Search Our Scientific Publications & Authors

Molecules 2022 Jul 22;27(15). Epub 2022 Jul 22.

Department of Food Nutrition, College of Biosystems and Food Science, Zhejiang University, Hangzhou 310058, China.

The traditional method for the determination of protein in food needs the operations of digestion, distillation, absorption, and titration; therefore, it is complicated and time-consuming and requires professional personnel. Is there a more convenient and faster detection method that can directly determine the ammonium ions in protein digestion solution to obtain the protein content of food and avoid the distillation-absorption-titration process? The feasibility of water ammonium ion test kits for food protein rapid detection was discussed here. After digestion, the protein in food transforms into ammonium ions in the digestion solution. Read More

Sci Rep 2022 Jul 27;12(1):12852. Epub 2022 Jul 27.

Department of Mechanical Engineering, Toyohashi University of Technology, Toyohashi, Aichi, 441-8580, Japan.

The identification of accidental allergen contamination in processed foods is crucial for risk management strategies in the food processing industry to effectively prevent food allergy incidents. Here, we propose a newly designed passive stop valve with high pressure resistance performance termed an "air plug-in valve" to further improve microfluidic devices for the detection of target nucleic acids. By implementing the air plug-in valve as a permanent stop valve, a maximal allowable flow rate of 70 µL/min could be achieved for sequential liquid dispensing into an array of 10 microchambers, which is 14 times higher than that achieved with the previous valve arrangement using single-faced stop valves. Read More

Pediatr Allergy Immunol 2022 07;33(7):e13831

Department of Allergy, Clinical Research Center for Allergy and Rheumatology, National Hospital Organization Sagamihara National Hospital, Kanagawa, Japan.

Background: Cross-reactivity between wheat and other cereals is a crucial issue in the management of wheat allergy. Few studies have reported in vitro cross-reactivity in immediate-type wheat allergy. The aim of this study aimed to examine cross-reactivity of the three fractions (albumin/globulin, gliadin, and glutenin fractions) among cereals in children with wheat allergy. Read More

Crit Rev Food Sci Nutr 2022 Jul 19:1-17. Epub 2022 Jul 19.

College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, P.R. China.

Wheat is one of the three major staple foods in the world. Although wheat is highly nutritional, it has a variety of allergenic components that are potentially fatal to humans and pose a significant hazard to the growth and consumption of wheat. Wheat allergy is a serious health problem, which is becoming more and more prevalent all over the world. Read More

Clin Exp Allergy 2022 Jul 19. Epub 2022 Jul 19.

Division of Allergy and Immunology, Department of Dermatology and Allergology, Charité -Universitätsmedizin Berlin, Berlin, Germany.

Background: Food allergy is a growing health concern with a prevalence of 2%-3% in the adult population in Europe. Non-immune-mediated food hypersensitivities, which include reactions after ingestion of food additives, affect 1% of adults and may resemble IgE-induced allergic reactions without identifiable immunologic sensitization. A double-blind placebo-controlled food challenge (DBPCFC) is the gold standard for the diagnosis of any food hypersensitivity. Read More