Готові списки джерел за темами / Food hypersensitivity – Techniques

Добірка наукової літератури з теми "Food hypersensitivity – Techniques"

Автор: Grafiati

Опубліковано: 27 липня 2024

Оновлено: 28 липня 2024

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Статті в журналах з теми "Food hypersensitivity – Techniques"

Iacono, G., A. Carroccio, F. Cavataio, G. Montalto, M. Soresi, and V. Balsamo. "Use of Ass' Milk in Multiple Food Allergy." Journal of Pediatric Gastroenterology and Nutrition 14, no. 2 (February 1992): 177–81. http://dx.doi.org/10.1002/j.1536-4801.1992.tb10521.x.

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SummaryWe report a study of realimentation techniques in 9 unweaned infants with multiple food hypersensitivity. The patients had presented severe symptoms of cow's milk allergy and successive attempts using milk containing soy protein and/or a semielemental formula in their alimentation did not improve their clinical condition, due to the onset of hypersensitivity to these allergens as well. After a short period of parenteral alimentation the infants were refed per os with ass' milk (250 ml/kg/day) + medium chain triglycerides (40 ml/L milk). This food was well tolerated by all patients. No negative clinical reactions were recorded and during hospitalisation average weight increase was 39.8 g/day. The follow‐up of the patients showed that ass' milk was tolerated without any problems up to an age ranging from 15 to 20 months, when cow's milk was reintroduced in some patients.

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AlSaimary, Ihsan E., and Falih Hmood Mezban. "Diagnostic Accuracy of Immunological Markers for Detection of Allergens by Poly Check Techniques among Patients with Bronchial Asthma in Basrah, Southren of Iraq." Journal of Biotechnology & Bioinformatics Research 3, no. 1 (March 31, 2021): 1–16. http://dx.doi.org/10.47363/jbbr/2021(3)125.

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This study aimed to estimate specific IgE by poly check technique against various allergens. In the present study 56 environmental allergens (food, fungal, agricultural, and aeroallergens) were tested against specific IgE. This study found a very high significant allergen – specific IgE reactions with a high degrees mediated a various forms of hypersensitivity is sever in 4 and 5 stage of age groups to males asthma patients, in allergens except Cat Ep. While in females recorded severe hypersensitivity in 2, 3 and 4 stage of age groups, in allergens except cat. Ep., Plantain, hazel pollen. And Alder pollen.

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Mgonja, Frida Richard, and Kaswija John Paul. "Antibiotic Residues in Foods of Animal Origin: Review." Journal of Biology and Life Science 14, no. 1 (January 6, 2023): 65. http://dx.doi.org/10.5296/jbls.v14i1.20659.

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Antibiotic residue in food is a serious public health issue that demands much attention and has a harmful impact on consumer health. The presence of antibiotic residue in food of animal origin creates challenges in global trade in animals and animal products. Public health implications of antibiotic residue in food include the development and propagation of antimicrobial drug resistance, hypersensitivity reactions, carcinogenicity, mutagenicity, teratogenicity, bone marrow suppression, and disruption of normal intestinal flora. Improper use of antibiotics in animals results in the existence of residues beyond maximum limit levels and is associated with harmful health effects in humans. Supervision of antibiotics is required to ensure the safety of animal products. In this review, the use of antibiotics in food animals, antibiotic residues in foods of animal origin, and the effect of different cooking techniques on antibiotic residue levels are discussed.

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Ullah, Hammad, Yaseen Hussain, Cristina Santarcangelo, Alessandra Baldi, Alessandro Di Minno, Haroon Khan, Jianbo Xiao, and Maria Daglia. "Natural Polyphenols for the Preservation of Meat and Dairy Products." Molecules 27, no. 6 (March 15, 2022): 1906. http://dx.doi.org/10.3390/molecules27061906.

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Food spoilage makes foods undesirable and unacceptable for human use. The preservation of food is essential for human survival, and different techniques were initially used to limit the growth of spoiling microbes, e.g., drying, heating, salting, or fermentation. Water activity, temperature, redox potential, preservatives, and competitive microorganisms are the most important approaches used in the preservation of food products. Preservative agents are generally classified into antimicrobial, antioxidant, and anti-browning agents. On the other hand, artificial preservatives (sorbate, sulfite, or nitrite) may cause serious health hazards such as hypersensitivity, asthma, neurological damage, hyperactivity, and cancer. Thus, consumers prefer natural food preservatives to synthetic ones, as they are considered safer. Polyphenols have potential uses as biopreservatives in the food industry, because their antimicrobial and antioxidant activities can increase the storage life of food products. The antioxidant capacity of polyphenols is mainly due to the inhibition of free radical formation. Moreover, the antimicrobial activity of plants and herbs is mainly attributed to the presence of phenolic compounds. Thus, incorporation of botanical extracts rich in polyphenols in perishable foods can be considered since no pure polyphenolic compounds are authorized as food preservatives. However, individual polyphenols can be screened in this regard. In conclusion, this review highlights the use of phenolic compounds or botanical extracts rich in polyphenols as preservative agents with special reference to meat and dairy products.

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Sharma, Yatharth, Prasad Patil, Manjit M. Khatal, Shilpa Huchchannanavar, Rachana M N, Wankasaki Lytand, Abhijit Debnath, Shifat Fatima, and Aparna Srivastava. "Biological and Chemical Factors Influencing Food Allergies: A Comprehensive Review." Journal of Scientific Research and Reports 30, no. 6 (June 2, 2024): 787–94. http://dx.doi.org/10.9734/jsrr/2024/v30i62095.

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Food allergies have become a significant public health concern, affecting millions worldwide. This comprehensive review explores the multifaceted nature of food allergies, shedding light on the intricate interplay of biological and chemical factors. We delve into the mechanisms of allergen recognition and sensitization, genetic predisposition, and the role of the gut microbiome. Moreover, we examine the influence of food processing techniques, additives, and cross-reactivity in the development and severity of food allergies. Food allergies, an adverse health condition triggered by the immune system's hypersensitivity to certain food proteins, have been rising globally, affecting millions of individuals and posing significant public health challenges. This comprehensive review explores the biological and chemical factors influencing the development, manifestation, and management of food allergies. Key biological factors include genetic predisposition, age, and immune system interactions, such as the roles of immunoglobulin E (IgE) and non-IgE mediated responses. Additionally, microbiota composition and environmental exposures during critical windows of immune development are examined. Chemical factors encompass the molecular structure of allergens, food processing methods, and the presence of food additives and contaminants. Advances in diagnostic techniques, such as component-resolved diagnostics and epitope mapping, along with emerging therapies like immunotherapy and biologics, are discussed. The review emphasizes the need for interdisciplinary approaches integrating molecular biology, immunology, and environmental science to develop effective prevention and treatment strategies. Understanding these complex interactions is crucial for reducing the burden of food allergies and improving the quality of life for affected individuals.

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Khalifa, Hazim O., Lamek Shikoray, Mohamed-Yousif Ibrahim Mohamed, Ihab Habib, and Tetsuya Matsumoto. "Veterinary Drug Residues in the Food Chain as an Emerging Public Health Threat: Sources, Analytical Methods, Health Impacts, and Preventive Measures." Foods 13, no. 11 (May 23, 2024): 1629. http://dx.doi.org/10.3390/foods13111629.

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Veterinary medications are necessary for both contemporary animal husbandry and food production, but their residues can linger in foods obtained from animals and pose a dangerous human risk. In this review, we aim to highlight the sources, occurrence, human exposure pathways, and human health effects of drug residues in food-animal products. Following the usage of veterinary medications, pharmacologically active compounds known as drug residues can be found in food, the environment, or animals. They can cause major health concerns to people, including antibiotic resistance development, the development of cancer, teratogenic effects, hypersensitivity, and disruption of normal intestinal flora. Drug residues in animal products can originate from variety of sources, including water or food contamination, extra-label drug use, and ignoring drug withdrawal periods. This review also examines how humans can be exposed to drug residues through drinking water, food, air, and dust, and discusses various analytical techniques for identifying these residues in food. Furthermore, we suggest some potential solutions to prevent or reduce drug residues in animal products and human exposure pathways, such as implementing withdrawal periods, monitoring programs, education campaigns, and new technologies that are crucial for safeguarding public health. This review underscores the urgency of addressing veterinary drug residues as a significant and emerging public health threat, calling for collaborative efforts from researchers, policymakers, and industry stakeholders to develop sustainable solutions that ensure the safety of the global food supply chain.

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Singh, Neha, and Khushboo Bhange. "Environmental fungal spore aerosolization: a review." Journal of Bacteriology & Mycology: Open Access 11, no. 1 (2023): 20–22. http://dx.doi.org/10.15406/jbmoa.2023.11.00338.

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Bioaerosol containing fungal spores became public health hazards. The aerosols contain the fungal spores of different species of Aspergillus, Cladosporium, Chaetomium, Penicillium, Wallemia, Stachybotrys etc. and caused various life-threatening respiratory diseases such as hypersensitivity, pneumonia, Aspergillosis, Candidiasis, Mucormycosis, Cancer, etc. They are easily transmitted from one individual to another. They also cause extreme damage to crops and create problems in food security by producing mycotoxins. The transmissions of fungal spores depend upon the environmental factor, seasonal variation, growth surface, type of fungal spore, etc. There are various biophysical, biochemical and molecular techniques that are present to detect fungal spores in aerosol. There are numerous physical and chemical agents that can kill fungi. Good public health and food security can be achieved through the detection and management of fungal spores in aerosols.

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Corey, Jacquelynne P., and Anil Gungor. "In vitro testing for immunoglobulin E-mediated food allergies." Otolaryngology–Head and Neck Surgery 115, no. 4 (October 1996): 312–18. http://dx.doi.org/10.1016/s0194-5998(96)70044-x.

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The role of immunoglobulin E-mediated food allergy in subjects with allergic disorders, especially in patients with rhinitis and sinusitis, is underestimated by clinicians because of the initial attribution of these disorders to immediate-type hypersensitivity reactions. The difficulties of diagnosing food-related reactions have caused further delay in their recognition and incorporation into the daily practice of diagnosing food allergy. Two of the diagnostic methods for food allergy are the in vitro assay of total immunoglobulin E and the measurement of food-specific immunoglobulin E levels in serum with the radioallergosorbent test. Measurement of specific immunoglobulin E level is the most commonly used but also one of the most controversial techniques. We examined 123 patients with rhinitis who were referred to our otolaryngology/allergy clinic between January and April 1995. All patients received an initial radioallergosorbent test screen, which included milk. We determined the positive predictive value of this positive screen and, in particular, of a positive test for milk in the diagnosis of immunoglobulin E-mediated food allergies in these patients. Conclusions were based on comparison with the result of an additional radioallergosorbent test food panel consisting of eight common and two investigational food allergens. (Otolaryngol Head Neck Surg 1996;115:312-8.)

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Nunes, João C. F., Raquel O. Cristóvão, Mara G. Freire, Valéria C. Santos-Ebinuma, Joaquim L. Faria, Cláudia G. Silva, and Ana P. M. Tavares. "Recent Strategies and Applications for l-Asparaginase Confinement." Molecules 25, no. 24 (December 10, 2020): 5827. http://dx.doi.org/10.3390/molecules25245827.

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l-asparaginase (ASNase, EC 3.5.1.1) is an aminohydrolase enzyme with important uses in the therapeutic/pharmaceutical and food industries. Its main applications are as an anticancer drug, mostly for acute lymphoblastic leukaemia (ALL) treatment, and in acrylamide reduction when starch-rich foods are cooked at temperatures above 100 °C. Its use as a biosensor for asparagine in both industries has also been reported. However, there are certain challenges associated with ASNase applications. Depending on the ASNase source, the major challenges of its pharmaceutical application are the hypersensitivity reactions that it causes in ALL patients and its short half-life and fast plasma clearance in the blood system by native proteases. In addition, ASNase is generally unstable and it is a thermolabile enzyme, which also hinders its application in the food sector. These drawbacks have been overcome by the ASNase confinement in different (nano)materials through distinct techniques, such as physical adsorption, covalent attachment and entrapment. Overall, this review describes the most recent strategies reported for ASNase confinement in numerous (nano)materials, highlighting its improved properties, especially specificity, half-life enhancement and thermal and operational stability improvement, allowing its reuse, increased proteolysis resistance and immunogenicity elimination. The most recent applications of confined ASNase in nanomaterials are reviewed for the first time, simultaneously providing prospects in the described fields of application.

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Cekova-Yaneva, Mariana, Iliyana Stoeva-Ivanova, and Georgi S. Nikolov. "DEVELOPING AN INDIVIDUALIZED TREATMENT PLAN FOR DENTAL PATIENTS WITH ACCOMPANYING SENSITIZATION TO BACTERIA, FOOD, POLLEN, AND MORE." Journal of IMAB - Annual Proceeding (Scientific Papers) 26, no. 4 (October 19, 2020): 3378–82. http://dx.doi.org/10.5272/jimab.2020264.3378.

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Contemporary dental medicine offers a wide range of materials and techniques for the rehabilitation of the dentomaxillofacial system, which in recent years has led to a dramatic increase in allergic reactions in sensitized patients after dental treatment. Once in the oral cavity, saliva and gastrointestinal tract, dental medication or dental material release products that, under certain conditions, can cause direct cell damage or induce an immunological/allergic reaction. The local and systemic reactivity in each individual is different and this explains why biocompatible materials that persist in the oral cavity elicit an immune/allergic response in some patients while none is evident in others. Dental medications, and especially materials that permanently remain in the oral cavity (composites, plastics, metal alloys, etc.), cause hypersensitivity reactions mainly of type IV (slow) and less often of type I (fast). It is very important to develop an individualized treatment plan for dental patients with accompanying sensitization to bacteria, food, pollen, and more. There is no doubt that the implementation of a holistic approach in the treatment of sensitised patients is a prerequisite for a much more successful treatment performed by the dentist. This imposes work in close collaboration with an interdisciplinary team using the possibilities of the modern achievements of immunology and allergology. Patients’ history data and the results from skin allergy tests are the basis of application of individualized treatment approach and personalized immunotherapy for each separate patient, as well as of treatment result control.

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Дисертації з теми "Food hypersensitivity – Techniques"

Kristjánsson, Guðjón. "Food Antigen Sensitivity in Coeliac Disease Assessed by the Mucosal Patch Technique." Doctoral thesis, Uppsala University, Department of Medical Sciences, 2005. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-6020.

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A diagnosis of coeliac disease (CD) in adults relies on the presence of a structurally abnormal intestinal mucosa, followed by a clear clinical remission on a gluten-free diet. There is a clear need for a rapid, simple, safe and sensitive method to determine the type and intensity of inflammation in the gut mucosa in clinical practice. The overall aims of our studies were to develop and evaluate a new technique, “the mucosal patch technique”, to characterize rectal local inflammatory process after rectal food challenge in patients with CD. In study 1 we evaluated the potential of the new technique. The technique was well tolerated and easily applied. Pronounced neutrophil and eosinophil involvement in ulcerative colitis (UC) was demonstrated. With the high sensitivity of the technique, low-degree mucosal neutrophil activation could also be quantified in patients with collagen colitis,UC in clinical remission and in patients with irritable bowel syndrome. In study 2 and 3 the aim was to elucidate the dynamics of the rectal inflammatory response and nitric oxide (NO) production after rectal gluten challenge. We found a pronounced neutrophil activation in coeliac patients after rectal gluten challenge. This activation was apparent 4 hours after challenge and remains for at least 48 hours. A more modest eosinophil activation started 1-2 hours later and remained at least for 48 hours. The biphasic pattern of neutrophil and eosinonphil activation after challenge suggests a biphasic inflammatory reaction. The activation of neutrophils and eosinophils precedes a pronounced enhancement of mucosal NO production. Some of our coeliac patients displayed signs of an inflammatory reaction after rectal corn gluten challenge. In study 4 the aim was to investigate the local inflammatory reaction to gluten and cow’s milk protein in CD patients in remission. The findings indicate that not only gluten sensitivity but also cow’s milk (CM) protein sensitivity is common in CD. The data support the hypothesis that CM sensitivity may contribute to persistent symptoms in coeliac patients on gluten-free diet.

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Книги з теми "Food hypersensitivity – Techniques"

Siragakis, George, and Dimosthenis Kizis. Food allergens testing: Molecular, immunochemical, and chromatographic techniques. Chichester, West Sussex, UK: John Wiley & Sons Inc., 2013.

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Laboratory, Great Smokies Diagnostic. Functional assessment: Resource manual. Asheville, N.C: Great Smokies Diagnostic Laboratory, 1999.

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Siragakis, George, and Dimosthenis Kizis. Food Allergens Testing: Molecular, Immunochemical and Chromatographic Techniques. Wiley & Sons, Limited, John, 2014.

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Siragakis, George, and Dimosthenis Kizis. Food Allergen Testing: Molecular, Immunochemical and Chromatographic Techniques. Wiley & Sons, Incorporated, John, 2013.

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Siragakis, George, and Dimosthenis Kizis. Food Allergen Testing: Molecular, Immunochemical and Chromatographic Techniques. Wiley & Sons, Incorporated, John, 2014.

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Food Allergen Testing: Molecular, Immunochemical and Chromatographic Techniques. Wiley & Sons, Incorporated, John, 2013.

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Food Allergen Testing: Molecular, Immunochemical and Chromatographic Techniques. Wiley & Sons, Limited, John, 2013.

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Частини книг з теми "Food hypersensitivity – Techniques"

Basu, Anamika, Anasua Sarkar, and Piyali Basak. "Nutraceuticals for Human Health and Hypersensitivity Reaction." In Research Anthology on Recent Advancements in Ethnopharmacology and Nutraceuticals, 1184–202. IGI Global, 2022. http://dx.doi.org/10.4018/978-1-6684-3546-5.ch056.

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An allergy is an overreaction of the immune system to a substance called an antigen, e.g., pollen from grasses, dust mites, etc. The drugs used for allergy in allopathy have undesirable side effects. The use of medicinal plants becomes popular due to the adverse effects of allopathic drugs. Nutraceuticals are food playing a significant role in maintaining normal physiological function. Mast cells are immunologically important cells found in almost all parts of our body, and contain histamines, leukotrienes within their granular sacs, along with those of basophils, are responsible for the symptoms of allergy. According to sources mast cell stabilizers can be classified into three categories, e.g., synthetic, semi synthetic and natural. Mast cell stabilising agents from natural resources can be obtained from different group of compounds, e.g., flavonoids, coumarins, phenols, terpenoids, alkaloids. In this book chapter, the active constituents present in them and their mode of action are highlighted using techniques of computational biology, e.g., molecular docking, etc.

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Souza, Henrique Galvani de, Bruna Ribeiro Gomes Costa, João Victor Ferreira Campos, Talitha Oliveira de Rezende Acurcio, Gabriel Rodrigues Silva, Priscila Mara Rodarte Lima e. Pieroni, and Leonardo Borges Acurcio. "Use of ozone therapy as an integrative treatment in an elderly dog with canine atopic dermatitis (CAD) and food hypersensitivity (AH): case report." In Themes focused on interdisciplinarity and sustainable development worldwide. Seven Editora, 2023. http://dx.doi.org/10.56238/tfisdwv1-170.

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Dermatopathies are among the most observed problems in the clinical routine of animals and the main etiological agents are bacteria, fungi and parasites. Atopic dermatitis develops due to the genetic character, the affected dogs become sensitive to environmental antigens, developing serious changes in the skin, with pruritic, fetid, scaly skin characteristics, and prone to secondary infections, which interferes in the animal's quality of life. Ozone therapy is a technique that uses ozone as a therapeutic agent and is being used in order to minimize the indiscriminate use of antimicrobials and to help promote the healing of skin lesions. The objective of this study is to analyze a specific case of a male animal, aged 11 years, diagnosed at 06 years of age with allergic contact dermatitis (CAD) and food hypersensitivity (AH), being observed in treatment with ozone therapy in water. It is observed with the study the effectiveness and evolution of the treatment, as well as the clinical improvement achieved, being the treatment of atopic dermatitis lifelong, due to its genetic character and exposure of the animal to the allergic factor. The benefits of introducing baths with ozonated water are the quality of life offered to the animal, since some drugs used, such as corticosteroids, can cause unwanted effects that in the long run, are able to shorten the animal's life span.

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