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Guest Editor

Health Science Center, School of Public Health, Shenzhen University, Shenzhen 518060, China
Interests: food allergy; structure-function relationship in food protein; polyphenols; peptide

Dr. Lan Liao

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Guest Editor

Guangdong Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China
Interests: cereal protein; food allergy; bionanocomposite materials; protein modification and its formation of nanostructure

Prof. Dr. Jin Wang

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Guest Editor

Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing 210009, China
Interests: food allergy; protein structure analysis; novel food processing techniques; nutrition and human health
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Food proteins in the human diet vary in nutritional properties, allergenicity, and functional properties depending on their source, molecular make-up, structures and modification during food manufacture. Different protein modification methods affect the physicochemical properties of food proteins in various ways, which in turn affect their nutritional properties, allergenicity, and functional properties. This topic has attracted much research and development interest. In-depth research on novel processing methods for improving the nutritional and functional properties of food proteins and reducing their allergenicity is still needed, which is beneficial to food quality and safety. This Special Issue is looking for high-quality research articles and reviews that focus on the above-mentioned topics.

Prof. Dr. Xuli Wu
Dr. Lan Liao
Prof. Dr. Jin Wang
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

proteins
nutritional properties
allergenicity
functional properties
processing
structure
protein modification
digestibility
food allergy

Published Papers (2 papers)

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Research

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Open AccessArticle

Insights into the Mechanism Underlying the Influence of Glycation with Different Saccharides and Temperatures on the IgG/IgE Binding Ability, Immunodetection, In Vitro Digestibility of Shrimp (Litopenaeus vannamei) Tropomyosin

and

Foods 2023, 12(16), 3049; https://doi.org/10.3390/foods12163049 - 14 Aug 2023

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Abstract

Tropomyosin (TM) is a heat-stable protein that plays a crucial role as a major pan-allergen in crustacean shellfish. Despite the high thermal stability of the TM structure, its IgG/IgE binding ability, immunodetection, and in vitro digestibility can be negatively influenced by glycation during food processing, and the underlying mechanism remains unclear. In this study, TM was subjected to glycosylation using various sugars and temperatures. The resulting effects on IgG/IgE-binding capacity, immunodetection, and in vitro digestibility were analyzed, meanwhile, the structural alterations and modifications using spectroscopic and LC-MS/MS analysis were determined. Obtained results suggested that the IgG/IgE binding capacity of glycosylated TM, immunodetection recovery, and in vitro digestibility were significantly reduced depending on the degree of glycosylation, with the greatest reduction occurring in Rib-TM. These changes may be attributable to structural alterations and modifications that occur during glycosylation processing, which could mask or shield antigenic epitopes of TM (E3: 61–81, E5b: 142–162, and E5c: 157–183), subsequently reducing the immunodetection recognition and digestive enzyme degradation. Overall, these findings shed light on the detrimental impact of glycation on TMs potential allergenicity and digestibility immunodetection and provide insights into the structural changes and modifications induced by thermal processing. Full article

(This article belongs to the Special Issue Food Proteins: Nutritional Properties, Allergenicity, and Functional Properties)

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Review

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Open AccessReview

Influence of Lifestyle and Dietary Habits on the Prevalence of Food Allergies: A Scoping Review

Gardiner Henric Rennie

Jinlong Zhao

Mukeshimana Camus-Ela

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Foods 2023, 12(17), 3290; https://doi.org/10.3390/foods12173290 (registering DOI) - 01 Sep 2023

Abstract

Changes in behavior, lifestyle, and nutritional patterns have influenced many potential risk variables globally. In recent decades, food allergies (FAs) have been elevated to a severe public health issue both in developed countries and developing countries (third-world countries). This study aims to evaluate the effects caused by certain factors such as lifestyle and dietary habits on food allergies, review the association of lifestyle and dietary habit status with FAs, and outline why more people are allergic to food sources as a result of lifestyle changes and dietary habits. We searched electronic international databases including Scopus, PubMed, Google Scholar, and Web of Science using combinations of keywords. Utilizing Excel, the relevant studies were included and the irrelevant studies were excluded, and Mendeley was used for referencing and also to remove duplicates. The framework proposed by Arksey and O’Malley was used for this scoping review. The papers published in the databases from 2016 to 2020 were extracted. A total of eight studies were extracted, and this scoping review was carried out according to the risk factors. In our review, we found that some lifestyle choices (Caesarean section and antibiotics) and dietary habits (n-3 PUFA, fast food, duration of dietary intervention, and vitamin D), were important contributing factors for FA. Full article

(This article belongs to the Special Issue Food Proteins: Nutritional Properties, Allergenicity, and Functional Properties)

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