Alan R Mackie

Summary

Publications

  1. doi request reprint High fat food increases gastric residence and thus thresholds for objective symptoms in allergic patients
    Alan Mackie
    Institute of Food Research, Norwich Research Park, Colney, Norwich, UK
    Mol Nutr Food Res 56:1708-14. 2012
  2. pmc Specific food structures supress appetite through reduced gastric emptying rate
    Alan R Mackie
    Institute of Food Research, Norwich Research Park, Norwich, UK
    Am J Physiol Gastrointest Liver Physiol 304:G1038-43. 2013
  3. doi request reprint High-pressure treatment reduces the immunoreactivity of the major allergens in apple and celeriac
    Fiona A Husband
    Structuring Food for Health Programme, Institute of Food Research, Norwich Research Park, Colney, UK
    Mol Nutr Food Res 55:1087-95. 2011
  4. doi request reprint High pressure, thermal and pulsed electric-field-induced structural changes in selected food allergens
    Phil E Johnson
    Structuring Food for Health Programme, Institute of Food Research, Norwich Research Park, Colney, UK
    Mol Nutr Food Res 54:1701-10. 2010
  5. doi request reprint Partially folded forms of barley lipid transfer protein are more surface active
    E N Clare Mills
    Institute of Food Research, Norwich Research Park, Colney NR4 7UA, UK
    Biochemistry 48:12081-8. 2009
  6. doi request reprint The effect of gel structure on the kinetics of simulated gastrointestinal digestion of bovine β-lactoglobulin
    Adam Macierzanka
    Institute of Food Research, Norwich Research Park, Colney Lane, Norwich NR4 7UA, UK
    Food Chem 134:2156-63. 2012
  7. doi request reprint Enzymatically structured emulsions in simulated gastrointestinal environment: impact on interfacial proteolysis and diffusion in intestinal mucus
    Adam Macierzanka
    Institute of Food Research, Norwich Research Park, Colney Lane, Norwich NR4 7UA, United Kingdom
    Langmuir 28:17349-62. 2012
  8. doi request reprint Responsiveness of the major birch allergen Bet v 1 scaffold to the gastric environment: impact on structure and allergenic activity
    Ana I Sancho
    Institute of Food Research, Norwich, UK
    Mol Nutr Food Res 55:1690-9. 2011
  9. doi request reprint Stability of sunflower 2S albumins and LTP to physiologically relevant in vitro gastrointestinal digestion
    Bernadett Berecz
    Institute of Food Research, Norwich Research Park, Colney, NR4 7UA, UK
    Food Chem 138:2374-81. 2013
  10. doi request reprint Impact of food processing on the structural and allergenic properties of food allergens
    E N Clare Mills
    Institute of Food Research, Norwich Research Park, Colney Norwich, NR4 7UA UK
    Mol Nutr Food Res 53:963-9. 2009

Collaborators

Detail Information

Publications16

  1. doi request reprint High fat food increases gastric residence and thus thresholds for objective symptoms in allergic patients
    Alan Mackie
    Institute of Food Research, Norwich Research Park, Colney, Norwich, UK
    Mol Nutr Food Res 56:1708-14. 2012
    ..We have tested the hypothesis that high fat foods such as chocolate induce reduced rates of gastric emptying in comparison to lower fat foods and that this can impact uptake of allergens and subsequent reactions in allergic patients...
  2. pmc Specific food structures supress appetite through reduced gastric emptying rate
    Alan R Mackie
    Institute of Food Research, Norwich Research Park, Norwich, UK
    Am J Physiol Gastrointest Liver Physiol 304:G1038-43. 2013
    ..This suggests that enhanced gastric retention was the key factor in decreasing appetite and was probably mediated by a combination of intestinal nutrient sensing and increased viscosity in the stomach...
  3. doi request reprint High-pressure treatment reduces the immunoreactivity of the major allergens in apple and celeriac
    Fiona A Husband
    Structuring Food for Health Programme, Institute of Food Research, Norwich Research Park, Colney, UK
    Mol Nutr Food Res 55:1087-95. 2011
    ..The impact of thermal and high pressure (HP) processing on the immunoreactivity of the allergens Mal d 1, Mal d 3 and Api g 1 has been investigated in apple and celeriac tissue, respectively...
  4. doi request reprint High pressure, thermal and pulsed electric-field-induced structural changes in selected food allergens
    Phil E Johnson
    Structuring Food for Health Programme, Institute of Food Research, Norwich Research Park, Colney, UK
    Mol Nutr Food Res 54:1701-10. 2010
    ..The effects of high-pressure/temperature treatment and pulsed electric field treatment on native peanut Ara h 2, 6 and apple Mal d 3 and Mal d 1b prepared by heterologous expression were examined...
  5. doi request reprint Partially folded forms of barley lipid transfer protein are more surface active
    E N Clare Mills
    Institute of Food Research, Norwich Research Park, Colney NR4 7UA, UK
    Biochemistry 48:12081-8. 2009
    ..This explains why thermal and chemical modification of LTP1 is important in optimizing the surface properties of the protein that are essential in diverse applications from biosensors to beer foam...
  6. doi request reprint The effect of gel structure on the kinetics of simulated gastrointestinal digestion of bovine β-lactoglobulin
    Adam Macierzanka
    Institute of Food Research, Norwich Research Park, Colney Lane, Norwich NR4 7UA, UK
    Food Chem 134:2156-63. 2012
    ..These results suggest that firm particulate gels can persist longer in the GI tract and may be useful in inducing satiety and thus provide another weapon in the fight against obesity...
  7. doi request reprint Enzymatically structured emulsions in simulated gastrointestinal environment: impact on interfacial proteolysis and diffusion in intestinal mucus
    Adam Macierzanka
    Institute of Food Research, Norwich Research Park, Colney Lane, Norwich NR4 7UA, United Kingdom
    Langmuir 28:17349-62. 2012
    ..This implies that the electrostatic repulsion produced can prevent the droplets from being trapped by the mucus matrix and facilitate their transport across the small intestine mucosal barrier...
  8. doi request reprint Responsiveness of the major birch allergen Bet v 1 scaffold to the gastric environment: impact on structure and allergenic activity
    Ana I Sancho
    Institute of Food Research, Norwich, UK
    Mol Nutr Food Res 55:1690-9. 2011
    ....
  9. doi request reprint Stability of sunflower 2S albumins and LTP to physiologically relevant in vitro gastrointestinal digestion
    Bernadett Berecz
    Institute of Food Research, Norwich Research Park, Colney, NR4 7UA, UK
    Food Chem 138:2374-81. 2013
    ..These results highlight the importance of considering real food structures such as emulsified systems and also the gastrointestinal environment that proteins are exposed to once consumed when assessing allergenicity...
  10. doi request reprint Impact of food processing on the structural and allergenic properties of food allergens
    E N Clare Mills
    Institute of Food Research, Norwich Research Park, Colney Norwich, NR4 7UA UK
    Mol Nutr Food Res 53:963-9. 2009
    ..This article reviews recent studies that address one of the major unanswered questions in food allergy research: what attributes of food or food proteins contribute to or enhance food allergenicity?..
  11. doi request reprint Lamellar structures of MUC2-rich mucin: a potential role in governing the barrier and lubricating functions of intestinal mucus
    Andrew N Round
    School of Pharmacy, University of East Anglia, Norwich Research Park, Norwich, UK
    Biomacromolecules 13:3253-61. 2012
    ..We only observe collapsed entangled structures in purified mucin that has been stored in nonphysiological conditions...
  12. doi request reprint Transport of Particles in Intestinal Mucus under Simulated Infant and Adult Physiological Conditions: Impact of Mucus Structure and Extracellular DNA
    Adam Macierzanka
    Institute of Food Research, Norwich Research Park, Norwich, United Kingdom Agrocampus Ouest, UMR 1253, Rennes, France Institut National de la Recherche Agronomique, STLO, UMR 1253, Rennes, France
    PLoS ONE 9:e95274. 2014
    ..These are required for engineering orally administered pharmaceutical preparations with improved delivery, as well as for fabricating novel foods with enhanced nutritional quality or for controlled calorie uptake. ..
  13. ncbi request reprint Phospholipid interactions protect the milk allergen alpha-lactalbumin from proteolysis during in vitro digestion
    F Javier Moreno
    Institute of Food Research, Norwich Research Park, Colney Lane, Norwich NR4 7UA, United Kingdom
    J Agric Food Chem 53:9810-6. 2005
    ....
  14. doi request reprint The impact of processing on allergenicity of food
    E N Clare Mills
    Institute of Food Research, Norwich, UK
    Curr Opin Allergy Clin Immunol 8:249-53. 2008
    ..However, our lack of knowledge on this topic makes it difficult to both predict and minimize the impact of processing on allergenicity of foods and provide allergic patients with appropriate advice over what is safe to eat...
  15. doi request reprint Interfacial characterization of beta-lactoglobulin networks: displacement by bile salts
    Julia Maldonado-Valderrama
    Institute of Food Research, Norwich Research Park, NR4 7UA, Norwich, UK
    Langmuir 24:6759-67. 2008
    ..This in turn affects the strength of the protein network and the ability to resist displacement by surfactants...
  16. doi request reprint Surface properties are highly sensitive to small ph induced changes in the 3-D structure of alpha-lactalbumin
    Chunli Gao
    Structuring Food for Health Programme, Institute of Food Research, Norwich Research Park, Colney NR4 7UA, UK
    Biochemistry 47:1659-66. 2008
    ..Interestingly the interfacial dilatational rheology was highest at the isoelectric point, indicating the dominant role of the charge interaction in controlling this parameter...