Impact of γ‐irradiation and thermal processing on the antigenicity of almond, cashew nut and walnut proteins

Su, Mengna; Venkatachalam, Mahesh; Teuber, Suzanne S.; Roux, Kenneth H.; Sathe, Shridhar K.

doi:10.1002/jsfa.1748

Cited by 106 publications

(85 citation statements)

References 26 publications

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“…However, despite the absence of intact protein, hydrolysates maintained IgE-and IgGbinding capacity on account of the formation of long hydrophobic peptides, which retained sequential epitopes. In contrast, the IgE-binding capacity of almond, cashew nut and walnut proteins remained stable after γ-irradiation (1-25 kGy) even when combined with common thermal processing methods, including autoclaving, dry roasting, blanching, oil roasting and microwave heating (Su et al, 2004).…”

Section: Multiple Treatmentsmentioning

confidence: 95%

“…Antigenic stability of proteins in several nuts subjected to various processing methods, including γ-irradiation alone or in combination with blanching, pressure cooking, oven roasting, frying and microwave heating, was demonstrated using Western blotting and ELISA (Su et al, 2004). While heat processing may inactivate certain structural epitopes of hazelnuts, such treatments are unlikely to affect the allergenicity of almonds, cashew nuts and walnuts.…”

Section: Other Treatmentsmentioning

confidence: 99%

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

Products¹

2014

EFS2

115

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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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Section: Multiple Treatmentsmentioning

confidence: 95%

Section: Other Treatmentsmentioning

confidence: 99%

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

Products¹

2014

EFS2

115

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“…Similarly, in studies with cashew nuts, Su et al and Venkatachalam et al [40,41] used doses up to 25 kGy where the major allergens showed stability. In contrast, Byun et al [42] found effects of decreasing allergenicity of potentially allergenic foods as increasing dose of gamma radiation used, aiming beta-lactoglobulin protein in cow's milk, hen egg albumin, and shrimp tropomyosin using doses up to 10 kGy as shown in (Figure 2).…”

Section: New Insights On Gamma Raysmentioning

confidence: 99%

Gamma Rays’ Effect on Food Allergen Protein

Harder¹,

Arthur²

2017

New Insights on Gamma Rays

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Many foods cause different kinds of allergies for so many people due to health problems. Recently, gamma rays have been used to minimize this problem by altering the protein allergen structure. The aim of this study is to represent the use of the gamma rays in allergen food treatment and to show what happened to food structures. It can be concluded that the use of the technique of irradiation by gamma rays may be an efficient solution for allergic foods.

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“…A study by Su et al (2004) evaluated the antigenicity of whole unprocessed almonds, cashew nuts and walnuts after gammairradiation (using doses between 1 and 25 kGy) followed by heat treatments such as autoclaving (121°C, 15 psi for 15 and 30min), dry-roasting (138 and 160°C for 30 min each, 168 and 177°C for 12 min each), blanching (100°C for 5 and 10 min), oil roasting (191°C, 1min) and microwave heating (500W for 1 and 3min). Immunoreactivity was determined through ELISA and Western blotting experiments using rabbit polyclonal antibodies raised against each major protein.…”

Section: Allergenicitymentioning

confidence: 99%

Scientific Opinion on the Chemical Safety of Irradiation of Food

Flavourings¹

2011

EFSA Journal

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Irradiation (gamma rays, electrons or X-rays) is applied to foods for improving food safety and removing and reducing pests that are harmful to plants or plant products. As ionising radiation passes through food, it creates a trail of chemical transformations by primary and secondary radiolysis effects. The main reported radiolytic products are certain hydrocarbons and 2-alkylcyclobutanones produced from the major fatty acids in food, and some cholesterol oxides and furans. Most of these substances are also formed in food that has been subjected to other processing treatments and are thus not exclusively formed by irradiation. Furthermore, the quantities in which they occur in irradiated food are not significantly higher than those being formed in heat treatments. Since the last SCF opinion in 2003, several in vitro genotoxicity studies on irradiated foods have been published. The available data indicate that at least some 2-alkylcyclobutanones may induce DNA damage in vitro. No in vivo genotoxicity studies are available; however, a genotoxic hazard in humans is considered unlikely by the Panel in view of the plausible indirect mechanism underlying the genotoxicity of alkylcyclobutanones in vitro. Concerning other radiolytic products no new relevant toxicological studies have been reported. The weight of evidence from recent literature regarding biological effects supports the food classes and radiation doses specified in previous SCF opinion in 2003. The only new contrary evidence was indicated in publications on leukoencephalomyelopathy in cats which have been fed mainly or exclusively with highly irradiated feed. However a clear mechanistic explanation in terms of risk assessment has not been established. Considering that only a very limited quantity of food is irradiated in Europe currently, the Panel is of the view that there is not an immediate cause for concern. However, the relevance of the cats studies for human health should be clarified.

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Impact of γ‐irradiation and thermal processing on the antigenicity of almond, cashew nut and walnut proteins

Cited by 106 publications

References 26 publications

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

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

Gamma Rays’ Effect on Food Allergen Protein

Scientific Opinion on the Chemical Safety of Irradiation of Food

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