Detection of Walnut Residues in Foods Using an Enzyme‐Linked Immunosorbent Assay

Food-induced allergies have been regarded as an emergent problem of public health. Classified as important allergenic ingredients, the presence of walnut and other nuts as hidden allergens in processed foods constitutes a risk for sensitized individuals, being a real problem of allergen management. Attending to the increasing importance dedicated to walnut allergy, this review intends to provide the relevant and up-to-date information on main issues such as the prevalence of walnut allergy, the clinical threshold levels, the molecular characterization of walnut allergens and their clinical relevance, as well as the methodologies for walnut allergen detection in foods. As the walnut used in human diet comes from Juglans regia and Juglans nigra, the molecular characterization of the allergens from both species included in the prolamins (Jug r 1, Jug n 1 and Jug r 3), cupins (Jug r 2, Jug n 2 and Jug r 4) and profilins (Jug r 5), together with respective clinical relevance, were compiled in this review. The most recent progresses on walnut allergen detection techniques (protein- and DNA-based) are described and critically compared, including the emergent multitarget approaches.

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“…pecan nut, Brazil nut, macadamia) and different plant foods (e.g. mustard, peanut) should always be taken in consideration [108][109][110][111].…”

Section: Elisamentioning

confidence: 99%

Walnut allergens: molecular characterization, detection and clinical relevance

Costa

Carrapatoso

Oliveira

2014

Clin Experimental Allergy

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“…Some examples of analytical techniques include ELISA-based methods for detection of walnut [97], pecan [98], almond [99], and Brazil nut [100]; qPCR for detection of macadamia nut [101], hazelnut [102], pecan [103], and cashew [104]; time-resolved fluoroimmunoassay for hazelnut [105]. Simultaneous detection of multiple tree nuts is possible with qPCR-based methodology [106].…”

Section: Food Ingredients Allergenic Fractions and Recognized Almentioning

confidence: 99%

Food Production and Processing Considerations of Allergenic Food Ingredients: A Review

Álvarez

Boye

2012

Journal of Allergy

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Although most consumers show no adverse symptoms to food allergens, health consequences for sensitized individuals can be very serious. As a result, the Codex General Standard for the Labelling of Prepackaged Foods has specified a series of allergenic ingredients/substances requiring mandatory declaration when present in processed prepackaged food products. Countries adhering to international standards are required to observe this minimum of eight substances, but additional priority allergens are included in the list in some countries. Enforcement agencies have traditionally focused their effort on surveillance of prepackaged goods, but there is a growing need to apply a bottom-up approach to allergen risk management in food manufacturing starting from primary food processing operations in order to minimize the possibility of allergen contamination in finished products. The present paper aims to review food production considerations that impact allergen risk management, and it is directed mainly to food manufacturers and policy makers. Furthermore, a series of food ingredients and the allergenic fractions identified from them, as well as the current methodology used for detection of these allergenic foods, is provided.

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“…For example, electrophoresis, isoelectric-focusing, high performance liquid chromatography (HPLC), gas chromatography (GC), nuclear magnetic resonance (NMR), and immunological and DNA based methods can be used (10)(11)(12)(13)(14)(15). However, only immunological and DNA based methods have been used for detection of walnut residues in foods (16)(17)(18) and have been shown to offer many advantages, compared to other methods. For DNA based methods, PCR is mainly used for detection of walnut residues.…”

Section: Introductionmentioning

confidence: 99%