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Heat and pressure treatments effects on peanut allergenicity

Food Chemistry (Impact Factor: 3.26). 05/2012; 132(1):360-366. DOI: 10.1016/j.foodchem.2011.10.093

ABSTRACT Peanut allergy is recognized as one of the most severe food allergies. The aim of this study was to investigate the changes in IgE binding capacity of peanut proteins produced by thermal-processing methods, including autoclaving. Immunoreactivity to raw and thermally processed peanut extracts was evaluated by IgE immunoblot and skin prick test in patients with clinical allergy to peanut. Roasted peanut and autoclaved roasted peanut were selected for IgE ELISA experiments with individual sera, immunoblot experiments with antibodies against peanut allergens (Ara h 1, Ara h 2 and Ara h 3), digestion experiments, and circular dichroism spectroscopy. In vitro and in vivo experiments showed IgE immunoreactivity of roasted peanut proteins decreased significantly at extreme conditions of autoclaving. Circular dichroism experiments showed unfolding of proteins in autoclave treated samples, which makes them more susceptible to digestion. Autoclaving at 2.56 atm, for 30 min, produces a significant decrease of IgE-binding capacity of peanut allergens.

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Available from: Carmen Cuadrado, Jul 13, 2015
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    • "This clinical effect goes along with increased levels of specific IgG4 antibodies (Lemon-Mulé et al., 2008; Nowak-Wegrzyn et al., 2008). We have previously demonstrated that food processing, such as treatments based on pressure and heat, seem to influence the IgE binding capacity of nut proteins (Cabanillas et al., 2012). In the present study we aimed to further analyze the effect of thermal processing on the IgE binding properties of three forms of peanut, and to investigate if changes in IgE binding capacity of peanut proteins due to processing go along with an altered capacity to cross-link IgE on the effector cells of allergy, such as basophils. "
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    ABSTRACT: This study aimed to analyze the influence of thermal processing on the IgE binding properties of three forms of peanut, its effects in the content of individual allergens and IgE cross-linking capacity in effector cells of allergy. Three forms of peanut were selected and subjected to thermal processing. Immunoreactivity was evaluated by means of immunoblot or ELISA inhibition assay. Specific antibodies were used to identify changes in the content of the main allergens in peanut samples. The ability of treated peanut to cross-link IgE was evaluated in a basophil activation assay and Skin Prick Testing (SPT). The results showed that thermal/pressure treatments at specific conditions had the capacity to decrease IgE binding properties of protein extracts from peanut. This effect went along with an altered capacity to activate basophils sensitized with IgE from patients with peanut allergy and the wheal size in SPT. Copyright © 2015 Elsevier Ltd. All rights reserved.
    Food Chemistry 09/2015; 183. DOI:10.1016/j.foodchem.2015.03.023 · 3.26 Impact Factor
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    • "Protein electrophoresis of the defatted flours was carried out as previously described by Cabanillas et al. (2012). Briefly, defatted flours from untreated and treated walnut were dissolved by heating at 65 °C for 5 min in standard electrophoresis sample buffer, containing 2% sodium dodecyl sulfate (SDS) and dithiothreitol (DTT) (Invitrogen, Carlsbad, CA, USA). "
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    ABSTRACT: Food induced allergic manifestations are reported from several parts of the world. Food proteins exert their allergenic potential by absorption through the gastrointestinal tract and can even induce life threatening anaphylaxis reactions. Among all food allergens, legume allergens play an important role in induction of allergy because legumes are a major source of protein for vegetarians. Most of the legumes are cooked either by boiling, roasting or frying before consumption, which can be considered a form of thermal treatment. Thermal processing may also include autoclaving, microwave heating, blanching, pasteurization, canning, or steaming. Thermal processing of legumes may reduce, eliminate or enhance the allergenic potential of a respective legume. In most of the cases, minimization of allergenic potential on thermal treatment has generally been reported. Thus, thermal processing can be considered an important tool by indirectly prevent allergenicity in susceptible individuals, thereby reducing treatment costs and reducing industry/office/school absence in case of working population/school going children. The present review attempts to explore various possibilities of reducing or eliminating allergenicity of leguminous food using different methods of thermal processing. Further, this review summarizes different methods of food processing, major legumes and their predominant allergenic proteins, thermal treatment and its relation with antigenicity, effect of thermal processing on legume allergens; also suggests a path that may be taken for future research to reduce the allergenicity using conventional/nonconventional methods.
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