Food and nutrition in food allergy foreword
Скачать 230.14 Kb.
|
REFERENCESAtkinson, H.A.C., Johnson, I.T., Gee, J.M., Grigoriadou, F., Miller, K., 1996. Brown Norway rat model of food allergy: Effect of plant components on the development of oral sensitization. Fd Chem Toxic. 34, 27-32. FAO/WHO. Evaluation of allergenicity of genetically modified foods. Report of a Joint FAO/WHO Expert Consultation on Allergenicity of Foods Derived from Biotechnology. January 22-25, 2001. Rome, Italy. Knippels, L.M.J., Penninks, A.H., Spanhaak, S., Houben, G.F., 1998a. Oral sensitization to food proteins: a Brown Norway rat model. Clin Exp Allergy, 28, 368-375. Knippels, L.M.J., Penninks, A.H., Houben, G., 1998b. Continued expression of anti soy-protein antibodies in rats bred on a soy-protein free diet; the importance of dietary control in oral sensitization research. J Allergy Clin Immunol. 101, 815-820. Knippels, L.M.J., Penninks, A.H., van Meeteren, M., Houben, G.F., 1999a. Humoral and cellular immune responses in different rat strains upon oral exposure to ovalbumin. Food Chem Toxicol. 37, 881-888. Knippels, L.M.J., Penninks, A.H., Smit, J.J., Houben, G.F., 1999b. Immune-mediated effects upon oral challenge of ovalbumin sensitized Brown Norway rats; further characterization of a rat food allergy model. Toxicol Appl Pharmacol. 156, 161-169. Knippels, L.M.J, Felius, A.A., van der Kleij, H.P.M., Penninks, A.H., Koppelman, S.J., Taylor, S.L., Leher, S.B., 1996. Principles and characteristics of food allergens. Crit. Rev. Fd. Sci. Nutr. 36(S), 91-118. IDENTIFICATION OF MAJOR ALLERGENS OF CEREAL PROTEINS BY ELECTROPHORETIC METHODSE.Szabó(¹), G.Hajós(¹), J.Matuz(2) (1) Central Food Research Institute, H-1022 Budapest, Herman O. 15. (2) Cereal Research Non-Profit Company, H-6701 Szeged, P.O.Box 391 Prolamin fractions of cereals are of special interest in point of view of food safety and food technology. Structure of cereal proteins (epitopes) was altered by enzymatic modification for modifying their potential allergenic activity and to produce oligo-antigen peptide mixtures as a new preventive solution. Multidimensional electrophoretic techniques have been used in studying alterations in the structure and biological activities of proteins of cereal species. Immunogenicity and cross- reactivity of prolamin fractions of cereal samples decreased during enzymatic hydrolysis. Electrophoretic methods and immunoblot techniques can be used as a tool for detection and identification of prolamin fractions in different cereals or foods. STUDIES ON IMMUNOMODULATIVE EFFECT OF SELECTED FOODS (PROBIOTICS) A. Nagy*, L. Jędrychowski**, E. Gelencser*, B. Wróblewska** * Central Food Research Institute, H-1022 Budapest, Herman Ottó út 15. ** Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Ul. Tuwima 10, 10-747 Olsztyn, Poland For many years, probiotic bacteria have been known to confer health benefits to the consumer. One possible mechanism for this may be the ability of probiotic bacteria to modulate immune responses. Oral administration of Lactobacillus casei strain Shirota (LcS) has been found to enhance innate immunity by stimulating the activity of splenic NK cells. Oral feeding with killed LcS was able to stimulate the production of Th1 cytokines, resulting in repressed production of IgE antibodies against ovalbumin in experimental mice. The ability to switch mucosal immune responses towards Th1 with probiotic bacteria provides a strategy for treatment of allergic disorders. Mice that were prefed native or heat denatured LAB strains (Lactobacillus plantarum, Lactobacillus salivarius, Lactobacillus casei) followed by feeding with ovalbumin (OVA) responded better to vaccination with OVA than mice not given either probiotic or OVA or mice that had been prefed only OVA. Keywords: probiotic bacteria, mucosal immune response, BALB/c mice András Nagy : e-mail: bandoo@freemail.hu, Tel: 36 1 225 3343, Fax: 36 1 225 3342 SESSION BPOSSIBILITIES OF THE REDUCTION OF FOOD ALLERGENIC PROPERTIES FOOD ALLERGENS. STRUCTURAL AND MOLECULAR BASIS OF ALLERGENICITY |
