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

Cuadrado, Carmen; Cheng, Hsiaopo; Sanchiz, África; Ballesteros, Isabel; Easson, Michael; Grimm, Casey C.; Diéguez, M.; Linacero, Rosario; Burbano, Carmen; Maleki, Soheila J.

doi:10.1016/j.foodchem.2017.08.120

Cited by 41 publications

(72 citation statements)

References 37 publications

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“…Subsequently enzymatically treated roasted peanut kernels reduced the content of Ara h 3 and Ara h 6, slightly increased the content of Ara h 1, and did not alter the content of Ara h 2 (discussed in section “Enzymatic cross‐linking and hydrolysis” in detail). Another recent study reported the effect of a combined processing approach on cashew and pistachio nuts allergen (Cuadrado et al., ). This study reports that the combined treatments of heat (using an autoclave) and enzymatic hydrolysis under sonication significantly reduced or even diminished the IgE binding activity of cashew and pistachio allergens in nuts pastes.…”

Section: Effects Of Processing On Peanut Allergens and Immunogenicitymentioning

confidence: 99%

Peanut Allergy: Characteristics and Approaches for Mitigation

Shah

Shi

Ashley

et al. 2019

Comp Rev Food Sci Food Safe

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Peanut allergy has garnered significant attention because of the high sensitization rate, increase in allergy, and severity of the reaction. Sufficiently reliable therapies and efficient mitigating techniques to combat peanut allergy are still lacking. Current management relies on avoiding peanuts and nuts and seeds with homologous proteins, although adverse events mostly occur with accidental ingestion. There is a need for hypoallergenic peanut products to protect sensitized individuals and perhaps serve as immunotherapeutic products. Alongside traditional practices of thermal and chemical treatment, novel processing approaches such as high‐pressure processing, pulsed ultraviolet light, high‐intensity ultrasound, irradiation, and pulsed electric field have been performed toward reducing the immunoreactivity of peanut. Covalent and noncovalent chemical modifications to proteins also have the tendency to alter peanut allergenicity. Enzymatic hydrolysis seems to be the most advantageous technique in diminishing the allergenic potential of peanut. Furthermore, the combined processing approach (hurdle technologies) such as enzymatic hydrolysis followed by, or in conjunction with, roasting, high pressure and heat, ultrasound with enzymatic treatment, or germination have shown a significant reduction of peanut immunoreactivity and may emerge as useful techniques in reducing the allergenicity of peanut and other foods. This study represents our current knowledge about the alterations in allergenic properties of peanut via different processing mechanisms as well as evaluating its future potential, geographical based data on increasing sensitization, clinical relevance, eliciting dose, and current management of peanut allergy. Furthermore, the molecular characteristics and clinical relevance of peanut allergens have been discussed.

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Section: Effects Of Processing On Peanut Allergens and Immunogenicitymentioning

confidence: 99%

Peanut Allergy: Characteristics and Approaches for Mitigation

Shah

Shi

Ashley

et al. 2019

Comp Rev Food Sci Food Safe

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“…According to previous studies [18,[26][27][28][29][30], processing by heat treatments (cooking for 30 and 60min) and combined with pressure (autoclave 121 °C, 15 and 30min and, 138 °C, 15 and 30min) applied in legumes and tree nuts as peanut, pistachio, cashew and walnut could reduce immunoreactivity in pistachio and cashew, although only in the most extreme conditions of pressure and heat are significant decreases achieved. Since food allergens are characterized by high stability to gastrointestinal digestion, enzymatic hydrolysis has been added to heat treatment to reduce immunoreactivity, such as roasted peanuts, walnuts, pistachios and cashews [17,31,32]. In the case of cashew nut, the application of autoclave combined with enzymatic hydrolysis and sonication was necessary to clearly reduce its allergenic potential.…”

Section: Resultsmentioning

confidence: 99%

“…In the case of cashew nut, the application of autoclave combined with enzymatic hydrolysis and sonication was necessary to clearly reduce its allergenic potential. However, some allergens persist in this type of treatment [17]. In addition, it has been shown that heat treatment can alter other properties of food, which may affect its techno-functional properties [33].…”

Section: Resultsmentioning

confidence: 99%

“…138 °C, 15min, while cashew nuts did not disappear in the most intense treatment (138 °C, 30min). Cuadrado et al [17] also observed that enzymatic digestion by sonication was more effective in pistachio than in cashew nuts, which required in addition to enzymatic hydrolysis treatment with temperature and / or pressure. In order to obtain a more effective DIC treatment in the reduction of protein intensity, a third treatment was developed with conditions of greater pressure and time (DIC8 7bar, 120s).…”

Section: Selection Of Dic Treatmentsmentioning

confidence: 99%

“…Cashew and its derivatives have been traditionally used for their is reached at most 3bar) and that the exposure to the treatment develops for very short periods of time, prevents damage caused by heat that can affect other properties, apart from allergenic capacity. However, there are no fixed rules on the effect of processing on the allergenic capacity of food, since, some epitopes can be eliminated, others can remain unchanged or even generate new ones (neoallergens) of greater potency [16,17,24]. In that sense, the understanding of the potential effects of food processing on their allergenic properties constitutes an active area of investigation.…”

Section: Introductionmentioning

confidence: 99%

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Influence of Instant Controlled Pressure Drop (DIC) on Allergenic Potential of Tree Nuts

Vicente¹,

Sanchiz²,

Rodríguez³

et al. 2020

Preprint

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Pistachio and cashew contain allergenic proteins, which causes them to be removed from the diet of allergic people. Former evidences have demonstrated that food processing (thermal and non-thermal) can produce structural and/or conformational changes in proteins by altering their allergenic capacity. In this study, the influence of Instant Controlled Pressure Drop (DIC) on the pistachio and cashew allergenic capacity has been studied. Western blot was carried out using IgG anti-11S and anti-2S and IgE antibodies from sera of patients sensitized to pistachio and cashew. DIC processing causes changes in the electrophoretic pattern, reducing the number and intensity of protein bands, as the pressure and temperature treatment increment what results in a remarkable decrease of detection of potentially allergenic proteins. The harshest conditions of DIC (7bar, 120s)markedly reduce the immunodetection of allergenic proteins, not only by using IgG (anti 11S and anti 2S) but also when IgE sera from sensitized patients were used for Western blots. Such immunodetection is more affected in pistachio than in cashew nuts, but it not completely removed.Therefore, cashew proteins are possibly more resistant than pistachio proteins. According these findings, Instant Controlled Pressure Drop (DIC) can be considered a suitable technique in order to obtain hypoallergenic tree nuts flour to be used in food industry.

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Allergen Stability in Food Allergy: A Clinician’s Perspective

Koidl,

Gentile,

Untersmayr

2023

Curr Allergy Asthma Rep

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Purpose of Review The globally rising food allergy prevalence is associated with the urgent need for new disease prevention methods, efficient treatment, and reliable risk assessment methods for characterization of food allergens. Due to inter-individual variations in the digestive system, food allergens are degraded to a different extent in each person. Food processing also influences allergen digestion. Recent Findings In this review, we provide an overview of the digestive system with focus on relevance for food allergy. Main food proteins causing allergic reactions are evaluated, and the combined role of food processing and digestion for allergen stability is highlighted. Finally, clinical implications of this knowledge are discussed. Summary Recent literature shows that allergen digestibility is dependent on food processing, digestive conditions, and food matrix. Digestion affects proteins allergenicity. It is currently not possible to predict the immunogenicity of allergens solely based on protein stability.

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

Cited by 41 publications

References 37 publications

Peanut Allergy: Characteristics and Approaches for Mitigation

Peanut Allergy: Characteristics and Approaches for Mitigation

Influence of Instant Controlled Pressure Drop (DIC) on Allergenic Potential of Tree Nuts

Allergen Stability in Food Allergy: A Clinician’s Perspective

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