Influence of enzymatic hydrolysis on the allergenic reactivity of processed cashew and pistachio



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Cuadrado Vives, María del Carmen and Cheng, Hsiaopo and Sanchiz Giraldo, África and Ballesteros, Isabel and Easson, Michael and Grimm, Casey C. and Diéguez, Carmen and Linacero de la Fuente, Rosario and Burbano, Carmen and Maleki, Soheila J. (2018) Influence of enzymatic hydrolysis on the allergenic reactivity of processed cashew and pistachio. Food Chemistry, 241 . pp. 372-379. ISSN 0308-8146

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Cashew and pistachio allergies are considered a serious health problem. Previous studies have shown that thermal processing, pressurization and enzymatic hydrolysis may reduce the allergenic properties of food by changing the protein structure. This study assesses the allergenic properties of cashew and pistachio after thermal treatment (boiling and autoclaving), with or without pressure (autoclaving), and multiple enzymatic treatments under sonication, by SDS-PAGE, western blot and ELISA, with serum IgE of allergic individuals, and mass spectroscopy. Autoclaving and enzymatic hydrolysis under sonication separately induced a measurable reduction in the IgE binding properties of pastes made from treated cashew and pistachio nuts. These treatments were more effective with pistachio allergens. However, heat combined with enzymatic digestion was necessary to markedly lower IgE binding to cashew allergens. The findings identify highly effective simultaneous processing conditions to reduce or even abolish the allergenic potency of cashew and pistachio.

Item Type:Article
Uncontrolled Keywords:Cashew; Pistachio; Food allergy; Enzymatic hydrolysis; Processed foods;Thermal processing; Pressure processing; Sonication
Subjects:Medical sciences > Medicine > Allergy
Medical sciences > Biology > Biotechnology
Medical sciences > Biology > Genetics
ID Code:47536
Deposited On:14 May 2018 11:25
Last Modified:19 Oct 2020 10:10

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