Thermal processing effects on the IgE-reactivity of cashew and pistachio

Sanchiz, África; Cuadrado, Carmen; Diéguez, M.; Ballesteros, Isabel; Rodríguez, Julia; Crespo, Jesús F.; Cuevas, Natividad de las; Rueda, Julia; Linacero, Rosario; Cabanillas, Beatriz; Novak, Natalija

doi:10.1016/j.foodchem.2017.10.132

Cited by 39 publications

(33 citation statements)

References 40 publications

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“…Regarding the effect of DIC treatment on pistachio and cashew nut allergens, it seems to be effective, although it is not capable of abolishing its allergenic capacity. Previous studies [19] have shown that heat treatment by cooking for 30 and 60 minutes does not reduce the detection of allergenic proteins by human sera, using a pool of 6 human sera from Spanish patients. However, in the same study it is observed how the treatment of pressure and temperature reduces the detection of allergenic proteins, even eliminating the detection completely under the strongest conditions of time and temperature (138 °C, 30 min).…”

Section: Immunodetection With Ige From Human Seramentioning

confidence: 96%

“…Other studies have also pointed out that thermal and pressure processing affects pistachio proteins more than cashew nuts. Sanchiz et al [19] observed that most pistachio proteins disappeared in autoclave treatment. 138 °C, 15min, while cashew nuts did not disappear in the most intense treatment (138 °C, 30min).…”

Section: Selection Of Dic Treatmentsmentioning

confidence: 99%

“…In order to deepen further the effect of DIC treatment on the allergenic capacity of pistachio and cashew, WB were carried out using individual sera from 11 Spanish patients sensitized to both nuts. Previous studies on immunodetection in pistachio and cashew flour were carried out using a mixture of sera (pool), instead of individual sera, which showed less variability in the band pattern [19]. The sera of the patients used in the present study belong to children with sensitivity to both pistachio and cashew nuts, some with a well-characterized clinical history that present from acute reactions (edema or hives) to serious adverse reactions (anaphylaxis), others present sensitization to both nuts, but without having consumed them ( Table 2).…”

Section: Immunodetection With Ige From Human Seramentioning

confidence: 99%

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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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Section: Immunodetection With Ige From Human Seramentioning

confidence: 96%

Section: Selection Of Dic Treatmentsmentioning

confidence: 99%

Section: Immunodetection With Ige From Human Seramentioning

confidence: 99%

See 1 more Smart Citation

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

Vicente¹,

Sanchiz²,

Rodríguez³

et al. 2020

Preprint

Self Cite

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“…Briefly, the allergenicity of PR‐10 proteins in hazelnut and almond may be reduced by thermal processing, while non‐specific lipid transfer proteins and seed storage proteins are shown to be resistant to heat. In a more recent study, heat and pressure treatments were seen to decrease IgE‐binding properties of cashew and pistachio protein extracts …”

Section: Allergen Biochemistrymentioning

confidence: 99%

“…In a more recent study, heat and pressure treatments were seen to decrease IgE-binding properties of cashew and pistachio protein extracts. 26 Component-resolved diagnostic tests have become a valuable tool to determine which allergens a patient is sensitized and will likely react to. Contradictory findings regarding the effectiveness of component-specific IgE at distinguishing cross-sensitization vs allergy have been reported for tree nuts, and efficacy seems to vary between tree nuts.…”

Section: Allergen Biochemistrymentioning

confidence: 99%

Tree nut allergies: Allergen homology, cross‐reactivity, and implications for therapy

Smeekens

Bagley

Kulis

2018

Clin Experimental Allergy

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Tree nut allergy is a potentially life-threatening disease that is increasing in prevalence, now affecting 1% of the general population in the United States. While other food allergies often resolve spontaneously, tree nut allergies are outgrown in less than 10% of cases. Due to the likelihood of cross-sensitization to multiple tree nut allergens, the current treatment guideline is strict avoidance of all nuts once one tree nut allergy has been diagnosed. For example, walnut and pecan are highly cross-reactive, along with cashew and pistachio, but the extent of clinical, IgE-mediated cross-reactivity among other tree nuts remains unclear, therefore making avoidance of all tree nuts a safe approach. There have been recent advances in immunotherapy for food allergies. For instance, there are investigational immunotherapies for milk, egg and peanut allergies, specifically oral immunotherapy, sublingual immunotherapy and epicutaneous immunotherapy. However, there are no large randomized controlled clinical trials for tree nut allergies. Even though there has been less research into tree nut allergy immunotherapies, the evidence of T-cell cross-reactivity among tree nuts exists in animal models and in T cells from allergic patients indicates that immunotherapeutic interventions may be possible. Here, we review the literature regarding epidemiology, allergen homology and cross-reactivity among tree nuts, and explore how current findings can be employed for effective therapy.

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Development and Evaluation of a Loop-Mediated Isothermal Amplification (LAMP) Assay for Rapid Detection of Pistachio (Pistacia vera) in Food Samples

et al. 2019

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Thermal processing effects on the IgE-reactivity of cashew and pistachio

Cited by 39 publications

References 40 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

Tree nut allergies: Allergen homology, cross‐reactivity, and implications for therapy

Development and Evaluation of a Loop-Mediated Isothermal Amplification (LAMP) Assay for Rapid Detection of Pistachio (Pistacia vera) in Food Samples

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