Search Results (84)

Fennel (Foeniculum vulgare), a member of the Apiaceae family, is known for its culinary and medicinal uses, as well as its potential to cause allergic reactions. Thermal and nonthermal technologies are commonly applied during the production of fruit and vegetable-based products, which may contain allergenic proteins. Consequently, understanding how these processing treatments affect allergenicity is crucial for managing allergenic risks during manufacturing and for identifying technologies that can reduce the allergenic potential of the final products. Currently, there is limited information available on how thermal and ultrasonic processing methods affect the allergenic properties of fennel. The aim of this study was to investigate the effects of ultrasound and heat treatment on the in vitro immunoreactivity of protein extracts from fennel. After sonication and heat treatment, the protein extracts were analyzed by denaturing polyacrylamide gel electrophoresis, Western blot and enzyme-linked immunosorbent assay. All treatments altered the protein patterns of fennel and partially degraded proteins in the range of 15–80 kDa. In addition, all treatments reduced IgE binding, indicating lower allergenicity. Western blotting with IgE from fennel-allergic patients confirmed these effects. The ultrasound probe had the strongest effect, almost eliminating IgE reactivity for several allergens. Heat treatment reduced allergenicity by about 30%, while sonication showed a reduction of about 15% and lower. A larger sample size is needed to better understand the effects of these treatments and the differences in individual allergic responses. Full article

The aim of this review is to provide a comprehensive overview of protein extraction from legume sources, with a focus on both conventional and emerging techniques. Particular attention is given to the impact of innovative methods on protein functionality, a key factor for food applications. Due to their nutritional profile and techno-functional properties, legumes are increasingly regarded as promising alternatives to animal-based protein sources in the food industry. Traditional extraction methods, such as alkaline and acidic extraction, are discussed and compared with novel approaches including enzymatic extraction, ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), ohmic heating (OH), subcritical water extraction (SWE), deep eutectic solvents (DES), and dry fractionation. The potential of these emerging technologies to improve protein yield and functionality is critically assessed, alongside key challenges such as scalability, cost-effectiveness, and potential allergenicity. This review also identifies current research gaps and highlights opportunities for innovation in sustainable protein extraction. Therefore, this review contributes to the development of more efficient, functional, and sustainable protein ingredients production, highlighting the role of innovative extraction technologies in shaping the future of plant-based foods. Full article

The accurate quantification of food allergens is crucial for ensuring consumer safety and compliance with regulatory requirements. A proficiency test (PT) was organised to evaluate the performance of laboratories in quantifying total egg and total milk protein in cookies. The PT involved 20 laboratories, which reported results using mainly commercial ELISA kits and liquid chromatography–tandem mass spectrometry (LC-MS/MS). The findings indicate a satisfactory performance for milk protein determination among the majority of participant laboratories. However, the quantification of egg proteins in heated products remains a challenge, with most laboratories reporting results significantly below the reference value. Several potential factors contributing to this challenge are discussed, including the denaturation of egg proteins during heat treatment, differences in extraction strategies and the antibodies used in ELISA kits, and the lack of standardised methods and conversion factors for LC-MS/MS analysis. These findings underscore the importance of regular PT exercises to evaluate laboratory performance and ensure compliance with WHO/FAO recommendations. The results of this study aim to guide the development of improved analytical methods and strategies for ensuring the accurate quantification of food allergens. Full article

Indoor air quality (IAQ) impacts human health, productivity, and well-being. As buildings become more energy-efficient and tightly sealed, the need for effective ventilation systems that maintain adequate IAQ grows. Energy Recovery Ventilators (ERVs) ensure adequate IAQ by bringing fresh outdoor air indoors while minimizing costly energy wastage. ERVs provide major economic, health, and well-being benefits and are a critical technology in the fight against climate change. However, little is known about the impact of ERV operation on the generation and fate of particulate and gaseous indoor air pollutants, including toxic, carcinogenic, allergenic, and infectious air pollutants. Specifically, the air pollutant crossover, aerosol deposition within ERVs, the chemical identity and composition of aerosols and volatile organic compounds emitted by ERVs themselves and by the accumulated pollutants within them, and the effects on bioaerosols must be investigated. To fill these research gaps, both field and laboratory-based experimental research that closely mimics real-life conditions within a controlled environment is needed to explore critical aspects of ERVs’ effects on indoor air pollution. Filling the research gaps identified herein is urgently needed to alert and inform the industry about how to optimize ERVs to help prevent air pollutant generation and recirculation from these systems and enhance their function of pollutant removal from residential and commercial buildings. Addressing these knowledge gaps related to ERV design and operation will enable evidence-based recommendations and generate valuable insights for engineers, policymakers, and heating, ventilation and air conditioning (HVAC) professionals to create healthier indoor environments. Full article

GROMACS MD simulations of food proteins and processes are often run over relatively short simulation lengths due to their high computational power demand. As long-timescale simulations are not always feasible, the purpose of this study was to determine, statistically, how simulation time affects conclusions drawn from GROMACS MD studies of food proteins. The Ara h 6 peanut allergen, undergoing heat processing at 300 K, 350 K, 400 K and 450 K, was used as the model in this study, and 2 ns, 20 ns and 200 ns GROMACS MD simulation lengths were investigated. The statistical analysis performed, using both one-way and two-way ANOVA tests, suggested that, depending on the selected simulation length, different final conclusions may be drawn regarding the effect that thermal processing temperature has on the geometric features of the Ara h 6 allergen. This was observed for many of the geometric features used to characterize the Ara h 6 allergen in this study, including RMSD, R_g, total number of intra-peptide hydrogen bonds and SASA. An inadequate sample size was, however, identified as a major limitation in this study. Full article

M. oleifera leaves represent a novel and nutritious food. Prior research has demonstrated that M. oleifera leaves can elicit allergic responses in BALB/c mice. Based on these findings, further studies were conducted to investigate the effects of heat treatment on the allergenicity, particle size, zeta potential, total sulfhydryl (TSH) content, hydrophilicity and hydrophobicity, ultraviolet spectrum, and intrinsic fluorescence spectrum of M. oleifera leaf protein. Additionally, in vitro digestion experiments were carried out to gain further insights into the protein’s behavior under these conditions. The experiment simulated the alterations in M. oleifera leaf protein during the processes of cooking and digestion. The findings of this experiment can provide certain guidance for the processing of M. oleifera leaf products. The hydrophilicity, hydrophobicity, transmembrane region, antigen index, calcium binding site, spatial structure, and homology of M. oleifera leaf fructose 1,6 bisphosphate aldolase (FBA) were simulated and calculated based on the amino acid sequence of the 36 kDa allergen. These parameters collectively serve to indicate the allergenic activity of the peptide. The findings of the analysis align with the outcomes of the sensitization experiments, suggesting that the FBA of M. oleifera leaves is indeed consistent. In conjunction with the heat treatment experiments, this research can inform the preparation of M. oleifera leaf foods and provide a foundation for further investigation into M. oleifera leaf allergens. Full article

The Ara h 6 protein is an important allergen found in peanuts (Arachis hypogaea). Ara h 6 represents a significant risk to human health, given its potential to trigger IgE-mediated anaphylaxis. Seeing as peanuts are often heat-processed prior to consumption, understanding the effect heat application has on the Ara h 6 protein’s structure and function is vital. Therefore, the purpose of this study was to explore, through the application of long-timescale 200 ns GROMACS molecular dynamics simulations, the structural changes that occur in the Ara h 6 allergen during thermal processing at 300 K, 350 K, 400 K and 450 K. Larger fluctuations in the Ara h 6 allergen’s secondary structure, RMSD and RMSF were identified at higher processing temperatures. However, observed decreases in R_g and SASA as processing temperature rose from 300 K to 400 K suggested that these observed fluctuations in the structure may be due to a compaction of the protein’s structure. Overall, the Ara h 6 allergen exhibited high thermostability. Full article

According to projections by the Food and Agriculture Organization of the United Nations, the global population will reach 9 billion by 2050. This raises concerns about the ability to feed such a population. In view of the above, it is necessary to search for alternative food sources. Edible insects are rich in complete protein, essential fatty acids, vitamins and micronutrients. Despite this, entomophagy is not common in Europe. In 2021, the European Union approved Acheta domesticus, Tenebrio molitor, Locusta migratoria, and Alphitobius diaperinus for consumption. However, their consumption may also be associated with certain hazards, e.g., food allergies. The purpose of this review is to present existing knowledge, discuss the possible dangers of consuming insects, and identify areas for further research. Studies in Asian populations indicate that edible insects may be responsible for 4.2–19.4% of food allergies and 18% of fatal food-induced anaphylaxis. There are also increasing reports from Europe of food allergies to edible insects. A thorough understanding of allergens, their properties, and the mechanisms of food allergies associated with edible insects’ consumption is essential for ensuring consumers’ safety. In the future, it would be worthwhile to investigate the effects of heat treatment on the allergenicity of insect proteins. Full article

Hazelnuts are frequently involved in IgE-mediated reactions and are the main cause of nut allergies in Europe. Most food products are processed before human consumption. Food processing can modify the structure, properties, and function of proteins, and as a result, the IgE-binding capacity of allergens can be affected. In this study, we aimed to investigate epitope changes caused by the roasting of hazelnuts using epitope fingerprinting. Rabbit sera were raised against hazelnut proteins, and their epitopes were characterized. Immunoassays using specific polyclonal antibodies from rabbits targeting the main allergens in hazelnuts revealed marked reductions in the levels of Cor a 1 (PR-10), Cor a 11 (7S globulin), and Cor a 14 (2S albumin). However, rabbit antibodies can recognize different epitopes. Using antibodies that are different and characterized could help establish reliable methods for estimating the effects of treatments on the allergenicity of foods. In this work, we provide the first practical application that could lead to sets of peptide epitopes to compare and standardize immune diagnostics, even for complex protein preparations. Full article

Food processing can alter protein biochemical properties, impacting immunoreactivity and allergenicity. A key feature of food allergens is their resistance to enzymatic digestion, particularly by pepsin and trypsin. This study compares the digestomes of raw and heat- and/or pressure-treated peanuts, hazelnuts, pistachios and cashews using the INFOGEST harmonized digestion protocol and analyzing their IgE-binding capacity through in vitro methods. Protein patterns from controls and digestomes were resolved by SDS-PAGE and tested with sera from allergic patients, confirmed by competitive ELISA for hazelnuts and peanuts. The results indicate that processing methods differently affect the gastrointestinal (GI) digestion of these allergens. Simulated GI digestion caused a significant destruction of protein structures, reducing but not eliminating IgE reactivity for all four nuts. Boiling for 60 min did not change the SDS-PAGE profiles, but it did stimulate enzymatic activity, decreasing IgE binding capacity. In contrast, applying heat and pressure led to a nearly complete inhibition of allergenic potential during simulated digestion. These findings suggest that employing intense food processing techniques and investigating the gastrointestinal effects of highly allergenic nuts could be crucial steps toward developing new hypoallergenic formulations. Full article

There are many different factors affecting indoor air quality: environmental ones such as temperature, humidity, human activities within the building, smoking, cooking, and cleaning, but also external pollutants such as particulate matter, biological contaminants, and viruses or allergens. This study investigated the indoor air quality (IAQ) of a primary-school classroom in Cracow, Poland, based only on CO₂ concentration levels exhaled by occupants. In the 1960s, over a thousand schools were built in Poland using similar technology. Most of them are still in use, and in many cases, modernization works are being carried out to improve their building envelope and the comfort of their use. The analyzed school is one of several hundred similar ones in southern Poland. Therefore, analyzing the possibilities of improving IAQ is an important topic, and the results can be used in the modernization process for many other buildings. Measurements indicated that the CO₂ levels significantly exceeded acceptable standards, signaling poor air quality during usage time. This problem was connected mainly with the low efficiency of the natural ventilation system being used in the classroom. It is worth emphasizing that this type of ventilation system is the most commonly used ventilation solution in Polish schools. To address this problem, the classroom environment was simulated using CONTAM software, and the model was validated by comparing the simulated measurement data against the collected measurement data. Next, simulations for the entire heating season in Cracow were conducted, revealing that the IAQ remained consistently poor throughout this period. These findings highlight the persistent problem of inadequate ventilation in the classroom, which can have adverse effects on the health and performance of students and teachers. This article shows the usefulness of CONTAM for modeling not only gravity ventilation but also the window-opening process. The validated CONTAM model will be subsequently utilized to simulate annual IAQ conditions under various ventilation strategies in order to identify the most effective methods for maintaining acceptable IAQ while minimizing energy consumption. In our future analysis, the validated model will be used to test the following systems: demand-controlled ventilation (DCV), exhaust ventilation, and DCV/balanced ventilation with heat recovery. Full article

Inflammation is a vascular response that occurs when the immune system responds to a range of stimuli including viruses, allergens, damaged cells, and toxic substances. Inflammation is accompanied by redness, heat, swelling, discomfort, and loss of function. Natural products have been shown to have considerable therapeutic benefits, and they are increasingly being regarded as feasible alternatives for clinical preventative, diagnostic, and treatment techniques. Natural products, in contrast to developed medications, not only contain a wide variety of structures, they also display a wide range of biological activities against a variety of disease states and molecular targets. This makes natural products appealing for development in the field of medicine. In spite of the progress that has been made in the application of natural products for clinical reasons, there are still factors that prevent them from reaching their full potential, including poor solubility and stability, as well limited efficacy and bioavailability. In order to address these problems, transdermal nanovesicular gel systems have emerged as a viable way to overcome the hurdles that are encountered in the therapeutic use of natural products. These systems have a number of significant advantages, including the ability to provide sustained and controlled release, a large specific surface area, improved solubility, stability, increased targeting capabilities and therapeutic effectiveness. Further data confirming the efficacy and safety of nanovesicles–gel systems in delivering natural products in preclinical models has been supplied by extensive investigations conducted both in vitro and in vivo. This study provides a summary of previous research as well as the development of novel nanovesicular gel formulations and their application through the skin with a particular emphasis on natural products used for treatment of inflammation. Full article

This study aimed to assess the effect of novel thermal glycation, utilizing microwave processing (100−150 °C) combined with sugars (glucose and lactose), on the in vitro protein digestibility, peptides, secondary structures, microstructures, and allergenic properties of Atlantic cod. The research demonstrated that microwave heating at 150 °C with glucose significantly reduced cod allergenicity by up to 16.16%, while also enhancing in vitro protein digestibility to 69.05%. Glucose was found to be more effective than lactose in conjunction with microwave heating in reducing the allergenicity of Atlantic cod. Moreover, treatments conducted at 150 °C were more effective in increasing in vitro protein digestibility and peptide content compared to those at 100 °C. This study revealed that the novel processing technique of thermal glycation effectively reduced the allergenicity of Atlantic cod. It also offered fresh insights into the potential benefits of combining microwave heating with sugars. Full article

Polymeric resins are becoming increasingly popular in medical and engineering applications due to their properties, such as their low weight, high strength, corrosion resistance, non-allergenicity, and extended service life. The grinding process is used to convert these materials into desired products, offering high accuracy and surface quality. However, grinding generates significant heat, which can potentially degrade the material. This study investigates the grinding of acrylic-based resins, specifically focusing on the interplay between the grind zone temperature and surface finish. The low glass transition temperature (57 °C) of the acrylic necessitates the precise control of the grinding parameters (spindle speed, feed rate, depth of cut, and grinding wheel grain size), to maintain a low temperature and achieve high-quality machining. Thermal imaging and thermocouples were employed to measure the grind zone temperature under various grinding conditions. This study investigates the influence of four parameters: spindle speed, feed rate, depth of cut, and grinding wheel grain size. The best surface finish (Ra: 2.5 µm) was obtained by using a finer-grained (80/Ø 0.18 mm) grinding wheel, combined with slightly adjusted parameters (spindle speed: 11.57 m/s, feed rate: 0.406 mm/rev, depth of cut: 1.00 mm), albeit with a slightly higher grind zone temperature (~54 °C). This study highlighted the importance of balancing the grind zone temperature and surface finish for the optimal grinding of acrylic-based resins. Further, this research finds that by carefully controlling the grinding parameters, it is possible to achieve both a high surface quality and prevent material degradation. The research findings could be highly valuable for optimizing the grinding process for various medical and engineering applications. Full article

Litopenaeus vannamei protein (LVP) is a high-quality protein. However, its functional properties do not fully meet the needs of food processing. In this study, LVP-xylose conjugates were prepared by conventional wet heat method (GLVP) and ball-milling-assisted wet heat method (GBLVP), respectively. The changes in structure and functional properties of the glycosylated LVP were explored. The findings revealed that ball-milling pretreatment increased the grafting degree to 35.21%. GBLVP had a sparser surface structure and lower particle size than GLVP. FTIR spectra showed that xylose was grafted onto LVP successfully and GBLVP had the lowest α-helix content. Compared with GLVP, GBLVP had a decrease in intrinsic fluorescence intensity and surface hydrophobicity, and an increase in UV absorption intensity. Moreover, GBLVP had higher foaming capacity, solubility and water-holding capacity, and lower allergenicity than GLVP. However, ball-milling pretreatment had a negative impact on the vitro digestibility and oil-holding capacity of GBLVP. In conclusion, ball-milling-assisted treatment of glycosylation could effectively improve the functional properties of LVP, benefiting the broader application of LVP in the food industry. Full article