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Prof.dr. H.J. Wichers

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  • Ligninolytic enzymes activities of Oyster mushrooms cultivated on OMW (olive mill waste) supplemented media, spawn and substrates (2011)

    Authors:Ruiz-Rodrigues, A.; Polonia, I.; Soler-Rivas, C.; Wichers, H.J.
    In:International Biodeterioration and Biodegradation, 65(2), 285 - 293

    Abstract:

    Ligninolytic enzymes activities (laccases, peroxidases (total, MnP and MiP) and aryl-alcohol oxidase (AAO)) were measured during the cultivation of six commercial Pleurotus sp. strains on MMP media, on cereal grains (spawn) and on straw substrates (the three commonly utilized cultivation steps to ob

  • Polysaccharides from Agaricus bisporus and Agaricus brasiliensis show similarities in their structures and their immunomodulatory effects on human monocytic THP-1 cells (2011)Open access

    Authors:Smiderle, F.R.; Ruthes, A.C.; Arkel, van J.; Chanput, W.; Lacomini, M.; Wichers, H.J.; Griensven, van L.J.L.D.
    In:BMC Complementary & alternative medicine. ISSN 1472-6882.

    Abstract:

    Background Mushroom polysaccharides have traditionally been used for the prevention and treatment of a multitude of disorders like infectious illnesses, cancers and various autoimmune diseases. Crude mushroom extracts have been tested without detailed chemical analyses of its polysaccharide content.

  • Cross-reactivity between peanut and lupin proteins (2011)

    Authors:Sirtori, E.; Resta, D.; Arnoldi, A.; Savelkoul, H.F.J.; Wichers, H.J.
    In:Food Chemistry, 126(3), 902 - 910. ISSN 0308-8146.

    Abstract:

    Peanut-allergic individuals may also react to lupin, which, for this reason, has been included in the EU list of food allergens. Since there is not yet any general consensus on the major allergen/s in lupin, the objective of this investigation was to compare the reactivity of the main lupin proteins

  • Novel foods and allergy: Regulations and risk-benefit assessment (2011)

    Authors:Putten, van M.C.; Kleter, G.A.; Gilissen, L.J.W.J.; Gremmen, H.G.J.; Wichers, H.J.; Frewer, L.J.
    In:Food Control, 22(2), 143 - 157. ISSN 0956-7135.

    Abstract:

    Hypoallergenic novel foods may have benefits for food-allergic consumers. However, other novel foods may exacerbate the problems associated with food allergy. This paper reviews the existing legislation associated with the introduction of novel foods and specifically considers its coverage of allerg

  • Impact of Maillard Reaction on Immunoreactivity and Allergenicity of the Hazelnut Allergen Cor a 11 (2011)

    Authors:Iwan, M.; Vissers, Y.M.; Fiedorowicz, E.; Kostyra, H.; Savelkoul, H.F.J.; Wichers, H.J.
    In:Journal of Agricultural and Food Chemistry, 59(13), 7163 - 7171. ISSN 0021-8561.

    Abstract:

    Few studies exist on the influence of processing methods on structural changes and allergenic potential of hazelnut proteins. This study focused on the effect of glycation (Maillard reaction) on the immunoreactivity and degranulation capacity of the purified hazelnut 7S globulin, Cor a 11. After hea

  • Lactobacillus strains differentially modulate cytokine production by hPBMC from pollen allergic patients (2011)

    Authors:Vissers, Y.M.; Snel, J.; Zuurendonk, P.F.; Kleerebezem, M.; Wichers, H.J.; Savelkoul, H.F.J.
    In:FEMS Immunology and Medical Microbiology, 61(1), 28 - 40. ISSN 0928-8244.

    Abstract:

    The objective of this study was to assess the potential immunomodulatory effect of six Lactobacillus strains on human peripheral blood mononuclear cells (hPBMC) isolated from allergic patients. hPBMC from patients allergic to birch pollen or grass pollen were cultured in vitro in the presence or abs

  • Effect of roasting on the allergenicity of major peanut allergens Ara h 1 and Ara h 2/6: the necessity of degranulation assays (2011)

    Authors:Vissers, Y.M.; Iwan, M.; Adel-Patient, K.; Stahl Skov, P.; Rigby, N.M.; Johnson, P.E.; Mandrup Muller, P.; Przybylski-Nicaise, L.; Schaap, M.; Ruinemans-Koerts, J.; Jansen, A.P.H.; Mills, E.N.C.; Savelkoul, H.F.J.; Wichers, H.J.
    In:Clinical and Experimental Allergy, 41(11), 1631 - 1642. ISSN 0954-7894.

    Abstract:

    Background - Peanuts are often consumed after roasting, a process that alters the three-dimensional structure of allergens and leads to Maillard modification. Such changes are likely to affect their allergenicity. Objective - We aimed to establish the effect of thermal treatment mimicking the roas

  • Effect of Heating and Glycation on the Allergenicity of 2S Albumins (Ara h 2/6) from Peanut (2011)Open access

    Authors:Vissers, Y.M.; Blanc, F.; Stahl Skov, P.; Johnson, P.E.; Rigby, N.M.; Przybylski-Nicaise, L.; Bernhard, H.; Wal, J.M.; Ballmer-Weber, B.; Zuidmeer-Jongejan, L.; Szepfalusi, Z.; Ruinemans-Koerts, J.; Jansen, A.P.H.; Savelkoul, H.F.J.; Wichers, H.J.; Mackie, A.R.; Mills, E.N.C.; Adel-Patient, K.
    In:PLoS One, 6(8). ISSN 1932-6203.

    Abstract:

    Background Peanut allergy is one of the most common and severe food allergies, and processing is known to influence the allergenicity of peanut proteins. We aimed to establish the effect of heating and glycation on the IgE-binding properties and biological activity of 2S albumins (Ara h 2/6) from p

  • IgE component-resolved allergen profile and clinical symptoms in soy and peanut allergic patients (2011)

    Authors:Vissers, Y.M.; Jansen, A.P.H.; Ruinemans-Koerts, J.; Wichers, H.J.; Savelkoul, H.F.J.
    In:Allergy, 66(8), 1125 - 1127. ISSN 0105-4538.

  • Crystal Structure of Agaricus bisporus Mushroom Tyrosinase: Identity of the Tetramer Subunits and Interaction with Tropolone (2011)

    Authors:Ismaya, W.T.; Rozeboom, H.J.; Weijn, A.; Mes, J.J.; Fusetti, F.; Wichers, H.J.; Dijkstra, B.W.
    In:Biochemistry, 50(24), 5477 - 5486. ISSN 0006-2960.

    Abstract:

    Tyrosinase catalyzes the conversion of phenolic compounds into their quinone derivatives, which are precursors for the formation of melanin, a ubiquitous pigment in living organisms. Because of its importance for browning reactions in the food industry, the tyrosinase from the mushroom Agaricus bisp

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