Impact of Heat and Pressure Processing Treatments on the Digestibility of Peanut, Hazelnut, Pistachio and Cashew Allergens

[EN] Food processing can alter protein biochemical properties, impacting immunoreactivity and allergenicity. A key feature of food allergens is their resistance to enzymatic digestion, particularly by pepsin and trypsin. This study compares the digestomes of raw and heat- and/or pressure-treated pea...

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Detalles Bibliográficos
Autores: Arribas, Claudia, Sanchiz Giraldo, África, Pedrosa, Mercedes M., Perez-Garcia, Selene, Linacero, Rosario, Cuadrado, Carmen
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2024
País:España
Institución:Universidad de León
Repositorio:BULERIA. Repositorio Institucional de la Universidad de León
OAI Identifier:oai:buleria.unileon.es:10612/26254
Acceso en línea:https://www.mdpi.com/2304-8158/13/22/3549
https://hdl.handle.net/10612/26254
Access Level:acceso abierto
Palabra clave:Bioquímica
Hazelnut
Pistachio
Cashew
Food allergy
Heat/pressure treatments
In vitro digestion
INFOGEST
Peanut
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repository_id_str
spelling Impact of Heat and Pressure Processing Treatments on the Digestibility of Peanut, Hazelnut, Pistachio and Cashew AllergensArribas, ClaudiaSanchiz Giraldo, ÁfricaPedrosa, Mercedes M.Perez-Garcia, SeleneLinacero, RosarioCuadrado, CarmenBioquímicaHazelnutPistachioCashewFood allergyHeat/pressure treatmentsIn vitro digestionINFOGESTPeanut[EN] Food processing can alter protein biochemical properties, impacting immunoreactivity and allergenicity. A key feature of food allergens is their resistance to enzymatic digestion, particularly by pepsin and trypsin. This study compares the digestomes of raw and heat- and/or pressure-treated peanuts, hazelnuts, pistachios and cashews using the INFOGEST harmonized digestion protocol and analyzing their IgE-binding capacity through in vitro methods. Protein patterns from controls and digestomes were resolved by SDS-PAGE and tested with sera from allergic patients, confirmed by competitive ELISA for hazelnuts and peanuts. The results indicate that processing methods differently affect the gastrointestinal (GI) digestion of these allergens. Simulated GI digestion caused a significant destruction of protein structures, reducing but not eliminating IgE reactivity for all four nuts. Boiling for 60 min did not change the SDS-PAGE profiles, but it did stimulate enzymatic activity, decreasing IgE binding capacity. In contrast, applying heat and pressure led to a nearly complete inhibition of allergenic potential during simulated digestion. These findings suggest that employing intense food processing techniques and investigating the gastrointestinal effects of highly allergenic nuts could be crucial steps toward developing new hypoallergenic formulations.SISpanish Ministerio de Ciencia e InnovaciónMDPIBioquimica y Biologia MolecularFacultad de Ciencias Biologicas y Ambientales2024info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttps://www.mdpi.com/2304-8158/13/22/3549https://hdl.handle.net/10612/26254reponame:BULERIA. Repositorio Institucional de la Universidad de Leóninstname:Universidad de LeónIngléshttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessoai:buleria.unileon.es:10612/262542026-06-24T12:43:27Z
dc.title.none.fl_str_mv Impact of Heat and Pressure Processing Treatments on the Digestibility of Peanut, Hazelnut, Pistachio and Cashew Allergens
title Impact of Heat and Pressure Processing Treatments on the Digestibility of Peanut, Hazelnut, Pistachio and Cashew Allergens
spellingShingle Impact of Heat and Pressure Processing Treatments on the Digestibility of Peanut, Hazelnut, Pistachio and Cashew Allergens
Arribas, Claudia
Bioquímica
Hazelnut
Pistachio
Cashew
Food allergy
Heat/pressure treatments
In vitro digestion
INFOGEST
Peanut
title_short Impact of Heat and Pressure Processing Treatments on the Digestibility of Peanut, Hazelnut, Pistachio and Cashew Allergens
title_full Impact of Heat and Pressure Processing Treatments on the Digestibility of Peanut, Hazelnut, Pistachio and Cashew Allergens
title_fullStr Impact of Heat and Pressure Processing Treatments on the Digestibility of Peanut, Hazelnut, Pistachio and Cashew Allergens
title_full_unstemmed Impact of Heat and Pressure Processing Treatments on the Digestibility of Peanut, Hazelnut, Pistachio and Cashew Allergens
title_sort Impact of Heat and Pressure Processing Treatments on the Digestibility of Peanut, Hazelnut, Pistachio and Cashew Allergens
dc.creator.none.fl_str_mv Arribas, Claudia
Sanchiz Giraldo, África
Pedrosa, Mercedes M.
Perez-Garcia, Selene
Linacero, Rosario
Cuadrado, Carmen
author Arribas, Claudia
author_facet Arribas, Claudia
Sanchiz Giraldo, África
Pedrosa, Mercedes M.
Perez-Garcia, Selene
Linacero, Rosario
Cuadrado, Carmen
author_role author
author2 Sanchiz Giraldo, África
Pedrosa, Mercedes M.
Perez-Garcia, Selene
Linacero, Rosario
Cuadrado, Carmen
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Bioquimica y Biologia Molecular
Facultad de Ciencias Biologicas y Ambientales
dc.subject.none.fl_str_mv Bioquímica
Hazelnut
Pistachio
Cashew
Food allergy
Heat/pressure treatments
In vitro digestion
INFOGEST
Peanut
topic Bioquímica
Hazelnut
Pistachio
Cashew
Food allergy
Heat/pressure treatments
In vitro digestion
INFOGEST
Peanut
description [EN] Food processing can alter protein biochemical properties, impacting immunoreactivity and allergenicity. A key feature of food allergens is their resistance to enzymatic digestion, particularly by pepsin and trypsin. This study compares the digestomes of raw and heat- and/or pressure-treated peanuts, hazelnuts, pistachios and cashews using the INFOGEST harmonized digestion protocol and analyzing their IgE-binding capacity through in vitro methods. Protein patterns from controls and digestomes were resolved by SDS-PAGE and tested with sera from allergic patients, confirmed by competitive ELISA for hazelnuts and peanuts. The results indicate that processing methods differently affect the gastrointestinal (GI) digestion of these allergens. Simulated GI digestion caused a significant destruction of protein structures, reducing but not eliminating IgE reactivity for all four nuts. Boiling for 60 min did not change the SDS-PAGE profiles, but it did stimulate enzymatic activity, decreasing IgE binding capacity. In contrast, applying heat and pressure led to a nearly complete inhibition of allergenic potential during simulated digestion. These findings suggest that employing intense food processing techniques and investigating the gastrointestinal effects of highly allergenic nuts could be crucial steps toward developing new hypoallergenic formulations.
publishDate 2024
dc.date.none.fl_str_mv 2024
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://www.mdpi.com/2304-8158/13/22/3549
https://hdl.handle.net/10612/26254
url https://www.mdpi.com/2304-8158/13/22/3549
https://hdl.handle.net/10612/26254
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.rights.none.fl_str_mv http://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:BULERIA. Repositorio Institucional de la Universidad de León
instname:Universidad de León
instname_str Universidad de León
reponame_str BULERIA. Repositorio Institucional de la Universidad de León
collection BULERIA. Repositorio Institucional de la Universidad de León
repository.name.fl_str_mv
repository.mail.fl_str_mv
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