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United States Department of Agriculture

Agricultural Research Service

Related Topics

Si-Yin Chung
Food Processing and Sensory Quality Research
Food Technology

Phone: (504) 286-4465
Fax:
Room 2207

1100 ROBERT E. LEE BLVD
BLDG 001 SRRC
NEW ORLEANS , LA 70124

Projects
Reducing Peanut and Tree Nut Allergy
Appropriated (D)
  Accession Number: 428959

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Removing Peanut Allergen Ara h 1 from Peanut Extracts Using p-Aminobenzamidine -
Chung, S., Reed, S.S. 2016. Removing Peanut Allergen Ara h 1 from Peanut Extracts Using p-Aminobenzamidine. Journal of Allergy Clinical Immunology. 2016,137(2);AB238.
Degradation of chitin and chitosan by a recombinant chitinase derived from a virulent Aeromonas hydrophila isolated from diseased channel catfish Reprint Icon -
Zhang, D., Bland, J.M., Xu, D., Chung, S. 2015. Degradation of chitin and chitosan by a recombinant chitinase derived from a virulent Aeromonas hydrophila isolated from diseased channel catfish. Advances in Microbiology. 5:611-619.
Making peanut allergens indigestible: a model system for reducing or preventing an allergic reaction -
Chung, S., Reed, S.S. 2015. Making peanut allergens indigestible: a model system for reducing or preventing an allergic reaction. Meeting Abstract. 135(2):AB33-103.
Treatment with oleic acid reduces IgE binding to peanut and cashew allergens -
Chung, S., Mattison, C.P., Reed, S.S., Wasserman, R.L., Desormeaux, W.A. 2015. Binding of oleic acid reduces the allergenic properties of peanut extract and cashew allergen. Food Chemistry. 180:295-300.
IgE binding to peanut allergens is inhibited by combined D-aspartic and D-glutamic acids Reprint Icon -
Chung, S., Reed, S.S. 2015. IgE binding to peanut allergens is inhibited by combined D-aspartic and D-glutamic acids. Food Chemistry. 166:248-253.
Reduction of IgE immunoreactivity of whole peanut (Arachis hypogaea L.) after pulsed light illumination Reprint Icon -
Zhao, X., Yang, W., Chung, S., Sims, C.A., Otwell, S.W., Rababah, T.M. 2014. Reduction of IgE immunoreactivity of whole peanut (Arachis hypogaea L.) after pulsed light illumination. Food and Bioprocess Technology. 7(9):2637-2645.
Effect of oleic acid on the allergenic properties of peanut and cashew allergens -
Chung, S., Mattison, C.P., Reed, S.S., Wasserman, L., Desormeaux, W.A. 2014. Effect of oleic acid on the allergenic properties of peanut and cashew allergens. Journal of Allergy Clinical Immunology. 133(2)Supplement, AB111,387.
Reducing peanut allergens by high pressure combined with polyphenol oxidase -
Chung, S., Houska, M., Reed, S.S. 2013. Reducing peanut allergens by high pressure combined with polyphenol oxidase. High Pressure Research. 33(4):813-821.
Reducing food allergy: is there promise for food applications? -
Chung, S., Reed, S.S. 2014. Reducing food allergy: is there promise for food applications? Current Pharmaceutical Design. 20(6):924-930.
Effect of d-amino acids on IgE binding to peanut allergens -
Chung, S., Reed, S.S. 2013. Effect of d-amino acids on IgE binding to peanut allergens. Journal of Allergy Clinical Immunology. Vol 131, Issue 2, Supplement, 2013 - AB20.
In vitro gastric and intestinal digestions of pulsed light-treated shrimp extracts -
Yang, W., Shriver, S., Chung, S., Percival, S., Correll, M.J., Rababah, T.M. 2012. In vitro gastric and intestinal digestions of pulsed light-treated shrimp extracts. Applied Biochemistry and Biotechnology. 166(6):1409-1422.
Effect of high pressure on peanut allergens in the presence of polyphenol oxidase and caffeic acid -
Chung, S., Houska, M. 2012. Effect of high pressure on peanut allergens in the presence of polyphenol oxidase and caffeic acid. Journal of Allergy Clinical Immunology. 129(2):AB233-883.
Removing peanut allergens by tannic acid -
Chung, S., Reed, S.S. 2012. Removing peanut allergens by tannic acid. Food Chemistry. 134:1468-1473.
Effect of Pulsed Ultraviolet Light and High Hydrostatic Pressure on the Antigenicity of Almond Protein Extracts. -
Li,Y., Yang, W., Chung, S., Chen, H., Teixeira, A.A., Gregory, J.F., Welt, B.A., Shriver, S. 2013. Effect of Pulsed Ultraviolet Light and High Hydrostatic Pressure on the Antigenicity of Almond Protein Extracts. Food and Bioprocess Technology. 6(2):431-440.
Pulsed ultraviolet light reduces immunoglobulin E binding to atlantic white shrimp (litopenaeus setiferus). -
Shriver, S., Yang, W., Chung, S., Rababah, T., Percival, S. 2011. Pulsed ultraviolet light reduces immunoglobulin E binding to atlantic white shrimp (litopenaeus setiferus). International Journal of Environmental Research and Public Health. 8:2569-2583.
Effect of ribose on mature/immature raw peanut proteins and their allergenic properties -
Chung, S. 2011. Effect of ribose on mature/immature raw peanut proteins and their allergenic properties. Food and Nutrition Sciences. 2(4):294-300.
Tannic acid as a means to remove peanut allergens -
Chung, S., Champagne, E.T. 2011. Tannic acid as a means to remove peanut allergens. Journal of Allergy Clinical Immunology. 127(2):AB238.
Ferulic acid enhances IgE binding to peanut allergens in western blots. -
Chung, S., Champagne, E.T. 2010. Ferulic acid enhances IgE binding to peanut allergens in western blots. Food Chemistry. 124:1639-1642.
Attempt to remove peanut allergens from peanut extracts, using IgE-attached magnetic beads. -
Chung, S., Champagne, E.T. 2010. Attempt to remove peanut allergens from peanut extracts, using IgE-attached magnetic beads. Meeting Abstract.
Use of pulsed ultraviolet light to reduce the allergenic potency of soybean extracts. -
Yang, W., Chung, S., Ajayi, O., Krishnamurphy, K., Konan, K., Goodrich-Schneider, R. 2010. Use of pulsed ultraviolet light to reduce the allergenic potency of soybean extracts. International Journal of Food Engineering. 6(3)article 11:1-2.
Using magnetic beads to reduce reanut allergens from peanut extracts. -
Chung, S., Champagne, E.T. 2010. Using magnetic beads to reduce reanut allergens from peanut extracts. Journal of Allergy Clinical Immunology. 125(2)1:AB223.
Comparison of different immobilized systems in the removal of peanut allergens from peanut extracts. -
Chung, S., Champagne, E.T. 2010. Comparison of different immobilized systems in the removal of peanut allergens from peanut extracts. American Chemical Society Abstracts.
Effect of phenolic compounds on immunoassays of peanut allergens. -
Chung, S. 2010. Effect of phenolic compounds on immunoassays of peanut allergens. American Peanut Research and Education Society Abstracts.
Reducing the allergenic capacity of peanut extracts and liquid peanut butter by phenolic compounds. -
Chung, S., Champagne, E.T. 2009. Reducing the allergenic capacity of peanut extracts and liquid peanut butter by phenolic compounds. Food Chemistry. 115:1345-1349.
Ferulic acid enhances IgE binding to peanut allergens in western blots. -
Chung, S., Champagne, E.T. 2009. Ferulic acid enhances IgE binding to peanut allergens in western blots. Journal of Allergy Clinical Immunology. 123(2)-S192.
Proteomic screening points to the potential importance of Ara h 3 basic subunit in allergenicity of peanut -
Guo, B.Z., Liang, X., Chung, S.Y., Maleki, S.J. 2008. Proteomic screening points to the potential importance of Ara h 3 basic subunit in allergenicity of peanut. Inflammation & Allergy - Drug Targets. 7(3):163-166
Effect of phenolic compounds on the allergenic properties of peanut extracts and peanut butter slurries. -
Chung, S. 2008. Effect of phenolic compounds on the allergenic properties of peanut extracts and peanut butter slurries. American Peanut Research and Education Society Abstracts.
Effects of pulsed UV-light on peanut allergens in extracts and liquid peanut butter. -
Chung, S., Yang, W., Krishnamurthy, K. 2008. Effects of pulsed UV-light on peanut allergens in extracts and liquid peanut butter. Journal of Food Science. 73(5):C400-C404.
Proteomic analysis of peanut seed storage proteins and genetic variation in a potential peanut allergen -
Guo, B., Liang, X., Chung, S., Holbrook, C.C., Maleki, S.J. 2008. Proteomic analysis of peanut seed storage proteins and genetic variation in a potential peanut allergen. Protein & Peptide Letters. 15:567-577.
Using phenolic compounds to reduce the allergenic properties of peanut extracts and peanut butter slurries. -
Chung, S., Champagne, E.T. 2008. Using phenolic compounds to reduce the allergenic properties of peanut extracts and peanut butter slurries. Journal of Allergy Clinical Immunology. 121(2):S249.
Effect of Phytic Acid on Peanut Allergens and Allergenic Properties of Extracts -
Chung, S., Champagne, E.T. 2007. Effect of phytic acid on peanut allergens and allergenic properties of extracts. Journal of Agricultural and Food Chemistry. 55:9054-9058.
Effect of Non-Thermal Processing on Peanut Allergens. -
Chung, S., Yang, W., Singh, A., Krishna, K. 2007. Effect of non-thermal processing on peanut allergens. American Peanut Research and Education Society Abstracts.
Treatment of Natural Peanut Butter with Phytic Acid -
Chung, S.Y., Champagne, E.T. 2007. Treatment of natural peanut butter with phytic acid. Journal of Allergy Clinical Immunology. 119(1)S118.
Reducing the Allergenic Properties of Peanut Allergens by Copper/Hydrogen Peroxide -
Chung, S., Kato, Y., Champagne, E.T. 2007. Reducing the allergenic properties of peanut allergens by copper/hydrogen peroxide. Recent Progress in Medicinal Plants. 15:443-453.
EFFECT OF PHYTIC ACID ON IGE BINDING TO PEANUT ALLERGENS -
Chung, S., Champagne, E.T. 2006. Effect of phytic acid on ige binding to peanut allergens. American Academy of Allergy Asthma and Immunology. 117(2):S38.
REDUCING THE ALLERGENIC PROPERTIES OF PEANUT EXTRACTS BY REMOVING PEANUT ALLERGENS WITH PHYTIC ACIDS -
Chung, S., Champagne, E.T. 2005. Reducing the allergenic properties of peanut extracts by removing peanut allergens with phytic acids. American Peanut Research and Education Society Abstracts. 118
USE OF COPPER/HYDROGEN PEROXIDE TO REDUCE PEANUT ALLERGENICITY -
Chung, S., Kato, Y., Champagne, E.T. 2005. Use of copper/hydrogen peroxide to reduce peanut allergenicity. American Academy of Allergy Asthma and Immunology. 115(2):134.
POLYPHENOL OXIDASE/CAFFEIC ACID MAY REDUCE THE ALLERGENICITY OF PEANUT ALLERGENS -
Chung, S., Champagne, E.T., Kato, Y. 2005. Polyphenol oxidase/caffeic acid may reduce the allergenicity of peanut allergens. Journal of the Science of Food and Agriculture. 85:1631-2637.
PEANUT POLYAMINES MAY BE NON-ALLERGENIC -
Chung, S., Champagne, E.T. 2004. Determination of polyamines in peanuts and their role in peanut allergenicity. Journal of the Science of Food and Agriculture. 85:(6)990-994.
Allergenic properties of roasted peanut allergens may be reduced by peroxidase. -
Chung, S., Maleki, S.J., Champagne, E.T. 2004. Cross-linking of peanut proteins by peroxidase and its effects on peanut allergenicity. Journal of Agriculture and Food Chemistry. 52(14):4541-4545.
CHARACTERIZATION OF FIVE SEED-PROTEINS MISSING IN ONE PEANUT GENOTYPE AND THE ALLERGIC NATURE OF THESE PROTEINS -
Guo, B., Liang, X. Q., Maleki, S. J., Chung, S. Y., Holbrook, Jr., C. C., Ozias-Akins, P. 2004. Characterization of five seed-proteins missing in one peanut genotype and the allergic nature of these proteins [abstract]. In: Proceedings of the American Peanut Research and Education Society, July 13-16, 2004, San Antonio, Texas. 36:28.
THE EFFECTS OF BOILING, FRYING AND ROASTING ON THE ALLERGENICITY OF PEANUTS -
Schmitt, D.A., Maleki, S.J., Chung, S. 2004. The effects of boiling, frying and roasting on the allergenicity of peanuts. Journal of Allergy Clinical Immunology. 113:520.
THE MAJOR PEANUT ALLERGEN, ARA H 2, FUNCTIONS AS A TRYPSIN INHIBITOR AND ROASTING ENHANCES THIS FUNCTION -
Maleki, S.J., Viquez, O., Jacks, T.J., Dodo, H., Champagne, E.T., Chung, S., Landry, S. 2003. The major peanut allergen, ara h 2, functions as a trypsin inhibitor and roasting enhances this function. Journal of Allergy Clinical Immunology. 112(1):190-195.
CROSS-LINKING OF PEANUT ALLERGENS BY POLYPHENOL OXIDASE AND ITS EFFECTS ON PEANUT ALLERGENICITY -
Chung, S., Champagne, E.T. 2004. Cross-linking of peanut allergens by polyphenol oxidase and its effects on peanut allergenicity. American Academy of Allergy Asthma and Immunology. 113:1158
LINKING PEANUT ALLERGENICITY TO THE PROCESSES OF MATURATION, CURING AND ROASTING -
Chung, S., Butts, C.L., Maleki, S.J., Champagne, E.T. 2003. Linking peanut allergenicity to the processes of maturation, curing and roasting. Journal of Agricultural and Food Chemistry.
REDUCING THE ALLERGENIC PROPERTIES OF PEANUT PROTEINS BY PEROXIDASE -
Chung, S., Maleki, S.J., Champagne, E.T. 2003. Reducing the allergenic properties of peanut proteins by peroxidase. American Peanut Research and Education Society Abstracts. 43.
EFFECT OF ENZYME TREATMENT ON THE ALLERGENIC PROPERTIES OF PEANUTS -
Chung, S., Champagne, E.T. 2003. Effect of enzyme treatment on the allergenic properties of peanuts. Allergy and Immunology Meeting American Academy. 717.
ARS News Articles
Last Modified: 5/2/2016
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