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Item Prospects for developing allergen-depleted food crops(2023) Kumar, AnirudhIn addition to the challenge of meeting global demand for food production, there are increasing concerns about food safety and the need to protect consumer health from the negative effects of foodborne allergies. Certain bio-molecules (usually proteins) present in food can act as allergens that trigger unusual immunological reactions, with potentially life-threatening consequences. The relentless working lifestyles of the modern era often incorporate poor eating habits that include readymade prepackaged and processed foods, which contain additives such as peanuts, tree nuts, wheat, and soy-based products, rather than traditional home cooking. Of the predominant allergenic foods (soybean, wheat, fish, peanut, shellfish, tree nuts, eggs, and milk), peanuts (Arachis hypogaea) are the best characterized source of allergens, followed by tree nuts (Juglans regia, Prunus amygdalus, Corylus avellana, Carya illinoinensis, Anacardium occidentale, Pistacia vera, Bertholletia excels), wheat (Triticum aestivum), soybeans (Glycine max), and kidney beans (Phaseolus vulgaris). The prevalence of food allergies has risen significantly in recent years including chance of accidental exposure to such foods. In contrast, the standards of detection, diagnosis, and cure have not kept pace and unfortunately are often suboptimal. In this review, we mainly focus on the prevalence of allergies associated with peanut, tree nuts, wheat, soybean, and kidney bean, highlighting their physiological properties and functions as well as considering research directions for tailoring allergen gene expression. In particular, we discuss how recent advances in molecular breeding, genetic engineering, and genome editing can be used to develop potential low allergen food crops that protect consumer health.Item Editorial: Climate change and stress mitigation strategy in plants(2023) Kumar, AnirudhItem Moisturizer and COVID-19: Are We Missing a Trick?(2023) Tantravahi, Srinivasan: Corona Virus Disease 2019 (COVID-19) is reported to be transmitted predominantly by respiratory droplets and fomites. The regular use of a mask can mitigate the airborne transmission of the Severe Acute Respiratory Syndrome Corona Virus-2 (SARS-CoV-2), but comprehensive prevention of the virus is possible only when the contact spread of the virus is also addressed. The recommended use of soap and hand sanitizer (alcoholic hand rub) is effective only until subsequent contact with the virus. Furthermore, regular and repeated application of these disinfectants is impractical and harmful to the skin. The damage to the outermost epidermal layers of the skin exposes the Angiotensin-converting enzyme 2 (ACE2) receptor rich keratinocytes, enhancing the scope for percutaneous transmission of virus. Moisturizers, composed of fatty acids, fatty alcohols, mineral oils, petrolatum, etc., are generally considered cosmetics used to maintain and enhance skin condition. At very low concentrations, several of these components are found to neutralize enveloped viruses, indicating their potential antiviral activity. Soaps also generally contain many of these constituents, making them effective against viruses. Petrolatum, a key component of occlusive moisturizers, is also said to enhance innate immunity. Additionally, moisturizers also alleviate inflammation and prevent skin dryness and damage. The periodic and regular application of an appropriate moisturizer on hand and palm can play a significant role in curtailing the transmission of infectious agents, including (SARS-CoV-2), and could act as an extra line of defense against microbial infections