In Vivo and In Vitro Assessment and Proteomic Analysis of the Effectiveness of Physical Treatments in Reducing Allergenicity of Hazelnut Proteins

Abstract

Hazelnut is a widespread nut species, especially present in Europe, that can be consumed raw or roasted thanks to its pleasant taste and nutritional properties. In addition to renowned beneficial properties hazelnuts contain several proteins capable of inducing food allergy in sensitized individuals, including Cor a 2 (a profilin), Cor a 8 (a lipid transfer protein), Cor a 9 (an 11S seed storage globulin, legumin-like), and Cor a 11 (a 7S seed storage globulin, vicilin-like). In the present paper we investigated the effectiveness of autoclave-based treatments in decreasing the allergic potential of hazelnut as assessed by submitting the treated material to an in vivo skin prick test and an in vitro immunoblot analysis, with sera of allergic individuals exposed to the treated food material. This preliminary analysis showed that autoclave treatment preceded by hydration and/or followed by drying seems to be a promising approach and appears to be effective in reducing the allergenicity of hazelnuts in most patients, probably due to the denaturation of most major and minor allergenic proteins. This work opens up the opportunity to produce hypoallergenic hazelnut derivatives that can be tolerated by allergic subjects.

Cross‐Sensitisation Between Sesame and Other Seeds in Children

“…In our study, a goat anti-human IgG secondary antibody was used; the results were nonetheless replicated with an antihuman IgE, as in previously published studies [8]. However, further proteomic investigations and dedicated immunoblotinhibition studies are needed to identify the specific IgE-binding proteins involved in seed allergenicity.…”

Effects of enzymatic hydrolysis combined with pressured heating on tree nut allergenicity

“…In the present research, the influence that thermal treatments (boiling, autoclave or DIC technology), applied individually or in combination with enzymatic digestion, on the in vitro allergenic reactivity of hazelnut, pistachio and cashew have been studied. Pressured heating treatments, selected in the present research, were chosen on the basis of former works concluding that autoclave processing (138 °C, 256 kPa during 30 minutes) decrease notably IgE binding in legumes and tree nuts (Álvarez-Álvarez, Guillamón, Crespo, Cuadrado, Burbano, Rodríguez, et al, 2005;Cabanillas, Cuadrado, Rodriguez, Hart, Burbano, Crespo, et al, 2015;Cabanillas, Maleki, Rodriguez, Burbano, Muzquiz, Jimenez, et al, 2012;Cuadrado, Cabanillas, Pedrosa, Varela, Guillamon, Muzquiz, et al, 2009;Cuadrado, et al, 2018;Cuadrado, et al, 2023;Cuadrado, Sanchiz, Vicente, Ballesteros, & Linacero, 2020;De Angelis, et al, 2022;Lopez, Cuadrado, Burbano, Jimenez, Rodriguez, & Crespo, 2012;Sanchiz, et al, 2018;Vicente, et al, 2020). With regard to DIC treatments, steam pressure of 7 bar for 120 s has been previously established as the most efficient condition for IgE binding reduction (Vicente, et al, 2020;Cuadrado, et al, 2023) This investigation revealed that heat pressured processing (AU and DIC treatments) applied individually effectively caused protein degradation in hazelnut, cashew, and pistachio as evidenced by the smearing patterns observed on SDS-PAGE analyses for each of the three types of nuts.…”

“…After autoclaving these tree nuts, their residual allergenicity is drastically diminished with a direct association with increased heat/pressure and time and even almost abolished at harsh conditions (138ºC for 30 min). The introduction of a hydration step (2h), before autoclaving, followed by drying enhanced the final efficacy of the treatment on almond and hazelnut allergenicity (De Angelis, Bavaro, Forte, Pilolli, & Monaci, 2018;De Angelis, Di Bona, Pilolli, Loiodice, Luparelli, Giliberti, et al, 2022). Moreover, the hazelnut allergen digestibility increased in prehydrated samples compared to the controls and none resistant peptides survive after both treatments suggesting high protein fragmentation (De Angelis, et al, 2022).…”

“…The introduction of a hydration step (2h), before autoclaving, followed by drying enhanced the final efficacy of the treatment on almond and hazelnut allergenicity (De Angelis, Bavaro, Forte, Pilolli, & Monaci, 2018;De Angelis, Di Bona, Pilolli, Loiodice, Luparelli, Giliberti, et al, 2022). Moreover, the hazelnut allergen digestibility increased in prehydrated samples compared to the controls and none resistant peptides survive after both treatments suggesting high protein fragmentation (De Angelis, et al, 2022). The influence of other pressured heat treatment, such as DIC has been analyzed on tree nuts and peanuts allergenicity (Cuadrado, Cheng, Sanchiz, Ballesteros, Easson, Grimm, et al, 2018;Cuadrado, et al, 2023;Cuadrado, Sanchiz, & Linacero, 2021;Vicente, Sanchiz, Rodriguez-Perez, Pedrosa, Quirce, Haddad, et al, 2020).…”

Effects of hazelnut protein isolate-induced food allergy on the gut microenvironment in a BALB/c mouse model

“…1A, mainly including Cor a 1, Cor a 8, Cor a 9, Cor a 11, and Cor a 14, which was also consistent with the previous studies. 25,26 The animal experimental protocol is shown in Fig. 1B.…”