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

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 (S...

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Detalles Bibliográficos
Autores: Sanchiz Giraldo, África, Cuadrado Vives, María Carmen, Diéguez, Carmen, Ballesteros Redondo, María Isabel, Rodríguez, Julia, Crespo, Jesús, Cuevas, Natividad de las, Rueda Muñoz De San, Julia, Linacero De La Fuente, M. Rosario, Cabanillas, Beatriz, Novak, Natalija
Tipo de recurso: artículo
Fecha de publicación:2018
País:España
Institución:Universidad Complutense de Madrid (UCM)
Repositorio:Docta Complutense
Idioma:inglés
OAI Identifier:oai:docta.ucm.es:20.500.14352/12095
Acceso en línea:https://hdl.handle.net/20.500.14352/12095
Access Level:acceso abierto
Palabra clave:616.056.3:612.392
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579.67
Cashew allergy
Pistachio allergy
Tree nut allergy
Thermal treatments
Mediator release assays
Alergología
Biotecnología
Genética
3207.01 Alergias
3399 Otras Especialidades Tecnológicas
2409 Genética
Descripción
Sumario: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.

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