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

The Effect of Ultra-High Pressure on the Functional Property and Conformation of Whey Protein Isolated

2011 ◽  
Vol 201-203 ◽  
pp. 1008-1014
Author(s):  
Hui Ping Liu ◽  
Yong Hua Wei ◽  
Yi Wen Xu
Keyword(s):  
High Pressure ◽  
Whey Protein ◽  
Functional Properties ◽  
Food Processing ◽  
Nutritional Value ◽  
Treatment Time ◽  
New Technology ◽  
Applied Pressure ◽  
Amino Acid Residues ◽  
Ultra High Pressure

The whey protein has a highly nutritional value but poor functional properties. Ultra-high pressure (UHP) is a new technology for food processing. It dose not cause environmental pollution and could maintain food nutrition as much as possible. The effects of applied pressure and treatment time on functional properties and conformation changes of whey protein isolated (WPI) treated by UHP were studied in present paper. The results indicated that WPI treated by UHP showed reduced solubility, foaming and emulsifying property with the increasing of applied pressure and prolonging of treatment time. For WPI treated at 400MPa for 15min, the 1-anilinonaphthalene-8-sulphonate (ANS) studies showed the increasing fluorescence regions when the applied pressure increased. The most fluorescence regions were exposed to aqueous solution for WPI treated at 400MPa for 5min, and degree of exposure reduced when treatment time was prolonged. With the increasing of applied pressure and prolonging of treatment time, the amino acid residues having ultraviolet absorbance showed the same change as hydrophobic group.

Ultra-high pressure food processing as a promising storage method

2021 ◽  
Author(s):  
S. Tikhonov ◽  
N. Tikhonova ◽  
V. Lazarev ◽  
N. Zhang
Keyword(s):  
High Pressure ◽  
Food Processing ◽  
Storage Method ◽  
Ultra High Pressure

scholarly journals The Reactivity and Allergenic Potential of Hazelnut Peptides

2013 ◽  
Vol 70 (1) ◽  
pp. 25
Author(s):  
Lavinia Florina Calinoiu ◽  
Dan Cristian Vodnar ◽  
Carmen Socaciu
Keyword(s):  
Proteolytic Enzymes ◽  
Peptide Fragments ◽  
Dot Blot ◽  
Specific Antibodies ◽  
Allergenic Potential ◽  
Sds Page ◽  
Allergenic Proteins ◽  
Life Threatening ◽  
Specific Proteins ◽  
Sensitive Method

The aim of this paper was to focus on proteins present in some food products, like hazelnuts and to investigate their allergenic potential. Several techniques were used to characterize these extracted proteins, with respect to their composition, degradability by digestive proteolytic enzymes and their reactivity with specific antibodies. It was important to analyse which proteins were present in the hazelnuts, to see if there were proteins present to trigger an allergic reaction and if the digestion enzymes trypsin and pepsin influence the presence of the (allergic) protein compounds. Allergies to tree nuts and seeds can cause life-threatening and sometimes fatal reactions. To examine the properties of Hazelnut protein it was important to solubilize it by extraction. After extraction, it was investigated how hazelnut protein can be modified by proteases and what the effect was on the immune reaction. The Bradford method is a fast and sensitive method to determine the concentration of soluble protein. When the Bradford reagent (Coomassie Brilliant Blue) binds to the protein, the colour changes from red to purple and the absorption maximum changes from 495 to 595 nm. The value obtained as the final concentration of proteins was 7.3495. SDS-PAGE is a method to separate mixtures of proteins by electrophoresis. Protein molecules are negatively charged by binding of SDS molecules; subsequently they are separated in an electric field. Their differences in size (molecular weight) leads to separation. In this case the method is used to follow proteolytic degradation of hazelnut proteins (allergens) by intestinal proteases (trypsin, pepsin). A different, more specific and sensitive method is immunoblotting (Western Blot) in which the SDS-PAGE separated proteins are transferred from the gel to a membrane and specific antibodies are used in a series of reactions to visualize specific allergens on this membrane. The remarked spots represented a positive identification of allergenic proteins. This means that peptide fragments of various size, produced during the digestion of a protein can still be immunological active. As it was shown there was still reactivity between proteins and specific antibodies. The Dot Blot is a simple immunoblotting technique used to detected specific proteins in a mixture of different proteins and/or other molecules. No separation technique prior to the actual immuno-detection is necessary. Also, Dot Blot confirmed the presence of allergenic proteins made visible through the light spots on the membrane.

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 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.

Use of Pulsed Ultraviolet Light to Reduce the Allergenic Potency of Soybean Extracts

2010 ◽  
Vol 6 (3) ◽  
Author(s):  
Weihua Wade Yang ◽  
Si-Yin Chung ◽  
Olasumnbo Ajayi ◽  
Kathiravan Krishnamurthy ◽  
Koffi Konan ◽  
...  
Keyword(s):  
Weight Loss ◽  
Ultraviolet Light ◽  
Clinical Data ◽  
Food Processing ◽  
Indirect Elisa ◽  
Treatment Time ◽  
Ige Binding ◽  
Sds Page ◽  
Pulsed Ultraviolet Light ◽  
Thermal Food Processing

Pulsed ultraviolet light (PUV), a non-thermal food processing technology, is reported to be able to inactivate enzymes and reduce allergen levels from peanut extracts. The objective of this study was to determine if PUV would reduce the allergen levels and allergenic potency of soy extracts. Soy extracts were treated with PUV at various times (2, 4 and 6 min), centrifuged, and analyzed by SDS-PAGE and an indirect ELISA for IgE binding or allergenic potency. Results showed that PUV treatment led to an increase in sample temperature/weight loss but a decrease in the levels of soy allergens (i.e., glycinin and ?-conglycinin) as shown in SDS-PAGE. Allergens were reduced probably through aggregation which increased with treatment time. IgE binding was reduced as well in the following order: 20%, 44% and 50% reductions in absorbance values at 2, 4, 6 min, respectively (the latter two were not significantly different (p < 0.05%) from each other). It was concluded that PUV was capable of reducing the allergenic potency of soy extracts, and that the optimal PUV treatment time was 4 min. Clinical data is still needed before PUV can find an application in the development of less allergenic soybean beverages and products.

Anisakis simplex Larva Killed by High-Hydrostatic-Pressure Processing

2002 ◽  
Vol 65 (2) ◽  
pp. 383-388 ◽  
Author(s):  
A. D. MOLINA-GARCÍA ◽  
P. D. SANZ
Keyword(s):  
High Pressure ◽  
Food Processing ◽  
Treatment Time ◽  
Public Health Problem ◽  
Fish Tissue ◽  
Anisakis Simplex ◽  
Pressure Treatment ◽  
Isotonic Solution ◽  
Similar Treatment ◽  
High Hydrostatic Pressure Processing

Anisakis simplex is a common nematode parasite present in many marine fish, including finfish and squid. It can pose a public health problem if it is not destroyed during food processing. Anisakis larvae were isolated from fish tissue, and their survival of high-pressure treatments in distilled water and physiological isotonic solution was assayed. Treatment at a pressure of 200 MPa for 10 min at a temperature between 0 and 15°C kills all Anisakis larvae, with a lack of motility being used as an indicator of larval death. Lower pressures can be successfully employed down to 140 MPa, but with lower pressures, the treatment time must be increased by up to 1 h to kill all larvae. Meanwhile, most larvae treated for &gt;10 min at pressures of &gt;120 MPa were dead, with the autofluorescence method being used to determine death. Cycles of compression and decompression increase the destruction of larvae compared with a single pressure treatment for a similar treatment time. Our results indicate that high-pressure treatment is an alternative nonthermal method for killing this nematode. The possible mechanism of death and damage by pressure is discussed, and uses for this treatment in food processing are suggested.

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