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Ultrasound-assisted cold plasma treatment reduces resistance to in vitro digestion of tropomyosin and Allergenicity of tropomyosin digestion products.
Food Chem
January 2025
School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China. Electronic address:
Tropomyosin (TM), the primary allergen in crustacean aquatic products, has excellent thermal and digestive stability. In this work, the changes in digestive resistance of TM and allergenicity of TM digestion products induced by ultrasound-assisted cold plasma (UCP) treatment were investigated. The stability of TM to simulated digestion were reduced, especially the simulated intestinal fluid (SIF) digestive resistance.
View Article and Find Full Text PDFYeokwisan: Standardised Herbal Formula Enhancing Gastric Mucosal Protection Against Gastric Ulcers in Mice, a Preclinical Study.
Pharmaceuticals (Basel)
January 2025
KM Science Research Division, Korea Institute of Oriental Medicine, Daejeon 34054, Republic of Korea.
: Yeokwisan (YWS) is a standardised herbal formula for relieving functional dyspepsia symptoms. : We explored the therapeutic value of YWS and its potential effects on gastritis. Its inhibitory effect on gastric mucosal damage and anti-inflammatory activity in animal models of alcohol- and restraint stress-induced gastritis were also examined.
View Article and Find Full Text PDFSpectrum, Time Course, Stages, and a Proposal for the Diagnosis of Histamine Intolerance in General Practice: A Nonrandomized, Quasi-Experimental Study.
J Clin Med
January 2025
Department of Internal Medicine and Hematology, Semmelweis University, 1088 Budapest, Hungary.
Limited research has explored histamine intolerance from the perspective of primary caregivers. Our objective was to develop a practical symptom profile from the standpoint of general practice. We also aimed to gather data on the frequency and timing of disease progression and to establish a staging system.
View Article and Find Full Text PDFComorbidity of Histamine Intolerance and Polyvalent Allergy: A Case Report and Literature Review.
Healthcare (Basel)
January 2025
Department of Prevention of Environmental Hazards Allergology and Immunology, Medical University of Warsaw, 02-097 Warsaw, Poland.
Histamine intolerance is becoming a critical medical problem across numerous clinical specialties, due to the absence of a standardized diagnostic and therapeutic strategy to manage patients with a suspicion of or diagnosis of this condition. Histamine intolerance is a type of non-immune food hypersensitivity, characterized by heterogenous etiologies and a very broad range of symptoms. The condition is the result of an imbalance between the amount of histamine accumulated within the body and the body's systemic ability to degrade it.
View Article and Find Full Text PDFIsolation and Evaluation of Strains from Traditional Rice Wine Starters (): Enzyme Activities, Antioxidant Capacity, and Flavour Compounds.
Foods
January 2025
School of Life Science and Technology, Wuhan Polytechnic University, Wuhan 430023, China.
Seventy-eight autochthonous strains of were isolated from rice wine starter samples across twenty-nine regions in China to evaluate their potential in traditional rice wine fermentation. Strains were assessed for enzyme activity, antioxidant properties, amino acid production, and volatile flavour compounds. Significant variation in enzyme activities was observed, with acidic protease activity ranging from 280 to 1023 U/g, amylase from 557 to 1681 U/g, and esterase from 370 to 2949 U/g.
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