMed:
- 20345099
- https://doi.org/10.1021/jf904538w
- Author:
- Molina, Elena, et al. ; Jimenez-Saiz, Rodrigo; Belloque, Josefina; Lopez-Fandino, Rosina; Show all 4 Authors
- Source:
- Journal of agricultural and food chemistry 2011 v.59 no.18 pp. 10044–10051
- ISSN:
- 0021-8561
- Subject:
- Maillard reaction; allergenicity; digestion; digestive enzymes; egg albumen; glycation; heat treatment; humans; immunoglobulin E; immunoglobulin G; in vitro digestibility; ovalbumin; ovomucin
- Abstract:
- ... This study focuses on the effect of heating and Maillard reaction (MR) on the in vitro digestibility and rabbit IgG- and human IgE-binding properties of ovalbumin (OVA) and ovomucoid (OM) to estimate the impact of processing on their allergenicity. With the human sera studied, heat treatment significantly reduced IgE binding to both OVA and OM, whereas MR reduced the IgE binding to OVA but increas ...
- DOI:
- 10.1021/jf2014638
- PubMed:
- 21846147
- https://doi.org/10.1021/jf2014638
- Author:
- González-Molina, Elena, et al. ; Moreno, Diego A.; García-Viguera, Cristina; Show all 3 Authors
- Source:
- Scientia horticulturae 2009 v.120 no.3 pp. 353-359
- ISSN:
- 0304-4238
- Subject:
- Citrus; lemons; chemical constituents of plants; flavonoids; quantitative analysis; ascorbic acid; clonal variation; seasonal variation; clones; antioxidants
- Abstract:
- ... Two clonal selections of lemon trees ('Verna-62' and 'Verna-50-2'), were studied in aiming to ascertain the influence of genetic (clone) and environmental (season) factors on the human-health bioactive compounds of the lemon juice (vitamin C and flavonoids) and the possible relationship between composition and in vitro antioxidant capacity (DPPH, ABTS and FRAP) of the juice. The average values det ...
- DOI:
- 10.1016/j.scienta.2008.11.010
- https://doi.org/10.1016/j.scienta.2008.11.010
- Author:
- Molina Elena, et al. ; Martos Gustavo; Pineda-Vadillo Carlos; Miralles Beatriz; Alonso-Lebrero Elena; López-Fandiño Rosina; Belloque Josefina; Show all 7 Authors
- Source:
- Journal of agricultural and food chemistry 2012 v.60 no.20 pp. 5215-5220
- ISSN:
- 1520-5118
- Subject:
- binding capacity; binding proteins; digestion; disulfide bonds; eggs; enzyme-linked immunosorbent assay; gastrointestinal system; hens; immunoglobulin E; mass spectrometry; peptides; riboflavin; sequence analysis
- Abstract:
- ... Riboflavin binding protein (RfBP) is a minor protein in hen egg; its potential involvement in egg allergy has seldom been studied. The aim of this work was to investigate the IgE binding capacity of RfBP before and after simulated gastrointestinal digestion. It was shown that digestion of RfBP mainly occurred during the gastric phase. The protein fragments resulting from the subsequent duodenal ph ...
- DOI:
- 10.1021/jf3001586
- PubMed:
- 22583200
- https://doi.org/10.1021/jf3001586
- Author:
- González-Molina, Elena, et al. ; Moreno, Diego A.; García-Viguera, Cristina; Show all 3 Authors
- Source:
- Food chemistry 2009 v.115 no.4 pp. 1364-1372
- ISSN:
- 0308-8146
- Subject:
- anthocyanins; polyphenols; lemon juice; pomegranates; vitamin content; sensory properties; food storage; food quality; storage quality; color; food composition; antioxidant activity; beverages; ascorbic acid
- Abstract:
- ... Nowadays, the interest in dietary antioxidants, mainly present in fruits and vegetables, has prompted research in the field of commercial polyphenol-rich beverages. The main objective of the present work was to produce new polyphenol-rich beverages using lemon and pomegranate juices in different proportions (at 25%, 50% and 75% for both juices). The bioactive composition (flavonoids and vitamin C) ...
- DOI:
- 10.1016/j.foodchem.2009.01.056
- https://doi.org/10.1016/j.foodchem.2009.01.056
- Author:
- González-Molina, Elena, et al. ; Moreno, Diego A.; Garcia-Viguera, Cristina; Show all 3 Authors
- Source:
- Journal of agricultural and food chemistry 2008 v.56 no.23 pp. 11327-11333
- ISSN:
- 0021-8561
- Subject:
- anthocyanins; lemon juice; vitamin content; Aronia melanocarpa; coumaric acids; flavonols; food quality; storage quality; color; food composition; ascorbic acid; enriched foods; antioxidant activity; beverages; flavanones
- Abstract:
- ... Lemon juice (LJ) was enriched with aronia concentrate (AC) in two different proportions (2.5 and 5%, v/v) to design new beverages rich in bioactive ingredients. The phytochemical composition (anthocyanins, flavanones, flavones, flavonols, and hydroxycinnamic acids) and stability of the beverages were analyzed by high-performance liquid chromatography with a diode array detector (HPLC-DAD), as well ...
- DOI:
- 10.1021/jf802790h
- PubMed:
- 19007164
- https://doi.org/10.1021/jf802790h
- Author:
- Molina, Elena, et al. ; Ledward, D.A.; Show all 2 Author
- Source:
- Food chemistry 2003 v.80 no.3 pp. 367-370
- ISSN:
- 0308-8146
- Subject:
- gels; heat; heat treatment; high pressure treatment; pH; soy protein; temperature
- Abstract:
- ... SPI, 7S, and 11S globulin at 12% (w/v) protein concentration, at neutral pH, did not form gels when heat-treated (90 °C, 15 min) or when high pressure-treated (300–700 MPa), except for the 11S, which formed a gel when heat-treated. The combination of heat and pressure (that is heating the solutions in a water bath and then pressure-treating at room temperature or the reverse sequence), led to diff ...
- DOI:
- 10.1016/S0308-8146(02)00274-1
- https://doi.org/10.1016/S0308-8146(02)00274-1
- Author:
- Molina, Elena, et al. ; Alonso-Hearn, Marta; Geijo, Marivi; Vazquez, Patricia; Sevilla, Iker; Garrido, Joseba M.; Juste, Ramon A.; Show all 7 Authors
- Source:
- Foodborne pathogens & disease 2009 v.6 no.4 pp. 513-518
- ISSN:
- 1556-7125
- Subject:
- beef cattle; dairy cattle; diaphragm; dietary exposure; cattle diseases; bacterial contamination; feces; disease severity; jejunum; lymph nodes; animal tissues; slaughterhouses; disease detection; ileum; Crohn disease; polymerase chain reaction; animal pathogenic bacteria; paratuberculosis; Mycobacterium avium subsp. paratuberculosis; food contamination; inflammation; foodborne illness; food pathogens; signs and symptoms (animals and humans)
- Abstract:
- ... Johne's disease or paratuberculosis is a chronic granulomatous inflammation of the small intestine of ruminants caused by Mycobacterium avium subsp. paratuberculosis (MAP). Recent studies suggest an association between MAP and Crohn's disease in humans. MAP can become widely distributed within the tissues of infected animals, and meat may be a possible route of exposure of MAP to humans. In this s ...
- DOI:
- 10.1089/fpd.2008.0226
- PubMed:
- 19415976
- https://doi.org/10.1089/fpd.2008.0226
- Author:
- Molina, Elena, et al. ; Ramos, Mercedes; Amigo, Lourdes; Show all 3 Authors
- Source:
- Journal of the science of food and agriculture 2002 v.82 no.10 pp. 1240-1245
- ISSN:
- 0022-5142
- Subject:
- alphaS1-casein; alphaS2-casein; beta-casein; capillary electrophoresis; cheeses; cows; ewes; gamma-casein; goat milk; isoelectric focusing; isoelectric point; milk; pH; polyacrylamide gel electrophoresis
- Abstract:
- ... The physicochemical characteristics of Ibérico cheese, a semi-hard Spanish variety manufactured from mixtures of cow's, ewe's and goat's milk, were studied. The casein fraction and breakdown products of 6-month-old cheeses were characterised by various electrophoretic techniques: urea polyacrylamide gel electrophoresis (urea-PAGE) at alkaline pH, isoelectric focusing (IEF) and two-dimensional poly ...
- DOI:
- 10.1002/jsfa.1187
- https://doi.org/10.1002/jsfa.1187
- Author:
- Molina, Elena, et al. ; Taborda, Gonzalo; Gómez-Ruiz, José A.; Martínez-Castro, Isabel; Amigo, Lourdes; Ramos, Mercedes; Show all 6 Authors
- Source:
- European food research & technology 2008 v.227 no.2 pp. 323-330
- ISSN:
- 1438-2377
- Subject:
- cheese milk; fractionation; ketones; sensory evaluation; raw milk; umami; free amino acids; chemical analysis; peptides; pasteurization; gel chromatography; manchego cheese; odor compounds; molecular weight; salt content; alcohols; glutamic acid; taste
- Abstract:
- ... The correlation between chemical and sensory analysis of the water-soluble extract compounds with molecular weight less than 1,000 Da (WSE < 1,000 Da) from Manchego cheese at different stages of ripening, as well as the influence of the pasteurization processes, has been studied. Free amino acids, peptides and volatile compounds were more abundant in raw milk cheeses WSE < 1,000 Da. Further fracti ...
- DOI:
- 10.1007/s00217-007-0769-7
- https://doi.org/10.1007/s00217-007-0769-7
- Author:
- Molina, Elena, et al. ; Defaye, Aklile B.; Ledward, Dave A.; Show all 3 Authors
- Source:
- Food hydrocolloids 2002 v.16 no.6 pp. 625-632
- ISSN:
- 0268-005X
- Subject:
- adhesion; denaturation; differential scanning calorimetry; gels; globulins; hardness; polyacrylamide gel electrophoresis; soy protein isolate; water holding capacity
- Abstract:
- ... Textural properties and water holding capacity (WHC) of high-pressure (HP) induced gels were studied. At 20% protein concentration, soy protein isolate (SPI) and its major globulins: 7S and 11S, produced self-supporting gels at pressures in the range 300–700 MPa. HP-induced gels gave significant lower values of adhesiveness and hardness when compared to the heat-treated gels. The WHC is enhanced b ...
- DOI:
- 10.1016/S0268-005X(02)00028-0
- https://doi.org/10.1016/S0268-005X(02)00028-0