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Docta Complutense author Cuadrado Vives, María Carmen author Cheng, Hsiaopo author Sanchiz Giraldo, África author Ballesteros Redondo, María Isabel author Easson, Michael author Grimm, Casey author Diéguez, Carmen author Linacero De La Fuente, M. Rosario author Burbano, Carmen author Maleki, Soheila 2023-06-17T12:27:23Z 2023-06-17T12:27:23Z 2018 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. 0308-8146 10.1016/j.foodchem.2017.08.120 https://hdl.handle.net/20.500.14352/12103 https://doi.org/10.1016/j.foodchem.2017.08.120 https://www.sciencedirect.com/science/article/pii/S0308814617314541 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. eng Influence of enzymatic hydrolysis on the allergenic reactivity of processed cashew and pistachio journal article URL https://docta.ucm.es/bitstreams/2718284f-73ae-45e0-af01-38aa6ee33fda/download File MD5 2bb320255d7a94154cdc74ef65b8c316 963207 application/pdf Influence_of_enzymatic_hydrolysis.pdf URL https://docta.ucm.es/bitstreams/85f3c56e-5b9a-459d-ad5d-4940d4a8206f/download File MD5 6fcfa83677f7dd56afe0cd2c3274e7e7 54774 text/plain Cuadrado, C. et al. 2018. Influence of enzymatic hydrolysis....pdf.txt URL https://docta.ucm.es/bitstreams/495167a5-5012-462d-9531-e70201de94c0/download File MD5 6fcfa83677f7dd56afe0cd2c3274e7e7 54774 text/plain Influence_of_enzymatic_hydrolysis.pdf.txt