document

Enhanced antiviral activity of human surfactant protein d by site-specific engineering of the carbohydrate recognition domain

van Eijk, M. (author), Hillaire, M.L.B. (author), Rimmelzwaan, G.F. (author), Rynkiewicz, M.J. (author), White, M.R. (author), Hartshorn, K.L. (author), Hessing, M. (author), Koolmees, P.A. (author), Tersteeg, M.H. (author), van Es, M.H. (author), Meijerhof, T. (author), Huckriede, A. (author), Haagsman, H.P. (author)

Innate immunity is critical in the early containment of influenza A virus (IAV) infection and surfactant protein D (SP-D) plays a crucial role in innate defense against IAV in the lungs. Multivalent lectin-mediated interactions of SP-D with IAVs result in viral aggregation, reduced epithelial infection, and enhanced IAV clearance by phagocytic...

article 2019

document

Parvalbumin in fish skin-derived gelatin: Is there a risk for fish allergic consumers?

Koppelman, S.J. (author), Nordlee, J.A. (author), Lee, P.W. (author), Happe, R.P. (author), Hessing, M. (author), Norland, R. (author), Manning, T. (author), Deschene, R. (author), de Jong, G.A.H. (author), Taylor, S.L. (author)

The major allergen parvalbumin was purified from cod muscle tissues, and polyclonal antibodies were raised towards it. The antibodies were tested for specificity and an enzyme-linked immunosorbent assay (ELISA) was developed using these antibodies. The ELISA was applied to measure parvalbumin in cod skin, the starting material for fish gelatin...

article 2012

document

Detection of genetically modified organisms in foods by protein- and DNA-based techniques: Bridging the methods

van Duijn, G. (author), van Biert, R. (author), Bleeker-Marcelis, H. (author), van Boeijen, I. (author), Adan, A.J. (author), Jhakrie, S. (author), Hessing, M. (author), Centraal Instituut voor Voedingsonderzoek TNO (author)

According to European Commission (EC) Regulation 1139/98, foods and food ingredients that are to be delivered to the final consumer in which either protein or DNA resulting from genetic modification is present, shall be subject to additional specific labeling requirements. Since 1994, genetically altered tomatoes, squash, potatoes, canola,...

article 2002

document

Detection of genetically modified organisms in foods by protein-and DNA-based techniques Bridging the methods

TNO Voeding (author), van Duijn, G. (author), van Biert, R. (author), Bleeker-Marcelis, H. (author), van Boeijen, I. (author), Adan, A.J. (author), Jhakrie, S. (author), Hessing, M. (author)

According to European Commission (EC) Regulation 1139/98, foods and food ingredients that are to be delivered to the final consumer in which either protein or DNA resulting from genetic modification is present, shall be subject to additional specific labeling requirements. Since 1994, genetically altered tomatoes, squash, potatoes, canola,...

article 2002

document

Peroxidase-mediated cross-linking of a tyrosine-containing peptide with ferulic acid

Oudgenoeg, G. (author), Hilhorst, R. (author), Piersma, S.R. (author), Boeriu, C.G. (author), Gruppen, H. (author), Hessing, M. (author), Voragen, A.G.J. (author), Laane, C. (author), Centraal Instituut voor Voedingsonderzoek TNO (author)

The tyrosine-containing peptide Gly-Tyr-Gly (GYG) was oxidatively cross-linked by horseradish peroxidase in the presence of hydrogen peroxide. As products, covalently coupled di- to pentamers of the peptide were identified by LC-MS. Oxidative cross-linking of ferulic acid with horseradish peroxidase and hydrogen peroxide resulted in the...

article 2001

document

Purification and substrate specificity of transglutaminases from blood and Streptoverticillium mobaraense

de Jong, G.A.H. (author), Wijngaards, G. (author), Boumans, H. (author), Koppelman, S. (author), Hessing, M. (author), Centraal Instituut voor Voedingsonderzoek TNO (author)

A procedure for a fast and simple purification of bovine plasma transglutaminase was developed, which resulted in a homogeneous enzyme preparation. Two different procedures were developed for the purification of pig erythrocyte transglutaminase, both of which resulted in partial purification. Both enzymes were used in cross-linking reactions of...

article 2001

document

Quantification of major peanut allergens Ara h 1 and Ara h 2 in the peanut varieties Runner, Spanish, Virginia, and Valencia, bred in different parts of the world

Koppelman, S.J. (author), Vlooswijk, R.A.A. (author), Knippels, L.M.J. (author), Hessing, M. (author), Knol, E.F. (author), van Reijsen, F.C. (author), Bruijnzeel-Koomen, C.A.F.M. (author)

Background: The serology of peanut allergy seems to be different in various parts of the world. We analyzed the composition of 13 samples of three varieties of peanut in order to compare their allergenic nature. Methods: Peanut cultivars that are commonly processed in the West were analyzed for protein content, protein composition, and Ara h 1...

article 2001

document

Heat denaturation of soy glycinin: Influence of pH and ionic strength on molecular structure

Lakemond, C.M.M. (author), de Jongh, H.H.J. (author), Hessing, M. (author), Gruppen, H. (author), Voragen, A.G.J. (author)

The 7S/11S glycinin equilibrium as found in Lakemond et al. (J. Agric. Food Chem. 2000, 48, xxxxxxxx) at ambient temperatures influences heat denaturation. It is found that the 7S form of glycinin denatures at a lower temperature than the 11S form, as demonstrated by a combination of calorimetric (DSC) and circular dichroism (CD) experiments. At...

article 2000

document

Soy glycinin Influence of pH and ionic strength on solubility and molecular structure at ambient temperatures

TNO Voeding (author), Lakemond, C.M.M. (author), de Jongh, H.H.J. (author), Hessing, M. (author), Gruppen, H. (author), Voragen, A.G.J. (author)

This study describes the relationship between the solubility of glycinin, a major soy protein, and its structural properties at a quaternary, tertiary, and secondary folding level under conditions representative for food products. When the ionic strength is lowered from 0.5 to 0.2 or 0.03, the basic polypeptides shift more to the exterior of the...

article 2000

document

Detection methods for genetically-modified crops

van Duijn, G. (author), Bleeker-Marcelis, H. (author), Hessing, M. (author)

conference paper 1999

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Detecting peanut allergens: The development of an immunochemical assay for peanut proteins

Koppelman, S.J. (author), Bleeker-Marcelis, H. (author), van Duijn, G. (author), Hessing, M. (author)

article 1999

document

Comparison of different immunochemical methods for the detection and quantification of hazelnut proteins in food products

Koppelman, S. (author), Knulst, A.C. (author), Koers, W.J. (author), Penninks, A.H. (author), Peppelman, H. (author), Vlooswijk, R. (author), Pigmans, I. (author), van Duijn, G. (author), Hessing, M. (author), Centraal Instituut voor Voedingsonderzoek TNO (author)

Hazelnuts are widely used in the food industry owing to their nutritive value and taste. The amount of hazelnut present in a recipe is usually considered as a mark of quality. On the other hand, contamination of foods that normally do not contain hazelnuts is a threat for patients with a hazelnut allergy. For this reason, the availability of a...

article 1999

document

Isolation and characterization of patatin isoforms

Pots, A.M. (author), Gruppen, H. (author), Hessing, M. (author), van Boekel, M.A.J.S. (author), Voragen, A.G.J. (author)

Patatin has, so far, been considered a homogeneous group of proteins. A comparison of the isoforms in terms of structural properties or stability has not been reported. A method to obtain various isoform fractions as well as a comparison of the physicochemical properties of these pools is presented. Patatin could be separated in four isoform...

article 1999

document

Detection methods for genetically modified crops

van Duijn, G. (author), van Biert, R. (author), Bleeker-Marcelis, H. (author), Peppelman, H. (author), Hessing, M. (author)

article 1999

document

Heat-induced conformational changes of Ara h 1, a major peanut allergen, do not affect its allergenic properties

Koppelman, S.J. (author), Bruijnzeel-Koomen, C.A.F.M. (author), Hessing, M. (author), de Jongh, H.H.J. (author)

Ara h 1, a major peanut allergen was isolated, and its structure on secondary, tertiary, and quaternary level at ambient temperature was investigated using spectroscopic and biochemical techniques. Ara h 1 appeared to be a highly structured protein on a secondary level, possesses a clear tertiary fold, and is present as a trimeric complex. Heat...

article 1999

document

The pH Dependence of the Structural Stability of Patatin

Pots, A.M. (author), de Jongh, H.H.J. (author), Gruppen, H. (author), Hessing, M. (author), Voragen, A.G.J. (author), Centraal Instituut voor Voedingsonderzoek TNO (author)

This paper presents the structural stability of patatin, the major potato (Solanum tuberosum cv. Bintje) tuber protein. Using far- and near-ultraviolet circular dichroism and fluorescence spectroscopy, the conformation of patatin was studied under various conditions as a function of temperature. Patatin is a protein that unfolds partly due to...

article 1998

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Identification de plantes transgéniques dans les aliments: Identification of transgenic plants in food

van Duijn, G. (author), Hessing, M. (author), van der Kamp, J.W. (author), TNO Voeding Centraal Instituut voor Voedingsonderzoek TNO (author)

conference paper 1997

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Purification and characterization of a beta-D-xylosidase and an endo-xylanase from wheat flour

Cleemput, G. (author), Hessing, M. (author), van Oort, M. (author), Deconynck, M. (author), Delcour, J.A. (author)

article 1997

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Polysaccharide hydrolysing enzymes from wheat (Triticum aestivum) flour

Cleemput, G. (author), Delcour, J.A. (author), van Oort, M. (author), Hessing, M. (author), TNO Voeding Centraal Instituut voor Voedingsonderzoek TNO (author)

conference paper 1997

document

Comparison of human IgE-binding soya bean allergenic protein Gly m I with the antigenicity profiles of calf anti-soya protein sera

Hessing, M. (author), Bleeker, H. (author), Tsuji, H. (author), Ogawa, T. (author), Vlooswijk, R.A.A. (author), TNO Voeding (author)

In the food, particularly the feed, industry, large quantities of soya bean protein products are used for the formulation of end-products destined for human or animal consumption. These basic ingredients and the final end products often have to fulfill specific requirements regarding the presence of antinutritional compounds (ANCs) and their...

article 1996