Advances in Food and Nutrition Research
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Table of contents
- Contentsv
- Contributorsvii
- Chapter 1: Biosensors and Bio-Based Methods for the Separation and Detection of Foodborne Pathogens1
- I. Introduction2
- II. Separation and Concentration of Pathogens from Samples4
- A. Antibody, a key molecule in bioseparation and detection5
- III. Biosensor-Based Detection Methods8
- A. Fiber optic biosensor9
- B. SPR sensor13
- C. Piezoelectric (PZ) biosensors18
- D. Electrochemical immunosensor19
- E. Fluorescence resonance energy transfer22
- F. Fourier transform infrared spectroscopy23
- G. Light scattering23
- H. Impedance-based biochip sensor24
- I. Cell-based sensor28
- IV. Conclusions31
- Acknowledgments32
- References32
- Chapter 2: The Immunological Components of Human Milk45
- I. Introduction46
- II. Effect of Breast-Feeding/Human Milk on Infectious Diseases and Defenses48
- A. Evidence for benefits on infectious diseases48
- B. Antimicrobial components in human breast milk48
- III. Effect of Breast Milk on Immune Development56
- A. Immune development in the infant56
- B. Immune cells present in human milk58
- C. Cytokines59
- D. Hormones and bioactive peptides61
- E. Nucleotides61
- F. Long-chain polyunsaturated fatty acids (LCP)61
- G. Other immune components62
- H. Compounds that promote microbiological colonization of the infant's colon62
- IV. Tolerance63
- A. Compounds found in breast milk that may be involved in the induction of tolerance64
- B. Priming of the immune system65
- V. Anti-Inflammatory Factors in Human Milk66
- A. Cytokines67
- B. Antioxidants68
- C. Anti-Proteases68
- D. LCPUFAs68
- VI. Conclusions69
- References69
- Chapter 3: PCR-Based Diagnosis and Quantification of Mycotoxin-Producing Fungi81
- I. Introduction82
- A. Detection of aflatoxin producers102
- B. Detection of trichothecene producers103
- C. Trichothecene biosynthesis cluster genes as sequence source for primer design103
- D. Other sequence sources for detection of trichothecene producers106
- E. Detection of ochratoxin A producers109
- F. Primers targeted to anonymous genomic markers110
- G. AFLP marker-based primers for A. ochraceus and A. carbonarius110
- H. Detection of A. ochraceus and A. carbonarius with cDNA AFLP-based primers112
- I. RAPD marker-based primers for A. carbonarius and A. niger113
- J. Primers targeted to genetically defined sequences114
- K. rRNA gene-based approaches for the PCR diagnosis of OTA-producing fungi114
- L. Calmodulin gene-targeted primers for detection of A. carbonarius and A. japonicus116
- M. Primers for OTA biosynthetic pathway genes117
- N. Detection of fumonisin producers120
- O. Detection of patulin producers124
- II. Conclusions and Future Perspectives126
- References128
- Chapter 4: Molluscan Shellfish Allergy139
- I. Molluscan Shellfish Classification and Importance as Food141
- II. Prevalence of Molluscan Shellfish Allergies142
- III. IgE-Mediated Reactions in Molluscan Shellfish Allergy146
- IV. Diagnosis and Treatment of Molluscan Shellfish Allergy148
- A. Severity of allergic reactions of molluscan shellfish149
- B. Natural history of molluscan shellfish allergy150
- C. Minimal eliciting (threshold) dose for mollusks150
- D. Allergic reactions to specific types of molluscan shellfish151
- E. Allergies to gastropods151
- F. Allergies to bivalves153
- G. Allergies to cephalopods155
- H. Food-dependent, exercise-induced molluscan shellfish allergy157
- I. Occupational allergies to molluscan shellfish158
- V. Molluscan Shellfish Allergens159
- VI. Cross-Reactions163
- A. Between molluscan shellfish species163
- B. Between molluscan and crustacean shellfish species165
- C. Between molluscan shellfish and mites or insects149
- E. Detection of residues of molluscan shellfish149
- VII. Conclusion168
- Acknowledgments168
- References168
- Chapter 5: Nutritargeting179
- I. Nutritargeting for Selective Accumulation181
- A. Vitamin A181
- B. Vitamin E201
- C. beta-Carotene/carotenoids/fat-soluble antioxidants201
- II. Nutritargeting as a Way of Bypassing Absorption Barriers202
- A. Digestion and intestinal absorption of fat-soluble dietary components203
- B. Fat malassimilation203
- C. Bioavailability of dietary, emulsified and solubilized fat soluble vitamins204
- D. Comparative bioavailability study (water-soluble micelles vs a regular supplement)205
- E. Coenzyme Q10 (CoQ10)206
- III. Conclusion210
- References210
- Chapter 6: The Health Benefits of Calcium Citrate Malate: A Review of the Supporting Science219
- I. Why Focus on Calcium Citrate Malate?221
- II. Ca Needs and Current Intakes222
- A. The role of Ca in the body222
- B. General Ca requirements223
- C. Specific Ca needs224
- D. Current intakes226
- E. Implications231
- III. Description and Properties of CCM232
- A. Chemical formula of CCM and its component anions232
- B. Ca content232
- C. How CCM is made234
- D. Aqueous solubility235
- E. CCM in fortified foods and beverages237
- F. CCM in dietary supplements242
- IV. Studies of Ca Bioavailability from CCM244
- A. Ca absorption244
- B. Factors that influence Ca absorption256
- C. How CCM fits with the influencing factors„human studies with CCM257
- D. Animal studies with CCM269
- V. Studies of Ca Retention and Bone Building in Children and Adolescents276
- A. Ca balance studies278
- B. Bone density studies (2-3 years)280
- C. Long-term bone density studies (4-7 years)283
- VI. Studies of Bone Maintenance in Adults289
- A. Studies in postmenopausal women290
- B. Studies in elderly men and women „ including effects on fracture risk and risk of falls294
- VII. Other Health Benefits298
- A. Oral health298
- B. Blood pressure reduction304
- C. No increase in the risk of kidney stones306
- D. No effect on the status of other minerals (Fe, Zn, Se, and Mg)308
- E. Effect on serum lipids319
- F. Colon health321
- VIII. Limitations of CCM323
- IX. Conclusion324
- References328
- Index347
Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail the scientific developments in the broad areas of food science and nutrition are intended to ensure that food scientists in academia and industry as well as professional nutritionists and dieticians are kept informed concerning emerging research and developments in these important disciplines.
*Series established since 1948
*Advisory Board consists of 8 respected scientists
*Unique series as it combines food science and nutrition research
*Series established since 1948
*Advisory Board consists of 8 respected scientists
*Unique series as it combines food science and nutrition research