Pub Date : 2022-12-07DOI: 10.15586/ijfs.v34i4.2250
Elçin Yeşiloğlu Cevher
Depending on humidity, some technical properties of T. chebula (black halile) dried fruit were investigated. It was observed that various properties, such as dimension, geometric mean diameter, and arithmetic mean diameter, increased linearly with increasing moisture content. With the increase in moisture content, sphericity increased from 57.2% to 67.7%, surface area increased from 487.65 mm2 to 805.03 mm2, porosity increased from 0.49 to 0.59, and the angle of repose increased from 22.77° to 27.86°. However, moisture content, true density, and bulk density decreased from 1.85% to 3.27%, 1469.54 kg/m3 to 1740.22 kg/m3, and 735.64 kg/m3 to 705.99 kg/m3, respectively. When the moisture content increased from 1.85% to 3.27%, the static and dynamic friction coefficient increased from 0.231 to 0.495 and 0.311 to 0.637, respectively. The lowest static and dynamic friction force values were obtained for stainless steel and the highest for rubber surface. When moisture content increased from 1.85% to 3.27%, tensile strength decreased from 446.46 N to 257.59 N. Rupture energy and deformation increased with an increase in the moisture content of the fruit. When the moisture content increased from 1.85% to 3.27%, the rupture energy and deformation increased from 0.09 J to 0.27 J and 0.83 mm to 1.76 mm, respectively.
{"title":"Some technical properties of dried Terminalia chebula (kara halile) for use in harvest and post-harvest processing","authors":"Elçin Yeşiloğlu Cevher","doi":"10.15586/ijfs.v34i4.2250","DOIUrl":"https://doi.org/10.15586/ijfs.v34i4.2250","url":null,"abstract":"Depending on humidity, some technical properties of T. chebula (black halile) dried fruit were investigated. It was observed that various properties, such as dimension, geometric mean diameter, and arithmetic mean diameter, increased linearly with increasing moisture content. With the increase in moisture content, sphericity increased from 57.2% to 67.7%, surface area increased from 487.65 mm2 to 805.03 mm2, porosity increased from 0.49 to 0.59, and the angle of repose increased from 22.77° to 27.86°. However, moisture content, true density, and bulk density decreased from 1.85% to 3.27%, 1469.54 kg/m3 to 1740.22 kg/m3, and 735.64 kg/m3 to 705.99 kg/m3, respectively. When the moisture content increased from 1.85% to 3.27%, the static and dynamic friction coefficient increased from 0.231 to 0.495 and 0.311 to 0.637, respectively. The lowest static and dynamic friction force values were obtained for stainless steel and the highest for rubber surface. When moisture content increased from 1.85% to 3.27%, tensile strength decreased from 446.46 N to 257.59 N. Rupture energy and deformation increased with an increase in the moisture content of the fruit. When the moisture content increased from 1.85% to 3.27%, the rupture energy and deformation increased from 0.09 J to 0.27 J and 0.83 mm to 1.76 mm, respectively.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2022-12-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46675969","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-12-02DOI: 10.15586/ijfs.v34i4.2259
G. D'alessio, F. Flamminii, M. Faieta, P. Pittia, C. D. Di Mattia
The surface and emulsifying properties of a commercial pea protein isolate in oil-in-water model emulsions and the role of insoluble residues in emulsion stability were investigated. Droplet size distribution, flocculation index, microstructure, and protein coverage of the emulsions were evaluated. The insoluble fraction positively contributed to the pea proteins’ emulsifying properties, allowing the formation of emulsions with higher dispersion degree, especially at low isolate concentration, with an enhancement of the physical stability.
{"title":"Pea protein isolates: emulsification properties as affected by preliminary pretreatments","authors":"G. D'alessio, F. Flamminii, M. Faieta, P. Pittia, C. D. Di Mattia","doi":"10.15586/ijfs.v34i4.2259","DOIUrl":"https://doi.org/10.15586/ijfs.v34i4.2259","url":null,"abstract":"The surface and emulsifying properties of a commercial pea protein isolate in oil-in-water model emulsions and the role of insoluble residues in emulsion stability were investigated. Droplet size distribution, flocculation index, microstructure, and protein coverage of the emulsions were evaluated. The insoluble fraction positively contributed to the pea proteins’ emulsifying properties, allowing the formation of emulsions with higher dispersion degree, especially at low isolate concentration, with an enhancement of the physical stability.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2022-12-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44363937","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-11-15DOI: 10.15586/ijfs.v34i4.2246
A. Horrillo, C. Díaz‐Caro, Eva Crespo-Cebada, D. Tejerina-Barrado, F. Mesías, A. Rodríguez-Ledesma, S. García-Torres
This paper explores the perceptions of Spanish consumers on the use of natural antioxidants and healthy fatty acids in novel formulations of lamb burgers to improve their nutritional content and shelf life. Focus groups have been used to obtain information on burger consumption and purchase, as well as on the opinions about the use of natural ingredients. Results highlight the importance consumers place on the presence of ingredients that help improve product quality, and their acceptance to pay a premium. The use of cherry or pecan nut is a valid option, provided that consumer trust is promoted through adequate information policies.
{"title":"Perceptions of Spanish consumers towards novel lamb burgers enriched with natural antioxidants and healthy fatty acids","authors":"A. Horrillo, C. Díaz‐Caro, Eva Crespo-Cebada, D. Tejerina-Barrado, F. Mesías, A. Rodríguez-Ledesma, S. García-Torres","doi":"10.15586/ijfs.v34i4.2246","DOIUrl":"https://doi.org/10.15586/ijfs.v34i4.2246","url":null,"abstract":"This paper explores the perceptions of Spanish consumers on the use of natural antioxidants and healthy fatty acids in novel formulations of lamb burgers to improve their nutritional content and shelf life. Focus groups have been used to obtain information on burger consumption and purchase, as well as on the opinions about the use of natural ingredients. Results highlight the importance consumers place on the presence of ingredients that help improve product quality, and their acceptance to pay a premium. The use of cherry or pecan nut is a valid option, provided that consumer trust is promoted through adequate information policies.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2022-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45382336","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-11-11DOI: 10.15586/ijfs.v35i1.2265
Davide De Angelis, A. Pasqualone, Giacomo Squeo, F. Caponio, C. Summo
Texturized proteins are the main ingredients of meat analogues. This paper evaluated the amino acid and the fatty acid compositions of texturized proteins produced by pea isolates, soy isolates, or dry-fractionated pea proteins, all combined with oat proteins. The nutritional composition was significantly affected by the protein sources. All the texturized proteins had a balanced amino acid profile, complying with the recommendations by FAO/WHO, except for the sulfur amino acids. The fatty acid profile showed the predominance of the polyunsaturated fraction, which was the highest in the dry-fractionated pea mixes. The trans-isomers’ content was lower than 0.5%.
{"title":"Amino acid and fatty acid compositions of texturized vegetable proteins","authors":"Davide De Angelis, A. Pasqualone, Giacomo Squeo, F. Caponio, C. Summo","doi":"10.15586/ijfs.v35i1.2265","DOIUrl":"https://doi.org/10.15586/ijfs.v35i1.2265","url":null,"abstract":"Texturized proteins are the main ingredients of meat analogues. This paper evaluated the amino acid and the fatty acid compositions of texturized proteins produced by pea isolates, soy isolates, or dry-fractionated pea proteins, all combined with oat proteins. The nutritional composition was significantly affected by the protein sources. All the texturized proteins had a balanced amino acid profile, complying with the recommendations by FAO/WHO, except for the sulfur amino acids. The fatty acid profile showed the predominance of the polyunsaturated fraction, which was the highest in the dry-fractionated pea mixes. The trans-isomers’ content was lower than 0.5%.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2022-11-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47094757","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-10-27DOI: 10.15586/ijfs.v34i3.2238
F. Allai, Z. Azad, B. N. Dar, Khalid Gul
The central composite rotatable design was used to plan the experiments using feed moisture (FM) content, barrel temperature (BT), screw speed (SS), and concentration of Indian horse chestnut flour (IHCF) as process variables varied between 10–18%, 70–150°C, 290–380 rpm and 1.75–4.75%, respectively. Surface mechanical energy, water holding capacity, swelling volume, piece density, longitudinal expansion, water activity and colour attributes were used as response variables. The whole grain flours added with 2.5% IHCF and extruded at 12% FM, 130°C BT and 380 rpm SS produced optimum quality breakfast cereals with 0.713 desirability. Extrudates packed in aluminum pouches were found to be suitable packaging materials and were shelf-stable for 6 months with better quality retention.
{"title":"Effect of extrusion processing conditions on the techno-functional, antioxidant, textural properties and storage stability of wholegrain-based breakfast cereal incorporated with Indian horse chestnut flour","authors":"F. Allai, Z. Azad, B. N. Dar, Khalid Gul","doi":"10.15586/ijfs.v34i3.2238","DOIUrl":"https://doi.org/10.15586/ijfs.v34i3.2238","url":null,"abstract":"The central composite rotatable design was used to plan the experiments using feed moisture (FM) content, barrel temperature (BT), screw speed (SS), and concentration of Indian horse chestnut flour (IHCF) as process variables varied between 10–18%, 70–150°C, 290–380 rpm and 1.75–4.75%, respectively. Surface mechanical energy, water holding capacity, swelling volume, piece density, longitudinal expansion, water activity and colour attributes were used as response variables. The whole grain flours added with 2.5% IHCF and extruded at 12% FM, 130°C BT and 380 rpm SS produced optimum quality breakfast cereals with 0.713 desirability. Extrudates packed in aluminum pouches were found to be suitable packaging materials and were shelf-stable for 6 months with better quality retention.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2022-10-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44627151","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-10-07DOI: 10.15586/ijfs.v34i3.2217
Aniello Falciano, A. Romano, B. E. García‐ Almendarez, C. Regalado-González, P. Di Pierro, P. Masi
The aim of this work was to investigate the effect of refreshments on the growth of endogenous microorganisms during liquid sourdough preparation by using an Italian and Mexican wheat flours and its effects on the physico-chemical properties (pH, total titratable acidity, water activity, moisture content and reducing sugars). The liquid sourdoughs were prepared (DY 200) and incubated for 6 days at 20°C. The sourdoughs were refreshed every day and compared with the not-refreshed ones. Preliminary results showed that in the early stages of the microbial growth process, their population was greater in the sourdough made from the Mexican wheat flour than that of the Italian one. However, after 6 days, the microbial population was not significantly different in refreshed or not-refreshed samples for both sourdoughs (Italian and Mexican). Similarly, physicochemical properties did not show significant differences.
{"title":"Effect of the refreshment on the liquid sourdough preparation","authors":"Aniello Falciano, A. Romano, B. E. García‐ Almendarez, C. Regalado-González, P. Di Pierro, P. Masi","doi":"10.15586/ijfs.v34i3.2217","DOIUrl":"https://doi.org/10.15586/ijfs.v34i3.2217","url":null,"abstract":"The aim of this work was to investigate the effect of refreshments on the growth of endogenous microorganisms during liquid sourdough preparation by using an Italian and Mexican wheat flours and its effects on the physico-chemical properties (pH, total titratable acidity, water activity, moisture content and reducing sugars). The liquid sourdoughs were prepared (DY 200) and incubated for 6 days at 20°C. The sourdoughs were refreshed every day and compared with the not-refreshed ones. Preliminary results showed that in the early stages of the microbial growth process, their population was greater in the sourdough made from the Mexican wheat flour than that of the Italian one. However, after 6 days, the microbial population was not significantly different in refreshed or not-refreshed samples for both sourdoughs (Italian and Mexican). Similarly, physicochemical properties did not show significant differences.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2022-10-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43069158","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-10-06DOI: 10.15586/ijfs.v34i3.2225
Jiasi Yu, Weilie Hu, Dan Wu, Yun Ding, Xin Wang, Ping Liu
Aspartame and alitame are a type of food additives commonly used in recent years. However, it is difficult to con-clude that long-term use of synthetic sweeteners is completely harmless. This study aimed to establish a simple high performance liquid chromatography (HPLC) method to detect these two sweeteners, and to measure the concentrations of sweeteners in liquid dairy products and milk-containing beverages in the Chinese market. In this experiment, aspartame and alitame had a good linearity, and the average recovery values were also good with the relative standard deviations (RSDs) of 0.4–2.2%. The limits of detections (LODs) were 0.52 and 0.48 µg g–1 for aspartame and alitame, respectively. According to consumer daily purchase habits, 100 samples were purchased from supermarkets and milk tea shops in Jinan, China. The results showed that the amount of sweeteners added in all samples did not exceed the national standards, but there was a problem that the food label content was incomplete. We hope that the relevant departments would strengthen supervision and management of food labelling, and protect the legitimate rights and interests of consumers.
{"title":"Determination of aspartame and alitame in liquid dairy products and milk-containing beverages in the Chinese market","authors":"Jiasi Yu, Weilie Hu, Dan Wu, Yun Ding, Xin Wang, Ping Liu","doi":"10.15586/ijfs.v34i3.2225","DOIUrl":"https://doi.org/10.15586/ijfs.v34i3.2225","url":null,"abstract":"Aspartame and alitame are a type of food additives commonly used in recent years. However, it is difficult to con-clude that long-term use of synthetic sweeteners is completely harmless. This study aimed to establish a simple high performance liquid chromatography (HPLC) method to detect these two sweeteners, and to measure the concentrations of sweeteners in liquid dairy products and milk-containing beverages in the Chinese market. In this experiment, aspartame and alitame had a good linearity, and the average recovery values were also good with the relative standard deviations (RSDs) of 0.4–2.2%. The limits of detections (LODs) were 0.52 and 0.48 µg g–1 for aspartame and alitame, respectively. According to consumer daily purchase habits, 100 samples were purchased from supermarkets and milk tea shops in Jinan, China. The results showed that the amount of sweeteners added in all samples did not exceed the national standards, but there was a problem that the food label content was incomplete. We hope that the relevant departments would strengthen supervision and management of food labelling, and protect the legitimate rights and interests of consumers.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2022-10-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47986117","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-10-06DOI: 10.15586/ijfs.v34i4.2267
Muzeyyen Berkel Kasikci, N. Bağdatlıoğlu
White cabbage and gherkin are vegetables that are widely consumed as pickles as well as raw vegetables. In this research, we explored the effect of pickling on the bioaccessibility of phenolics and flavonoids and changes in anti-oxidant activity after in vitro digestion. In general, the pickling process enhances the bioaccessibility of phenolics and flavonoids in white cabbage and gherkin. The bioaccessibility of total phenolics (TP) in cabbages, pickled cabbages, gherkins, and pickled gherkins is determined as 125.2%, 185.1%, 369.2%, and 462%, respectively. In contrast, after in vitro digestion of raw and pickled vegetables, total antioxidant activity is reduced. So it can be concluded that both raw and pickled gherkins are good sources of bioaccessible phenolics and flavonoids. The consumption of these vegetables and their pickles is suggested to promote the reduction of diseases plagued by free radicals.
{"title":"Assessment of the bioaccessibility of phenolic compounds and antioxidant activity in raw and pickled white cabbage and gherkins","authors":"Muzeyyen Berkel Kasikci, N. Bağdatlıoğlu","doi":"10.15586/ijfs.v34i4.2267","DOIUrl":"https://doi.org/10.15586/ijfs.v34i4.2267","url":null,"abstract":"White cabbage and gherkin are vegetables that are widely consumed as pickles as well as raw vegetables. In this research, we explored the effect of pickling on the bioaccessibility of phenolics and flavonoids and changes in anti-oxidant activity after in vitro digestion. In general, the pickling process enhances the bioaccessibility of phenolics and flavonoids in white cabbage and gherkin. The bioaccessibility of total phenolics (TP) in cabbages, pickled cabbages, gherkins, and pickled gherkins is determined as 125.2%, 185.1%, 369.2%, and 462%, respectively. In contrast, after in vitro digestion of raw and pickled vegetables, total antioxidant activity is reduced. So it can be concluded that both raw and pickled gherkins are good sources of bioaccessible phenolics and flavonoids. The consumption of these vegetables and their pickles is suggested to promote the reduction of diseases plagued by free radicals.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2022-10-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44548985","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-09-28DOI: 10.15586/ijfs.v34i3.2237
A. Altemimi, N. Alhelfi, Athmar A. Ali, A. Pasqualone, H. Fidan, T. Abedelmaksoud, A. Giuffré, S. Ibrahim
The Hazard Analysis and Critical Control Points (HACCP) system prevents and manages physical, chemical and biological risks at places where foods and beverages are processed, packaged, distributed and consumed. The present study (1) assessed the level of microbial contamination of food contact surfaces using adenosine triphosphate (ATP)-bioluminescence in Iraq restaurants; (2) investigated the level of microbial contamination of food contact surfaces; and (3) evaluated the efficiency of sanitizers in removing biological hazards from food contact surfaces. The ATP-bioluminescence discovered the presence of Escherichia coli and Staphylococcus aureus on surfaces and tools. Results also showed that the HACCP application was very effective in the amelioration of food quality.
{"title":"Evaluation of baseline cleanliness of food contact surfaces in Basrah Governorate restaurants using ATP-bioluminescence to assess the effectiveness of HACCP application in Iraq","authors":"A. Altemimi, N. Alhelfi, Athmar A. Ali, A. Pasqualone, H. Fidan, T. Abedelmaksoud, A. Giuffré, S. Ibrahim","doi":"10.15586/ijfs.v34i3.2237","DOIUrl":"https://doi.org/10.15586/ijfs.v34i3.2237","url":null,"abstract":"The Hazard Analysis and Critical Control Points (HACCP) system prevents and manages physical, chemical and biological risks at places where foods and beverages are processed, packaged, distributed and consumed. The present study (1) assessed the level of microbial contamination of food contact surfaces using adenosine triphosphate (ATP)-bioluminescence in Iraq restaurants; (2) investigated the level of microbial contamination of food contact surfaces; and (3) evaluated the efficiency of sanitizers in removing biological hazards from food contact surfaces. The ATP-bioluminescence discovered the presence of Escherichia coli and Staphylococcus aureus on surfaces and tools. Results also showed that the HACCP application was very effective in the amelioration of food quality.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":"32 11","pages":""},"PeriodicalIF":2.6,"publicationDate":"2022-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41283461","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Laila Sara Arroyo Mühr, Carina Eklund, Camilla Lagheden, Tiina Eriksson, Ville N Pimenoff, Penelope Gray, Matti Lehtinen, Joakim Dillner
For head-to-head comparison of human papillomavirus (HPV) antibody levels induced by different vaccines, 25-year-old vaccine-naive women were given either the bivalent (n = 188) or the nonavalent HPV vaccine (n = 184). Six months after vaccination antibodies against pseudovirions from 17 different HPV types (HPV6/11/16/18/31/33/35/39/45/51/52/56/58/59/66/68/73) were measured. Antibodies against HPV16/18 were higher after bivalent HPV vaccination (mean international units [IU] 1140.1 and 170.5 for HPV16 and 18, respectively) than after nonavalent vaccination (265.1 and 22.3 IUs, respectively). The bivalent vaccine commonly induced antibodies against the nonvaccine HPV types 31/33/35/45 or 58. The nonavalent vaccine induced higher antibodies against HPV6/11/31/33/45/52/58 and 35.
{"title":"Head-to-Head Comparison of Bi- and Nonavalent Human Papillomavirus Vaccine-Induced Antibody Responses.","authors":"Laila Sara Arroyo Mühr, Carina Eklund, Camilla Lagheden, Tiina Eriksson, Ville N Pimenoff, Penelope Gray, Matti Lehtinen, Joakim Dillner","doi":"10.1093/infdis/jiac190","DOIUrl":"10.1093/infdis/jiac190","url":null,"abstract":"<p><p>For head-to-head comparison of human papillomavirus (HPV) antibody levels induced by different vaccines, 25-year-old vaccine-naive women were given either the bivalent (n = 188) or the nonavalent HPV vaccine (n = 184). Six months after vaccination antibodies against pseudovirions from 17 different HPV types (HPV6/11/16/18/31/33/35/39/45/51/52/56/58/59/66/68/73) were measured. Antibodies against HPV16/18 were higher after bivalent HPV vaccination (mean international units [IU] 1140.1 and 170.5 for HPV16 and 18, respectively) than after nonavalent vaccination (265.1 and 22.3 IUs, respectively). The bivalent vaccine commonly induced antibodies against the nonvaccine HPV types 31/33/35/45 or 58. The nonavalent vaccine induced higher antibodies against HPV6/11/31/33/45/52/58 and 35.</p>","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":"29 1","pages":"1195-1199"},"PeriodicalIF":0.0,"publicationDate":"2022-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9518834/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88935816","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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