Searched for: author%3A%22Koppelman%2C+S.J.%22
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de Jongh, H.H.J. (author), de Jong, G.A.H. (author), Apostolovic, D. (author), Taylor, S.L. (author), Baumert, J.L. (author), Koppelman, S.J. (author)
This work reports on the effect of heat treatment on the protein conformational stability of intact and post-translationally cleaved peanut allergen Ara h 6 in relation to IgE-binding. Intact and post-translationally cleaved Ara h 6 are structurally similar and their strong resistance to denaturant-induced unfolding is comparable. Only upon...
article 2020
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Remington, B.C. (author), Blom, W.M. (author), Bassa, B. (author), Koppelman, S.J. (author)
Allergic reactions to meals consumed outside the home are common and can be severe and sometimes fatal. Objective. To quantify the risk reduction potentially achieved by increasing an individual’s threshold sensitivity to peanut (such as by means of immunotherapy) in scenarios of peanut exposure through shared kitchen materials in a restaurant...
article 2020
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Remington, B.C. (author), Krone, T. (author), Kim, E.H. (author), Bird, J.A. (author), Green, T.D. (author), Lack, G. (author), Fleischer, D.M. (author), Koppelman, S.J. (author)
Background: Peanut allergy is a generally persistent, sometimes life-threatening food allergy. With no treatments demonstrating the ability to cure a food allergy, the focus of drugs in development has been on providing a level of protection against accidental exposure reactions. However, no study has estimated the relative risk reduction of a...
article 2019
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Shreffler, W.G. (author), Baumert, J.L. (author), Remington, B.C. (author), Koppelman, S.J. (author), Dinakar, C. (author), Fleischer, D.M. (author), Kim, E. (author), Tilles, S.A. (author), Spergel, J.M. (author)
article 2018
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de Jong, G.A.H. (author), Jayasena, S. (author), Johnson, P. (author), Marsh, J. (author), Apostolovic, D. (author), van Hage, M. (author), Nordlee, J. (author), Baumert, J. (author), Taylor, S.L. (author), Roucairol, C. (author), de Jongh, H. (author), Koppelman, S.J. (author)
The 2S albumin Ara h 6 is one of the most important peanut allergens. A post-translationally cleaved Ara h 6 (pAra h 6) was purified from Virginia type peanuts, and the cleavage site was mapped using high-resolution mass spectrometry. Compared to intact Ara h 6, pAra h 6 lacks a 5-amino acid stretch, resembling amino acids 43-47 (UniProt...
article 2018
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Remington, B.C. (author), Krone, T. (author), Koppelman, S.J. (author)
Background: The clinical relevance of increasing an allergic individual's peanut sensitivity threshold by immunotherapy, that is, eliciting dose (ED) to 300 or 1000 mg peanut protein, has not been previously characterized in a European population. In this study, we quantify the clinical benefits of an increased threshold of reaction following...
article 2018
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Koppelman, S.J. (author), Smits, M. (author), Tomassen, M. (author), de Jong, G.A.H. (author), Baumert, J. (author), Taylor, S.L. (author), Witkamp, R. (author), Veldman, R.J. (author), Pieters, R. (author), Wichers, H. (author)
The oral mucosa is the first immune tissue that encounters allergens upon ingestion of food. We hypothesized that the bio-accessibility of allergens at this stage may be a key determinant for sensitization. Light roasted peanut flour was suspended at various pH in buffers mimicking saliva. Protein concentrations and allergens profiles were...
article 2018
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Janssen-Duijghuijsen, L.M. (author), Wichers, H.J. (author), van Norren, K. (author), Keijer, J. (author), Baumert, J.L. (author), de Jong, G.A.H. (author), Witkamp, R.F. (author), Koppelman, S.J. (author)
Some studies have suggested that allergens may appear in the circulation after ingestion of allergenic food sources. The reported levels of allergen in serum, however, are low, and conclusions between studies differ. Here, we investigated factors that determine the detection of allergens in serum after consumption of peanuts. Ten healthy...
article 2017
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Danijela Apostolovic, D. (author), Dragana Stanic-Vucinic, D. (author), de Jongh, H.H.J. (author), de Jong, G.A.H. (author), Mihailovic, J. (author), Radosavljevic, J. (author), Radibratovic, M. (author), Nordlee, J.A. (author), Baumert, J.L. (author), Milcic, M. (author), Taylor, S.L. (author), Garrido Clua, N. (author), Cirkovic Velickovic, T. (author), Koppelman, S.J. (author)
Conglutins represent the major peanut allergens and are renowned for their resistance to gastro-intestinal digestion. Our aim was to characterize the digestion-resistant peptides (DRPs) of conglutins by biochemical and biophysical methods followed by a molecular dynamics simulation in order to better understand the molecular basis of food...
article 2016
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Koppelman, S.J. (author), Jayasena, S. (author), Luykx, D. (author), Schepens, E. (author), Apostolovic, D. (author), de Jong, G.A.H. (author), Isleib, T.G. (author), Nordlee, J. (author), Baumert, J. (author), Taylor, S.L. (author), Cheng, H. (author), Maleki, S. (author)
Four different market classes of peanut (Runner, Virginia Spanish, and Valencia) are commonly consumed in Western countries, but for some consumers peanuts are a main cause of food-induced anaphylaxis. Limited information is available on the comparative allergenicity of these distinct market classes. The aim of this study was to compare...
article 2016
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Jayasena, S. (author), Smits, M. (author), Fiechter, D. (author), de Jong, A. (author), Nordlee, J. (author), Baumert, J. (author), Taylor, S.L. (author), Pieters, R.H. (author), Koppelman, S.J. (author)
Six commercial peanut enzyme-linked immunosorbent assay kits were assessed for their ability to recover peanut from the standard reference material 2387 peanut butter and also for their specificity in detecting four major peanut allergens, Ara h 1, Ara h 2, Ara h 3, and Ara h 6. The percentage recovery of peanut from peanut butter differed...
article 2015
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Apostolovic, D. (author), Luykx, D. (author), Warmenhoven, H. (author), Verbart, D. (author), Stanic-Vucinic, D. (author), de Jong, G.A.H. (author), Velickovic, T.C. (author), Koppelman, S.J. (author)
Conglutins, the major peanut allergens, Ara h 2 and Ara h 6, are highly structured proteins stabilized by multiple disulfide bridges and are stable towards heat-denaturation and digestion. We sought a way to reduce their potent allergenicity in view of the development of immunotherapy for peanut allergy. Isoforms of conglutin were purified,...
article 2013
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van Bilsen, J.H. (author), Knippels, L.M. (author), Penninks, A.H. (author), Nieuwenhuizen, W.F. (author), de Jongh, H.H. (author), Koppelman, S.J. (author)
It is not exactly known why certain food proteins are more likely to sensitize. One of the characteristics of most food allergens is that they are stable to the acidic and proteolytic conditions in the digestive tract. This property is thought to be a risk factor in allergic sensitization. The purpose of the present study was to investigate the...
article 2013
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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
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TNO Kwaliteit van Leven (author), Koppelman, S.J. (author), Hefle, S.L. (author), Taylor, S.L. (author), de Jong, G.A.H. (author)
Scope: There are differences in stability to pepsin between the major allergens in peanut; however, data are from different reports using different digestion models. This study provides a comprehensive comparison of the digestibility of the major peanut allergens.Methods and results: Peanut allergens Ara h 1, Ara h 2, Ara h 3 and Ara h 6 were...
article 2010
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Peeters, K.A.B.M. (author), Koppelman, S.J. (author), Penninks, A.H. (author), Lebens, A. (author), Bruijnzeel-Koomen, C.A.F.M. (author), Hefle, S.L. (author), Taylor, S.L. (author), van Hoffen, E. (author), Knulst, A.C. (author), TNO Kwaliteit van Leven (author)
Background: The use of lupine in food has been increasing during the last decade and allergic reactions to lupine have been reported, especially in peanut-allergic patients. The frequency and the degree of cross-reactivity to other legumes are not known. The aim of the study was to investigate the frequency of sensitization to lupine, and in...
article 2009
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van Boxtel, E.L. (author), Koppelman, S.J. (author), van den Broek, L.A.M. (author), Gruppen, H. (author), TNO Kwaliteit van Leven (author)
Ber e 1, a major allergen from Brazil nuts, is very stable to in vitro peptic digestion. As heat-induced denaturation may affect protein digestibility, the denaturation behaviour of Ber e 1 was investigated. The denaturation temperature of Ber e 1 varies from approximately 80-110 °C, depending on the pH. Upon heating above its denaturation...
article 2008
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van Boxtel, E.L. (author), van den Broek, L.A.M. (author), Koppelman, S.J. (author), Gruppen, H. (author), TNO Kwaliteit van Leven (author)
Legumin proteins Ara h 3 from peanuts and glycinin from soybeans are increasingly described as important allergens. The stability of an allergen's IgE binding capacity towards heating and digestion is considered an important characteristic for food allergens. We investigated the effects of heating and digestion on the IgE binding of Ara h 3 and...
article 2008
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van Boxtel, E.L. (author), Koppelman, S.J. (author), van den Broek, L.A.M. (author), Gruppen, H. (author), TNO Kwaliteit van Leven (author), KvL (author)
This study was aimed at the determination of the pepsin-susceptible and pepsin-resistant epitopes in native and heat-treated Ara h 1, a major allergen from peanuts. Both the oligomeric structure and the trimeric structure of the allergen were investigated. Under the in vitro conditions applied, oligomeric Ara h 1, either unheated or preheated,...
article 2008
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van Boxtel, E.L. (author), van den Broek, L.A.M. (author), Koppelman, S.J. (author), Vincken, J.-P. (author), Gruppen, H. (author), TNO Kwaliteit van Leven (author)
Mildly extracted peanut allergen Ara h 1 was previously reported to occur as an oligomeric complex. In this paper we describe how the protein in this oligomeric complex interacts noncovalently with phenolic compounds of the proanthocyanidin type. These interactions are being disrupted during anion exchange chromatography, resulting in the...
article 2007
Searched for: author%3A%22Koppelman%2C+S.J.%22
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