Beer, Cider, and Wine Allergy

Bansal, Rhea A.; Tadros, Susan; Bansal, Amolak S.

doi:10.1155/2017/7958924

Cited by 15 publications

(12 citation statements)

References 11 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…It is worth mentioning, however, that not all yeasts are beneficial; aside from the possibility for humans to develop allergic reactions [12], some yeasts are directly pathogenic different strains of the same organism might behave differently, and particular culture conditions/various levels of biological stress are likely to also have an effect.…”

Section: Introductionmentioning

confidence: 99%

Yeast Cells in Microencapsulation. General Features and Controlling Factors of the Encapsulation Process

Coradello

Tirelli

2021

Molecules

View full text Add to dashboard Cite

Besides their best-known uses in the food and fermentation industry, yeasts have also found application as microcapsules. In the encapsulation process, exogenous and most typically hydrophobic compounds diffuse and end up being passively entrapped in the cell body, and can be released upon application of appropriate stimuli. Yeast cells can be employed either living or dead, intact, permeabilized, or even emptied of all their original cytoplasmic contents. The main selling points of this set of encapsulation technologies, which to date has predominantly targeted food and—to a lesser extent—pharmaceutical applications, are the low cost, biodegradability and biocompatibility of the capsules, coupled to their sustainable origin (e.g., spent yeast from brewing). This review aims to provide a broad overview of the different kinds of yeast-based microcapsules and of the main physico-chemical characteristics that control the encapsulation process and its efficiency.

show abstract

Section: Introductionmentioning

confidence: 99%

Yeast Cells in Microencapsulation. General Features and Controlling Factors of the Encapsulation Process

Coradello

Tirelli

2021

Molecules

View full text Add to dashboard Cite

show abstract

“…However, investigations on the physiological mechanisms that may contribute to the onset of S. cerevisiae allergy and/or intolerance are still scarcely documented within the scientific literature. Indeed, in all these patients, dietary restrictions avoiding the ingestion of foods in which S. cerevisiae is present are recommended [10].…”

Section: Introductionmentioning

confidence: 99%

Zymomonas mobilis in Bread Dough: Characterization of Dough Leavening Performance in Presence of Sucrose

Musatti

Cappa

Mapelli

et al. 2020

Foods

View full text Add to dashboard Cite

Zymomonas mobilis, because of its fermentative metabolism, has potential food applications in the development of leavened baked goods consumable by people with adverse responses to Saccharomyces cerevisiae. Since Z. mobilis is not able to utilize maltose present in flour, the effect of sucrose addition (2.5 g/100 g flour) on bread dough leavening properties was studied. For comparison purposes, leavening performances of S. cerevisiae with and without sucrose were also investigated. Doughs leavened by Z. mobilis without sucrose addition showed the lowest height development (14.95 ± 0.21 mm) and CO2 production (855 ± 136 mL). When sucrose was added, fermentative performances of Z. mobilis significantly (p < 0.05) improved (+80% and +85% of gas production and retention, respectively), with a dough maximum height 2.6 times higher, results indicating that Z. mobilis with sucrose can be leavened in shorter time with respect to the sample without addition. S. cerevisiae did not benefit the sucrose addition in terms of CO2 production and retention, even if lag leavening time was significantly (p < 0.05) shorter (about the half) and time of porosity appearance significantly (p < 0.05) longer (about 26%) with respect to S. cerevisiae alone. Results demonstrate that in the presence of sucrose, Z. mobilis can efficiently leaven a bread dough, thus providing innovation possibilities in the area of yeast-free leavened products.

show abstract

“…The cases of beer anaphylaxis reported in the literature have been related more commonly to barley,7 hops,8 yeasts9 and in one case to wheat 10. The role of alcohol as cofactor of beer anaphylaxis cannot be excluded.…”

Section: Discussionmentioning

confidence: 99%

Beer anaphylaxis due to coriander as hidden allergen

et al. 2018

View full text Add to dashboard Cite

Beer is one of the most widely consumed alcoholic beverage all over the world. Although the production and consumption of this beverage is diffuse, allergic reactions are very uncommonly reported, mainly due to wheat, yeast or hops allergy. More recently, many foods and drinks have been flavoured with spices, with a reported increase in allergic reactions. We report on a case of a young woman who experienced anaphylaxis due to coriander-flavoured beer. This is the first case of beer anaphylaxis due to coriander, which had been added to the beer as aromatising substance. As the presence of flavours is not always reported, they may be considered hidden allergens, whenever they are the cause of anaphylaxis to foods or beverages, the patient usually tolerated. In conclusion, allergic reactions to spices have to be considered in the patients with 'idiopathic' anaphylaxis induced by common foods, where spices had been hidden.

show abstract

Beer, Cider, and Wine Allergy

Cited by 15 publications

References 11 publications

Yeast Cells in Microencapsulation. General Features and Controlling Factors of the Encapsulation Process

Yeast Cells in Microencapsulation. General Features and Controlling Factors of the Encapsulation Process

Zymomonas mobilis in Bread Dough: Characterization of Dough Leavening Performance in Presence of Sucrose

Beer anaphylaxis due to coriander as hidden allergen

Contact Info

Product

Resources

About