DOCSLIB.ORG

Go Molecular! a Clinical Reference Guide to Molecular Allergy Part 2: the Allergen Components

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Go Molecular! a Clinical Reference Guide to Molecular Allergy Part 2: the Allergen Components Setting the standard in allergy diagnostics 2019 edition with the latest news in molecular allergology Go molecular! A clinical reference guide to molecular allergy Part 2: The allergen components Second edition | By Neal Bradshaw For more information on this topic allergyai.com Go molecular! Preface In the previous 2013 edition of Go the content in this new version of Go Molecular, I produced a straight forward Molecular has been aimed to provide clinical reference guide book to describe improved diagnostic explanations in common allergens and their constituent the form of tables, with concise clinical components. This guide is an update interpretation comments. Also new is a to the original but keeps the focus on section on aero-allergen components, understanding component test results, an introduction to micro-array, as well as well as what tests are actually as new information on diagnostic gaps commercial available (since this is an regarding certain food components. important practical aspect of molecular allergy!). If you need further supporting information relating to molecular allergy then I can Since 2013 the science of molecular recommend visiting our webpage: allergy has exploded with many new allergyai.com. studies both using single and multiplex allergen testing formats. There is a lot Neal Bradshaw of new clinical evidence to consider, Portfolio Manager - Allergy emerging allergens like alpha-gal and the Thermo Fisher Scientific availability of new ImmunoCAPTM Allergen Components. Beyond the new science, Disclaimer: The content of this book is intended as an aid to the physician to interpret allergen specific IgE antibody test results. It is not intended as medical advice on an individual level. A definitive clinical diagnosis of IgE mediated allergic disorders should only be made by the physician based on the clinical history for the individual patient after all clinical and laboratory findings have been evaluated. It should not be based on the results of any single diagnostic method. Further information about molecular allergy and our testing portfolio can be found at: allergyai.com. 75552.AL.GB1.EN.v1.19 2 The allergen components Contents Foreword 4 Pollen – Trees 50 Birch 50-51, Other trees 51, Olive/European Ash Introduction 5 51, London plane tree 52, Cypress 52 What’s in this guidebook? 8 Pollen – Weeds 54 Common Ragweed, Wall Peillitory, Allergen Components from English plantain, Mugwort, Saltwort 54-56 plant sources 10 Molds 56 Food allergens components in Alternaria alternata 56-57, some common foods 12 Aspergillus fumigatus 58-59 Food allergens from plant sources 14 Venoms 60 Peanut 14-15, Soybean 16-17, Hazelnut 18-19, Honey bee, Common Wasp/Yellow Jacket, Walnut 20-21, Cashew 22-23, Brazil nut 24-25, Paper Wasp 60-62 Fruits and Rosaceae family 26-27, Wheat 28-29 Occupational allergens 62 Latex 62-63 Food allergens from animal sources 30 Hen’s egg 30-31, Cow’s milk 32-33, Red meat - Introduction to Allergen Micro Array 64 Galactose-alpha-1, 3-Galactose (alpha-gal) 34-35 ImmunoCAP ISAC Shellfish and crustaceans 36 Facts on ImmunoCAP ISAC 65 Shrimp 36-37 Advantages of ImmunoCAP ISAC Fish allergens 38 Recommended further educational 68 Cod, Carp 38-39 resources Inhalant allergen components 39 ImmunoCAP Allergen Components 70 list Furry Animals 40 Cat 41-42, Dog 42-43, Horse 44-45 ImmunoCAP ISACE112i Chip 74 House dust mites 46 ImmunoCAP Allergen Components - 77 Complete product names Pollen – Grasses 48 Bermuda grass, Timothy grass 48-49 3 Go molecular! Foreword With the advent of allergen components, area with, for example, the whole peanut allergy has got much more complicated. allergen suddenly been replaced by more However whole allergen diagnostics, than 10 individual components with with skin prick testing or serum specific different clinical impacts. The second IgE, commonly don’t allow us to edition of this book is very welcome unravel the complexity that some of our with its updated information about each allergy patients exhibit. Using allergen of the various allergen components. components to understand the molecular Importantly, their clinical implications are allergology of these complex patients explained allowing us to use information has a real potential to improve our clinical about allergic sensitisation to each decision-making. The use of component individual component to improve the resolved diagnostics may optimise our management of our patients. investigation plans and improve our diagnoses, management plans and the Professor Graham Roberts advice we give to our allergy patients. Professor of Paediatric Allergy and All this though relies on clinicians Respiratory Medicine acquiring an understanding of molecular University of Southampton diagnostics. This is a rapidly evolving 4 The allergen components Introduction Since the last version of this book rather they are an enhancement over testing with allergen components has conventional extract tests, giving more become a more standard diagnostic tool, factual information. The results have to providing an essential part of an allergy be interpreted like any other specific IgE diagnosis work-up. Molecular allergology test and cannot be solely relied upon to has refined the way that clinicians tailor determine a diagnosis; results should their approach to patient management always be used in conjunction with by redefining the patient diagnostic an allergy-focused clinical history and journey. Allergen components have made physical examination and the diagnosis is understanding allergy more scientific, then made by the physician. moving towards precision medicine. This helps improve the understanding of a Testing with allergen components patient’s true clinical reactivity, as well as helps in: making decisions to improve their quality of life. 1. Understanding patient risk – adding confidence to your assessment1-5 Tests incorporating allergen components 2. Aiding in the selection of the proper are defined entities, in that you know treatment extract of Allergen Specific exactly what allergen protein you have in Immunotherapy (AIT) – useful for the test. Sometimes allergen component example in venom and aero-allergy protein is present in a higher amount patient selection1-5 in an allergen component test when 3. Understanding cross-reactions compared to a corresponding extract between species – helping to based test. This can make allergen understand multiple sensitizations e.g. component tests analytically even more in pollen food syndrome1-5 sensitive and specific at measuring important IgEs of interest. Many ImmunoCAP Allergen Components are available in our product range and By using tests with allergen components familiarity with them is essential to you add another tool to the diagnostic understand their clinical implications. To armoury, which may make it possible to help you implement testing with allergen understand more about the underlying components more supporting information allergies. Tests with allergen components on molecular allergy is available at: are not diagnostic magic bullets; allergyai.com. 5 Go molecular! Tests with allergen components Absence of detectable allergen specific themselves are not technically different IgE antibodies does not necessarily to other specific IgE tests that are exclude the potential for an allergy-like routinely ordered from your lab such reaction1-2. For example in food allergy, as milk, egg, cat or peanut allergens. circulating IgE antibodies may remain Extracts like these are made up of lots of undetectable despite a convincing clinical different allergen components. Tests with history. The antibodies may be directed allergen components differ as each test towards allergens that are revealed or involves measuring specific IgE to pure altered during industrial processing, single recombinant or native allergen cooking or digestion and therefore do proteins from a source. For example not exist in the original food for which the Pru p 3 is an nsLTP (non-specific lipid patient is tested1-2. transfer protein) from peach. Antibodies produced by patients in response Limitations of ImmunoCAP products test to specific allergen proteins can be results: measured using ImmunoCAP single (ImmunoCAP Allergen Component) or Samples with results below limit of multiplex (ImmunoCAP ISAC) component quantitation obtained with ImmunoCAP tests. Both platforms therefore can be Allergen Components are recommended used to give an overview of the patients to be tested with the corresponding immunological response in their current extract based ImmunoCAP Allergen allergy status. and/or additional relevant ImmunoCAP Allergen Components, if not already Presence of allergen specific IgE performed and a clinical indication is implies a risk of allergic disease and its present. The extract based testing can significance must be evaluated within cover additional allergen components the clinical context. Generally the higher present in the allergen source material the level of IgE antibodies the higher the to which the patient may be sensitized, probability of a clinically manifest allergic but which are not presently available as reaction1-5. ImmunoCAP Allergen Components or on ImmunoCAP ISAC. However for different patients identical results for the same allergens may not be associated with clinically equivalent manifestations, due to differences in individual patient sensitivities. This may also be true for one individual patient at different occasions due to presence or absence of reaction promoting cofactors1-5.
Load more

Recommended publications
  • Food Allergy
    Information Statement Food Allergy The Institute of Food Science & Technology has authorised the following Information Statement, dated January 2009, which cancels and replaces the version dated October 2005. SUMMARY The problem of food allergens is part of a wider problem, that of all kinds of adverse reactions to foods, which can also result from microbial and chemical food poisoning, psychological aversions and specific non-allergenic responses. Food allergy is now recognised as an important food safety issue. Dealing with at least the major serious food allergens is an essential part of Good Manufacturing Practice. The greatest care must be taken by food manufacturers • to formulate foods so as to avoid, wherever possible, inclusion of unnecessary major allergens as ingredients; • to organise raw material supplies, production, production schedules and cleaning procedures so as to prevent cross-contact of products by "foreign" allergens; • to train all personnel in an understanding of necessary measures and the reasons for them; • to comply with the relevant labeling legislation providing appropriate warning, to potential purchasers, of the presence of a major allergen in a product; • to have in place an appropriate system for recall of any product found to contain a major allergen not indicated on the label warning. The purpose of this statement is to describe the nature and cause of food allergies, to outline recent changes in legislation that aim to help allergic consumers to live with their condition and to emphasise the measures that manufacturers and caterers should take to minimise the problems. BACKGROUND Adverse reactions to foods Adverse reactions to foods include not only food allergies but may also result from microbial and chemical food poisoning, psychological aversions, and specific non-allergenic responses.
    [Show full text]
  • Application of Plant Proteolytic Enzymes for Tenderization of Rabbit Meat
    Biotechnology in Animal Husbandry 34 (2), p 229-238 , 2018 ISSN 1450-9156 Publisher: Institute for Animal Husbandry, Belgrade-Zemun UDC 637.5.039'637.55'712 https://doi.org/10.2298/BAH1802229D APPLICATION OF PLANT PROTEOLYTIC ENZYMES FOR TENDERIZATION OF RABBIT MEAT Maria Doneva, Iliana Nacheva, Svetla Dyankova, Petya Metodieva, Daniela Miteva Institute of Cryobiology and Food Technology, Cherni Vrah 53, 1407, Sofia, Bulgaria Corresponding author: Maria Doneva, e-mail: [email protected] Original scientific paper Abstract: The purpose of this study is to assess the tenderizing effect of plant proteolytic enzymes upon raw rabbit meat. Tests are performed on rabbit meat samples treated with papain and two vegetal sources of natural proteases (extracts of kiwifruit and ginger root). Two variants of marinade solutions are prepared from each vegetable raw materials– 50% (w/w) and 100 % (w/w), with a duration of processing 2h, 24h, and 48h. Changes in the following physico- chemical characteristics of meat have been observed: pH, water-holding capacity, cooking losses and quantity of free amino acids. Differences in values of these characteristics have been observed, both between control and test samples, as well as depending of treatment duration. For meat samples marinated with papain and ginger extracts, the water-holding capacity reached to 6.74 ± 0.04 % (papain), 5.58 ± 0.09 % (variant 1) and 6.80 ± 0.11 % (variant 2) after 48 hours treatment. In rabbit meat marinated with kiwifruit extracts, a significant increase in WHC was observed at 48 hours, 3.37 ± 0.07 (variant 3) and 6.84 ± 0.11 (variant 4).
    [Show full text]
  • An Update on Food Allergen Management and Global Labeling
    An Update on Food Allergen Management and Global Labeling Regulations A Thesis SUBMITTED TO THE FACULTY OF UNIVERSITY OF MINNESOTA BY Xinyu Diao IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF MASTER OF SCIENCE Advisor: David Smith, Ph.D. Aug 2017 © {Xinyu Diao} {2017} Acknowledgements I would like to thank my advisor Dr. David Smith for his guidance and support throughout my Master’s program. With his advice to join the program, my wonderful journey at the University of Minnesota began. His tremendous support and encouragement motivates me to always dream big. I would like to also thank Dr. Jollen Feritg, Dr. Len Marquart and Dr. Adam Rothman for being willing to take their valuable time to serve as my committee members. I am grateful to many people whose professional advice is invaluable over the course of this project. I would like to take this opportunity to show appreciation for Dr. Gerald W. Fry for being a role model for me as having lifetime enthusiasm for the field you study. I wouldn’t be where I am now without the support of my friends. My MGC (Graduate Student Club) friends who came all around the world triggered my initial interest to investigate a topic which has been concerned in a worldwide framework. Finally, I would like to give my most sincere gratitude to my family, who provide me such a precious experience of studying abroad and receiving superior education. Thank you for your personal sacrifices and tremendous support when I am far away from home. i Dedication I dedicate this thesis to my father, Hongquan Diao and my mother, Jun Liu for their unconditional love and support.
    [Show full text]
  • Table of Amendments Issued
    Scotland Food Standards Training Manual Foreword The standard and quality of food is important to all consumers and food businesses across Scotland. Consumers must have confidence that food they buy and eat will be what they expect, will not be harmful and that they are protected from fraud. This manual provides information to authorised officers on these areas. The Food Standards Agency in Scotland has worked closely with the Scottish Government to ensure that the reputation of Scottish food and drink is upheld as part of Scotland’s National Food and Drink Policy. The Food Standards Training manual was first issued by the Food Standards Agency Northern Ireland in order to assist authorised officers with the challenging area of food standards. In 2007, the Agency’s sector-specific simplification project1 considered the potential for expanding the use of this manual. In Northern Ireland the manual is now in its third successful year, and evaluation of the manual has further determined the need for this type of resource. Work began in Scotland to produce a Scottish version of the manual in partnership with local authority authorised officers, based on the positive feedback received on the Northern Ireland manual from District Councils and to address issues raised by audits undertaken in Scotland. Partnership is key in the development of Agency projects and a working group was established to take this project forward with members of the Scottish Food Enforcement Liaison Committee Food Standards Sub Committee. The group offered invaluable expertise and experience in producing the Scottish edition of this training manual, and kept the main objective in focus, to provide a practical training and reference tool for authorised officers.
    [Show full text]
  • Journal of Agribusiness and Rural Development MANAGEMENT of FOOD ALLERGENS in the FOOD INDUSTRY*
    www.jard.edu.pl http://dx.doi.org/10.17306/J.JARD.2018.00388 Journal of Agribusiness and Rural Development pISSN 1899-5241 1(47) 2018, 73–80 eISSN 1899-5772 Accepted for print: 22.01.2018 MANAGEMENT OF FOOD ALLERGENS IN THE FOOD INDUSTRY* Bogdan Pachołek1, Sylwia Sady1, Emilia Kupińska-Adamczyk 1Poznań University of Economics and Business, Poland Abstract. Ensuring food safety for people suffering from INTRODUCTION various intolerances faces serious threats posed by allergens which have become a challenge for food manufacturers and Food safety is an important part of the system for the mass caterers. These businesses are required to develop protection of human health. The main objectives of and implement appropriate programs to manage allergens the European Union’s food safety policy include pro- present in their sites. The purpose of this paper was to ana- lyze the actions taken by food manufacturers with respect to viding consumers with safe, high-quality food and substances and products causing allergies or food intolerances with reliable, accurate and transparent information in the context of providing consumers with a safe, properly about food products. Every food company must ensure labeled product. To achieve the objective of this study, a data that food safety is not compromised, and has to provide analysis and synthesis method was employed based on re- accurate information on their offering so that the con- quirements defined in obligatory and non-obligatory stand- sumer can make a choice being well-informed. ards for food safety assurance and management in the food Substances and products causing food allergies or production sector.
    [Show full text]
  • SAMPLE REPORT - STANDARD 150 We Hope That the Test Result & Report Will Give You Satisfactory Information and That It Enables You, to Make Informed Decisions
    Independent Alternative Allergy Specialist Tripenhad, Tripenhad Road, Ferryside, SA17 5RS, Wales/UK 0345 094 3298 | [email protected] | www.allergylink.co.uk Combination Allergy & Intolerance Test Food Intolerance & Substance Sensitivity - Standard 150 - Ref No: AL#438 Name: SAMPLE Date: 15 January 2020 SSAAMMPPLLEE RREEPPOORRTT -- SSTTAANNDDAARRDD 115500 ©©CCooppyyrriigghhtt –– 22000044--22002200 AAlllleerrggyy LLiinnkk Updated: 15.01.2020 www.allergylink.co.uk ©2004-2020 Allergy Link SAMPLE REPORT - STANDARD 150 We hope that the Test Result & Report will give you satisfactory information and that it enables you, to make informed decisions. Content & Reference: Part 1: Test -Table 3 Low Stomach Acid / Enzyme deficiency 18 Part 2: About your Report 4-5 Other possible cause of digestive problems 19-20 About Allergies and Intolerances 5-7 Non-Food Items & Substances Part 3: Allergen’s and Reactions Explained 8 Pet Allergies, House dust mite & Pollen 20-21 Dairy / Lactose 8 Environmental toxins 21 Eggs & Chicken 9 Pesticides and Herbicides 21 Fish, Shellfish, Glucosamine 9 Fluoride (now classified as a neurotoxin) 22 Coffee, Caffeine & Cocoa / Corn 10 Formaldehyde, Chlorine 22 Gluten / Wheat 10 Toiletries / Preservatives MI / MCI 23 Yeast & Moulds 11 Perfume / Fragrance 23 Alcohol - beer, wine 11 Detergents & Fabric conditioners 23-24 Fruit , Citrus fruit 12 Aluminium, Nickel, Teflon, Latex 24 Fructose / FODMAPs | Cellery 12 Vegetables | Nightshades, Tomato 13 Part 4: Beneficial Supplementing of Vitamins & Minerals Soya , bean, products
    [Show full text]
  • Review of the Regulatory Management of Food Allergens
    UNCLASSIFIED FOOD STANDARDS AUSTRALIA NEW ZEALAND Review of the regulatory management of food allergens December 2010 UNCLASSIFIED 1 UNCLASSIFIED {THIS PAGE IS INTENTIONALLY LEFT BLANK} UNCLASSIFIED UNCLASSIFIED Executive Summary Food allergy is an important health issue due to the potential for severe and life threatening reactions. Rigorous declaration requirements are considered the most appropriate risk management option for food allergens since even small amounts of the allergen may trigger allergic reactions. Australia and New Zealand were among the first countries to recognise the need to regulate food allergens with the introduction, in 2002, of mandatory declaration requirements in the Australia and New Zealand Food Standards Code. In October 2006, the Australia and New Zealand Food Regulation Ministerial Council requested FSANZ to review the regulatory management of food allergens. The overall aim of the review is to determine whether, in the context of current scientific knowledge, improvements can be made to the existing regulatory approach which allows consumer choice but does not compromise the safety of allergic consumers. A key task for the review was to identify specific areas of allergen regulation that could benefit from emerging scientific evidence. Six issues were outlined in a consultation paper, released by FSANZ in March 2008, targeting major stakeholders in Australia and New Zealand including allergy support groups, the food industry, allergy clinicians and the jurisdictions. In reviewing these issues, FSANZ considered information from a variety of sources including allergic consumers, the food industry, the scientific and medical literature and expert opinion, as well as international regulations. Although our understanding of food allergy has improved significantly in the past decade, a number of scientific questions are yet to be resolved.
    [Show full text]
  • ALLERGY Fish/Seafood Allergy Means an Adverse Reaction to Proteins Found in Different Marine Species
    PATIENT INFORMATION BROCHURE FISH AND SEAFOOD ALLERGY Fish/Seafood allergy means an adverse reaction to proteins found in different marine species. The immune system of sensitised/allergic individuals produces lgE antibodies, which causes release of histamine and harmful substances when the food is eaten. FISH Globally fish and seafood play an important role in human nutrition. The move to healthier eating habits and the substitution of meat with seafood in the diet has meant that more fish being ingested. In Southern Africa there are 2 000 different species of fish. SEAFOOD is the broad term used to describe 2 groups of marine animals: Crustaceans shrimp, rock lobster, prawns. Molluscs mussels, oysters, squid, calamari and octopus. If you are allergic to fish, you are not necessarily allergic to seafood. If you are allergic to crustaceans, you are not necessarily allergic to molluscs, and vice versa. WHAT ARE THE SYMPTOMS OF FISH/SEAFOOD ALLERGY? Allergy to seafood /fish could result in almost any allergy symptoms and sign, but some are more common than others. Common symptoms include skin rashes/swelling, nausea/vomiting and breathing difficulty. Respiratory symptoms may occur in sensitive subjects following inhalation of fumes from the cooked or braaied fish Most symptoms develop within 2 hours after eating, smelling or handling fish. Severe allergy can cause life-threatening anaphylaxis and needs to be treated with adrenaline. Fish/Seafood Allergy does not mean Iodine allergy! HOW COMMON IS SEAFOOD ALLERGY? True seafood allergy is more common in adults than children, but is more likely to persist in into adulthood, when present in a child.
    [Show full text]
  • Reading Food Labels in Singapore
    ASTHMA & ALLERGY ASSOCIATION Reading Food Labels in Singapore Many manufactured foods contain food allergens that may not be obvious by looking at the food. It is therefore very important to check the food label of any product each and every time you buy pre-packaged food items or food product. Recipes for products do sometimes change, so even if you have bought a product before and it was safe, check the food label thoroughly every time you purchase. Details of ingredients on websites are not always up to date, so always use the list on the item itself rather than an online ingredient list or allergen declaration. If you have questions, call the manufacturer, if you are unsure about the safety of a food, avoid eating it. All pre-packed food products for sale in Singapore must be labelled according to the general labelling requirements of the Singapore Food Regulations. The regulations are available on the Agri-Food and Veterinary Authority of Singapore (AVA) website, the Guide to Food Labelling and Advertisements is available here. This states that for all pre-packaged foods sold in Singapore, manufacturers and importers must provide a label with the following information in English: • The name or description of food • Labelling of other allergens is not required by the Singapore food labelling regulations. If your allergen is • A statement of ingredients: this must include a NOT one of the above then reading ingredient labels complete list of all ingredients and additives used in becomes much more difficult. You will need to get to the food.
    [Show full text]
  • ALLERGEN STATEMENT ICL Performance Products LP
    Webster Groves Technical Center 373 Marshall Avenue Webster Groves, MO 63119 (800) 244-6169, Option 1 www.icl-pp.com ALLERGEN STATEMENT ICL Performance Products LP manufactures food grade phosphates, phosphoric acid, and sulfates, which are high purity inorganic products manufactured from refined mineral raw materials. Unless otherwise indicated on the product specification sheets, our products do not contain any of the following allergenic substances, as specified in the U.S. Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA): Milk (and Milk Products) Eggs Fish Crustacean Shellfish Tree Nuts Wheat (or other Cereal Grains) Peanuts Soybeans (and Soy Products) In addition, our food grade products do not contain any of the following allergens of concern in certain other world regions or countries: Gluten Sesame seeds Mustard (or mustard seeds) Celery Sulfites Molluscan shellfish Lupin Because there is no potential for contamination of these allergens into our food grade phosphates, phosphoric acid, or sulfates, due to the nature of our chemical processes, we can guarantee the absence of the above listed allergenic substances. Lori L. Klopf, Ph.D. Regulatory Affairs Manager Food & Pharmaceutical Ingredients ICL Food Specialties (a division of ICL Performance Products LP) July 3, 2013 The information stated herein is presented in good faith and is believed to be correct as of the date specified in this statement. Webster Groves Technical Center 373 Marshall Avenue Webster Groves, MO 63119 (800) 244-6169, Option
    [Show full text]
  • 5 Allergic Diseases (And Differential Diagnoses)
    Chapter 5 5 Allergic Diseases (and Differential Diagnoses) 5.1 Diseases with Possible IgE Involve- tions (combination of type I and type IVb reac- ment (“Immediate-Type Allergies”) tions). Atopic eczema will be discussed in a separate section (see Sect. 5.5.3). There are many allergic diseases manifesting in The maximal manifestation of IgE-mediated different organs and on the basis of different immediate-type allergic reaction is anaphylax- pathomechanisms (see Sect. 1.3). The most is. In the development of clinical symptoms, common allergies develop via IgE antibodies different organs may be involved and symp- and manifest within minutes to hours after al- toms of well-known allergic diseases of skin lergen contact (“immediate-type reactions”). and mucous membranes [also called “shock Not infrequently, there are biphasic (dual) re- fragments” (Karl Hansen)] may occur accord- action patterns when after a strong immediate ing to the severity (see Sect. 5.1.4). reactioninthecourseof6–12harenewedhy- persensitivity reaction (late-phase reaction, LPR) occurs which is triggered by IgE, but am- 5.1.1 Allergic Rhinitis plified by recruitment of additional cells and 5.1.1.1 Introduction mediators.TheseLPRshavetobedistin- guished from classic delayed-type hypersensi- Apart from being an aesthetic organ, the nose tivity (DTH) reactions (type IV reactions) (see has several very interesting functions (Ta- Sect. 5.5). ble 5.1). It is true that people can live without What may be confusing for the inexperi- breathing through the nose, but disturbance of enced physician is familiar to the allergist: The this function can lead to disease. Here we are same symptoms of immediate-type reactions interested mostly in defense functions against are observed without immune phenomena particles and irritants (physical or chemical) (skin tests or IgE antibodies) being detectable.
    [Show full text]
  • Actinidin Treatment and Sous Vide Cooking: Effects on Tenderness and in Vitro Protein Digestibility of Beef Brisket
    Copyright is owned by the Author of the thesis. Permission is given for a copy to be downloaded by an individual for the purpose of research and private study only. The thesis may not be reproduced elsewhere without the permission of the Author. Actinidin Treatment and Sous Vide Cooking: Effects on Tenderness and In Vitro Protein Digestibility of Beef Brisket A thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology at Massey University, Manawatū , New Zealand Xiaojie Zhu 2017 i ii Abstract Actinidin from kiwifruit can tenderise meat and help to add value to low-value meat cuts. Compared with other traditional tenderisers (e.g. papain and bromelain) it is a promising way, due to its less intensive tenderisation effects on meat. But, as with other plant proteases, over-tenderisation of meat may occur if the reaction is not controlled. Therefore, the objectives of this study were (1) finding a suitable process to control the enzyme activity after desired meat tenderisation has been achieved; (2) optimising the dual processing conditions- actinidin pre-treatment followed by sous vide cooking to achieve the desired tenderisation in shorter processing times. The first part of the study focused on the thermal inactivation of actinidin in freshly-prepared kiwifruit extract (KE) or a commercially available green kiwifruit enzyme extract (CEE). The second part evaluated the effects of actinidin pre-treatment on texture and in vitro protein digestibility of sous vide cooked beef brisket steaks. The results showed that actinidin in KE and CEE was inactivated at moderate temperatures (60 and 65 °C) in less than 5 min.
    [Show full text]