Pistachio nut allergy: An updated overview

Costa, Joana; Silva, Isa; Vicente, António A.; Oliveira, M. Beatriz P.P.

doi:10.1080/10408398.2017.1379947

Cited by 35 publications

(35 citation statements)

References 92 publications

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“…It should also be noted that, although there are differences between individuals, they all recognize 2S albumins, both pistachio (Pis v 1) and cashew (Ana o 3), except P10. Previous studies have already described the high reactivity of the albumin of these two nuts; Pis v 1 is a major allergen that has been shown to be detected by more than 50% of sera from pistachio-allergic patients [5]. Regarding Ana o 3, it has been determined that it is detected by 93% of children allergic to cashew nuts, becoming a clinical indicator of cashew allergy, being even more specific than the whole extract [33].…”

Section: Immunodetection With Ige From Human Seramentioning

confidence: 97%

Influence of Instant Controlled Pressure Drop (DIC) on Allergenic Potential of Tree Nuts

et al. 2020

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Pistachio and cashew contain allergenic proteins, which causes them to be removed from the diet of allergic people. Previous studies have demonstrated that food processing (thermal and non-thermal) can produce structural and/or conformational changes in proteins by altering their allergenic capacity. In this study, the influence of instant controlled pressure drop (DIC) on pistachio and cashew allergenic capacity has been studied. Western blot was carried out using IgG anti-11S and anti-2S and IgE antibodies from sera of patients sensitized to pistachio and cashew. DIC processing causes changes in the electrophoretic pattern, reducing the number and intensity of protein bands, as the pressure and temperature treatment increment, which results in a remarkable decrease in detection of potentially allergenic proteins. The harshest conditions of DIC (7 bar, 120 s) markedly reduce the immunodetection of allergenic proteins, not only by using IgG (anti 11S and anti 2S) but also when IgE sera from sensitized patients were used for Western blots. Such immunodetection is more affected in pistachio than in cashew nuts, but is not completely removed. Therefore, cashew proteins are possibly more resistant than pistachio proteins. According these findings, instant controlled pressure drop (DIC) can be considered a suitable technique in order to obtain hypoallergenic tree nut flour to be used in the food industry.

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Section: Immunodetection With Ige From Human Seramentioning

confidence: 97%

Influence of Instant Controlled Pressure Drop (DIC) on Allergenic Potential of Tree Nuts

et al. 2020

View full text Add to dashboard Cite

show abstract

“…It should also be noted that, although there are differences between individuals, they all recognize 2S albumins, both pistachio (Pis v 1) and cashew (Ana o 3), except P10. Previous studies have already described the high reactivity of the albumin of these two nuts, Pis v 1 is a major allergen that has been shown to be detected by more than 50% of sera from pistachio-allergic patients [6]. Regarding Ana o 3, it has been determined that it is detected by 93% of children allergic to cashew nuts, becoming a clinical indicator of cashew allergy, being even more specific than the whole extract [39].…”

Section: Immunodetection With Ige From Human Seramentioning

confidence: 96%

“…In lentil and chickpea the band intensity decreased respect to the control, although changes were hardly observed between the different treatments, this fact leads to deduce that the conditions of the DIC8 treatment are more favorable for the decrease in the number and intensity of protein bands. However, even under these conditions, protein bands are still observed, especially those with low molecular weight (2S albumins, Pis v 1 and Ana o 3), it has been shown that this type of protein is able to maintain its integrity in drastic processing and digestion conditions [6,35], which confirms its high stability and difficulty of elimination.…”

Section: 3-electrophoretic Analysismentioning

confidence: 98%

Influence of Instant Controlled Pressure Drop (DIC) on Allergenic Potential of Tree Nuts

Vicente¹,

Sanchiz²,

Rodríguez³

et al. 2020

Preprint

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Pistachio and cashew contain allergenic proteins, which causes them to be removed from the diet of allergic people. Former evidences have demonstrated that food processing (thermal and non-thermal) can produce structural and/or conformational changes in proteins by altering their allergenic capacity. In this study, the influence of Instant Controlled Pressure Drop (DIC) on the pistachio and cashew allergenic capacity has been studied. Western blot was carried out using IgG anti-11S and anti-2S and IgE antibodies from sera of patients sensitized to pistachio and cashew. DIC processing causes changes in the electrophoretic pattern, reducing the number and intensity of protein bands, as the pressure and temperature treatment increment what results in a remarkable decrease of detection of potentially allergenic proteins. The harshest conditions of DIC (7bar, 120s)markedly reduce the immunodetection of allergenic proteins, not only by using IgG (anti 11S and anti 2S) but also when IgE sera from sensitized patients were used for Western blots. Such immunodetection is more affected in pistachio than in cashew nuts, but it not completely removed.Therefore, cashew proteins are possibly more resistant than pistachio proteins. According these findings, Instant Controlled Pressure Drop (DIC) can be considered a suitable technique in order to obtain hypoallergenic tree nuts flour to be used in food industry.

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“…Several major allergens have been identified in cashew ‐Ana o 1 (7S vicilin), Ana o 2 (11S globulin), Ana o 3 (2S albumin), and in pistachio ‐Pis v 1 (2S albumin), Pis v 2 and 5 (11S globulin), Pis v 3 (7S globulin) and Pis v 4 . Except Pis v 4, a manganese superoxide dismutase, all others are seed storage proteins.…”

Section: Patients’ Clinical Featuresmentioning

confidence: 99%

Seed storage 2S albumins are predictive indicators of exclusive Anacardiaceae cross‐reactivity

Bueno‐Díaz

Martín‐Pedraza

Benedé

et al. 2019

Clin Experimental Allergy

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Pistachio (Pistachio vera) and cashew nut (Anacardium occidentale), members of the Anacardiaceae family, account for a significant percentage of food allergies worldwide. 1 Nuts are one of the main causes of food anaphylaxis, eliciting a significant number of life-threatening reactions, which are aggravated by the fact that these allergens are often hidden in processed foods. Variability of allergic phenotypes to nut allergens with complex cross-reactivity profiles complicates clinical management of the patient. 2 In this sense, several allergenic patterns have been defined according to different factors such as geographical area, age, eating habits, pollinosis, and so on.Most nut allergens belong to a small number of protein families, which homologous members share three-dimensional structure, biologic function and sequence identity, exhibiting inter and intraspecies cross-reactivity. In a clinic context, it is important to establish correlations within each food allergen family based on their crossreactivity and their ability to trigger systemic reactions or anaphylaxis.Nowadays, the availability of few purified and well-characterized allergens makes difficult to predict which of them are included in these particular associations. Different nuts clusters, grouped around one allergen, make it possible to optimize the management of nut allergy.Previous studies have shown that pistachio and cashew nut presented a high degree of cross-reactivity at the specific IgE (sIgE) level, owing to their botanic proximity. 3 Furthermore, at least 86% of patients allergic to nuts are also allergic to multiple species 4 and for cashew or pistachio allergic subjects a significant proportion are poly-sensitized to different nuts. Several major allergens have been identified in cashew -Ana o 1 (7S vicilin), Ana o 2 (11S globulin), Ana o 3 (2S albumin), 5 and in pistachio -Pis v 1 (2S albumin), Pis v 2 and 5 (11S globulin), Pis v 3 (7S globulin) and Pis v 4. 6 Except Pis v 4, a manganese superoxide dismutase, all others are seed storage proteins. Prior studies showed that 7S vicilins and 11S globulins from different tree nuts exhibit moderate cross-reactivity at IgE level. 7 However, cross-reactivity mediated by 2S albumins has not been well explored and appears to be infrequent and, as in Brassicaceae seeds, nearly restricted to members of phylogenetically related families. 8The aim of the present study was to evaluate a selected group of six patients with allergy to pistachio and/or cashew nut exclusively sensitized to 2S albumins. Results of this study proved that there is IgE cross-reactivity between these two Anacardiaceae 2S albumins but they were not cross-reactive to 2S albumins from other sources, which will provide significant data on the clinical management of this subgroup of patients. These patients displayed clinical features described in Table 1. All the patients reported systemic symptoms when eating pistachio and/or cashew nut and showed positive skin test to these nut extracts and sIgE to their 2S albumins, Pis v ...

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Pistachio nut allergy: An updated overview

Cited by 35 publications

References 92 publications

Influence of Instant Controlled Pressure Drop (DIC) on Allergenic Potential of Tree Nuts

Influence of Instant Controlled Pressure Drop (DIC) on Allergenic Potential of Tree Nuts

Influence of Instant Controlled Pressure Drop (DIC) on Allergenic Potential of Tree Nuts

Seed storage 2S albumins are predictive indicators of exclusive Anacardiaceae cross‐reactivity

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