%0 Journal Article
%A Sanchiz Giraldo, África
%A Cuadrado Vives, María Carmen
%A Diéguez, Carmen
%A Ballesteros Redondo, María Isabel
%A Rodríguez, Julia
%A Crespo, Jesús 
%A Cuevas, Natividad de las
%A Rueda Muñoz De San, Julia
%A Linacero De La Fuente, M. Rosario
%A Cabanillas, Beatriz
%A Novak, Natalija
%T Thermal processing effects on the IgE-reactivity of cashew and pistachio
%D 2018
%@ 0308-8146
%U https://hdl.handle.net/20.500.14352/12095
%X Thermal 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.
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