Decreased Immunoglobulin E (IgE) Binding to Cashew Allergens following Sodium Sulfite Treatment and Heating

Mattison, Christopher P.; Desormeaux, Wendy A.; Wasserman, Richard L.; Yoshioka-Tarver, Megumi; Condon, Brian; Grimm, Casey C.

doi:10.1021/jf501117p

Cited by 29 publications

(41 citation statements)

References 61 publications

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“…Sulfites are multipurpose compounds found as calcium, potassium, or sodium salts in food and pharmaceutical industries as preservatives or antioxidants. They are also used to slow food oxidation and can sometimes affect the smell and taste of foods (3,4).…”

Section: Page 3 Of 27mentioning

confidence: 99%

Demonstrating adverse effects of a common food additive (sodium sulfite) on biochemical, cytological and histopathological parameters in tissues of albino Wister rats

Mahmoud

Hassan

et al. 2015

European Journal of Integrative Medicine

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Section: Page 3 Of 27mentioning

confidence: 99%

Demonstrating adverse effects of a common food additive (sodium sulfite) on biochemical, cytological and histopathological parameters in tissues of albino Wister rats

Mahmoud

Hassan

et al. 2015

European Journal of Integrative Medicine

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“…Rabbit anti-cashew antibody [34] was diluted 1:1000 in PBST and incubated for 1 h at room temperature.…”

Section: Immunoblottingmentioning

confidence: 99%

Treatment of cashew extracts with Aspergillopepsin reduces IgE binding to cashew allergens

2016

J App Biol Biotech

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Enzymes from Aspergillus fungal species are used in many industrial and pharmaceutical applications. Aspergillus niger and Aspergillus oryzae were cultured on media containing cashew nut flour to identify secreted proteins that may be useful as future food allergen processing enzymes. Mass-spectrometric analysis of secreted proteins and protein bands from SDS-PAGE gels indicated the presence of at least 63 proteins. The majority of these proteins were involved in carbohydrate metabolism, but there were also enzymes involved in lipid and protein metabolism. It is likely that some of these enzymes are specifically upregulated in response to cashew nut protein, and study of these enzymes could aid our understanding of cashew nut metabolism. Aspergillopepsin from A. niger was one of the proteolytic enzymes identified, and 6 distinct peptides were matched to this protein providing 22% coverage of the protein. Cashew extracts were incubated with a commercially available preparation of Aspergillopepsin (Acid Stable Protease, ASP) using simulated gastric fluid conditions to determine if ASP could degrade the protein and lower antibody binding to cashew allergens. Following treatment of cashew extract with ASP, a significant reduction was observed in cashew allergen binding to rabbit anti-cashew IgG using an immunoblot assay and serum IgE antibodies from cashew allergic individuals using competitive ELISA. These findings highlight the possible application of Aspergillopepsin/ASP from A. niger in food processing steps to attenuate cashew nut and other tree nut or peanut allergens.

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“…Hypoallergenic formulas based on hydrolyzed milk proteins for infants with cow's milk allergy are commercially available since 1985. Recent laboratory studies have shown potential hypoallergenicity of peanut-polyphenol edible matrix [62] and cashew allergens treated with sodium sulfite in a temperature-dependent manner [63].…”

Section: Allergen Detectionmentioning

confidence: 99%

Bioanalytical Methods for Food Allergy Diagnosis, Allergen Detection and New Allergen Discovery

Gasilova

2015

Bioanalysis

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For effective monitoring and prevention of the food allergy, one of the emerging health problems nowadays, existing diagnostic procedures and allergen detection techniques are constantly improved. Meanwhile, new methods are also developed, and more and more putative allergens are discovered. This review describes traditional methods and summarizes recent advances in the fast evolving field of the in vitro food allergy diagnosis, allergen detection in food products and discovery of the new allergenic molecules. A special attention is paid to the new diagnostic methods under laboratory development like various immuno- and aptamer-based assays, including immunoaffinity capillary electrophoresis. The latter technique shows the importance of MS application not only for the allergen detection but also for the allergy diagnosis.

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Decreased Immunoglobulin E (IgE) Binding to Cashew Allergens following Sodium Sulfite Treatment and Heating

Cited by 29 publications

References 61 publications

Demonstrating adverse effects of a common food additive (sodium sulfite) on biochemical, cytological and histopathological parameters in tissues of albino Wister rats

Demonstrating adverse effects of a common food additive (sodium sulfite) on biochemical, cytological and histopathological parameters in tissues of albino Wister rats

Treatment of cashew extracts with Aspergillopepsin reduces IgE binding to cashew allergens

Bioanalytical Methods for Food Allergy Diagnosis, Allergen Detection and New Allergen Discovery

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