Jan Miciński

Biological and Chemical Databases for Research into the Composition of Animal Source Foods

Bioinformatics and cheminformatics tools such as databases play an increasingly important role in modern science. They are commonly used in biological and medical sciences and they have many applications in food science. Databases listing biologically active compounds contribute to the design of functional foods and nutraceuticals. Databases of toxic or allergenic compounds are useful for food safety evaluations. This review presents examples of freely available databases (without obligatory registration) listing major groups of bioactive components. The main categories of compounds annotated in online databases include nucleic acids, proteins, peptides, carbohydrates, lipids, and low-molecular-weight compounds. Other categories of database entries are also discussed, including enzymes, allergens and their epitopes, flavor-enhancing compounds, as well as toxic substances. The last section of the review focuses on metabases, which are Web sites that create access to multiple databases.

Is food allergy a civilization-related disease?

Abstract Introduction Civilization-related diseases are defined as diseases encompassing a global range, whose appearance or spreading issues have been largely caused as a result of the advances of modern civilization. Thus, such diseases are also interchangeably termed diseases of the 21 st century. Allergy, i.e., an organisms abnormal immune reaction to exposure to an allergen, due to its increasing incidence, especially in developing countries, is occasionally called “an epidemic of the 21 st century”. Issues concerning food allergy are significant ones with respect to allergies as such. Aim This work aimed at reviewing the most current literature concerning food allergy. Discussion The incidence of adverse reactions to food varies. Reaction depends on the allergen type, patients age, type of evaluated mechanism, and local diet. Potentially, each food may cause sensitivity; however, in order for a reaction to occur several conditions must be fulfilled. Allergens are mainly water-soluble glycoproteins ranging in size from 10 kDa to 70 kDa. Cases of allergies caused by smaller particles (approx. 3 kDa) or larger ones (up to 100 kDa) are also known. The increased prevalence of food allergies results from an unfavorable combination of genetic and environmental factors. Conclusions The incidence of food allergies is on the increase. The symptoms are intensified and regress at more advanced ages, whereas diagnostic and treatment complexities place these diseases among civilization-related diseases of the present century.