Food Technology DepartmentSGIT-INIA, Ctra. La Coruña Km. 7.5, 28040 Madrid, Spain.
Allergy Service, University Hospital La Paz, IdiPAZ, 28046 Madrid, Spain.
Molecules. 2020 Apr 10;25(7):1742. doi: 10.3390/molecules25071742.
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.
开心果和腰果含有过敏原蛋白，这使得它们从过敏人群的饮食中被剔除。先前的研究表明，食品加工（热加工和非热加工）可以通过改变蛋白质的致敏能力来产生蛋白质的结构和/或构象变化。在这项研究中，研究了瞬时控制压力下降（DIC）对开心果和腰果致敏能力的影响。使用针对开心果和腰果过敏患者血清中的 IgG 抗 11S 和抗 2S 以及 IgE 抗体进行了 Western blot。DIC 处理会导致电泳图谱发生变化，随着压力和温度处理的增加，减少蛋白质条带的数量和强度，从而导致潜在过敏原蛋白的检测显著减少。DIC 的最苛刻条件（7 巴，120 秒）不仅通过使用 IgG（抗 11S 和抗 2S），而且当使用过敏患者的 IgE 血清进行 Western blot 时，也明显降低了过敏原蛋白的免疫检测。这种免疫检测在开心果中比在腰果中受到的影响更大，但并未完全消除。因此，腰果蛋白可能比开心果蛋白更具抗性。根据这些发现，瞬时控制压力下降（DIC）可以被认为是一种合适的技术，以获得低致敏性树坚果粉，用于食品工业。
