Simple methods to reduce major allergens Ara h 1 and Ana o 1/2 in peanut and cashew extracts

Research progress and immunological insights of shrimp allergens

Allergic diseases have become a major health issue in the 21st century. The FAO has pinpointed the eight most prevalent allergens worldwide, with shrimp allergy attracting global concern due to its escalating incidence. This review delves into the current knowledge of shrimp allergen types and traits, immune response mechanisms, advancements in cross-reactivity research, and breakthroughs in diagnostic and therapeutic methods. It highlights the variety of shrimp allergens, such as tropomyosin and arginine kinase, and concentrates on IgE-mediated immediate hypersensitivity reactions, involving mast cells and basophils, alongside the role of T cells and cytokines in non-IgE-mediated delayed hypersensitivity reactions. The exploration of cross-reactivity underscores the connection between shrimp allergy and allergies to other animals. Utilizing bioinformatics tools, including homology analysis, epitope prediction, and molecular modeling, has enhanced our comprehension of allergen molecular features. In treatment and diagnosis, innovative approaches like immunotherapy and gene editing technology hold potential to decrease allergic sensitivity, while emerging reduction techniques like heat treatment and enzymatic hydrolysis offer new strategies for the prevention and management of food allergies. The evolution of allergen detection and purification technologies has spurred innovation in testing methodologies, encompassing traditional in vivo tests like SPT and DBPCFC, in addition to a range of other techniques such as immunoassays, biochip technology, PCR, and histamine release experiments, propelling the instantaneous and accurate identification of allergens. These scientific breakthroughs not only expand our understanding of shrimp allergen biology but also lay the foundation for developing more effective allergy prevention and control strategies.

Screening of probiotic Lactobacillus to reduce peanut allergy and with potential anti-allergic activity

BACKGROUND

Peanut is a significant source of nutrition and a valuable oilseed crop. It is also a serious allergy source, which poses a threat to 1.1% of the population. This study aimed to screen lactic acid bacteria (LAB) with the capacity to alleviate peanut allergenicity and exhibit anti-allergic properties.

RESULT

The results show that LAB can make use of substances in peanuts to reduce the pH of peanut milk from 6.603 to 3.593-4.500 by acid production and that it can utilize the protein in peanuts to reduce the allergenic content (especially Ara h 1) and improve biological activity in peanut pulp. The content of Ara h 1 peanut-sensitizing protein was reduced by 74.65% after fermentation. The protein extracted from fermented peanut pulp is more readily digestible by gastrointestinal juices. The inhibitory activity assay of hyaluronidase (an enzyme with strong correlation to allergy) increased from 46.65% to a maximum of 90.57% to reveal that LAB fermentation of peanut pulp exhibited a robust anti-allergic response.

CONCLUSION

The strains identified in this study exhibited the ability to mitigate peanut allergenicity partially and to possess potential anti-allergic properties. Lactobacillus plantarum P1 and Lactobacillus salivarius C24 were identified as the most promising strains and were selected for further research. © 2023 Society of Chemical Industry.

Lipidomic analyses of five Carya illinoinensis cultivars

Carya illinoinensis (Wangenh.) K. Koch, nuts are a renowned health food. However, there are many cultivars of this nut tree, and their mature kernel lipid composition has not been thoroughly studied. Therefore, we used liquid chromatography-mass spectrometry (LC-MS) to analyze the lipid composition of mature nuts of five C. illinoinensis cultivars. In the mature kernels of all cultivars, there were 58 lipid types which were mainly composed of glycerolipids (c. 65%) and phospholipids (>30%). Triacylglycerol (TG) accounted for the largest proportion of mature nuts of all cultivars, exceeding 50%; and diacylglycerol (DG), ceramide (Cer), phosphatidylcholine (PC), and phosphatidylethanolamine (PE) were also relatively high. Additionally, nuts contain fatty acids, mainly oleic, linoleic, and linolenic acids. Our research provides a new perspective for the processing and utilization of plant and edible oils, and for the use of C. illinoinensis kernels in the development of medicine and food science.

Nutritional, Microbial, and Allergenic Changes during the Fermentation of Cashew 'Cheese' Product Using a Quinoa-Based Rejuvelac Starter Culture

Fermentation has been applied to a multitude of food types for preservation and product enhancing characteristics. Interest in the microbiome and healthy foods makes it important to understand the microbial processes involved in fermentation. This is particularly the case for products such as fermented cashew (Anacardium occidentale). We hereby describe the characterisation of cashew samples throughout an entire fermentation production process, starting at the quinoa starter inoculum (rejuvelac). The viable bacterial count was 10⁸ -10⁹ colony forming units/g. The nutritional composition changed marginally with regards to fats, carbohydrates, vitamins, and minerals. The rejuvelac starter culture was predominated by Pediococcus and Weissella genera. The 'brie' and 'blue' cashew products became dominated by Lactococcus, Pediococcus, and Weissella genera as the fermentation progressed. Cashew allergenicity was found to significantly decrease with fermentation of all the end-product types. For consumers concerned about allergic reactions to cashew nuts, these results suggested that a safer option is for products to be made by fermentation.

Simple methods to reduce major allergens Ara h 1 and Ana o 1/2 in peanut and cashew extracts

Whole peanut or cashew extracts are usually used in immunotherapy. Reducing major allergen(s) in the extracts may lessen their side effects. Three methods were evaluated to reduce major allergens in peanut extracts: (1) p-aminobenzamidine; (2) magnetic agarose beads; and (3) extraction of a commercial peanut flour at pH 7, respectively. The first two methods were also used to reduce major allergens in cashew extracts. After treatments, samples were evaluated by SDS-PAGE. pABA-treated samples were also analyzed for IgE binding in western blot. We found that the methods resulted in peanut extracts lacking detectable Ara h 1 but containing Ara h 2/6 and cashew extract lacking Ana o 1/2, but containing Ana o 3. Consequently, reduced IgE binding was observed. We conclude that the methods are useful for producing peanut or cashew extract with little Ara h 1 or Ana o 1/2.