About: Deallergisation Trials of Pure Celery Juice and Apple-Celery Juice Mixture by Oxidation

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An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	This work aimed to determine if it was possible to eliminate or reduce the content of the Api g1 allergen in celery juice by oxidation, utilising its natural polyphenol oxidase (PPO) content. We attempted to determine a possible relationship between the enzymatic browning of celery juice and the reactivity of the Api g1 allergen. Pressed celery juice was stirred, and samples for the colour measurement and allergenicity, determined using the Western Blot (WB) method, were collected at pre-defined times. Oxidation failed to eliminate the allergenicity of pure celery juice. Further trials were focused on celery allergen elimination in apple-celery juices mixtures in ratios of 3: 1, 5: 1, and 7:1. We selected the 5: 1 ratio as the most acceptable from the sensory perspective, and monitored its allergenicity using the WB method, basophil activation test, and skin prick testing. The WB test showed that oxidation, caused by stirring for 120 min, reduced the allergenicity of the mixture. This work aimed to determine if it was possible to eliminate or reduce the content of the Api g1 allergen in celery juice by oxidation, utilising its natural polyphenol oxidase (PPO) content. We attempted to determine a possible relationship between the enzymatic browning of celery juice and the reactivity of the Api g1 allergen. Pressed celery juice was stirred, and samples for the colour measurement and allergenicity, determined using the Western Blot (WB) method, were collected at pre-defined times. Oxidation failed to eliminate the allergenicity of pure celery juice. Further trials were focused on celery allergen elimination in apple-celery juices mixtures in ratios of 3: 1, 5: 1, and 7:1. We selected the 5: 1 ratio as the most acceptable from the sensory perspective, and monitored its allergenicity using the WB method, basophil activation test, and skin prick testing. The WB test showed that oxidation, caused by stirring for 120 min, reduced the allergenicity of the mixture. (en)
Title	Deallergisation Trials of Pure Celery Juice and Apple-Celery Juice Mixture by Oxidation Deallergisation Trials of Pure Celery Juice and Apple-Celery Juice Mixture by Oxidation (en)
skos:prefLabel	Deallergisation Trials of Pure Celery Juice and Apple-Celery Juice Mixture by Oxidation Deallergisation Trials of Pure Celery Juice and Apple-Celery Juice Mixture by Oxidation (en)
skos:notation	RIV/00027022:_____/11:00000227!RIV12-MSM-00027022
http://linked.open...avai/predkladatel	Výzkumný ústav potravinářský, v.v.i.
http://linked.open...avai/riv/aktivita	I P Z
http://linked.open...avai/riv/aktivity	I, P(2B06139), Z(MZE0002702202)
http://linked.open...iv/cisloPeriodika	2
http://linked.open...vai/riv/dodaniDat	2012
http://linked.open...aciTvurceVysledku	Houška, Milan Strohalm, Jan Novotná, Pavla Kučera, Jiří Winterová, Renata Fiedlerová, Vlasta Průchová, Jiřina Kmínková, Milena
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Výzkumný ústav potravinářský Praha, v.v.i.
http://linked.open...dnocenehoVysledku	193017
http://linked.open...ai/riv/idVysledku	RIV/00027022:_____/11:00000227
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	celery; allergen; juice; oxidation; colour; Western blot; basophil activation; skin tests (en)
http://linked.open.../riv/klicoveSlovo	allergen juice oxidation Western blot celery colour skin tests basophil activation
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[E0C6F8758440]
http://linked.open...i/riv/nazevZdroje	Czech Journal of Food Sciences
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	8 (xsd:int)
http://linked.open...cetTvurcuVysledku	10 (xsd:int)
http://linked.open...vavai/riv/projekt	Inactivation alergens in foods by the high pressure treatment
http://linked.open...UplatneniVysledku	2011
http://linked.open...v/svazekPeriodika	29
http://linked.open...iv/tvurceVysledku	Houška, Milan Strohalm, Jan Fiedlerová, Vlasta Heroldová, Martina Kmínková, Milena Kučera, Jiří Novotná, Pavla Průchová, Jiřina Winterová, Renata Šetinová, Ivana
http://linked.open...ain/vavai/riv/wos	000288910600012
http://linked.open...n/vavai/riv/zamer	Food quality and safety in modern society
issn	1212-1800
number of pages	11 (xsd:int)
is http://linked.open...avai/riv/vysledek of	Deallergisation Trials of Pure Celery Juice and Apple-Celery Juice Mixture by Oxidation Deallergisation Trials of Pure Celery Juice and Apple-Celery Juice Mixture by Oxidation

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