Sanchiz Giraldo, ÁfricaBallesteros Redondo, María IsabelMarqués, EricDiéguez, CarmenRueda Muñoz de San Pedro, JuliaCuadrado Vives, María CarmenLinacero De La Fuente, M. Rosario2023-06-172023-06-172018Sanchiz Giraldo, Á., Ballesteros Redondo, M. I., Marqués, E. et al. «Evaluation of Locked Nucleic Acid and TaqMan Probes for Specific Detection of Cashew Nut in Processed Food by Real Time PCR». Food Control, vol. 89, julio de 2018, pp. 227-34. https://doi.org/10.1016/j.foodcont.2018.02.021.0956-713510.1016/j.foodcont.2018.02.021https://hdl.handle.net/20.500.14352/12107Cashew (Anacardium occidentale) nut can trigger serious reactions in allergic patients, including anaphylaxis and death. Labelling the presence of cashew nuts in food products is mandatory and consequently, sensitive and specific analytical methods must be developed. In this study, Ana o allergen coding sequences have been sequenced in several cashew varieties. Two hydrolysis probes, locked nucleic acid (LNA) and TaqMan, have been designed and their efficiency, sensitivity, limit of detection and specificity for Ana o 1 coding-sequence detection have been compared. Reliable Real Time PCR assays to detect and quantify up to 10 ppm of cashew nuts in complex mixtures have been developed. Moreover, the influence of boiling and autoclave treatment on cashew nut detectability has been analysed by qPCR, showing both probes similar performance. This analytical method was able to detect up to 1000 ppm with good functionality in autoclave treated samples. Boiling did not affect cashew nut detectability. Both hydrolysis probes are suitable for Ana o 1 coding sequence detection. Applicability of the assay has been studied by analysing several food products, and comparing the results with those of a commercial ELISA kit.engjournal articlehttps://doi.org/10.1016/j.foodcont.2018.02.021https://www.sciencedirect.com/science/article/pii/S0956713518300677restricted access579.67664616.056.3:612.392Anacardium occidentaleAllergen detectionReal time PCRMoist thermal processingProcessed foodsAlergologíaBiotecnologíaGenética3207.01 Alergias3399 Otras Especialidades Tecnológicas2409 Genética