Lysozyme in wine: A risk evaluation for consumers allergic to hen's egg
| العنوان: | Lysozyme in wine: A risk evaluation for consumers allergic to hen's egg |
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| المؤلفون: | Angelika Paschke, Knut Brockow, Patrick Weber, Hans Steinhart, Johannes Ring, Hartmut Kratzin |
| المصدر: | Molecular Nutrition & Food Research. 53:1469-1477 |
| بيانات النشر: | Wiley, 2009. |
| سنة النشر: | 2009 |
| مصطلحات موضوعية: | Male, Risk, European community, Egg protein, Wine, chemistry.chemical_compound, Food allergy, medicine, Animals, Humans, Food science, Egg Hypersensitivity, Aged, Skin Tests, Chemistry, digestive, oral, and skin physiology, food and beverages, Middle Aged, medicine.disease, Risk evaluation, White Wine, Egg allergy, Bentonite, Female, Muramidase, Lysozyme, Chickens, Food Science, Biotechnology |
| الوصف: | Lysozyme used in wine production could present a risk for consumers allergic to hen's egg. Thus, precautionary labeling of lysozyme on wines has been adopted within the European Community by updating Annex IIIa by Directive 2007/68/EC on November 27, 2007. Since no scientific data is known about the actual amounts and risks of lysozyme in wines, various in vitro efforts and skin prick tests were applied in this study to evaluate the presence of lysozyme in wines and the reactivity of those residues in allergic individuals and to fulfill the claim of updating Annex IIIa announced in Directive 2003/89/EC. Depending on the wine's color (red or white wine) and fining with bentonite, which is known as an important step to remove unstable proteins mainly from white wines, diverse results were obtained concerning the amounts of lysozyme in finished wines and their in vitro and in vivo reactivity in humans allergic to hen's egg. |
| تدمد: | 1613-4133 1613-4125 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e28360be7fe98d300a50ef3277d14b9f https://doi.org/10.1002/mnfr.200800161 |
| حقوق: | CLOSED |
| رقم الأكسشن: | edsair.doi.dedup.....e28360be7fe98d300a50ef3277d14b9f |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 16134133 16134125 |
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