دورية أكاديمية
Effects of enzymatic hydrolysis combined with pressured heating on tree nut allergenicity.
| العنوان: | Effects of enzymatic hydrolysis combined with pressured heating on tree nut allergenicity. |
|---|---|
| المؤلفون: | Cuadrado C; Departamento de Tecnología de Alimentos, INIA-CSIC, Ctra. Coruña km 7.5, 28040 Madrid, Spain. Electronic address: cuadrado@inia.csic.es., Arribas C; Departamento de Tecnología de Alimentos, INIA-CSIC, Ctra. Coruña km 7.5, 28040 Madrid, Spain., Sanchiz A; Departamento de Tecnología de Alimentos, INIA-CSIC, Ctra. Coruña km 7.5, 28040 Madrid, Spain., Pedrosa MM; Departamento de Tecnología de Alimentos, INIA-CSIC, Ctra. Coruña km 7.5, 28040 Madrid, Spain., Gamboa P; Servicio de Alergia, Hospital Universitario de Cruces, 48903 Barakaldo, Spain., Betancor D; Departamento de Alergia, IIS-Fundación Jiménez Diaz, 28040 Madrid, Spain., Blanco C; Servicio de Alergia, IIS-Princesa (Instituto de Investigación Sanitaria Hospital Universitario de La Princesa), 28006 Madrid, Spain., Cabanillas B; Servicio de Alergia, Instituto de Investigación Hospital 12 de Octubre (i+12), Avenida de Córdoba s/n, 28041 Madrid, Spain., Linacero R; Departamento de Genética, Microbiología y Fisiología, Facultad de Biología, Universidad Complutense de Madrid, 28040 Madrid, Spain. |
| المصدر: | Food chemistry [Food Chem] 2024 Sep 01; Vol. 451, pp. 139433. Date of Electronic Publication: 2024 Apr 23. |
| نوع المنشور: | Journal Article; Evaluation Study |
| اللغة: | English |
| بيانات الدورية: | Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE |
| أسماء مطبوعة: | Publication: Barking : Elsevier Applied Science Publishers Original Publication: Barking, Eng., Applied Science Publishers. |
| مواضيع طبية MeSH: | Nut Hypersensitivity*/immunology , Nuts*/chemistry , Nuts*/immunology , Allergens*/immunology , Allergens*/chemistry , Corylus*/chemistry , Corylus*/immunology, Humans ; Hydrolysis ; Hot Temperature ; Pistacia/chemistry ; Pistacia/immunology ; Anacardium/chemistry ; Anacardium/immunology ; Immunoglobulin E/immunology ; Female ; Adult ; Male ; Young Adult ; Food Handling ; Plant Proteins/immunology ; Plant Proteins/chemistry ; Peptide Hydrolases/chemistry ; Peptide Hydrolases/immunology ; Child |
| مستخلص: | Hazelnut, pistachio and cashew are tree nuts with health benefits but also with allergenic properties being prevalent food allergens in Europe. The allergic characteristics of these tree nuts after processing combining heat, pressure and enzymatic digestion were analyzed through in vitro (Western blot and ELISA) and in vivo test (Prick-Prick). In the analyzed population, the patients sensitized to Cor a 8 (nsLTP) were predominant over those sensitized against hazelnut seed storage proteins (Sprot, Cor a 9 and 14), which displayed higher IgE reactivity. The protease E5 effectively hydrolyzed proteins from hazelnut and pistachio, while E7 was efficient for cashew protein hydrolysis. When combined with pressured heating (autoclave and Controlled Instantaneous Depressurization (DIC)), these proteases notably reduced the allergenic reactivity. The combination of DIC treatment before enzymatic digestion resulted in the most effective methodology to drastically reduce or indeed eliminate the allergenic capacity of tree nuts. Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. (Copyright © 2024 Elsevier Ltd. All rights reserved.) |
| فهرسة مساهمة: | Keywords: Enzymatic digestion; Food processing; Pressure processing; Thermal treatment; Tree nut allergy |
| المشرفين على المادة: | 0 (Allergens) 37341-29-0 (Immunoglobulin E) 0 (Plant Proteins) EC 3.4.- (Peptide Hydrolases) |
| تواريخ الأحداث: | Date Created: 20240501 Date Completed: 20240525 Latest Revision: 20240525 |
| رمز التحديث: | 20240525 |
| DOI: | 10.1016/j.foodchem.2024.139433 |
| PMID: | 38692238 |
| قاعدة البيانات: | MEDLINE |
Full Text Finder | تدمد: | 1873-7072 |
|---|---|
| DOI: | 10.1016/j.foodchem.2024.139433 |