RT Journal Article
T1 Impact of Heat and Pressure Processing Treatments on the Digestibility of Peanut, Hazelnut, Pistachio and Cashew Allergens
A1 Arribas, Claudia
A1 Sanchiz, Africa
A1 Pedrosa, Mercedes M.
A1 Pérez García, Selene
A1 Linacero De La Fuente, M. Rosario
A1 Cuadrado Hoyo, María Del Carmen
AB Food processing can alter protein biochemical properties, impacting immunoreactivity and allergenicity. A key feature of food allergens is their resistance to enzymatic digestion, particularly by pepsin and trypsin. This study compares the digestomes of raw and heat- and/or pressure-treated peanuts, hazelnuts, pistachios and cashews using the INFOGEST harmonized digestion protocol and analyzing their IgE-binding capacity through in vitro methods. Protein patterns from controls and digestomes were resolved by SDS-PAGE and tested with sera from allergic patients, confirmed by competitive ELISA for hazelnuts and peanuts. The results indicate that processing methods differently affect the gastrointestinal (GI) digestion of these allergens. Simulated GI digestion caused a significant destruction of protein structures, reducing but not eliminating IgE reactivity for all four nuts. Boiling for 60 min did not change the SDS-PAGE profiles, but it did stimulate enzymatic activity, decreasing IgE binding capacity. In contrast, applying heat and pressure led to a nearly complete inhibition of allergenic potential during simulated digestion. These findings suggest that employing intense food processing techniques and investigating the gastrointestinal effects of highly allergenic nuts could be crucial steps toward developing new hypoallergenic formulations.
PB MDPI
SN 2304-8158
YR 2024
FD 2024
LK https://hdl.handle.net/20.500.14352/117310
UL https://hdl.handle.net/20.500.14352/117310
LA eng
NO Arribas, C.; Sanchiz, A.; Pedrosa, M.M.; Perez-Garcia, S.; Linacero, R.; Cuadrado, C. Impact of Heat and Pressure Processing Treatments on the Digestibility of Peanut, Hazelnut, Pistachio and Cashew Allergens. Foods 2024, 13, 3549. https://doi.org/10.3390/ foods13223549
NO This research was funded by the Spanish Ministerio de Ciencia e Innovación, grant numbers AGL2017-83082-R and PID 2021-1229420B-100.
NO Ministerio de Ciencia e Innovación (España)
DS Docta Complutense
RD 9 abr 2025