Institute of Sciences of Food Production-National Research Council of Italy (ISPA-CNR), 70126 Bari, Italy.
Department of Emergency and Organ Transplantation (DETO), School and Chair of Allergology and Clinical Immunology, University of Bari Aldo Moro, 70124 Bari, Italy.
Nutrients. 2022 Feb 19;14(4):874. doi: 10.3390/nu14040874.
Hazelnut is a widespread nut species, especially present in Europe, that can be consumed raw or roasted thanks to its pleasant taste and nutritional properties. In addition to renowned beneficial properties hazelnuts contain several proteins capable of inducing food allergy in sensitized individuals, including Cor a 2 (a profilin), Cor a 8 (a lipid transfer protein), Cor a 9 (an 11S seed storage globulin, legumin-like), and Cor a 11 (a 7S seed storage globulin, vicilin-like). In the present paper we investigated the effectiveness of autoclave-based treatments in decreasing the allergic potential of hazelnut as assessed by submitting the treated material to an in vivo skin prick test and an in vitro immunoblot analysis, with sera of allergic individuals exposed to the treated food material. This preliminary analysis showed that autoclave treatment preceded by hydration and/or followed by drying seems to be a promising approach and appears to be effective in reducing the allergenicity of hazelnuts in most patients, probably due to the denaturation of most major and minor allergenic proteins. This work opens up the opportunity to produce hypoallergenic hazelnut derivatives that can be tolerated by allergic subjects.
榛子是一种广泛分布的坚果，尤其在欧洲较为常见，由于其口感宜人且具有营养价值，可生食或烤制食用。榛子除了具有广为人知的有益特性外，还含有几种能够使致敏个体产生食物过敏的蛋白质，包括 Cor a 2（原球蛋白）、Cor a 8（脂质转移蛋白）、Cor a 9（11S 种子贮藏球蛋白，类似于 legumin）和 Cor a 11（7S 种子贮藏球蛋白，类似于 vicilin）。在本文中，我们研究了基于高压灭菌的处理方法在降低榛子过敏潜能方面的效果，方法是将处理过的材料进行体内皮肤点刺试验和体外免疫印迹分析，并将暴露于处理过的食物材料的过敏个体的血清作为对照。初步分析表明，在高压灭菌处理之前进行水合作用和/或之后进行干燥似乎是一种很有前途的方法，并且似乎可以有效降低大多数患者对榛子的致敏性，这可能是由于大多数主要和次要致敏蛋白的变性。这项工作为生产可被过敏患者耐受的低致敏性榛子衍生物提供了机会。
