scholarly journals Influence of Instant Controlled Pressure Drop (DIC) on Allergenic Potential of Tree Nuts

2020 ◽  
Author(s):  
Fatima Vicente ◽  
Africa Sanchiz ◽  
Rosa Rodriguez ◽  
Maria Pedrosa ◽  
Santiago Quirce ◽  
...  
Keyword(s):  
Pressure Drop ◽  
Conformational Changes ◽  
Electrophoretic Pattern ◽  
Temperature Treatment ◽  
Western Blots ◽  
Tree Nuts ◽  
Allergenic Potential ◽  
Allergenic Proteins ◽  
Instant Controlled Pressure Drop ◽  
Suitable Technique

Pistachio and cashew contain allergenic proteins, which causes them to be removed from the diet of allergic people. Former evidences have demonstrated that food processing (thermal and non-thermal) can produce structural and/or conformational changes in proteins by altering their allergenic capacity. In this study, the influence of Instant Controlled Pressure Drop (DIC) on the pistachio and cashew allergenic capacity has been studied. Western blot was carried out using IgG anti-11S and anti-2S and IgE antibodies from sera of patients sensitized to pistachio and cashew. DIC processing causes changes in the electrophoretic pattern, reducing the number and intensity of protein bands, as the pressure and temperature treatment increment what results in a remarkable decrease of detection of potentially allergenic proteins. The harshest conditions of DIC (7bar, 120s) markedly reduce the immunodetection of allergenic proteins, not only by using IgG (anti 11S and anti 2S) but also when IgE sera from sensitized patients were used for Western blots. Such immunodetection is more affected in pistachio than in cashew nuts, but it not completely removed. Therefore, cashew proteins are possibly more resistant than pistachio proteins. According these findings, Instant Controlled Pressure Drop (DIC) can be considered a suitable technique in order to obtain hypoallergenic tree nuts flour to be used in food industry.

scholarly journals Influence of Instant Controlled Pressure Drop (DIC) on Allergenic Potential of Tree Nuts

2020 ◽  
Author(s):  
Fatima Vicente ◽  
Africa Sanchiz ◽  
Rosa Rodriguez-Perez ◽  
Maria Pedrosa ◽  
Santiago Quirce ◽  
...  
Keyword(s):  
Pressure Drop ◽  
Conformational Changes ◽  
Electrophoretic Pattern ◽  
Temperature Treatment ◽  
Western Blots ◽  
Tree Nuts ◽  
Allergenic Potential ◽  
Allergenic Proteins ◽  
Instant Controlled Pressure Drop ◽  
Suitable Technique

Pistachio and cashew contain allergenic proteins, which causes them to be removed from the diet of allergic people. Former evidences have demonstrated that food processing (thermal and non-thermal) can produce structural and/or conformational changes in proteins by altering their allergenic capacity. In this study, the influence of Instant Controlled Pressure Drop (DIC) on the pistachio and cashew allergenic capacity has been studied. Western blot was carried out using IgG anti-11S and anti-2S and IgE antibodies from sera of patients sensitized to pistachio and cashew. DIC processing causes changes in the electrophoretic pattern, reducing the number and intensity of protein bands, as the pressure and temperature treatment increment what results in a remarkable decrease of detection of potentially allergenic proteins. The harshest conditions of DIC (7bar, 120s) markedly reduce the immunodetection of allergenic proteins, not only by using IgG (anti 11S and anti 2S) but also when IgE sera from sensitized patients were used for Western blots. Such immunodetection is more affected in pistachio than in cashew nuts, but it not completely removed. Therefore, cashew proteins are possibly more resistant than pistachio proteins. According these findings, Instant Controlled Pressure Drop (DIC) can be considered a suitable technique in order to obtain hypoallergenic tree nuts flour to be used in food industry.

scholarly journals Influence of Instant Controlled Pressure Drop (DIC) on Allergenic Potential of Tree Nuts

Molecules ◽  
2020 ◽  
Vol 25 (7) ◽  
pp. 1742 ◽  
Author(s):  
Fatima Vicente ◽  
Africa Sanchiz ◽  
Rosa Rodríguez-Pérez ◽  
Maria Pedrosa ◽  
Santiago Quirce ◽  
...  
Keyword(s):  
Pressure Drop ◽  
Conformational Changes ◽  
Food Processing ◽  
Electrophoretic Pattern ◽  
Temperature Treatment ◽  
Western Blots ◽  
Allergenic Potential ◽  
Allergenic Proteins ◽  
Instant Controlled Pressure Drop ◽  
Suitable Technique

Pistachio and cashew contain allergenic proteins, which causes them to be removed from the diet of allergic people. Previous studies have demonstrated that food processing (thermal and non-thermal) can produce structural and/or conformational changes in proteins by altering their allergenic capacity. In this study, the influence of instant controlled pressure drop (DIC) on pistachio and cashew allergenic capacity has been studied. Western blot was carried out using IgG anti-11S and anti-2S and IgE antibodies from sera of patients sensitized to pistachio and cashew. DIC processing causes changes in the electrophoretic pattern, reducing the number and intensity of protein bands, as the pressure and temperature treatment increment, which results in a remarkable decrease in detection of potentially allergenic proteins. The harshest conditions of DIC (7 bar, 120 s) markedly reduce the immunodetection of allergenic proteins, not only by using IgG (anti 11S and anti 2S) but also when IgE sera from sensitized patients were used for Western blots. Such immunodetection is more affected in pistachio than in cashew nuts, but is not completely removed. Therefore, cashew proteins are possibly more resistant than pistachio proteins. According these findings, instant controlled pressure drop (DIC) can be considered a suitable technique in order to obtain hypoallergenic tree nut flour to be used in the food industry.

scholarly journals Effect of Instant Controlled Pressure Drop (DIC) Treatment on the Detection of Nut Allergens by Real Time PCR

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 729
Author(s):  
Africa Sanchiz ◽  
Carmen Cuadrado ◽  
Joseph Haddad ◽  
Rosario Linacero
Keyword(s):  
Pressure Drop ◽  
Real Time ◽  
Conformational Changes ◽  
Real Time Pcr ◽  
Food Processing ◽  
Thermal Processing ◽  
Nutritional Properties ◽  
Tree Nuts ◽  
Allergenic Proteins ◽  
Instant Controlled Pressure Drop

Tree nuts show nutritional properties and human health benefits. However, they contain allergenic proteins, which make them harmful to the sensitised population. The presence of tree nuts on food labelling is mandatory and, consequently, the development of suitable analytical methodologies to detect nuts in processed foods is advisable. Real-Time PCR allowed a specific and accurate amplification of allergen sequences. Some food processing methods could induce structural and/or conformational changes in proteins by altering their allergenic capacity, as well as produce the fragmentation and/or degradation of genomic DNA. In this work, we analysed by means of Real-Time PCR, the influence of pressure and thermal processing through Instant Controlled Pressure Drop (DIC) on the detectability of hazelnut, pistachio and cashew allergens. The detection of targets in hazelnut, pistachio and cashew (Cor a 9, Pis v 1 and Ana o 1, respectively) is affected by the treatment to different extents depending on the tree nut. Results are compared to those previously obtained by our group in the analysis of different treatments on the amplificability of the same targets. Reduction in amplificability is similar to that reported for some autoclave conditions. Our assays might allow for the detection of up to 1000 mg/kg of hazelnut, pistachio and cashew flours after being submitted to DIC treatment in food matrices.

scholarly journals Effect of Instant Controlled Pressure Drop (DIC) Treatment on the Detection of Nuts by Real Time PCR

2020 ◽  
Author(s):  
Africa Sanchiz ◽  
Carmen Cuadrado ◽  
Joseph Haddad ◽  
Rosario Linacero
Keyword(s):  
Pressure Drop ◽  
Real Time ◽  
Conformational Changes ◽  
Real Time Pcr ◽  
Food Processing ◽  
Thermal Processing ◽  
Tree Nuts ◽  
Allergenic Proteins ◽  
Instant Controlled Pressure Drop ◽  
Sensitive Population

Tree nuts show nutritional properties and human health benefits. However, they contain allergenic proteins, which make them harmful to the sensitive population. The presence of tree nuts on food labelling is mandatory and, consequently, the development of suitable analytical methodologies to detect nuts in processed foods is advisable. Real-time PCR allowed a specific and accurate amplification of allergen sequences. Some food processing methods could induce structural and/or conformational changes in proteins by altering their allergenic capacity, as well as produce the fragmentation and/or degradation of genomic DNA. In this work, we analysed by means of Real-time PCR, the influence of pressure and thermal processing through Instant Controlled Pressure Drop (DIC) on the detectability of hazelnut; pistachio and cashew allergens have been tested. The detection of targets in hazelnut, pistachio and cashew (Cor a 9, Pis v 1 and Ana o 1, respectively) is affected by the treatment, in different extent depending on the tree nut. Results are compared to those previously obtained by our group in the analysis of different treatments on the amplificability of the same targets. Reduction in amplificability is similar to that reported for some autoclave conditions. Our assays might allow detecting up to 1000 ppm of hazelnut, pistachio and cashew flours after being submitted to DIC treatment in food matrices

scholarly journals Effect of Instant Controlled Pressure Drop (DIC) Treatment on the Detection of Nut Allergens by Real Time PCR

2020 ◽  
Author(s):  
Africa Sanchiz ◽  
Carmen Cuadrado ◽  
Joseph Haddad ◽  
Rosario Linacero
Keyword(s):  
Pressure Drop ◽  
Real Time ◽  
Conformational Changes ◽  
Real Time Pcr ◽  
Food Processing ◽  
Thermal Processing ◽  
Nutritional Properties ◽  
Tree Nuts ◽  
Allergenic Proteins ◽  
Instant Controlled Pressure Drop

Tree nuts show nutritional properties and human health benefits. However, they contain allergenic proteins, which make them harmful to the sensitised population. The presence of tree nuts on food labelling is mandatory and, consequently, the development of suitable analytical methodologies to detect nuts in processed foods is advisable. Real-time PCR allowed a specific and accurate amplification of allergen sequences. Some food processing methods could induce structural and/or conformational changes in proteins by altering their allergenic capacity, as well as produce the fragmentation and/or degradation of genomic DNA. In this work, we analysed by means of Real-time PCR, the influence of pressure and thermal processing through Instant Controlled Pressure Drop (DIC) on the detectability of hazelnut,pistachio and cashew allergens have been tested. The detection of targets in hazelnut, pistachio and cashew (Cor a 9, Pis v 1 and Ana o 1, respectively) is affected by the treatment, in different extent depending on the tree nut. Results are compared to those previously obtained by our group in the analysis of different treatments on the amplificability of the same targets. Reduction in amplificability is similar to that reported for some autoclave conditions. Our assays might allow detecting up to 1000 mg/kg of hazelnut, pistachio and cashew flours after being submitted to DIC treatment in food matrices.

scholarly journals Changes Induced by Pressure Processing on Immunoreactive Proteins of Tree Nuts

Molecules ◽  
2020 ◽  
Vol 25 (4) ◽  
pp. 954 ◽  
Author(s):  
Carmen Cuadrado ◽  
Africa Sanchiz ◽  
Fatima Vicente ◽  
Isabel Ballesteros ◽  
Rosario Linacero
Keyword(s):  
High Pressure ◽  
Food Processing ◽  
Treatment Time ◽  
Tree Nuts ◽  
Ultra High Pressure ◽  
Organoleptic Characteristics ◽  
Allergenic Potential ◽  
Sds Page ◽  
Allergenic Proteins ◽  
Technological Processing

Tree nuts confer many health benefits due to their high content of vitamins and antioxidants, and they are increasingly consumed in the last few years. Food processing is an important industrial tool to modify allergenic properties of foods, in addition to ensuring safety and enhancing organoleptic characteristics. The effect of high pressure, without and with heating, on SDS-PAGE and immunodetection profile of potential allergenic proteins (anti-11S, anti-2S and anti-LTP) of pistachio, cashew, peanut, hazelnut, almond, and chestnut was investigated. Processing based on heat and/or pressure and ultra-high pressure (HHP, 300–600 MPa) without heating was applied. After treating the six tree nuts with pressure combined with heat, a progressive diminution of proteins with potential allergenic properties was observed. Moreover, some tree nuts proteins (pistachio, cashew, and peanut) seemed to be more resistant to technological processing than others (hazelnut and chestnut). High pressure combined with heating processing markedly reduce tree nut allergenic potential as the pressure and treatment time increases. HHP do not alter hazelnut and almond immunoreactivity.

scholarly journals Changes Induced by Pressure Processing on Immunoreactive Proteins of Tree Nuts

2020 ◽  
Author(s):  
Carmen Cuadrado ◽  
Africa Sanchiz ◽  
Fatima Vicente ◽  
Isabel Ballesteros ◽  
Rosario Linacero
Keyword(s):  
High Pressure ◽  
Treatment Time ◽  
Tree Nuts ◽  
Ultra High Pressure ◽  
Tree Nut ◽  
Organoleptic Characteristics ◽  
Allergenic Potential ◽  
Sds Page ◽  
Allergenic Proteins ◽  
Technological Processing

Tree nuts confer many health benefits because of their high content of vitamins and antioxidants and they are increasingly consumed in the last the years. Food processing is an important industrial tool to modify allergenic properties of foods, in addition to ensure safety and to enhance organoleptic characteristics. The effect of high pressure, without and with heating, on SDS-PAGE and immunodetection profile of potential allergenic proteins (anti-11S, anti-2S and anti-LTP) of pistachio, cashew, peanut, hazelnut, almond and chestnut was investigated. Processing based on heat and /or pressure and Ultra high pressure (HHP, 300-600 MPa) without heating was applied. After treating the six tree nuts with pressure combined with heat a progressive diminution of proteins with potential allergenic properties was observed. Moreover, some tree nuts proteins (pistachio, cashew and peanut) seemed to be more resistant to technological processing than others (hazelnut and chestnut). Differences among tree nut varieties were found regarding to protein content, SDS and immunoblotting profile. High pressure combined with heating processing markedly reduce tree nut allergenic potential as the pressure and treatment time increases. HHP do not alter hazelnut and almond immunoreactivity

Solar–geothermal drying/instant controlled pressure drop ‐swell drying of mechanically dewatered tomato paste

2021 ◽  
Author(s):  
Tarik Hadibi ◽  
Abdelghani Boubekri ◽  
Djamel Mennouche ◽  
Abderrahmane Benhamza ◽  
Colette Besombes ◽  
...  
Keyword(s):  
Pressure Drop ◽  
Tomato Paste ◽  
Instant Controlled Pressure Drop

scholarly journals Relationship between Phenolic Compounds, Antioxidant Properties, and the Allergenic Protein Mal d 1 in Different Selenium-Biofortified Apple Cultivars (Malus domestica)

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2647
Author(s):  
Sabrina Groth ◽  
Christoph Budke ◽  
Timo Weber ◽  
Susanne Neugart ◽  
Sven Brockmann ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Allergenic Protein ◽  
Antibody Recognition ◽  
Allergenic Potential ◽  
Allergenic Proteins ◽  
Other Substances ◽  
Mal D 1 ◽  
Apple Cultivars

Notable parts of the population in Europe suffer from allergies towards apples. To address this health problem, the analysis of the interactions of relevant allergens with other substances such as phenolic compounds is of particular importance. The aim of this study was to evaluate the correlations between the total phenolic content (TPC), polyphenol oxidase (PPO) activity, antioxidant activity (AOA), and the phenolic compound profile and the content of the allergenic protein Mal d 1 in six apple cultivars. It was found that the PPO activity and the content of individual phenolic compounds had an influence on the Mal d 1 content. With regard to the important constituents, flavan-3-ols and phenolic acids, it was found that apples with a higher content of chlorogenic acid and a low content of procyanidin trimers and/or epicatechin had a lower allergenic potential. This is probably based on the reaction of phenolic compounds (when oxidized by the endogenous PPO) with proteins, thus being able to change the conformation of the (allergenic) proteins, which further corresponds to a loss of antibody recognition. When apples were additionally biofortified with selenium, the composition of the apples, with regard to TPC, phenolic profile, AOA, and PPO, was significantly affected. Consequently, this innovative agronomic practice seems to be promising for reducing the allergenic potential of apples.

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