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Antioxidants and Food Allergy / Food Intolerance

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A special issue of Antioxidants (ISSN 2076-3921). This special issue belongs to the section "Health Outcomes of Antioxidants and Oxidative Stress".

Deadline for manuscript submissions: closed (15 October 2022) | Viewed by 11421

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Special Issue Editors

Prof. Dr. Joanna Leszczyńska

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Guest Editor

Institute of Natural Products and Cosmetics, Lodz University of Technology, Stefanowskiego 2/22, 90-924 Łódź, Poland
Interests: bioactive compounds in food; food allergens; changes in immunoreactivity of food ingredients subjected to technological processes; the influence of environmental conditions on food allergenicity
Special Issues, Collections and Topics in MDPI journals

Prof. Dr. Ewelina Hallmann

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Co-Guest Editor

Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
Interests: organic food; nutrition; bioactive compounds
Special Issues, Collections and Topics in MDPI journals

Dr. Beata Smolinska

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Co-Guest Editor

Institute of Natural Products and Cosmetics, Lodz University of Technology, Stefanowskiego 2/22, 90-924 Łódź, Poland
Interests: oxidative stress; antioxidants; plant
Special Issues, Collections and Topics in MDPI journals

Dr. Agnieszka Stobiecka

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Co-Guest Editor

Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-924 Łódź, Poland
Interests: plant and food analysis; bioactive food ingredients; free radicals
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Currently, the role of oxidative stress in the course and/or etiology of many diseases is more and more often indicated. This mechanism also applies to chronic inflammatory diseases, including atopic ones. There is ample evidence that high levels of oxidative stress may play an important role in the pathogenesis of allergic diseases. The induction of intracellular signaling pathways by oxidative stress promotes the breakdown of immune tolerance in atopic individuals. The excess amount of the generated free radicals can be neutralized by antioxidants.

Epidemiological studies show that there is a relationship between the amount of antioxidants in the diet and the occurrence of symptoms of allergic diseases. Insufficient amount of antioxidants can contribute to the development of allergic diseases.

Allergic diseases are a serious medical and social problem in developed societies. Allergy is caused by an abnormal, excessive immune response to neutral molecules, usually proteins. About 25% of food allergens are defense proteins, produced in response to environmental stress. Similarly, in response to environmental stress, secondary metabolites are synthesized, e.g., polyphenolic compounds that are important antioxidants, hence the likely relationship between polyphenol content and some allergenic proteins.

A diet rich in polyphenols is recommended for allergy sufferers. The mutual relationship between antioxidants and allergens in food products is remarkably interesting, also in terms of the direct interaction of polyphenols with proteins.

We encourage you to submit your latest research findings or review articles for this Special Issue, which will bring together current research related to antioxidants and food allergy/intolerance.

We look forward to your contribution.

Dr. Joanna Leszczyńska
Guest Editor

Dr. Ewelina Hallmann
Dr. Beata Smolinska
Dr. Agnieszka Stobiecka
CO-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. Antioxidants is an international peer-reviewed open access monthly 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

Allergen
Food intolerance
Antioxidant
Polyphenol

Published Papers (3 papers)

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Research

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15 pages, 606 KiB

Open AccessArticle

Chemical and Biological Profile and Allergenicity of Thymus baicalensis Plant of Mongolian Origin

by Tuya Narangerel, Michał Sójka, Radosław Bonikowski, Konrad Jastrząbek, Witold Sroczyński, Aleksandra Plucińska, Alina Kunicka-Styczyńska, Krzysztof Śmigielski, Iwona Majak, Adrian Bartos and Joanna Leszczyńska

Antioxidants 2021, 10(12), 1905; https://0-doi-org.brum.beds.ac.uk/10.3390/antiox10121905 - 28 Nov 2021

Cited by 2 | Viewed by 1809

Abstract

Thymus baicalensis is a medicinal plant recognized as a traditional Mongolian therapeutic and health-promoting food supplement. The aim of the study was to check the suitability of the tested plant for supporting the treatment of certain diseases. The following study is the first one to showcase the versatile scope of characteristics of T. baicalensis, including its volatile oil composition, polyphenolic composition, lipid composition, phenolic and flavonoid contents, antioxidant activity, antimicrobial properties and ingestive allergenicity. Myrcene, at 26.15%, was shown to be the most abundant component of the volatile oil. Compounds known as inherent components of the Thymus genus: thymol and carvacrol made up only about 0.24% of the extracted oil. As much as 10.11 g kg⁻¹ of polyphenol compounds were identified as derivatives of luteolin-7-O-glucuronide. The lipid extract was found to be rich in palmitic acid (31.05%), while unsaturated fatty acids were not reported. Spectrophotometric determination of the phenols and flavonoids indicated 7.541 mg of gallic acid g⁻¹ and 4.345 mg of quercitin g⁻¹, respectively. The free radical scavenging activity was determined by the 2,2-difenylo-1-pikrylohydrazyl method at IC₅₀ = 206.97 µg mL⁻¹. The extracts also had a strong inhibitory effect on M. flavus and P. fluorescenes bacteria, as well as S. cerevisiae yeasts. The Bet v 1 and profilin allergens in T. baicalensis were reported at 175.17 ng g⁻¹ and 1.66 ng g⁻¹, respectively. Full article

(This article belongs to the Special Issue Antioxidants and Food Allergy / Food Intolerance)

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Review

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29 pages, 1269 KiB

Open AccessReview

Antioxidant Properties of Protein-Rich Plant Foods in Gastrointestinal Digestion—Peanuts as Our Antioxidant Friend or Foe in Allergies

by Ivana Prodić, Maja Krstić Ristivojević and Katarina Smiljanić

Antioxidants 2023, 12(4), 886; https://0-doi-org.brum.beds.ac.uk/10.3390/antiox12040886 - 05 Apr 2023

Cited by 3 | Viewed by 3279

Abstract

Thermally processed peanuts are ideal plant models for studying the relationship between allergenicity and antioxidant capacity of protein-rich foods, besides lipids, carbohydrates and phytochemicals. Peanut is highly praised in the human diet; however, it is rich in allergens (>75% of total proteins). One-third of peanut allergens belong to the products of genes responsible for the defence of plants against stress conditions. The proximate composition of major peanut macromolecules and polyphenols is reviewed, focusing on the identity and relative abundance of all peanut proteins derived from recent proteomic studies. The importance of thermal processing, gastrointestinal digestion (performed by INFOGEST protocol) and their influence on allergenicity and antioxidant properties of protein-rich plant food matrices is elaborated. Antioxidant properties of bioactive peptides from nuts were also considered. Moreover, there are no studies dealing simultaneously with the antioxidant and allergenic properties of protein- and polyphenol-rich foods, considering all the molecules that can significantly contribute to the antioxidant capacity during and after gastrointestinal digestion. In summary, proteins and carbohydrates are underappreciated sources of antioxidant power released during the gastrointestinal digestion of protein-rich plant foods, and it is crucial to decipher their antioxidant contribution in addition to polyphenols and vitamins before and after gastrointestinal digestion. Full article

(This article belongs to the Special Issue Antioxidants and Food Allergy / Food Intolerance)

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20 pages, 1292 KiB

Open AccessReview

Tomato Allergy: The Characterization of the Selected Allergens and Antioxidants of Tomato (Solanum lycopersicum)—A Review

by Katarzyna Włodarczyk, Beata Smolińska and Iwona Majak

Antioxidants 2022, 11(4), 644; https://0-doi-org.brum.beds.ac.uk/10.3390/antiox11040644 - 28 Mar 2022

Cited by 8 | Viewed by 4614

Abstract

Tomatoes are one of the most broadly produced and consumed crop plants. They are the source of health-promoting nutrients such as antioxidants, including ascorbic acid, polyphenols, or carotenoids. Despite the beneficial role of tomatoes in the daily diet, they have been confirmed as one of the most prevalent allergenic vegetables. Food allergies can cause many clinical symptoms, e.g., in the gastrointestinal tract, skin, and lungs, as well as anaphylactic shock. A huge amount of clinical research has been carried out to improve the understanding of the immunological mechanisms that lead to the lack of tolerance of food antigens, which can result in either immunoglobulin E (IgE)-mediated reactions or non-IgE-mediated reactions. Lifestyle and diet play an important role in triggering food allergies. Allergy to tomatoes is also linked to other allergies, such as grass pollen and latex allergy. Numerous attempts have been made to identify and characterize tomato allergens; however, the data available on the subject are not sufficient. Full article

(This article belongs to the Special Issue Antioxidants and Food Allergy / Food Intolerance)

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