Effects of Processing on Immunoreactivity of Cashew Nut (Anacardium occidentale L.) Seed Flour Proteins

Venkatachalam, Mahesh; Monaghan, Erin; Kshirsagar, Harshal H.; Robotham, Jason M.; O’Donnell, Susan E.; Gerber, Mary Susan; Roux, Kenneth H.; Sathe, Shridhar K.

doi:10.1021/jf801199q

Cited by 61 publications

(68 citation statements)

References 42 publications

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“…Alvarez-Alvarez et al [21] and Guillamón et al [24] found that lupin subjected to autoclaving (2.56 atm, at 138 ° C for 30 min) or instantaneous controlled pressure-drop treatment (5.9 atm, for 3 min) showed a decrease in IgE reactivity whereas treatments such as boiling, extrusion, or microwave heating had minor effects on its IgE reactivity. Other authors have found that among treatments such as microwave heating, boiling, or roasting, pressure cooking at 121 ° C and 15 psi for 20 min was the only treatment that decreased the detectability of the cashew allergens Ana o 1, Ana o 2, and Ana o 3 [25]. Similar effects were found for pecan [26].…”

Section: Discussionsupporting

confidence: 55%

Boiling and Pressure Cooking Impact on IgE Reactivity of Soybean Allergens

Cabanillas

Cuadrado

Rodríguez

et al. 2018

Int Arch Allergy Immunol

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Background: Soybean is one of the 8 foods that causes the most significant rate of food allergies in the USA and Europe. Thermal processing may impact on the allergenic potential of certain foods. We aimed to investigate modifications of the IgE-binding properties of soybean proteins due to processing methods that have been previously found to impact on the allergenicity of legumes such as peanut. Methods: Soybean seeds were subjected to different thermal processing treatments. To evaluate their impact on the IgE-binding capacity of soybean proteins, individual sera from 25 patients sensitized to soybean were used in in vitro immunoassays. Detection of specific soybean allergens in untreated and treated samples was carried out with specific monoclonal and polyclonal antibodies. In vivo studies of skin prick testing (SPT) were also performed. Results: The IgE reactivity of soybean was resistant to boiling up to 30 min, and this treatment had a higher impact when applied for 60 min. Treatment that combined heat and pressure produced a fragmentation of proteins in both soluble and insoluble fractions that went along with a decreased capacity to bind IgE and reduced the SPT wheal size. However, allergens such as 7S globulins survived this treatment. Conclusions: Thermal-processing methods able to attenuate the capacity of soybean proteins to bind IgE may contribute to the improvement of food safety and could constitute a potential strategy for the induction of tolerance to soybean.

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Section: Discussionsupporting

confidence: 55%

Boiling and Pressure Cooking Impact on IgE Reactivity of Soybean Allergens

Cabanillas

Cuadrado

Rodríguez

et al. 2018

Int Arch Allergy Immunol

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“…48 Twenty monospecific Ana 2-binding mAbs were obtained. MAb 2B5 was identified as recognizing a conformational epitope 47, 50 and chosen for HDX analysis.…”

Section: Methodsmentioning

confidence: 99%

Epitope Mapping of a 95 kDa Antigen in Complex with Antibody by Solution-Phase Amide Backbone Hydrogen/Deuterium Exchange Monitored by Fourier Transform Ion Cyclotron Resonance Mass Spectrometry

et al. 2011

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The epitopes of a homohexameric food allergen protein, cashew Ana o 2, identified by two monoclonal antibodies, 2B5 and 1F5, were mapped by solution-phase amide backbone H/D exchange (HDX) coupled with FT-ICR MS and the results compared to previous mapping by immunological and mutational analyses. Antibody 2B5 defines a conformational epitope and 1F5 defines a linear epitope. Intact murine IgG antibodies were incubated with recombinant Ana o 2 (rAna o 2) to form antigen:monoclonal antibody (Ag-mAb) complexes. MAb-complexed and uncomplexed (free) rAna o 2 were then subjected to HDX. HDX instrumentation and automation were optimized to achieve high sequence coverage by protease XIII digestion. The regions protected from H/D exchange upon antibody binding overlap and thus confirm the previously identified epitope-bearing segments: the first extension of HDX monitored by mass spectrometry to a full-length antigen-antibody complex in solution.

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“…The type of thermal treatment (e.g. autoclaving, blanching, microwave heating, dry roasting) does not seem to decrease the allergenicity of stable proteins, such as those present in cashew nuts (Venkatachalam et al, 2008).…”

Section: Thermal Processingmentioning

confidence: 98%

“…The three allergens were stable over the tested pH range in any process, except at the extreme pHs 1 and 13 (Venkatachalam et al, 2008). The IgE-binding capacity of Ara h 1, Ara h 2 and Ara h 3 was reduced after treatment at pH 1 with acetic acid or commercial vinegar (Kim et al, 2012).…”

Section: Effect Of Phmentioning

confidence: 99%

Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes

Products¹

2014

EFS2

102

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Following a request from the Food Safety Authority of Ireland, the EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA Panel) was asked to deliver a scientific opinion on the evaluation of allergenic foods and food ingredients for labelling purposes. In view of the request, the NDA Panel decided to update its previous opinions relative to food ingredients or substances with known allergenic potential listed in Annex IIIa of 2003/89/EC, as amended. These include cereals containing gluten, milk and dairy products, eggs, nuts, peanuts, soy, fish, crustaceans, molluscs, celery, lupin, sesame, mustard and sulphites. The opinion relates to immunoglobulin (Ig)E-and non-IgE-mediated food allergy, to coeliac disease and to adverse reactions to sulphites in food, and it does not address non-immune-mediated adverse reactions to food. It includes information on the prevalence of food allergy in unselected populations, proteins identified as food allergens, cross-reactivities, the effects of food processing on the allergenicity of foods and ingredients, methods for the detection of allergens and allergenic foods, doses observed to trigger adverse reactions in sensitive individuals and risk assessment methodologies that have been used to derive individual and population thresholds for selected allergenic foods. The present opinion relates to immunoglobulin (Ig)E-and non-IgE-mediated food allergy, to coeliac disease and to adverse reactions to sulphites in food, and it does not address non-immune-mediated adverse reactions to food. For each food ingredient or substance listed in Annex IIIa, it includes information on the prevalence of food allergy in unselected populations, on proteins identified as food allergens, on cross-reactivities, on the effects of food processing on the allergenicity of foods and ingredients, on methods for the detection of allergens and allergenic foods, and on doses observed to trigger adverse reactions in sensitive individuals.Immune-mediated adverse reactions to foods manifest with clinical signs and symptoms of variable severity and duration, which may affect different organs and systems. Anaphylactic reactions to food are IgE mediated and may occur at any age. Non-IgE-mediated food allergy includes a wide range of diseases, including protein-induced enterocolitis and eosinophilic oesophagitis.A careful family and clinical history are the basis for diagnosis of food allergy. Food diaries, skin prick tests (SPTs), allergen-specific IgE measurements, food elimination diets and food challenges are part of the standard protocol for the diagnosis of food allergy. A positive SPT indicates sensitisation to the tested food, but it is not diagnostic of food allergy. Allergen-specific serum IgE antibodies similarly denote sensitisation to a particular food, but they are not diagnostic without a clinical history or food challenge. The use of atopy patch tests for the diagnosis of food allergy is controversial. Other available tests have no current role in the diagnosis of food allergy. Diag...

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Effects of Processing on Immunoreactivity of Cashew Nut (Anacardium occidentale L.) Seed Flour Proteins

Cited by 61 publications

References 42 publications

Boiling and Pressure Cooking Impact on IgE Reactivity of Soybean Allergens

Boiling and Pressure Cooking Impact on IgE Reactivity of Soybean Allergens

Epitope Mapping of a 95 kDa Antigen in Complex with Antibody by Solution-Phase Amide Backbone Hydrogen/Deuterium Exchange Monitored by Fourier Transform Ion Cyclotron Resonance Mass Spectrometry

Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes

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