F Javier Moreno

Summary

Country: Spain

Publications

  1. ncbi request reprint Gastrointestinal digestion of food allergens: effect on their allergenicity
    F Javier Moreno
    Instituto de Fermentaciones Industriales CSIC, C Juan de la Cierva 3, 28006 Madrid, Spain
    Biomed Pharmacother 61:50-60. 2007
  2. 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
  3. ncbi request reprint Thermostability and in vitro digestibility of a purified major allergen 2S albumin (Ses i 1) from white sesame seeds (Sesamum indicum L.)
    F Javier Moreno
    Institute of Food Research, Norwich Research Park, Colney Lane, Norwich NR4 7UA, United Kingdom
    Biochim Biophys Acta 1752:142-53. 2005
  4. doi request reprint Application of liquid chromatography-tandem mass spectrometry for the characterization of galactosylated and tagatosylated beta-lactoglobulin peptides derived from in vitro gastrointestinal digestion
    Marta Corzo-Martínez
    Instituto de Fermentaciones Industriales CSIC, Juan de la Cierva 3, 28006 Madrid, Spain
    J Chromatogr A 1216:7205-12. 2009
  5. ncbi request reprint Structural characterization of bovine beta-lactoglobulin-galactose/tagatose Maillard complexes by electrophoretic, chromatographic, and spectroscopic methods
    Marta Corzo-Martínez
    Instituto de Fermentaciones Industriales CSIC, Madrid, Spain
    J Agric Food Chem 56:4244-52. 2008
  6. doi request reprint In vitro fermentation by human gut bacteria of proteolytically digested caseinomacropeptide nonenzymatically glycosylated with prebiotic carbohydrates
    Oswaldo Hernández-Hernández
    Instituto de Quimica Organica General, CSIC, 28006 Madrid, Spain
    J Agric Food Chem 59:11949-55. 2011
  7. ncbi request reprint Stability of the major allergen Brazil nut 2S albumin (Ber e 1) to physiologically relevant in vitro gastrointestinal digestion
    F Javier Moreno
    Institute of Food Research, Norwich Research Park, Norwich, UK
    FEBS J 272:341-52. 2005
  8. ncbi request reprint Role of pyridoxamine in the formation of the Amadori/Heyns compounds and aggregates during the glycation of beta-lactoglobulin with galactose and tagatose
    Marta Corzo-Martínez
    Instituto de Fermentaciones Industriales CSIC, c Juan de la Cierva, 3 28006 Madrid, Spain
    J Agric Food Chem 58:500-6. 2010
  9. doi request reprint Detection of two minor phosphorylation sites for bovine κ-casein macropeptide by reversed-phase liquid chromatography-tandem mass spectrometry
    Oswaldo Hernández-Hernández
    Instituto de Quimica Organica General, Consejo Superior de Investigaciones Cientificas, C Juan de la Cierva 3, 28006 Madrid, Spain
    J Agric Food Chem 59:10848-53. 2011
  10. doi request reprint Mass spectrometric characterization of glycated beta-lactoglobulin peptides derived from galacto-oligosaccharides surviving the in vitro gastrointestinal digestion
    F Javier Moreno
    Instituto de Fermentaciones Industriales CSIC, Madrid, Spain
    J Am Soc Mass Spectrom 19:927-37. 2008

Collaborators

Detail Information

Publications21

  1. ncbi request reprint Gastrointestinal digestion of food allergens: effect on their allergenicity
    F Javier Moreno
    Instituto de Fermentaciones Industriales CSIC, C Juan de la Cierva 3, 28006 Madrid, Spain
    Biomed Pharmacother 61:50-60. 2007
    ....
  2. 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
    ....
  3. ncbi request reprint Thermostability and in vitro digestibility of a purified major allergen 2S albumin (Ses i 1) from white sesame seeds (Sesamum indicum L.)
    F Javier Moreno
    Institute of Food Research, Norwich Research Park, Colney Lane, Norwich NR4 7UA, United Kingdom
    Biochim Biophys Acta 1752:142-53. 2005
    ....
  4. doi request reprint Application of liquid chromatography-tandem mass spectrometry for the characterization of galactosylated and tagatosylated beta-lactoglobulin peptides derived from in vitro gastrointestinal digestion
    Marta Corzo-Martínez
    Instituto de Fermentaciones Industriales CSIC, Juan de la Cierva 3, 28006 Madrid, Spain
    J Chromatogr A 1216:7205-12. 2009
    ..In addition, further MS(4) analyses were needed to carry out the characterization of doubly glycated peptides...
  5. ncbi request reprint Structural characterization of bovine beta-lactoglobulin-galactose/tagatose Maillard complexes by electrophoretic, chromatographic, and spectroscopic methods
    Marta Corzo-Martínez
    Instituto de Fermentaciones Industriales CSIC, Madrid, Spain
    J Agric Food Chem 56:4244-52. 2008
    ..These results afford more insight into the importance of the functional group of the carbohydrate moiety during the formation of protein-carbohydrate conjugates via Maillard reaction...
  6. doi request reprint In vitro fermentation by human gut bacteria of proteolytically digested caseinomacropeptide nonenzymatically glycosylated with prebiotic carbohydrates
    Oswaldo Hernández-Hernández
    Instituto de Quimica Organica General, CSIC, 28006 Madrid, Spain
    J Agric Food Chem 59:11949-55. 2011
    ..These findings, joined with the functional properties attributed to CMP, could open up new applications of MR products involving prebiotics as novel multiple-functional ingredients with potential beneficial effects on human health...
  7. ncbi request reprint Stability of the major allergen Brazil nut 2S albumin (Ber e 1) to physiologically relevant in vitro gastrointestinal digestion
    F Javier Moreno
    Institute of Food Research, Norwich Research Park, Norwich, UK
    FEBS J 272:341-52. 2005
    ....
  8. ncbi request reprint Role of pyridoxamine in the formation of the Amadori/Heyns compounds and aggregates during the glycation of beta-lactoglobulin with galactose and tagatose
    Marta Corzo-Martínez
    Instituto de Fermentaciones Industriales CSIC, c Juan de la Cierva, 3 28006 Madrid, Spain
    J Agric Food Chem 58:500-6. 2010
    ....
  9. doi request reprint Detection of two minor phosphorylation sites for bovine κ-casein macropeptide by reversed-phase liquid chromatography-tandem mass spectrometry
    Oswaldo Hernández-Hernández
    Instituto de Quimica Organica General, Consejo Superior de Investigaciones Cientificas, C Juan de la Cierva 3, 28006 Madrid, Spain
    J Agric Food Chem 59:10848-53. 2011
    ..These findings indicate that RPLC-ESI-MS(2) on a Q-TOF analyzer is a useful technique for identifying low-abundance phosphorylation sites in caseins...
  10. doi request reprint Mass spectrometric characterization of glycated beta-lactoglobulin peptides derived from galacto-oligosaccharides surviving the in vitro gastrointestinal digestion
    F Javier Moreno
    Instituto de Fermentaciones Industriales CSIC, Madrid, Spain
    J Am Soc Mass Spectrom 19:927-37. 2008
    ..Finally, the putative GOS glycation sites could be determined at the NH(2)-terminal Leu residue and at Lys residues located in positions 14, 47, 75, 77, 83, 91, 100, 135, and 138...
  11. ncbi request reprint High-pressure effects on Maillard reaction between glucose and lysine
    F Javier Moreno
    Instituto de Fermentaciones Industriales CSIC, Juan de la Cierva 3, 28006 Madrid, Spain
    J Agric Food Chem 51:394-400. 2003
    ..In unbuffered and buffered media at initial pH = 10.2, high pressure accelerated the formation and subsequent degradation of ARP, leading to increased levels of intermediate and advanced reaction products...
  12. ncbi request reprint Effect of high pressure on isomerization and degradation of lactose in alkaline media
    F Javier Moreno
    Instituto de Fermentaciones Industriales CSIC, Juan de la Cierva 3, 28006 Madrid, Spain
    J Agric Food Chem 51:1894-6. 2003
    ....
  13. doi request reprint Characterization of galactooligosaccharides derived from lactulose
    Oswaldo Hernández-Hernández
    Instituto de Química Orgánica general CSIC c Juan de la Cierva 3, 28006 Madrid, Spain
    J Chromatogr A 1218:7691-6. 2011
    ..Galactosyl- and digalactosyl-glycerols were produced during the transgalactosylation reaction of lactulose with β-galactosidases from A. aculeatus and K. lactis, due to the presence of glycerol as enzyme stabiliser...
  14. ncbi request reprint Assessment of initial stages of Maillard reaction in dehydrated onion and garlic samples
    Alejandra Cardelle-Cobas
    Instituto de Fermentaciones Industriales CSIC, C Juan de la Cierva 3, 28006 Madrid, Spain
    J Agric Food Chem 53:9078-82. 2005
    ....
  15. ncbi request reprint Mass spectrometry and structural characterization of 2S albumin isoforms from Brazil nuts (Bertholletia excelsa)
    F Javier Moreno
    Institute of Food Research, Norwich Research Park, Colney Lane, Norwich NR4 7UA, UK
    Biochim Biophys Acta 1698:175-86. 2004
    ....
  16. ncbi request reprint Uptake of 2S albumin allergens, Ber e 1 and Ses i 1, across human intestinal epithelial Caco-2 cell monolayers
    F Javier Moreno
    Instituto de Fermentaciones Industriales CSIC, C Juan de la Cierva 3, 28006 Madrid, Spain
    J Agric Food Chem 54:8631-9. 2006
    ....
  17. ncbi request reprint Characterization and in vitro digestibility of bovine beta-lactoglobulin glycated with galactooligosaccharides
    María Luz Sanz
    Instituto de Química Orgánica general CSIC, C Juan de la Cierva 3, 28006 Madrid, Spain
    J Agric Food Chem 55:7916-25. 2007
    ..The conjugation of prebiotic carbohydrates to stable proteins and peptides could open new routes of research in the study of functional ingredients...
  18. pmc 2S Albumin Storage Proteins: What Makes them Food Allergens?
    F Javier Moreno
    Instituto de Fermentaciones Industriales CSIC, C Juan de la Cierva 3, 28006 Madrid, Spain
    Open Biochem J 2:16-28. 2008
    ..Finally, the interaction of these proteins with other components of the food matrix might influence the absorption rates of immunologically reactive 2S albumins but also in their immune response...
  19. ncbi request reprint Characterization and functional properties of lactosyl caseinomacropeptide conjugates
    F Javier Moreno
    Instituto de Fermentaciones Industriales CSIC, Juan de la Cierva 3, 28006 Madrid, Spain
    J Agric Food Chem 50:5179-84. 2002
    ..Solubility, heat stability, and emulsifying capacity of the native and modified CMP were investigated. Lactosylation improved the emulsifying activity, but it did not modify the great solubility and heat stability of native CMP...
  20. ncbi request reprint Effect of in vitro gastric and duodenal digestion on the allergenicity of grape lipid transfer protein
    Emilia Vassilopoulou
    Allergy Research Laboratories, 2nd Paediatric Clinic, University of Athens Greece, 41 Fidippidou str, Athens 11527, Greece
    J Allergy Clin Immunol 118:473-80. 2006
    ..Severe grape allergy has been linked to lipid transfer protein (LTP) sensitization. LTPs are known to be resistant to pepsin digestion, although the effect of gastroduodenal digestion on its allergenicity has not been reported...
  21. ncbi request reprint Optimized techniques for the extraction of grape allergens appropriate for in vivo and in vitro testing and diagnosis
    Emilia V Vassilopoulou
    Allergy Research Centre of 2nd Paediatric Clinic, University of Athens, Athens, Greece
    Mol Nutr Food Res 51:360-6. 2007
    ....