RT Journal Article
T1 Influence of enzymatic hydrolysis on the allergenic reactivity of processed cashew and pistachio
A1 Cuadrado Vives, María Carmen
A1 Cheng, Hsiaopo
A1 Sanchiz Giraldo, África
A1 Ballesteros Redondo, María Isabel
A1 Easson, Michael
A1 Grimm, Casey
A1 Diéguez, Carmen
A1 Linacero De La Fuente, M. Rosario
A1 Burbano, Carmen
A1 Maleki, Soheila
AB 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.
PB Elsevier
SN 0308-8146
YR 2018
FD 2018
LK https://hdl.handle.net/20.500.14352/12103
UL https://hdl.handle.net/20.500.14352/12103
LA eng
NO Cuadrado Vives, M. C., Cheng, H., Sanchiz Giraldo, Á. et al. «Influence of Enzymatic Hydrolysis on the Allergenic Reactivity of Processed Cashew and Pistachio». Food Chemistry, vol. 241, febrero de 2018, pp. 372-79. DOI.org (Crossref), https://doi.org/10.1016/j.foodchem.2017.08.120.
NO Ministerio de Ciencia, Innovación y Universidades (España)
NO Organisation for Economic Co-operation and Development
DS Docta Complutense
RD 9 abr 2025