Cuadrado Carmen, Cheng Hsiaopo, Sanchiz Africa, Ballesteros Isabel, Easson Michael, Grimm Casey C, Dieguez M Carmen, Linacero Rosario, Burbano Carmen, Maleki Soheila J
Departamento de Tecnología de Alimentos, SGIT-INIA, Ctra. Coruña km 7.5, 28040 Madrid, Spain.
U.S. Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, 1100 Robert E. Lee Blvd., New Orleans, LA 70124, USA.
Food Chem. 2018 Feb 15;241:372-379. doi: 10.1016/j.foodchem.2017.08.120. Epub 2017 Sep 2.
Cashew and pistachio allergies are considered a serious health problem. Previous studies have shown that thermal processing, pressurization and enzymatic hydrolysis may reduce the allergenic properties of food by changing the protein structure. This study assesses the allergenic properties of cashew and pistachio after thermal treatment (boiling and autoclaving), with or without pressure (autoclaving), and multiple enzymatic treatments under sonication, by SDS-PAGE, western blot and ELISA, with serum IgE of allergic individuals, and mass spectroscopy. Autoclaving and enzymatic hydrolysis under sonication separately induced a measurable reduction in the IgE binding properties of pastes made from treated cashew and pistachio nuts. These treatments were more effective with pistachio allergens. However, heat combined with enzymatic digestion was necessary to markedly lower IgE binding to cashew allergens. The findings identify highly effective simultaneous processing conditions to reduce or even abolish the allergenic potency of cashew and pistachio.
腰果和开心果过敏被认为是一个严重的健康问题。先前的研究表明，热处理、加压和酶水解可能通过改变蛋白质结构来降低食物的致敏特性。本研究通过十二烷基硫酸钠-聚丙烯酰胺凝胶电泳（SDS-PAGE）、蛋白质免疫印迹法（western blot）、酶联免疫吸附测定（ELISA），利用过敏个体的血清免疫球蛋白E（IgE）以及质谱分析法，评估了经过热处理（煮沸和高压灭菌）、有无压力（高压灭菌）以及在超声处理下进行多次酶处理后的腰果和开心果的致敏特性。单独的高压灭菌和超声处理下的酶水解分别导致经处理的腰果和开心果制成的糊剂的IgE结合特性出现可测量的降低。这些处理对开心果过敏原更有效。然而，加热与酶消化相结合对于显著降低IgE与腰果过敏原的结合是必要的。这些发现确定了能有效降低甚至消除腰果和开心果致敏性的同时处理条件。
