Sanchiz Africa, Cuadrado Carmen, Haddad Joseph, Linacero Rosario
Food Technology Department, SGIT-INIA, Ctra. La Coruña Km. 7.5, 28040 Madrid, Spain.
Laboratory Engineering Science for Environment (UMR 7356 CNRS), La Rochelle University, Avenue Michel Crepeau, 17042 La Rochelle, France.
Foods. 2020 Jun 3;9(6):729. doi: 10.3390/foods9060729.
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.
坚果具有营养特性并对人体健康有益。然而，它们含有致敏蛋白，这使得它们对过敏人群有害。食品标签上必须标明坚果成分，因此，开发合适的分析方法来检测加工食品中的坚果是可取的。实时聚合酶链反应（Real-Time PCR）能够特异性且准确地扩增过敏原序列。一些食品加工方法可能会通过改变蛋白质的致敏能力，诱导蛋白质发生结构和/或构象变化，同时还会导致基因组DNA的片段化和/或降解。在这项研究中，我们通过实时聚合酶链反应分析了瞬间降压（DIC）压力处理和热处理对榛子、开心果和腰果过敏原检测能力的影响。榛子、开心果和腰果（分别对应Cor a 9、Pis v 1和Ana o 1）中目标物的检测受到处理的不同程度影响，具体取决于坚果种类。将结果与我们小组之前在分析相同目标物的不同处理对扩增能力的影响时所获得的结果进行了比较。扩增能力的降低与在某些高压灭菌条件下所报道的情况相似。我们的检测方法或许能够检测出经过DIC处理的食品基质中含量高达1000毫克/千克的榛子、开心果和腰果面粉。
