Sanchiz Giraldo, ÁfricaCuadrado Vives, María del CarmenDiéguez, CarmenBallesteros Redondo, María IsabelRodríguez, JuliaCrespo, Jesús F.Cuevas, Natividad de lasRueda Muñoz de San Pedro, Julia2023-06-172023-06-172018-04-150308-814610.1016/j.foodchem.2017.10.132https://hdl.handle.net/20.500.14352/12095Thermal 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.engThermal processing effects on the IgE-reactivity of cashew and pistachiojournal articlehttps://www.sciencedirect.com/science/article/pii/S030881461731779Xrestricted access616.056.3:612.392664579.67Cashew allergyPistachio allergyTree nut allergyThermal treatmentsMediator release assaysAlergologíaBiotecnologíaGenética3207.01 Alergias3399 Otras Especialidades Tecnológicas2409 Genética