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Taste Modifiers and Sweet Proteins
Published in Robert H. Cagan, Neural Mechanisms in Taste, 2020
In the catarrhina species tested, thaumatin elicits a neural response with similar characteristics in all species. Compared with the other sweeteners tested, this response has a slower rise time (5 to 10 s before it reaches maximum), lasts longer during the rinse that follows the stimulation, and leaves behind a more elevated base line, indicating increased nerve impulse activity. The amplitude of the response varies among individuals. There are strong cross-adaptation effects between thaumatin and other sweeteners. The response to aspartame, in particular, is depressed for several minutes after administration of thaumatin (unpublished data). The duration of this effect can be substantially shortened if the tongue is rinsed with a solution containing electrolytes (unpublished data). Rinsing the tongue with distilled water instead of tap water or artificial saliva decreases the response amplitude of thaumatin and many other sweeteners (unpublished observation).
Molecular Diagnosis in Contact Urticaria Caused by Proteins
Published in Ana M. Giménez-Arnau, Howard I. Maibach, Contact Urticaria Syndrome, 2014
Because of cross-reactivity within the botanical family Rosaceae, the Mal d 1and Pru p 1 components are good representatives and markers for some stone fruits such as cherry and apricot, among others, and thus not only for apple or peach.[64] Several allergy patterns were found in which the allergen families PR-10, LTP, thaumatins, and profilin were involved. In the western Mediterranean area, allergies to Rosaceae fruits are caused by monosensitization to LTP (Pru p 3), monosensitization to profilin, or cosensitization to both allergens.[65] LTP sensitization is present both in pollinosis and nonpollinosis patients and is associated with peach allergy in particular. On the contrary, monosensitization to PR-10 and, to a lesser degree, cosensitization to profilin and PR-10 is dominant in northern and central Europe, where PR-10 sensitization is primarily associated with concomitant birch pollen and apple allergy. Patients sensitized to profilin are characterized by several concomitant allergies, including grass and other pollens as well as Rosaceae and non-Rosaceae fruits. IgE ab to Pru p 3, an LTP protein, is frequently associated with severe reactions to stone fruits, but also to OAS, [66] whereas sensitization to PR 10 proteins Mal d1 or Pru p 1 and profilin (Pru p 4) is more often associated with OAS symptoms. LTP allergens of the Prunoideae subfamily have a similarity of about 95%, but there is also sequence homology of LTPs of botanically unrelated foods.[67] Recently, a thaumatin-like protein (Pru p 2.0201) has been described as an important allergen in peach-allergic patients from the Mediterranean area.[68] It has partial cross-reactivity with other thaumatin-like proteins from kiwi (Act c 2), apple, cherry, and plane pollen.[69]
Maternal consumption of artificially sweetened beverages during pregnancy is associated with infant gut microbiota and metabolic modifications and increased infant body mass index
Published in Gut Microbes, 2021
Isabelle Laforest-Lapointe, Allan B. Becker, Piushkumar J. Mandhane, Stuart E. Turvey, Theo J. Moraes, Malcolm R. Sears, Padmaja Subbarao, Laura K. Sycuro, Meghan B. Azad, Marie-Claire Arrieta
Common low-calorie sweeteners include synthetic artificial sweeteners (e.g. non-acesulfame-potassium, aspartame, advantame, neotame), sugar alcohols (e.g. erythritol, xylitol), and plant-based sweeteners (e.g. sucralose, thaumatin, monk fruit).25 The effects of artificial sweeteners on the gut microbiome are diverse, including impacts on composition and function (see Suez et al.26 for a synthesis). Suez et al.27 also demonstrated that artificial sweetener consumption in adult mice directly impacts gut microbiome composition and function, leading to an increase in host glucose intolerance. More recently, Stichelen et al.24 addressed gestational exposure to artificial sweeteners, finding changes in bacterial metabolites and a decrease in Akkermansia municiphila in the pups’ gut microbiome. However, the consequences of maternal artificial sweetener consumption during pregnancy on the infant gut microbiota have not been reported in humans.
The role of oxidative stress in pulmonary function in bakers exposed to flour dust
Published in International Journal of Occupational Safety and Ergonomics, 2022
Vahid Gharibi, Mohammad Hossein Ebrahimi, Esmaeel Soleimani, Narges Khanjani, Anahita Fakherpour, Majid Bagheri Hosseinabadi
Epidemiologic reports have shown that asthma, conjunctivitis, rhinitis and skin reactions are the most important health effects of exposure to flour dust. Among these effects, baker’s asthma is the most severe and most frequently considered occupational allergy [4,5]. However, the mechanism of development of baker’s asthma is not yet fully understood. It has been reported that fungal α-amylase, thioredoxin, plant lipid transfer protein, serine proteinase inhibitor, thaumatin-like protein, acyl-CoA oxidase, fructose-bisphosphate aldolase, glycoprotein with peroxidase activity, triose-phosphate isomerase and prolamins are the most important factors associated with asthma in bakers and other people exposed to flour [6].
Establishing diagnostic strategies for cannabis allergy
Published in Expert Review of Clinical Immunology, 2022
Alessandro Toscano, Jessy Elst, Marie-Line van der Poorten, Michiel Beyens, Kevin Heremans, Ine I. Decuyper, Athina L. Van Gasse, Christel Mertens, Michel Van Houdt, Margo M. Hagendorens, Vito Sabato, Didier G. Ebo
Other putative allergens have been identified but are not officially registered in the WHO/IUIS nomenclature: thaumatin-like protein (TLP), ribulose-1,5-bisphosphate carboxylase/oxygenase (RuBisCO), adenosine phosphate synthase, polygalacturonase, phosphoglycerate kinase, heat shock protein 70 (HSP 70), pectinesterase, and glyceraldehyde-3-phosphate dehydrogenase [18,40,53].