Person: Cuadrado Vives, María Carmen
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First Name
María Carmen
Last Name
Cuadrado Vives
Affiliation
Universidad Complutense de Madrid
Faculty / Institute
Farmacia
Department
Nutrición y Ciencia de los Alimentos
Area
Nutrición y Bromatología
Identifiers
4 results
Search Results
Now showing 1 - 4 of 4
Item Detection of pistachio allergen coding sequences in food products: A comparison of two real time PCR approaches(Food Control, 2017) Sanchiz Giraldo, África; Ballesteros Redondo, María Isabel; Martín, A.; Rueda Muñoz de San Pedro, Julia; Martín Pedrosa, Mercedes; Diéguez, Carmen; Rovira, Mercè; Cuadrado Vives, María Carmen; Linacero De La Fuente, M. RosarioThe labelled of pistachio on food products is mandatory and, as a consequence, the development of suitable analytical methodologies to detect this nut in processed foods is advisable. In this work, two different qPCR assays to detect pistachio, SYBR®Green and locked nucleic acid (LNA) probes, are tested and compared. Pis v allergen coding sequences have been amplified and cloned in different pistachio varieties, and specific primers and probes for each allergen have been designed. According to our results, LNA probe-real time PCR appears to be the most sensitive and specific method, reaching 10 mg/kg of pistachio. The effect of temperature and/or pressure on pistachio DNA detection was also analysed by LNA probe-based qPCR. Data showed a reduced amplificability of pistachio after thermal treatment under pressure, nevertheless, this effect was not observed after boiling. The applicability of this method has been studied by analysing 14 food products and by comparison with a commercial ELISA kit.Item Evaluation of locked nucleic acid and TaqMan probes for specific detection of cashew nut in processed food by real time PCR(Food control, 2018) Sanchiz Giraldo, África; Ballesteros Redondo, María Isabel; Marqués, Eric; Diéguez, Carmen; Rueda Muñoz de San Pedro, Julia; Cuadrado Vives, María Carmen; Linacero De La Fuente, M. RosarioCashew (Anacardium occidentale) nut can trigger serious reactions in allergic patients, including anaphylaxis and death. Labelling the presence of cashew nuts in food products is mandatory and consequently, sensitive and specific analytical methods must be developed. In this study, Ana o allergen coding sequences have been sequenced in several cashew varieties. Two hydrolysis probes, locked nucleic acid (LNA) and TaqMan, have been designed and their efficiency, sensitivity, limit of detection and specificity for Ana o 1 coding-sequence detection have been compared. Reliable Real Time PCR assays to detect and quantify up to 10 ppm of cashew nuts in complex mixtures have been developed. Moreover, the influence of boiling and autoclave treatment on cashew nut detectability has been analysed by qPCR, showing both probes similar performance. This analytical method was able to detect up to 1000 ppm with good functionality in autoclave treated samples. Boiling did not affect cashew nut detectability. Both hydrolysis probes are suitable for Ana o 1 coding sequence detection. Applicability of the assay has been studied by analysing several food products, and comparing the results with those of a commercial ELISA kit.Item Thermal processing effects on the IgE-reactivity of cashew and pistachio(Food Chemistry, 2018) Sanchiz Giraldo, África; Cuadrado Vives, María Carmen; Diéguez, Carmen; Ballesteros Redondo, María Isabel; Rodríguez, Julia; Crespo, Jesús F.; Cuevas, Natividad de las; Rueda Muñoz de San Pedro, JuliaThermal processing can modify the structure and function of food proteins and may alter their allergenicity. This work aimed to elucidate the influence of moist thermal treatments on the IgE-reactivity of cashew and pistachio. IgE-western blot and IgE-ELISA were complemented by Skin Prick Testing (SPT) and mediator release assay to determine the IgE cross-linking capability of treated and untreated samples. Moist thermal processing diminished the IgE-binding properties of both nuts, especially after heat/pressure treatment. The wheal size in SPT was importantly reduced after application of thermally-treated samples. For cashew, heat/pressure treatedsamples still retain some capacity to cross-link IgE and degranulate basophils, however, this capacity was diminished when compared with untreated cashew. For pistachio, the degranulation of basophils after challenge with the harshest heat/pressure treatment was highly decreased. Boiling produced more variable results, however this treatment applied to both nuts for 60 min, led to an important decrease of basophil degranulation.Item Influence of enzymatic hydrolysis on the allergenic reactivity of processed cashew and pistachio(Food Chemistry, 2018) Cuadrado Vives, María Carmen; Cheng, Hsiaopo; Sanchiz Giraldo, África; Ballesteros Redondo, María Isabel; Easson, Michael; Grimm, Casey C.; Diéguez, Carmen; Linacero De La Fuente, M. Rosario; Burbano, Carmen; Maleki, Soheila J.Cashew and pistachio allergies are considered a serious health problem. Previous studies have shown that thermal processing, pressurization and enzymatic hydrolysis may reduce the allergenic properties of food by changing the protein structure. This study assesses the allergenic properties of cashew and pistachio after thermal treatment (boiling and autoclaving), with or without pressure (autoclaving), and multiple enzymatic treatments under sonication, by SDS-PAGE, western blot and ELISA, with serum IgE of allergic individuals, and mass spectroscopy. Autoclaving and enzymatic hydrolysis under sonication separately induced a measurable reduction in the IgE binding properties of pastes made from treated cashew and pistachio nuts. These treatments were more effective with pistachio allergens. However, heat combined with enzymatic digestion was necessary to markedly lower IgE binding to cashew allergens. The findings identify highly effective simultaneous processing conditions to reduce or even abolish the allergenic potency of cashew and pistachio.