Effects of processing and storage on almond (Prunus dulcis L.) amandin immunoreactivity

Su, Mengna; Liu, Changqi; Roux, Kenneth H.; Gradziel, Thomas M.; Sathe, Shridhar K.

doi:10.1016/j.foodres.2017.06.061

Cited by 18 publications

(12 citation statements)

References 26 publications

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“…Further, the assay reliably detected the presence of almonds in the laboratory-prepared food samples spiked with almond flour. A recent publication by Su et al [ 54 ] reported the use of a murine-mAb linked with ELISA to assess Pru du 6 immunoreactivity in processed and long-termed stored almonds. The results demonstrated that Pru du 6 immunoreactivity is stable in processed almond seeds and could be detected in whole raw and processed (blanched, sliced, dry-roasted, flour and defatted flour) almonds for several years.…”

Section: Almond Allergensmentioning

confidence: 99%

Almond Allergy: An Overview on Prevalence, Thresholds, Regulations and Allergen Detection

Mandalari

Mackie

2018

Nutrients

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Food allergy has been on the increase for many years. The prevalence of allergy to different foods varies widely depending on type of food, frequency of consumption and geographic location. Data from the literature suggests that the prevalence of tree nut allergy is of the order of 1% in the general population. Almond is one such tree nut that is frequently eaten in many parts of the world and represents a potential allergenic hazard. Given the need to label products that contain allergens, a number of different methods of direct and indirect detection have been developed. However, in the absence of population-based threshold data, and given that almond allergy is rare, the sensitivity of the required detection is unknown and thus aims as low as possible. Typically, this is less than 1 ppm, which matches the thresholds that have been shown for other allergens. This review highlights the lack of quantitative data on prevalence and thresholds for almonds, which is limiting progress in consumer protection.

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Section: Almond Allergensmentioning

confidence: 99%

Almond Allergy: An Overview on Prevalence, Thresholds, Regulations and Allergen Detection

Mandalari

Mackie

2018

Nutrients

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“…A variety of foods (almonds included) are submitted to different processes before their consumption that may entail some changes in food proteins, including unfolding, aggregation or chemical modification which can significantly affect the final proteins immunoreactivity [ 19 ]. Different strategies were investigated to reduce almond allergenicity, including microwave heating [ 20 , 21 ], thermal processing [ 20 , 21 , 22 , 23 ], chemical processing [ 24 ], gamma irradiation [ 25 ] with partial alteration or no reduction in almond allergenicity. Recently, pulsed ultraviolet light and high pressure were demonstrated to significantly reduce prunin immunoreactivity [ 22 , 26 , 27 ].…”

Section: Introductionmentioning

confidence: 99%

“…Typically employed in sterilization procedure, autoclaving treatments (mainly performed at 121 °C, −1 atm) were largely investigated for its potential to alter the intrinsic almond allergenicity. However, scarce results were obtained [ 9 , 20 , 21 , 25 ] with the only exception shown for almonds autoclaved in presence of water [ 22 ].…”

Section: Introductionmentioning

confidence: 99%

Heat and Pressure Treatments on Almond Protein Stability and Change in Immunoreactivity after Simulated Human Digestion

et al. 2018

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Almond is consumed worldwide and renowned as a valuable healthy food. Despite this, it is also a potent source of allergenic proteins that can trigger several mild to life-threatening immunoreactions. Food processing proved to alter biochemical characteristics of proteins, thus affecting the respective allergenicity. In this paper, we investigated the effect of autoclaving, preceded or not by a hydration step, on the biochemical and immunological properties of almond proteins. Any variation in the stability and immunoreactivity of almond proteins extracted from the treated materials were evaluated by total protein quantification, Enzyme Linked Immunosorbent Assay (ELISA), and protein profiling by electrophoresis-based separation (SDS-PAGE). The sole autoclaving applied was found to weakly affect almond protein stability, despite what was observed when hydration preceded autoclaving, which resulted in a loss of approximately 70% of total protein content compared to untreated samples, and a remarkable reduction of the final immunoreactivity. The final SDS-PAGE protein pattern recorded for hydrated and autoclaved almonds disclosed significant changes. In addition, the same samples were further submitted to human-simulated gastro-intestinal (GI) digestion to evaluate potential changes induced by these processing methods on allergen digestibility. Digestion products were identified by High Pressure Liquid Chromatography-High Resolution Tandem Mass Spectrometry (HPLC-HRMS/MS) analysis followed by software-based data mining, and complementary information was provided by analyzing the proteolytic fragments lower than 6 kDa in size. The autoclave-based treatment was found not to alter the allergen digestibility, whereas an increased susceptibility to proteolytic action of digestive enzymes was observed in almonds subjected to autoclaving of prehydrated almond kernels. Finally, the residual immunoreactivity of the GI-resistant peptides was in-silico investigated by bioinformatic tools. Results obtained confirm that by adopting both approaches, no epitopes associated with known allergens survived, thus demonstrating the potential effectiveness of these treatments to reduce almond allergenicity.

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“…Soluble proteins were extracted in borate saline buffer (BSB) at flour: BSB = 1:10 (w/v). Flours were defatted and subjected to previously reported amandin cryoprecipitation methods (Su et al, 2015(Su et al, , 2017Liu et al, 2017). Soluble protein was determined by Bradford and Lowry methods.…”

Section: Seed Soluble Protein and Immunoreactivitymentioning

confidence: 99%

Redomesticating Almond to Meet Emerging Food Safety Needs

Gradziel

2020

Front. Plant Sci.

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Almond is a desirable and high-quality food source where the presence of nut allergens and a vulnerability to aflatoxin and Salmonella contamination represent threats to consumer safety. In 2019, over 1 billion kg. of almonds, representing over 80% of the world total, were produced in California from a relatively few varieties with a very narrow genetic base. To address emerging needs mandated by cultural and climate changes, new germplasm has been introduced combining peach as well as wild peach and wild almond species. Advanced breeding selections incorporating exotic germplasm into a genetic background compatible with commercial production in California have demonstrated sizable reductions in level of kernel immunoreactivity as well as opportunities for improved control of aflatoxin and Salmonella. Breeding strategies employed include direct selection for reduced kernel immunoreactivity from an introgression enriched germplasm, the integration and pyramiding of resistance to multiple components of the aflatoxin disease-insect complex, and introduction of novel nut and tree traits to facilitate mechanized catch-frame field harvesting to avoid contamination with soil-borne pathogens such as Salmonella and Escherichia coli, as well as agrochemical residues.

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Effects of processing and storage on almond (Prunus dulcis L.) amandin immunoreactivity

Cited by 18 publications

References 26 publications

Almond Allergy: An Overview on Prevalence, Thresholds, Regulations and Allergen Detection

Almond Allergy: An Overview on Prevalence, Thresholds, Regulations and Allergen Detection

Heat and Pressure Treatments on Almond Protein Stability and Change in Immunoreactivity after Simulated Human Digestion

Redomesticating Almond to Meet Emerging Food Safety Needs

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