Thermal processing effects on the IgE-reactivity of cashew and pistachio



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Sanchiz Giraldo, África and Cuadrado Vives, María del Carmen and Diéguez, Carmen and Ballesteros, Isabel and Rodríguez, Julia and Crespo, Jesús F. and Cuevas, Natividad de las and Rueda Muñoz de San Pedro, Julia (2018) Thermal processing effects on the IgE-reactivity of cashew and pistachio. Food Chemistry, 245 . pp. 595-602. ISSN 0308-8146

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Thermal processing can modify the structure and function of food proteins and may alter their allergenicity. This work aimed to elucidate the influence of moist thermal treatments on the IgE-reactivity of cashew and pistachio. IgE-western blot and IgE-ELISA were complemented by Skin Prick Testing (SPT) and mediator release assay to determine the IgE cross-linking capability of treated and untreated samples. Moist thermal processing diminished the IgE-binding properties of both nuts, especially after heat/pressure treatment. The wheal size in SPT was importantly reduced after application of thermally-treated samples. For cashew, heat/pressure treatedsamples still retain some capacity to cross-link IgE and degranulate basophils, however, this capacity was diminished when compared with untreated cashew. For pistachio, the degranulation of basophils after challenge with the harshest heat/pressure treatment was highly decreased. Boiling produced more variable results, however this treatment applied to both nuts for 60 min, led to an important decrease of basophil degranulation.

Item Type:Article
Uncontrolled Keywords:Cashew allergy; Pistachio allergy; Tree nut allergy; Thermal treatments; Mediator release assays
Subjects:Medical sciences > Medicine > Allergy
Medical sciences > Biology > Biotechnology
Medical sciences > Biology > Genetics
ID Code:47479
Deposited On:10 May 2018 08:30
Last Modified:19 Oct 2020 10:12

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