Mattison Christopher P, Malveira Cavalcante Jéfferson, Izabel Gallão Maria, Sousa de Brito Edy
Agricultural Research Service, United States Department of Agriculture, New Orleans, LA 70124, USA.
Centro Universitário Christus - UNICHRISTUS, Fortaleza, CE, Brazil.
Food Chem. 2018 Feb 1;240:370-376. doi: 10.1016/j.foodchem.2017.07.146. Epub 2017 Jul 27.
Cashew nuts are important both nutritionally and industrially, but can also cause food allergies in some individuals. The present study aimed to assess the effect(s) of industrial processing on anacardic acids and allergens present in cashew nuts. Sample analyses were performed using liquid chromatography coupled with mass spectrometry, SDS-PAGE and immunoassay. The anacardic acid concentration ranged from 6.2 to 82.6mg/g during processing, and this variation was attributed to cashew nut shell liquid incorporation during storage and humidification. Dehydrated and selected samples did not significantly differ in anacardic acid content, having values similar to the raw sample. SDS-PAGE and immunoassay analysis with rabbit polyclonal sera and human IgE indicated only minor differences in protein solubility and antibody binding following processing steps. The findings indicate that appreciable amounts of anacardic acid remain in processed nuts, and that changes to cashew allergens during industrial processing may only mildly affect antibody recognition.
腰果在营养和工业方面都很重要，但在某些个体中也会引发食物过敏。本研究旨在评估工业加工对腰果中漆树酸和过敏原的影响。使用液相色谱-质谱联用、SDS-PAGE和免疫测定法进行样品分析。加工过程中漆树酸浓度范围为6.2至82.6mg/g，这种变化归因于储存和加湿过程中腰果壳液的混入。脱水和挑选后的样品漆树酸含量无显著差异，其值与未加工样品相似。用兔多克隆血清和人IgE进行的SDS-PAGE和免疫测定分析表明，加工步骤后蛋白质溶解度和抗体结合仅有微小差异。研究结果表明，加工后的坚果中仍含有相当数量的漆树酸，并且工业加工过程中腰果过敏原的变化可能只会轻微影响抗体识别。
