A Model for SynbioticActivity Evaluation: Static and Continuous Co-Culture Fermentation of BifidobacteriumAdolescentis ATCC 15703 and Bacillus Cereus ATCC 9634

In this study, the ability of a probioticstrain (BifidobacteriumadolescentisATCC 15703) to inhibit the growth of the common food contaminantBacilluscereusATCC 9634was studied, both individually and as part of a synbiotic with FOS during batch or continuous fermentation (flow fermentation). The conditions of the flow fermentation corresponded to the parameters of the human large intestine: maintaining a pH of 6.8; anaerobiosis; and a medium flow rate of 0.04 h−1. Bifidobacteria and bacilli were co-cultivated on a prebiotic carbohydrate substrate (10 g/L) and the prebiotic was replaced with glucose (10 g/L).The results of the batch and flow fermentation were compared.The synbiotic efficacy of the probioticBif. adolescentisand the prebiotic FOSagainst the common food contaminantBac. cereuswas shown for all conditions. Fermentation of a pure culture of bifidobacteria with varying prebiotic concentrations (2, 5, 10, 15 and 20 g/L) was carried out to study the state of dynamic balance. It was demonstrated that 48 hours is enough to achieve stable dynamic balance.Prebiotics were co-cultivated with varying carbohydrate concentrations of 5, 10, and 15 g/L.The results showed that increasing the prebiotic concentration increased the duration of the lag-phase and reduced the final number of bacilli. Keywords: probiotics, prebiotics, synbiotics, gastrointestinal tract modeling, antagonism, co-culture fermentation

Chemically Defined Formulas, Symbiotics and Cow’s Milk Protein Allergy

Cow’s milk protein (CMP) allergy (CMPA) is the earliest and most common food allergy in children [...]

Duckweeds as Promising Food Feedstocks Globally

Duckweeds are the smallest flowering plants on Earth. They grow fast on water's surface and produce large amounts of biomass. Further, duckweeds display high adaptability, and species are found around the globe growing under different environmental conditions. In this work, we report the composition of 21 ecotypes of fourteen species of duckweeds belonging to the two sub-families of the group (Lemnoideae and Wolffioideae). It is reported the presence of starch and the composition of soluble sugars, cell walls, amino acids, phenolics, and tannins. These data were combined with literature data recovered from 85 publications to produce a compiled analysis that affords the examination of duckweeds as possible food sources for human consumption. We compare duckweeds compositions with some of the most common food sources and conclude that duckweed, which is already in use as food in Asia, can be an interesting food source anywhere in the world.

Experimental Evaluation of Food-Grade Semi-Refined Carrageenan Toxicity

The safety of food additives E407 and E407a has raised concerns in the scientific community. Thus, this study aims to assess the local and systemic toxic effects of the common food additive E407a in rats orally exposed to it for two weeks. Complex evaluations of the effects of semi-refined carrageenan (E407a) on rats upon oral exposure were performed. Local effects of E407a on the intestine were analyzed using routine histological stains and CD68 immunostaining. Furthermore, circulating levels of inflammatory markers were assessed. A fluorescent probe O1O (2- (2′-OH-phenyl)-5-phenyl-1,3-oxazole) was used for evaluating the state of leukocyte cell membranes. Cell death modes of leukocytes were analyzed by flow cytometry using Annexin V and 7-aminoactinomycin D staining. Oral administration of the common food additive E407a was found to be associated with altered small and large intestinal morphology, infiltration of the lamina propria in the small intestine with macrophages (CD68+ cells), high systemic levels of inflammation markers, and changes in the lipid order of the phospholipid bilayer in the cell membranes of leukocytes, alongside the activation of their apoptosis. Our findings suggest that oral exposure to E407a through rats results in the development of intestinal inflammation.

Food allergies and intolerances – A review

In recent years, food allergies and intolerances have had a growing presence in the population. This may be due to either genetic predisposition or allergy that develops later in life. In addition, an increase in the recorded cases can also be caused by improved diagnostic and detection methods and discovering new allergens. The article provides an overview of the most common food allergies and intolerances and their symptoms.

Racial Differences in Food Allergy Phenotype and Health Care Utilization among Egyptian & USA Patients

Introduction This research is to answer the question of whether socio-economic class and the environmental factors associated with it has an impact on the presentation of food allergy (FA) in the Egyptian population, including serum IgE, sensitization to different foods and the impact on the family. Methods The study was conducted over 50 patients diagnosed with IgE-mediated FA aged less than 12 years, All patients were subjected to FA-related QOL Questionnaire. The study investigated age, gender, duration of pregnancy, mode of delivery, birth place, parental education, annual household income and household size as proxy sociodemographic variables. Results Low SES as regard low household income, small household size, more crowded household and low level of parental education, showed an impact on FA; Milk was the most common food allergen (60%) with late self-reporting FA cases; In contrast to high SES patients showed higher household income, bigger household size with less crowded household and higher level of parental education; Egg was the most common food allergen (56%) with earlier self-reporting of FA. With no significant deference as regard to sex preference (Male predominance), childhood infections, pre-natal & first year antibiotics use, pets in the house, household smoking, symptoms of FA, number & severity of reactions, history of anaphylaxis, number of ER visits & hospitalization and history of associated allergies. Conclusion SES is a proxy measure for lifestyle features and characteristics including dietary habits, allergen exposure and other environmental factors and it is an important risk factor for atopic dermatitis, rhinitis and food allergy.

Food protein-induced enterocolitis syndrome in the British Isles

BackgroundFood protein-induced enterocolitis syndrome (FPIES) is a delayed type of food allergy, most often seen in infancy. We aimed to estimate its incidence, to describe common food triggers and the patient journeys of this rare but serious condition.DesignWe undertook a prospective epidemiological survey of FPIES using the British Paediatric Surveillance Unit.SettingUK and Ireland.ParticipantsA survey of all paediatricians over 13 months between January 2019 and February 2020.Main outcome measures204 cases were reported, 98 (48%) meeting case definition, giving an incidence of 0.006% for England based on 93 cases.Results98 patients reported 135 trigger foods, 27% (26 of 98) had multiple food triggers. Common food triggers included cow’s milk (24%, 33 of 135), fruits and vegetables (19%, 26 of 135), hen’s egg (16%, 22 of 135) and fish (14%, 19 of 135). In 46% (41 of 90), the initial trigger food had been ingested three or more times before diagnosis, with a median diagnostic delay of 7.9 months (3.0, 17.3). Half (50 of 98) were admitted, yet only 5% (5 of 98) received appropriate acute treatment with ondansetron. Most cases were diagnosed by an allergy specialist (74 of 98, 76%), within a median of 7.5 (3.0, 13.3) miles from home.ConclusionThe incidence of FPIES was significantly lower than expected across the whole of the British Isles. Most reports were of cases local to specialist allergy centres, with delays in diagnosis. This suggests under-recognition of FPIES in frontline clinical setting where education of healthcare professionals is required to improve recognition, earlier diagnosis and treatment.