عنوان

Food allergy :

(Number (ISBN

9789811369285

(Number (ISBN

9789811369292

(Number (ISBN

9789811369308

(Number (ISBN

9811369283

(Number (ISBN

9811369291

(Number (ISBN

9811369305

Erroneous ISBN

9789811369278

Erroneous ISBN

9811369275

Title Proper

Food allergy :

General Material Designation

[Book]

Other Title Information

from molecular mechanisms to control strategies /

First Statement of Responsibility

Linglin Fu, Bobby J. Cherayil, Haining Shi, Yanbo Wang, Yang Zhu.

Place of Publication, Distribution, etc.

Singapore :

Name of Publisher, Distributor, etc.

Springer,

Date of Publication, Distribution, etc.

2019.

Specific Material Designation and Extent of Item

1 online resource (xiii, 216 pages) :

Other Physical Details

illustrations (some color)

Text of Note

Includes bibliographical references.

Text of Note

Intro; Contents; Abbreviations; Chapter 1: Overview of the Immunology of Food Allergy; 1.1 Immunopathogenesis of Food Allergy; 1.1.1 Oral Tolerance; 1.1.2 Oral Tolerance Failure and the Development of Food Allergy; 1.2 Diagnosis of Food Allergy; 1.3 Management of Food Allergy; 1.4 Conclusion; References; Chapter 2: Species and Structure of Food Allergens: Epitopes and Cross-Reactivity; 2.1 Plant Food Allergens and Corresponding Epitopes; 2.1.1 The Cupin Superfamily; 2.1.2 The Prolamin Superfamily; 2.1.3 The Bet v 1 Superfamily; 2.1.4 The Profilins; 2.1.5 Other Plant-Derived Allergen Families

Text of Note

2.1.6 Epitopes in Plant Food Allergens2.2 Animal Food Allergens; 2.2.1 Calcium-Binding Proteins; 2.2.2 Tropomyosin; 2.2.3 Caseins; 2.2.4 Other Animal Food Allergens; 2.2.4.1 Allergens in Seafood; 2.2.4.2 Allergens in Milk; 2.2.4.3 Allergens in Egg; 2.2.5 Epitopes in Animal Food Allergens; References; Chapter 3: Intestinal Permeability and Transport of Food Allergens; 3.1 Protein Digestion in Gastrointestinal Tract; 3.1.1 The Structure of Gastrointestinal Tract; 3.1.2 Protein Digestion Process; 3.1.3 Digestion Resistance of Allergens

Text of Note

3.2 Intestinal Permeability and Transporting of Food Proteins3.2.1 Mucus Layer Permeation; 3.2.2 Intestinal Epithelial Cell Permeation; 3.2.3 Paracellular Transport; 3.2.4 Regulation of Paracellular Transport; 3.2.5 Transcellular Transport; 3.2.6 Antibody-Mediated Transport; 3.3 Allergen Recognition and Presentation in Intestine; 3.3.1 Allergen Recognition and Presentation by DC; 3.3.2 Allergen Recognition and Presentation by Epithelia; 3.3.3 Allergen Recognition and Presentation by Other Cell Types; 3.4 Intestinal Barrier Defects and Food Allergy

Text of Note

3.5 Food Allergy Control by Changing Allergen Permeability3.5.1 Direct Treatment of Intestinal Barrier Defect; 3.5.2 Restoring Barrier Defect by Treating Diseases; References; Chapter 4: Detection and Quantification Methods for Food Allergens; 4.1 Immunoanalytical Methods; 4.1.1 ELISA; 4.1.2 Immunoblots; 4.1.3 Lateral Flow Immunoassay; 4.2 DNA-Based Methods; 4.2.1 Endpoint Quantitative PCR; 4.2.2 Real-Time PCR; 4.2.3 PCR-ELISA; 4.3 Mass Spectrometry-Based Techniques; 4.3.1 Selection of Specific Peptides; 4.3.2 Peptide Specificity Verification; 4.3.3 Targeted Method Development

Text of Note

4.3.4 Quantitation of Food Allergen4.4 Sensor-Based Technique; 4.4.1 Optical Biosensors; 4.4.2 Electrochemical Biosensor; References; Chapter 5: Allergenicity Evaluation of Food Proteins; 5.1 Bioinformatics Analysis; 5.2 In Vitro Experiments; 5.2.1 Physiological and Biochemical Tests; 5.2.1.1 Pepsin Resistance Test; 5.2.1.2 Serological Analysis; 5.2.2 Cell Model; 5.3 In Vivo Experiments; 5.3.1 Human Experiment; 5.3.1.1 Skin Test; 5.3.1.2 Food Challenge Experiment; 5.3.2 Animal Experiments; 5.3.2.1 Mouse Model; 5.3.2.2 Rat Model; 5.3.2.3 Other Animal Models; 5.3.2.4 Sensitization Route

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Text of Note

This book addresses the molecular mechanisms of food allergies and related control strategies. To do so, it covers a broad range of topics, including: the basic immunology of food allergies, including crosstalk between gut mucosal immunity and allergens; types of food allergens, structure of food allergen epitopes and cross-reactivity; detection and quantification methods for food allergens; in vitro and in vivo models for evaluating allergenicity; novel food processing methods for the development of hypoallergenic foods; bioactive natural compounds and functional foods for alleviating allergic reactions; modulation of the microbiota in food allergies and use of probiotics in allergic response regulation; and risk assessment and control strategies for food allergens. The information provided will enable food scientists/specialists to design safer and more functional food products, and will help regulatory agencies identify and label food allergens (and thus help consumers avoid allergic reactions). It will help clinicians and public health investigators prevent or treat outbreaks of food allergies, and will provide food producers and processors, as well as government inspectors, with valuable insights into evaluation, risk assessment and control strategies for allergens. Lastly, it will benefit upper-level undergraduate and graduate students in food science and safety, public health, medicine, nutrition and related fields.

Source for Acquisition/Subscription Address

Springer Nature

Stock Number

com.springer.onix.9789811369285

Title

Food allergy.

International Standard Book Number

9789811369278

Food allergy.

Food allergy.

MED044000

MJCM

MJCM

Number

Edition

Class number

Fu, Linglin

Cherayil, Bobby J.

Shi, Haining

Wang, Yanbo,1978-

Zhu, Yang,1955-

Date of Transaction

20200823233000.0

Cataloguing Rules (Descriptive Conventions))

pn

Electronic name

[Book]

Y