<?xml version="1.0" encoding="UTF-8"?><xml><records><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Pena-Neira, A</style></author><author><style face="normal" font="default" size="100%">BartolomÉ, B</style></author><author><style face="normal" font="default" size="100%">Cadahía, E</style></author><author><style face="normal" font="default" size="100%">Hernández, T</style></author><author><style face="normal" font="default" size="100%">Garcia-Vallejo, C</style></author><author><style face="normal" font="default" size="100%">GONZALEZ-ADRADOS, J R</style></author><author><style face="normal" font="default" size="100%">Suarez-Lepe, J A</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Low molecular-weight phenolic compounds in natural and agglomerated cork stoppers</style></title><secondary-title><style face="normal" font="default" size="100%">SCIENCES DES ALIMENTS</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">Cork</style></keyword><keyword><style  face="normal" font="default" size="100%">low molecular-weight phenolic</style></keyword><keyword><style  face="normal" font="default" size="100%">Stopper</style></keyword><keyword><style  face="normal" font="default" size="100%">stopper treatment</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">1999</style></year></dates><publisher><style face="normal" font="default" size="100%">LAVOISIER ABONNEMENTS</style></publisher><pub-location><style face="normal" font="default" size="100%">11 RUE LAVOISIER, F-75384 PARIS 08, FRANCE</style></pub-location><volume><style face="normal" font="default" size="100%">19</style></volume><pages><style face="normal" font="default" size="100%">119-124</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">The low molecular-weight phenolic compounds in cork stoppers used for the closure of wine bottles are studied. Different phenolic acids (gallic, protocatechuic, vanillic, caffeic, ferulic and ellagic), aldehydes (protocatechuic, p-hydroxybenzoic, vanillin, ethylvanillin and coniferilic), and coumarins (aesculetin and scopoletin) were determined in natural cork stoppers (untreated and chlorine-bleached) and in agglomerated cork stoppers (unbleached and peroxide-bleached). The ketone 2,3-dihydroxy-1-guaiacylpropan-1-one and four ellagic-acid-type tannins were detected in natural stoppers. The amount of most of the phenolic compounds studied was higher in the natural cork stoppers than in agglomerated stoppers. In natural cork stoppers, an Increase in the content of caffeic and ferulic acids and vanillin was observed after chlorine bleaching. In agglomerated stoppers however, peroxide bleaching produced a decrease in the content of these same compounds.</style></abstract></record><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Vega</style></author><author><style face="normal" font="default" size="100%">DomÍnguez</style></author><author><style face="normal" font="default" size="100%">Cosmes</style></author><author><style face="normal" font="default" size="100%">MartÍnez</style></author><author><style face="normal" font="default" size="100%">BartolomÉ, B</style></author><author><style face="normal" font="default" size="100%">Palacios</style></author><author><style face="normal" font="default" size="100%">Vega, a</style></author><author><style face="normal" font="default" size="100%">Domínguez, C</style></author><author><style face="normal" font="default" size="100%">Cosmes, P</style></author><author><style face="normal" font="default" size="100%">Martínez, a</style></author><author><style face="normal" font="default" size="100%">BartolomÉ, B</style></author><author><style face="normal" font="default" size="100%">Martínez, J</style></author><author><style face="normal" font="default" size="100%">Palacios, R</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Anaphylactic reaction to ingestion of Quercus ilex acorn nut</style></title><secondary-title><style face="normal" font="default" size="100%">Clinical &amp; Experimental Allergy</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">acorn allergens</style></keyword><keyword><style  face="normal" font="default" size="100%">Anaphylaxis</style></keyword><keyword><style  face="normal" font="default" size="100%">Anaphylaxis: drug therapy</style></keyword><keyword><style  face="normal" font="default" size="100%">Anaphylaxis: etiology</style></keyword><keyword><style  face="normal" font="default" size="100%">Bet v 1</style></keyword><keyword><style  face="normal" font="default" size="100%">Cross Reactions</style></keyword><keyword><style  face="normal" font="default" size="100%">Electrophoresis</style></keyword><keyword><style  face="normal" font="default" size="100%">Food Hypersensitivity</style></keyword><keyword><style  face="normal" font="default" size="100%">Food Hypersensitivity: drug therapy</style></keyword><keyword><style  face="normal" font="default" size="100%">Food Hypersensitivity: etiology</style></keyword><keyword><style  face="normal" font="default" size="100%">Humans</style></keyword><keyword><style  face="normal" font="default" size="100%">Immunoblotting</style></keyword><keyword><style  face="normal" font="default" size="100%">Immunoglobulin E</style></keyword><keyword><style  face="normal" font="default" size="100%">Immunoglobulin E: blood</style></keyword><keyword><style  face="normal" font="default" size="100%">Male</style></keyword><keyword><style  face="normal" font="default" size="100%">Middle Aged</style></keyword><keyword><style  face="normal" font="default" size="100%">nut allergy</style></keyword><keyword><style  face="normal" font="default" size="100%">Nuts</style></keyword><keyword><style  face="normal" font="default" size="100%">Nuts: adverse effects</style></keyword><keyword><style  face="normal" font="default" size="100%">Nuts: immunology</style></keyword><keyword><style  face="normal" font="default" size="100%">Polyacrylamide Gel</style></keyword><keyword><style  face="normal" font="default" size="100%">Quercus ilex allergy</style></keyword><keyword><style  face="normal" font="default" size="100%">Radioallergosorbent Test</style></keyword><keyword><style  face="normal" font="default" size="100%">Skin Tests</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">1998</style></year></dates><publisher><style face="normal" font="default" size="100%">Blackwell Science Ltd, UK</style></publisher><volume><style face="normal" font="default" size="100%">28</style></volume><pages><style face="normal" font="default" size="100%">739-742</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">Background A patient experienced an anaphylactic reaction after eating acorn nuts, fruit of the holm oak (Quercus ilex), one of the most abundant trees in Spain. Several urticaria episodes upon ingestion of peanuts were also referred. Objective To assess the hypersensitivity reaction to acorn and to characterize the allergenic proteins involved. Methods Cutaneous tests were performed using the skin-prick technique, using a large variety of grass, tree and weed pollens as well as fresh nuts and nut extracts. Specific IgE determination was assessed by RAST. IgE binding bands were determined by SDS-PAGE immunoblotting. Results Skin-prick tests were strongly positive with acorn and peanut. Olea europaea, Quercus alba, Quercus ilex and grass pollens also elicited a weal higher than negative control. Patient serum had measurable levels of IgE antibodies especially to acorn, peanut and grass pollens. Only one protein band, of 17.9 kDa molecular mass, showed IgE-binding properties in the acorn extract. The possible homology of this strong allergenic protein with the group 1 tree pollen allergens was evidenced by the partial inhibition of the western blot with Bet v 1. Conclusions We present a case of anaphylaxis to acorn ingestion as demonstrated by in vivo and in vitro results. A 17.9 kDa IgE-binding band, showing some homology to group 1 pollen tree allergens, was recognized by patient serum.</style></abstract><accession-num><style face="normal" font="default" size="100%">9677139</style></accession-num></record></records></xml>