RT Journal Article
T1 Thermal processing effects on the IgE-reactivity of cashew and pistachio
A1 Sanchiz Giraldo, África
A1 Cuadrado Vives, María Carmen
A1 Diéguez, Carmen
A1 Ballesteros Redondo, María Isabel
A1 Rodríguez, Julia
A1 Crespo, Jesús
A1 Cuevas, Natividad de las
A1 Rueda Muñoz De San, Julia
A1 Linacero De La Fuente, M. Rosario
A1 Cabanillas, Beatriz
A1 Novak, Natalija
AB 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.
PB Elsevier
SN 0308-8146
YR 2018
FD 2018
LK https://hdl.handle.net/20.500.14352/12095
UL https://hdl.handle.net/20.500.14352/12095
LA eng
NO Sanchiz Giraldo, Á., Cuadrado Vives, M. C., Diéguez, C. et al. «Thermal Processing Effects on the IgE-Reactivity of Cashew and Pistachio». Food Chemistry, vol. 245, abril de 2018, pp. 595-602. https://doi.org/10.1016/j.foodchem.2017.10.132.
NO Ministerio de Economía, Comercio y Empresa (España)
NO German Research Foundation (Alemania)
DS Docta Complutense
RD 17 abr 2026