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Cuadrado C, Arribas C, Sanchiz A, Pedrosa MM, Gamboa P, Betancor D, Blanco C, Cabanillas B, Linacero R. Effects of enzymatic hydrolysis combined with pressured heating on tree nut allergenicity. Food Chem 2024; 451:139433. [PMID: 38692238 DOI: 10.1016/j.foodchem.2024.139433] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2024] [Revised: 04/15/2024] [Accepted: 04/19/2024] [Indexed: 05/03/2024]
Abstract
Hazelnut, pistachio and cashew are tree nuts with health benefits but also with allergenic properties being prevalent food allergens in Europe. The allergic characteristics of these tree nuts after processing combining heat, pressure and enzymatic digestion were analyzed through in vitro (Western blot and ELISA) and in vivo test (Prick-Prick). In the analyzed population, the patients sensitized to Cor a 8 (nsLTP) were predominant over those sensitized against hazelnut seed storage proteins (Sprot, Cor a 9 and 14), which displayed higher IgE reactivity. The protease E5 effectively hydrolyzed proteins from hazelnut and pistachio, while E7 was efficient for cashew protein hydrolysis. When combined with pressured heating (autoclave and Controlled Instantaneous Depressurization (DIC)), these proteases notably reduced the allergenic reactivity. The combination of DIC treatment before enzymatic digestion resulted in the most effective methodology to drastically reduce or indeed eliminate the allergenic capacity of tree nuts.
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Affiliation(s)
- Carmen Cuadrado
- Departamento de Tecnología de Alimentos, INIA-CSIC, Ctra. Coruña km 7.5, 28040 Madrid, Spain.
| | - Claudia Arribas
- Departamento de Tecnología de Alimentos, INIA-CSIC, Ctra. Coruña km 7.5, 28040 Madrid, Spain
| | - Africa Sanchiz
- Departamento de Tecnología de Alimentos, INIA-CSIC, Ctra. Coruña km 7.5, 28040 Madrid, Spain
| | - Mercedes M Pedrosa
- Departamento de Tecnología de Alimentos, INIA-CSIC, Ctra. Coruña km 7.5, 28040 Madrid, Spain
| | - Pedro Gamboa
- Servicio de Alergia, Hospital Universitario de Cruces, 48903 Barakaldo, Spain
| | - Diana Betancor
- Departamento de Alergia, IIS-Fundación Jiménez Diaz, 28040 Madrid, Spain
| | - Carlos Blanco
- Servicio de Alergia, IIS-Princesa (Instituto de Investigación Sanitaria Hospital Universitario de La Princesa), 28006 Madrid, Spain
| | - Beatriz Cabanillas
- Servicio de Alergia, Instituto de Investigación Hospital 12 de Octubre (i+12), Avenida de Córdoba s/n, 28041 Madrid, Spain
| | - Rosario Linacero
- Departamento de Genética, Microbiología y Fisiología, Facultad de Biología, Universidad Complutense de Madrid, 28040 Madrid, Spain
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2
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Kim K, Kim Y, Lee H, Lee C, Kim S, Oh S, Park ZY. Discovery, verification, and validation of walnut protein marker peptides using LC-MS approaches. Food Chem 2023; 429:136889. [PMID: 37467671 DOI: 10.1016/j.foodchem.2023.136889] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2022] [Revised: 06/17/2023] [Accepted: 07/12/2023] [Indexed: 07/21/2023]
Abstract
A key requirement of liquid chromatography-mass spectrometry (LC-MS)-based allergenic food protein analysis methods is to use protein marker peptides with good analytical performances in LC-MS analysis of commercial processed foods. In this study, we developed a multi-stage walnut protein marker peptide selection strategy involving marker peptide discovery and verification and LC-MS validation of chemically equivalent stable isotope-labeled peptides. This strategy proposed three walnut protein marker peptides, including two new marker peptides. Our LC-MS-based walnut protein analysis method using the three stable isotope-labeled peptides showed acceptable linearity (R2 >0.99), matrix effects (coefficient of variation <±15%), sensitivity (limit of detection >0.3 pg/μL, limit of quantification >0.8 pg/μL), recovery (85.1-103.4%), accuracy, and precision (coefficient of variation <10%). In conclusion, our multi-stage marker peptide selection strategy effectively selects specific protein marker peptides for sensitive detection and absolute quantification of walnut proteins in LC-MS analysis of commercial processed foods.
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Affiliation(s)
- Kyungdo Kim
- School of Life Sciences, Gwangju Institute of Science and Technology, Cheomdangwagiro123, Buk-gu, Gwangju 61005, Republic of Korea.
| | - Yourim Kim
- School of Life Sciences, Gwangju Institute of Science and Technology, Cheomdangwagiro123, Buk-gu, Gwangju 61005, Republic of Korea.
| | - Hana Lee
- School of Life Sciences, Gwangju Institute of Science and Technology, Cheomdangwagiro123, Buk-gu, Gwangju 61005, Republic of Korea.
| | - Chaeyoon Lee
- Department of Food Science and Engineering, Ewha Womans University, 52, Ewhayeodae-gil, Seodaemun-gu, Seoul, Republic of Korea.
| | - Sooyeon Kim
- Department of Food Science and Engineering, Ewha Womans University, 52, Ewhayeodae-gil, Seodaemun-gu, Seoul, Republic of Korea.
| | - Sangsuk Oh
- Department of Food Science and Engineering, Ewha Womans University, 52, Ewhayeodae-gil, Seodaemun-gu, Seoul, Republic of Korea
| | - Zee-Yong Park
- School of Life Sciences, Gwangju Institute of Science and Technology, Cheomdangwagiro123, Buk-gu, Gwangju 61005, Republic of Korea.
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3
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Lu Y, Cheng H, Jiang S, Lin L, Lu J. Impact of three different processing methods on the digestibility and allergenicity of Chinese mitten crab (Eriocheir sinensis) tropomyosin. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.09.024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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4
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Liu X, Ma Y, Liu L, Zeng M. Effects of high hydrostatic pressure on conformation and IgG binding capacity of tropomyosin in Pacific oyster (Crassostrea gigas). Food Chem 2023; 404:134595. [DOI: 10.1016/j.foodchem.2022.134595] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2022] [Revised: 10/10/2022] [Accepted: 10/10/2022] [Indexed: 11/07/2022]
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Comprehensive Analysis of the Structure and Allergenicity Changes of Seafood Allergens Induced by Non-Thermal Processing: A Review. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27185857. [PMID: 36144594 PMCID: PMC9505237 DOI: 10.3390/molecules27185857] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/21/2022] [Revised: 09/05/2022] [Accepted: 09/07/2022] [Indexed: 11/18/2022]
Abstract
Seafood allergy, mainly induced by fish, shrimp, crab, and shellfish, is a food safety problem worldwide. The non-thermal processing technology provides a new method in reducing seafood allergenicity. Based on the structural and antigenic properties of allergenic proteins, this review introduces current methods for a comprehensive analysis of the allergenicity changes of seafood allergens induced by non-thermal processing. The IgE-binding capacities/immunoreactivity of seafood allergens are reduced by the loss of conformation during non-thermal processing. Concretely, the destruction of native structure includes degradation, aggregation, uncoiling, unfolding, folding, and exposure, leading to masking of the epitopes. Moreover, most studies rely on IgE-mediated assays to evaluate the allergenic potential of seafood protein. This is not convincing enough to assess the effect of novel food processing techniques. Thus, further studies must be conducted with functional assays, in vivo assays, animal trials, simulated digestion, and intestinal microflora to strengthen the evidence. It also enables us to better identify the effects of non-thermal processing treatment, which would help further analyze its mechanism.
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6
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Sancho AI, Birk T, Gregersen JM, Rønne T, Hornslet SE, Madsen AM, Bøgh KL. Microbial safety and protein composition of birch sap. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104347] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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7
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Effect of pressure cooking alone and in combination with other treatments on shrimp allergic protein, tropomyosin. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:1193-1201. [PMID: 35153330 PMCID: PMC8814115 DOI: 10.1007/s13197-021-05124-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/23/2021] [Accepted: 04/27/2021] [Indexed: 10/21/2022]
Abstract
Shrimp allergen, tropomyosin is a highly heat stable allergen a common causative of shrimp allergy in sensitive individuals. Effect of house hold pressure cooking on immunogenicity of shrimp allergen, topomyosin from Metapenaeus dobsoni was investigated in both shrimp extract and peeled shrimp by extending the time of pressure cooking to 5, 10 and 20 min. Soaked shrimps in salt, baking soda, papain and acetic acid along with pressure cooking was also investigated. In the case of extracts, IgE activity was significantly (p < 0.05) decreased and the tropomyosin band was absent in the immunoblott using pooled sera of shrimp sensitive individuals. While in the case of whole peeled shrimp, IgE activity was significantly (p < 0.05) increased and the tropomyosin band was retained in the immunoblott analysis which indicates the retention of allerginicity in the peeled shrimp. Although pressure cooked shrimp after soaking in acetic acid didn't show significant (p > 0.05) difference to that of without soaking, the tropomyosin band was observed to be very faint or absent in SDS PAGE and immunoblott analysis which indicated the effective reduction in allegenicity of whole peeled shrimp.
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De Angelis E, Di Bona D, Pilolli R, Loiodice R, Luparelli A, Giliberti L, D’Uggento AM, Rossi MP, Macchia L, Monaci L. In Vivo and In Vitro Assessment and Proteomic Analysis of the Effectiveness of Physical Treatments in Reducing Allergenicity of Hazelnut Proteins. Nutrients 2022; 14:nu14040874. [PMID: 35215523 PMCID: PMC8875159 DOI: 10.3390/nu14040874] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2022] [Revised: 02/07/2022] [Accepted: 02/17/2022] [Indexed: 12/10/2022] Open
Abstract
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.
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Affiliation(s)
- Elisabetta De Angelis
- Institute of Sciences of Food Production—National Research Council of Italy (ISPA-CNR), 70126 Bari, Italy; (E.D.A.); (R.P.); (A.L.)
| | - Danilo Di Bona
- Department of Emergency and Organ Transplantation (DETO), School and Chair of Allergology and Clinical Immunology, University of Bari Aldo Moro, 70124 Bari, Italy; (D.D.B.); (R.L.); (L.G.); (M.P.R.); (L.M.)
| | - Rosa Pilolli
- Institute of Sciences of Food Production—National Research Council of Italy (ISPA-CNR), 70126 Bari, Italy; (E.D.A.); (R.P.); (A.L.)
| | - Roberto Loiodice
- Department of Emergency and Organ Transplantation (DETO), School and Chair of Allergology and Clinical Immunology, University of Bari Aldo Moro, 70124 Bari, Italy; (D.D.B.); (R.L.); (L.G.); (M.P.R.); (L.M.)
| | - Anna Luparelli
- Institute of Sciences of Food Production—National Research Council of Italy (ISPA-CNR), 70126 Bari, Italy; (E.D.A.); (R.P.); (A.L.)
| | - Lucia Giliberti
- Department of Emergency and Organ Transplantation (DETO), School and Chair of Allergology and Clinical Immunology, University of Bari Aldo Moro, 70124 Bari, Italy; (D.D.B.); (R.L.); (L.G.); (M.P.R.); (L.M.)
| | - Angela M. D’Uggento
- Department of Economics and Finance, University of Bari Aldo Moro, 70124 Bari, Italy;
| | - Maria Pia Rossi
- Department of Emergency and Organ Transplantation (DETO), School and Chair of Allergology and Clinical Immunology, University of Bari Aldo Moro, 70124 Bari, Italy; (D.D.B.); (R.L.); (L.G.); (M.P.R.); (L.M.)
| | - Luigi Macchia
- Department of Emergency and Organ Transplantation (DETO), School and Chair of Allergology and Clinical Immunology, University of Bari Aldo Moro, 70124 Bari, Italy; (D.D.B.); (R.L.); (L.G.); (M.P.R.); (L.M.)
| | - Linda Monaci
- Institute of Sciences of Food Production—National Research Council of Italy (ISPA-CNR), 70126 Bari, Italy; (E.D.A.); (R.P.); (A.L.)
- Correspondence:
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Okon K, Yoshida T, Hattori M, Matsuda H, Osada M. Preparation of hypoallergenic ovalbumin by high-temperature water treatment. Biosci Biotechnol Biochem 2021; 85:2442-2449. [PMID: 34617563 DOI: 10.1093/bbb/zbab171] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2021] [Accepted: 09/28/2021] [Indexed: 11/14/2022]
Abstract
The high-temperature water treatment is one of the methods used to reduce the molecular weight of proteins. In this study, in order to establish a practical method for preparing hypoallergenic materials using the high-temperature water treatment, we investigated the effects of processing temperature on the antigenicity and allergenicity of a food allergen. Additionally, the foaming ability of the samples was also evaluated as a function desired in the food industry. We used ovalbumin as a model allergen. As a result, although there was no significant difference among the samples treated with different processing temperatures, all the antigens treated with high-temperature water showed a decrease in antigenicity and allergenicity. In addition, when ovalbumin was treated at a temperature of 130 °C or higher, there was a significant improvement in foaming properties. These findings indicate that high-temperature water treatment is a potential strategy for preparing practical hypoallergenic materials.
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Affiliation(s)
- Kazunobu Okon
- Department of Applied Biological Science, Tokyo University of Agriculture and Technology, Tokyo, Japan
| | - Tadashi Yoshida
- Department of Applied Biological Science, Tokyo University of Agriculture and Technology, Tokyo, Japan
| | - Makoto Hattori
- Department of Applied Biological Science, Tokyo University of Agriculture and Technology, Tokyo, Japan
| | - Hiroshi Matsuda
- Division of Animal Life Science, Tokyo University of Agriculture and Technology, Tokyo, Japan
| | - Mitsumasa Osada
- Department of Chemistry and Materials, Faculty of Textile Science and Technology, Shinshu University, Ueda, Nagano, Japan
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Abstract
Nuts are considered healthy foods due to their high content of nutritional compounds with functional properties. However, the list of the most allergenic foods includes tree nuts, and their presence must be indicated on food labels. Most nut allergens are seed storage proteins, pathogenesis-related (PR) proteins, profilins and lipid transfer proteins (LTP). Nut allergenic proteins are characterized by their resistance to denaturation and proteolysis. Food processing has been proposed as the method of choice to alter the allergenicity of foods to ensure their safety and improve their organoleptic properties. The effect of processing on allergenicity is variable by abolishing existing epitopes or generating neoallergens. The alterations depend on the intrinsic characteristics of the protein and the type and duration of treatment. Many studies have evaluated the molecular changes induced by processes such as thermal, pressure or enzymatic treatments. As some processing treatments have been shown to decrease the allergenicity of certain foods, food processing may play an important role in developing hypoallergenic foods and using them for food tolerance induction. This work provides an updated overview of the applications and influence of several processing techniques (thermal, pressure and enzymatic digestion) on nut allergenicity for nuts, namely, hazelnuts, cashews, pistachios, almonds and walnuts.
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11
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Puente-Lelievre C, Eischeid AC. Development and validation of a duplex real-time PCR assay with locked nucleic acid (LNA) probes for the specific detection of allergenic walnut in complex food matrices. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107644] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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12
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Abstract
This review searched for published evidence that could explain how different physicochemical properties impact on the allergenicity of food proteins and if their effects would follow specific patterns among distinct protein families. Owing to the amount and complexity of the collected information, this literature overview was divided in two articles, the current one dedicated to protein families of plant allergens and a second one focused on animal allergens. Our extensive analysis of the available literature revealed that physicochemical characteristics had consistent effects on protein allergenicity for allergens belonging to the same protein family. For example, protein aggregation contributes to increased allergenicity of 2S albumins, while for legumins and cereal prolamins, the same phenomenon leads to a reduction. Molecular stability, related to structural resistance to heat and proteolysis, was identified as the most common feature promoting plant protein allergenicity, although it fails to explain the potency of some unstable allergens (e.g. pollen-related food allergens). Furthermore, data on physicochemical characteristics translating into clinical effects are limited, mainly because most studies are focused on in vitro IgE binding. Clinical data assessing how these parameters affect the development and clinical manifestation of allergies is minimal, with only few reports evaluating the sensitising capacity of modified proteins (addressing different physicochemical properties) in murine allergy models. In vivo testing of modified pure proteins by SPT or DBPCFC is scarce. At this stage, a systematic approach to link the physicochemical properties with clinical plant allergenicity in real-life scenarios is still missing.
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Monaci L, Pilolli R, De Angelis E, Crespo JF, Novak N, Cabanillas B. Food allergens: Classification, molecular properties, characterization, and detection in food sources. ADVANCES IN FOOD AND NUTRITION RESEARCH 2020; 93:113-146. [PMID: 32711861 DOI: 10.1016/bs.afnr.2020.03.001] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
Food allergy is a large and growing public health problem in many areas of the world. The prevalence of food allergy has increased in the last decades in a very significant way in many world regions, particularly in developed countries. In that respect, the research field of food allergy has experienced an extensive growth and very relevant progress has been made in recent years regarding the characterization of food allergens, the study of their immunological properties, and their detection in food sources. Furthermore, food labeling policies have also been improved decidedly in recent years. For that immense progress made, it is about time to review the latest progress in the field of food allergy. In this review, we intend to carry out an extensive and profound overview regarding the latest scientific advances and knowledge in the field of food allergen detection, characterization, and in the study of the effects of food processing on the physico-chemical properties of food allergens. The advances in food labeling policies, and methodologies for the characterization of food allergens are also thoroughly reviewed in the present overview.
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Affiliation(s)
- Linda Monaci
- Institute of Sciences of Food Production, CNR-ISPA, Bari, Italy
| | - Rosa Pilolli
- Institute of Sciences of Food Production, CNR-ISPA, Bari, Italy
| | | | - Jesus F Crespo
- Department of Allergy, Research Institute Hospital 12 de Octubre de Madrid, Madrid, Spain
| | - Natalija Novak
- Department of Dermatology and Allergy, University Hospital Bonn, Bonn, Germany
| | - Beatriz Cabanillas
- Department of Allergy, Research Institute Hospital 12 de Octubre de Madrid, Madrid, Spain.
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Linacero R, Sanchiz A, Ballesteros I, Cuadrado C. Application of real-time PCR for tree nut allergen detection in processed foods. Crit Rev Food Sci Nutr 2019; 60:1077-1093. [PMID: 30638046 DOI: 10.1080/10408398.2018.1557103] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
Currently, food allergies are an important health concern worldwide. The presence of undeclared allergenic ingredients or the presence of traces of allergens due to accidental contamination during food processing poses a great health risk to sensitized individuals. Therefore, reliable analytical methods are required to detect and identify allergenic ingredients in food products. Real-time PCR allowed a specific and accurate amplification of allergen sequences. Some processing methods could induce the fragmentation and/or degradation of genomic DNA and some studies have been performed to analyze the effect of processing on the detection of different targets, as thermal treatment, with and without applying pressure. In this review, we give an updated overview of the applications of real-time PCR for the detection of allergens of tree nut in processed food products. The different variables that contribute to the performance of PCR methodology for allergen detection are also review and discussed.
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Affiliation(s)
- Rosario Linacero
- Departamento de Genética, Fisiología y Microbiología, Facultad de Biología, Universidad Complutense de Madrid, Madrid, Spain
| | - Africa Sanchiz
- Departamento de Tecnología de Alimentos, SGIT-INIA, Madrid, Spain
| | - Isabel Ballesteros
- Ingeniería en Biotecnología, Facultad de Ingenierías y Ciencias Aplicadas, Universidad de las Américas, Quito, Ecuador
| | - Carmen Cuadrado
- Departamento de Tecnología de Alimentos, SGIT-INIA, Madrid, Spain
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Li H, Jia Y, Peng W, Zhu K, Zhou H, Guo X. High hydrostatic pressure reducing allergenicity of soy protein isolate for infant formula evaluated by ELISA and proteomics via Chinese soy-allergic children’s sera. Food Chem 2018; 269:311-317. [DOI: 10.1016/j.foodchem.2018.07.001] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2017] [Revised: 06/09/2018] [Accepted: 07/01/2018] [Indexed: 12/28/2022]
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16
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De Angelis E, Bavaro SL, Forte G, Pilolli R, Monaci L. Heat and Pressure Treatments on Almond Protein Stability and Change in Immunoreactivity after Simulated Human Digestion. Nutrients 2018; 10:nu10111679. [PMID: 30400601 PMCID: PMC6265937 DOI: 10.3390/nu10111679] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2018] [Revised: 10/29/2018] [Accepted: 10/31/2018] [Indexed: 12/23/2022] Open
Abstract
Almond is consumed worldwide and renowned as a valuable healthy food. Despite this, it is also a potent source of allergenic proteins that can trigger several mild to life-threatening immunoreactions. Food processing proved to alter biochemical characteristics of proteins, thus affecting the respective allergenicity. In this paper, we investigated the effect of autoclaving, preceded or not by a hydration step, on the biochemical and immunological properties of almond proteins. Any variation in the stability and immunoreactivity of almond proteins extracted from the treated materials were evaluated by total protein quantification, Enzyme Linked Immunosorbent Assay (ELISA), and protein profiling by electrophoresis-based separation (SDS-PAGE). The sole autoclaving applied was found to weakly affect almond protein stability, despite what was observed when hydration preceded autoclaving, which resulted in a loss of approximately 70% of total protein content compared to untreated samples, and a remarkable reduction of the final immunoreactivity. The final SDS-PAGE protein pattern recorded for hydrated and autoclaved almonds disclosed significant changes. In addition, the same samples were further submitted to human-simulated gastro-intestinal (GI) digestion to evaluate potential changes induced by these processing methods on allergen digestibility. Digestion products were identified by High Pressure Liquid Chromatography-High Resolution Tandem Mass Spectrometry (HPLC-HRMS/MS) analysis followed by software-based data mining, and complementary information was provided by analyzing the proteolytic fragments lower than 6 kDa in size. The autoclave-based treatment was found not to alter the allergen digestibility, whereas an increased susceptibility to proteolytic action of digestive enzymes was observed in almonds subjected to autoclaving of prehydrated almond kernels. Finally, the residual immunoreactivity of the GI-resistant peptides was in-silico investigated by bioinformatic tools. Results obtained confirm that by adopting both approaches, no epitopes associated with known allergens survived, thus demonstrating the potential effectiveness of these treatments to reduce almond allergenicity.
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Affiliation(s)
- Elisabetta De Angelis
- Institute of Sciences of Food Production, National Research Council of Italy (ISPA-CNR), Via Amendola 122/O, 70126 Bari, Italy.
| | - Simona L Bavaro
- Institute of Sciences of Food Production, National Research Council of Italy (ISPA-CNR), Via Amendola 122/O, 70126 Bari, Italy.
| | - Graziana Forte
- Institute of Sciences of Food Production, National Research Council of Italy (ISPA-CNR), Via Amendola 122/O, 70126 Bari, Italy.
| | - Rosa Pilolli
- Institute of Sciences of Food Production, National Research Council of Italy (ISPA-CNR), Via Amendola 122/O, 70126 Bari, Italy.
| | - Linda Monaci
- Institute of Sciences of Food Production, National Research Council of Italy (ISPA-CNR), Via Amendola 122/O, 70126 Bari, Italy.
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Effect of thermal/pressure processing and simulated human digestion on the immunoreactivity of extractable peanut allergens. Food Res Int 2018; 109:126-137. [PMID: 29803434 DOI: 10.1016/j.foodres.2018.04.021] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2017] [Revised: 04/06/2018] [Accepted: 04/12/2018] [Indexed: 11/24/2022]
Abstract
Peanut allergy is one of the most widespread types of food allergies especially affecting developed countries. To reduce the risk of triggering allergic reactions, several technological strategies have been devised to modify or remove allergens from foods. Herein we investigated the combination of high temperature and pressure on the modulation of peanuts immunoreactivity after simulated gastro-duodenal digestion. Extractable proteins of raw and autoclaved peanuts were separated on SDS-PAGE and immunogenicity was assessed by ELISA and Western Blot analyses. Proteins surviving the heat treatment and reacting towards allergic patients' sera were analysed and attributed to Ara h 3 and Ara h 1 proteins by untargeted LC-high resolution-MS/MS. A progressive reduction in the intensity of the major allergen proteins was also highlighted in the protein fraction extracted from autoclaved peanuts, with a total disappearance of the high molecular allergens when samples were preliminary exposed to 2 h hydration although the lower molecular weight fraction was not investigated in the present work. Furthermore, raw and processed peanuts underwent simulated digestion experiments and the IgE binding was assessed by using allergic patients' sera. The persistence of an immunoreactive band was displayed around 20 kDa. In conclusion, the synergistic effects of heat and pressure played a pivotal role in the disappearance of the major peanut allergens also contributing to the significant alteration of the final immunoreactivity. In addition, the surviving of allergenic determinants in peanuts after gastrointestinal breakdown provides more insights on the fate of allergenic proteins after autoclaving treatments.
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18
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Chizoba Ekezie FG, Cheng JH, Sun DW. Effects of nonthermal food processing technologies on food allergens: A review of recent research advances. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.01.007] [Citation(s) in RCA: 125] [Impact Index Per Article: 20.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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Sanchiz A, Cuadrado C, Dieguez MC, Ballesteros I, Rodríguez J, Crespo JF, de las Cuevas N, Rueda J, Linacero R, Cabanillas B, Novak N. Thermal processing effects on the IgE-reactivity of cashew and pistachio. Food Chem 2018; 245:595-602. [DOI: 10.1016/j.foodchem.2017.10.132] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2017] [Revised: 10/25/2017] [Accepted: 10/25/2017] [Indexed: 10/18/2022]
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20
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Cuadrado C, Cheng H, Sanchiz A, Ballesteros I, Easson M, Grimm CC, Dieguez MC, Linacero R, Burbano C, Maleki SJ. Influence of enzymatic hydrolysis on the allergenic reactivity of processed cashew and pistachio. Food Chem 2018; 241:372-379. [DOI: 10.1016/j.foodchem.2017.08.120] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2016] [Revised: 08/30/2017] [Accepted: 08/31/2017] [Indexed: 11/26/2022]
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21
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Lee J, Jeong K, Jeon SA, Lee S. Immunoglobulin E-binding Proteins of Cooked Walnuts in Korean Children. ALLERGY, ASTHMA & IMMUNOLOGY RESEARCH 2018; 10:363-369. [PMID: 29949832 PMCID: PMC6021585 DOI: 10.4168/aair.2018.10.4.363] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/14/2017] [Revised: 03/15/2018] [Accepted: 03/16/2018] [Indexed: 11/20/2022]
Abstract
Purpose The immunological characteristics of young Korean children with walnut (WN) allergy and the influence of different cooking methods on WN proteins have not been evaluated to date. This study aimed to evaluate the major WN allergens identified among Korean children, together with changes in WN antigenicity caused by common cooking methods. Methods We enrolled children under the age of 13 years with WN serum-specific immunoglobulin (Ig) E concentrations. The protein fractions of dry-fried and boiled WN extracts were compared with those of raw WNs using sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), 2-dimentional gel electrophoresis (2DE) and a proteomic analysis using electrospray ionization (liquid chromatography-mass spectrometry [LC-MS]). An immunoblotting analysis was conducted to examine IgE reactivity toward raw WNs using serum samples from 6 children with a clinical WN allergy. To determine the processed WN proteins with IgE-binding capacity, a 2D-immunoblotting analysis was performed using the pooled sera of 20 WN-sensitized children. Results Protein bands from raw WNs were identified at 9, 16, 28, 52, 58, and 64 kDa via SDS-PAGE. The 9- and 16-kDa protein bands were enhanced by boiling, whereas the 52- and 64-kDa bands were considerably diminished. On LC-MS analysis, of the 66 IgE-binding proteins present in raw WNs, 57 were found in dry-fried WNs, but only 4 in boiled WNs. The sera of 5 out of 6 participants reacted with the 52-kDa protein bands and those of 4 out of 6 participants reacted with the 16- and 28-kDa protein bands, respectively. Meanwhile, a 2D-immunoblotting result confirmed the presence of different binding patterns among children who consumed cooked WNs. Conclusions The protein profile of boiled WNs is substantially different from that of raw WNs. However, 4 proteins including prolamins remained stable after dry-frying or boiling. Further studies are needed to evaluate the clinical relevance of these findings.
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Affiliation(s)
- Jeongmin Lee
- Department of Pediatrics, Ajou University School of Medicine, Suwon, Korea
| | - Kyunguk Jeong
- Department of Pediatrics, Ajou University School of Medicine, Suwon, Korea
| | - Se Ah Jeon
- Department of Pediatrics, Ajou University School of Medicine, Suwon, Korea
| | - Sooyoung Lee
- Department of Pediatrics, Ajou University School of Medicine, Suwon, Korea.
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High hydrostatic pressure (HHP) effects on antigenicity and structural properties of soybean β-conglycinin. Journal of Food Science and Technology 2017; 55:630-637. [PMID: 29391627 DOI: 10.1007/s13197-017-2972-2] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/15/2017] [Accepted: 11/20/2017] [Indexed: 10/18/2022]
Abstract
In this study, the effect of high hydrostatic pressure (HHP) on antigenicity, free sulfhydryl group (SH) content, hydrophobicity (Ho), fluorescence intensity and circular dichroism data of soybean β-conglycinin was studied. The antigenicity of soybean β-conglycinin was decreased significantly at pressures 200-400 MPa. The antigenicity inhibition rate of β-conglycinin declined from 92.72 to 55.15%, after being treated at 400 MPa for 15 min. Results indicated that free sulphydryl (SH) groups and surface Ho of β-conglycinin were significantly increased at pressures 200-400 MPa and 5-15 min, whereas these properties decreased at the treatments above 400 MPa and 15 min. The maximum fluorescence intensity was noticed at 400 MPa and 15 min. The circular dichroism data analysis revealed that the amount of β-turns and unordered structure significantly increased, while the content of α-helix1 and β-strand1 noticeably decreased. These results provide evidence that HHP-induced the structural modification of β-conglycinin and could alter the antigenicity of β-conglycinin.
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Abstract
Daily food processing has the potential to alter the allergenicity of foods due to modification of the physico-chemical properties of proteins. The degree of such modifications depends on factors such as processing conditions, type of food considered, allergenic content, etc. The impact of daily food processing like boiling, roasting, frying or baking on food allergenicity have been extensively studied. The influence of other thermal treatments such as microwave heating or pressure cooking on allergenicity has also been analyzed. Non-thermal treatment such as peeling impacts on the allergenic content of certain foods such as fruits. In this review, we give an updated overview of the effects of daily processing treatments on the allergenicity of a wide variety of foods. The different variables that contribute to the modification of food allergenicity due to processing are also reviewed and discussed.
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Affiliation(s)
- Beatriz Cabanillas
- a Department of Dermatology and Allergy , University of Bonn Medical Center , Sigmund-Freud-Str., 25, Bonn , Germany
| | - Natalija Novak
- a Department of Dermatology and Allergy , University of Bonn Medical Center , Sigmund-Freud-Str., 25, Bonn , Germany
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Vanga SK, Raghavan V. Processing effects on tree nut allergens: A review. Crit Rev Food Sci Nutr 2017; 57:3794-3806. [DOI: 10.1080/10408398.2016.1175415] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Sai Kranthi Vanga
- Department of Bioresource Engineering, Faculty of Agriculture and Environmental Studies, McGill University, Sainte-Anne-de-Bellevue, Quebec, Canada
| | - Vijaya Raghavan
- Department of Bioresource Engineering, Faculty of Agriculture and Environmental Studies, McGill University, Sainte-Anne-de-Bellevue, Quebec, Canada
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25
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Detection of pistachio allergen coding sequences in food products: A comparison of two real time PCR approaches. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.12.015] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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26
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The allergenic potential of walnuts treated with high pressure and heat in a mouse model of allergy. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2016.12.001] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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27
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Transforming insect biomass into consumer wellness foods: A review. Food Res Int 2016; 89:129-151. [DOI: 10.1016/j.foodres.2016.10.001] [Citation(s) in RCA: 91] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2016] [Revised: 09/28/2016] [Accepted: 10/02/2016] [Indexed: 02/01/2023]
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28
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Detection by real time PCR of walnut allergen coding sequences in processed foods. Food Chem 2016; 202:334-40. [DOI: 10.1016/j.foodchem.2016.01.132] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2015] [Revised: 01/25/2016] [Accepted: 01/29/2016] [Indexed: 11/30/2022]
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29
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Downs ML, Baumert JL, Taylor SL, Mills ENC. Mass spectrometric analysis of allergens in roasted walnuts. J Proteomics 2016; 142:62-9. [PMID: 27150359 DOI: 10.1016/j.jprot.2016.04.045] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2015] [Revised: 03/30/2016] [Accepted: 04/29/2016] [Indexed: 12/01/2022]
Abstract
UNLABELLED Thermal processing of allergenic foods can induce changes in the foods' constituent allergens, but the effects of heat treatment are poorly defined. Like other commonly allergenic tree nuts, walnuts often undergo heat treatment (e.g. roasting or baking) prior to consumption. This study evaluated the changes in solubility and detectability of allergens from roasted walnuts using tandem mass spectrometry methods. Walnuts were roasted (132°C or 180°C for 5, 10, or 20min) and prepared for LC-MS/MS using sequential or simultaneous extraction and tryptic digestion protocols. The LC-MS/MS data analysis incorporated label-free quantification of relevant allergens and Maillard adduct screening. In some proteins (2S albumin, LTP, and the 7S globulin N-terminal region) minor changes in relative abundance were observed following roasting. The mature 7S and 11S globulins, however, showed significantly increased detection following roasting at 180°C for 20min when using the simultaneous extraction/digestion protocol, possibly due to increased digestibility of the proteins. The results of this study indicate that individual walnut allergens respond differently to thermal processing, and the detection of these proteins by LC-MS/MS is dependent on the protein in question, its susceptibility to proteolytic digestion, the degree of thermal processing, and the sample preparation methodology. SIGNIFICANCE Understanding the behavior of food allergens in the context of relevant food matrices is critical for both food allergen management and for elucidating matrix and processing-associated factors influencing protein allergenicity. The use of mass spectrometry to identify food allergens and detect allergenic food residues has been increasingly developed due to the advantages associated with the direct, sequence-level analysis possible with MS. To date, however, few studies have implemented MS technology to analyze the effects of thermal processing on allergenic food proteins. The MS analysis results presented in this study revealed not only information about the molecular-level effects of roasting on walnut allergens but also data pertinent to the development of MS-based detection methods for walnut residues in food products.
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Affiliation(s)
- Melanie L Downs
- Food Allergy Research and Resource Program, Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA; Centre for Respiratory Medicine and Allergy, Respiratory Institute of Inflammation and Repair, Manchester Academic Health Sciences Centre and Manchester Institute of Biotechnology, University of Manchester, Manchester, UK.
| | - Joseph L Baumert
- Food Allergy Research and Resource Program, Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA
| | - Steve L Taylor
- Food Allergy Research and Resource Program, Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA
| | - E N C Mills
- Centre for Respiratory Medicine and Allergy, Respiratory Institute of Inflammation and Repair, Manchester Academic Health Sciences Centre and Manchester Institute of Biotechnology, University of Manchester, Manchester, UK
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30
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Zhou H, Wang C, Ye J, Chen H, Tao R, Cao F. Effects of high hydrostatic pressure treatment on structural, allergenicity, and functional properties of proteins from ginkgo seeds. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.02.001] [Citation(s) in RCA: 49] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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31
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Effect of processing on conformational changes of food proteins related to allergenicity. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.01.001] [Citation(s) in RCA: 171] [Impact Index Per Article: 21.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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32
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Heat-induced alterations in cashew allergen solubility and IgE binding. Toxicol Rep 2016; 3:244-251. [PMID: 28959544 PMCID: PMC5615785 DOI: 10.1016/j.toxrep.2015.12.009] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2015] [Revised: 12/07/2015] [Accepted: 12/28/2015] [Indexed: 11/24/2022] Open
Abstract
Cashew nuts are an increasingly common cause of food allergy. We compare the soluble protein profile of cashew nuts following heating. SDS-PAGE indicate that heating can alter the solubility of cashew nut proteins. The 11S legumin, Ana o 2, dominates the soluble protein content in ready to eat and mildly heated cashew nuts. However, we found that in dark-roasted cashew nuts, the soluble protein profile shifts and the 2S albumin Ana o 3 composes up to 40% of the soluble protein. Analysis of trypsin-treated extracts by LC/MS/MS indicate changes in the relative number and intensity of peptides. The relative cumulative intensity of the 5 most commonly observed Ana o 1 and 2 peptides are altered by heating, while those of the 5 most commonly observed Ana o 3 peptides remaine relatively constant. ELISA experiments indicate that there is a decrease in rabbit IgG and human serum IgE binding to soluble cashew proteins following heating. Our findings indicate that heating can alter the solubility of cashew allergens, resulting in altered IgE binding. Our results support the use of both Ana o 2 and Ana o 3 as potential cashew allergen diagnostic targets.
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33
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Downs ML, Simpson A, Custovic A, Semic-Jusufagic A, Bartra J, Fernandez-Rivas M, Taylor SL, Baumert JL, Mills ENC. Insoluble and soluble roasted walnut proteins retain antibody reactivity. Food Chem 2015; 194:1013-21. [PMID: 26471647 DOI: 10.1016/j.foodchem.2015.08.119] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2015] [Revised: 08/20/2015] [Accepted: 08/27/2015] [Indexed: 10/23/2022]
Abstract
Thermal processing techniques commonly used during food production have the potential to impact food allergens by inducing physical and/or chemical changes to the proteins. English walnuts (Juglans regia) are among the most commonly allergenic tree nuts, but little information is available regarding how walnut allergens respond to thermal processing. This study evaluated the effects of dry roasting (132 or 180°C for 5, 10, or 20min) on the solubility and immunoreactivity of walnut proteins. A dramatic decrease in walnut protein solubility was observed following dry roasting at 180°C for 20min. However, both the soluble and insoluble protein fractions from roasted walnuts maintained substantial amounts of IgG immunoreactivity (using anti-raw and anti-roasted walnut antisera), with similar patterns of reactivity observed for human IgE from walnut-allergic individuals. Thus, walnut proteins are relatively stable under certain thermal processing conditions, and IgE reactivity remains present even when insoluble aggregates are formed.
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Affiliation(s)
- Melanie L Downs
- Food Allergy Research and Resource Program, Department of Food Science and Technology, Food Innovation Center, 1901 North 21st Street, University of Nebraska-Lincoln, Lincoln, NE 68588-6205, USA; Institute of Inflammation and Repair, Manchester Academic Health Sciences Centre and Manchester Institute of Biotechnology, University of Manchester, 131 Princess Street, Manchester M1 7DN, UK.
| | - Angela Simpson
- Centre for Respiratory Medicine and Allergy, Institute of Inflammation and Repair, University of Manchester & Respiratory and Allergy Clinical Research Facility, Education and Research Centre, University Hospital of South Manchester NHS Foundation Trust, Wythenshawe Hospital, Southmoor Road, Manchester M23 9LT, UK
| | - Adnan Custovic
- Centre for Respiratory Medicine and Allergy, Institute of Inflammation and Repair, University of Manchester & Respiratory and Allergy Clinical Research Facility, Education and Research Centre, University Hospital of South Manchester NHS Foundation Trust, Wythenshawe Hospital, Southmoor Road, Manchester M23 9LT, UK
| | - Aida Semic-Jusufagic
- Centre for Respiratory Medicine and Allergy, Institute of Inflammation and Repair, University of Manchester & Respiratory and Allergy Clinical Research Facility, Education and Research Centre, University Hospital of South Manchester NHS Foundation Trust, Wythenshawe Hospital, Southmoor Road, Manchester M23 9LT, UK
| | - Joan Bartra
- Allergy Unit, Service of Pneumology and Respiratory Allergy, Hospital Clínic (ICT), Barcelona, Spain
| | | | - Steve L Taylor
- Food Allergy Research and Resource Program, Department of Food Science and Technology, Food Innovation Center, 1901 North 21st Street, University of Nebraska-Lincoln, Lincoln, NE 68588-6205, USA
| | - Joseph L Baumert
- Food Allergy Research and Resource Program, Department of Food Science and Technology, Food Innovation Center, 1901 North 21st Street, University of Nebraska-Lincoln, Lincoln, NE 68588-6205, USA
| | - E N Clare Mills
- Institute of Inflammation and Repair, Manchester Academic Health Sciences Centre and Manchester Institute of Biotechnology, University of Manchester, 131 Princess Street, Manchester M1 7DN, UK; Centre for Respiratory Medicine and Allergy, Institute of Inflammation and Repair, University of Manchester & Respiratory and Allergy Clinical Research Facility, Education and Research Centre, University Hospital of South Manchester NHS Foundation Trust, Wythenshawe Hospital, Southmoor Road, Manchester M23 9LT, UK
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Cabanillas B, Cuadrado C, Rodriguez J, Hart J, Burbano C, Crespo JF, Novak N. Potential changes in the allergenicity of three forms of peanut after thermal processing. Food Chem 2015; 183:18-25. [DOI: 10.1016/j.foodchem.2015.03.023] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2014] [Revised: 02/11/2015] [Accepted: 03/05/2015] [Indexed: 10/23/2022]
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35
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In vitro assessment of allergenicity features and localization of probable IgE binding regions. Food Chem Toxicol 2015; 84:181-7. [PMID: 26321724 DOI: 10.1016/j.fct.2015.08.018] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2015] [Revised: 08/12/2015] [Accepted: 08/19/2015] [Indexed: 11/23/2022]
Abstract
Rice is cultivated as a staple grain crop in many countries, especially in Asia. In the present study, recombinant rice chitinase was expressed, purified and characterized by in silico and immunobiochemical methods. Rice chitinase was affinity purified and it resolved at 24 kDa on SDS-PAGE. Purified protein was analyzed for pepsin resistance, heat stability, and IgE binding using atopic patients' sera. Chitinase was resistant to pepsin digestion and heat treatment at 90 °C for 1 h. It showed significant IgE binding with 7 of 110 patients' sera positive to different food allergens. Homology modeled 3D structure of rice chitinase was used for B cell epitope prediction. In silico predicted B cell peptides were assessed for IgE binding by ELISA using food allergic patients' sera, epitope RC2 showed IgE binding comparable to chitinase. In conclusion, chitinase was identified as a potential allergen and may share cross reactive epitopes with food allergens.
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Pfeifer S, Bublin M, Dubiela P, Hummel K, Wortmann J, Hofer G, Keller W, Radauer C, Hoffmann-Sommergruber K. Cor a 14, the allergenic 2S albumin from hazelnut, is highly thermostable and resistant to gastrointestinal digestion. Mol Nutr Food Res 2015; 59:2077-86. [PMID: 26178695 PMCID: PMC4973671 DOI: 10.1002/mnfr.201500071] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2015] [Revised: 05/07/2015] [Accepted: 06/25/2015] [Indexed: 01/23/2023]
Abstract
Scope Allergens from nuts frequently induce severe allergic reactions in sensitive individuals. The aim of this study was to elucidate the physicochemical characteristics of natural Cor a 14, the 2S albumin from hazelnut. Methods and results Cor a 14 was purified from raw hazelnuts using a combination of precipitation and chromatographic techniques. The protein was analyzed using gel electrophoresis, MS, and far‐UV circular dichroism (CD) analyses. The immunoglobulin E (IgE) binding of native, heat‐treated, and in vitro digested Cor a 14 was studied. We identified two different Cor a 14 isoforms and showed microclipping at the C‐terminus. CD spectra at room temperature showed the typical characteristics of 2S albumins, and temperatures of more than 80°C were required to start unfolding of Cor a 14 demonstrating its high stability to heat treatment. In vitro digestion experiments revealed that Cor a 14 is resistant to proteolytic degradation. Native and heat‐treated protein was recognized by sera from hazelnut allergic patients. However, denaturation of the allergen led to significantly reduced IgE binding. Conclusion We identified two different isoforms of Cor a 14 displaying high stability under heating and gastric and duodenal conditions. Data from IgE‐binding experiments revealed the existence of both, linear and conformational epitopes.
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Affiliation(s)
- Sabine Pfeifer
- Department of Pathophysiology and Allergy Research, Center for Pathophysiology, Infectiology and Immunology, Medical University of Vienna, Vienna, Austria
| | - Merima Bublin
- Department of Pathophysiology and Allergy Research, Center for Pathophysiology, Infectiology and Immunology, Medical University of Vienna, Vienna, Austria
| | - Pawel Dubiela
- Department of Pathophysiology and Allergy Research, Center for Pathophysiology, Infectiology and Immunology, Medical University of Vienna, Vienna, Austria
| | - Karin Hummel
- VetCore Facility, University of Veterinary Medicine, Vienna, Austria
| | - Judith Wortmann
- Institute of Molecular Biosciences, Structural Biology, University of Graz, Graz, Austria
| | - Gerhard Hofer
- Institute of Molecular Biosciences, Structural Biology, University of Graz, Graz, Austria
| | - Walter Keller
- Institute of Molecular Biosciences, Structural Biology, University of Graz, Graz, Austria
| | - Christian Radauer
- Department of Pathophysiology and Allergy Research, Center for Pathophysiology, Infectiology and Immunology, Medical University of Vienna, Vienna, Austria
| | - Karin Hoffmann-Sommergruber
- Department of Pathophysiology and Allergy Research, Center for Pathophysiology, Infectiology and Immunology, Medical University of Vienna, Vienna, Austria
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37
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Impact of irradiation and thermal processing on the immunochemical detection of milk and egg allergens in foods. Food Res Int 2015; 74:275-283. [DOI: 10.1016/j.foodres.2015.05.023] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2015] [Revised: 05/07/2015] [Accepted: 05/08/2015] [Indexed: 11/20/2022]
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38
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Food processing and allergenicity. Food Chem Toxicol 2015; 80:223-240. [PMID: 25778347 DOI: 10.1016/j.fct.2015.03.005] [Citation(s) in RCA: 321] [Impact Index Per Article: 35.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2014] [Revised: 03/06/2015] [Accepted: 03/08/2015] [Indexed: 11/22/2022]
Abstract
Food processing can have many beneficial effects. However, processing may also alter the allergenic properties of food proteins. A wide variety of processing methods is available and their use depends largely on the food to be processed. In this review the impact of processing (heat and non-heat treatment) on the allergenic potential of proteins, and on the antigenic (IgG-binding) and allergenic (IgE-binding) properties of proteins has been considered. A variety of allergenic foods (peanuts, tree nuts, cows' milk, hens' eggs, soy, wheat and mustard) have been reviewed. The overall conclusion drawn is that processing does not completely abolish the allergenic potential of allergens. Currently, only fermentation and hydrolysis may have potential to reduce allergenicity to such an extent that symptoms will not be elicited, while other methods might be promising but need more data. Literature on the effect of processing on allergenic potential and the ability to induce sensitisation is scarce. This is an important issue since processing may impact on the ability of proteins to cause the acquisition of allergic sensitisation, and the subject should be a focus of future research. Also, there remains a need to develop robust and integrated methods for the risk assessment of food allergenicity.
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Prieto N, Iniesto E, Burbano C, Cabanillas B, Pedrosa MM, Rovira M, Rodríguez J, Muzquiz M, Crespo JF, Cuadrado C, Linacero R. Detection of almond allergen coding sequences in processed foods by real time PCR. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:5617-5624. [PMID: 24857239 DOI: 10.1021/jf405121f] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
The aim of this work was to develop and analytically validate a quantitative RT-PCR method, using novel primer sets designed on Pru du 1, Pru du 3, Pru du 4, and Pru du 6 allergen-coding sequences, and contrast the sensitivity and specificity of these probes. The temperature and/or pressure processing influence on the ability to detect these almond allergen targets was also analyzed. All primers allowed a specific and accurate amplification of these sequences. The specificity was assessed by amplifying DNA from almond, different Prunus species and other common plant food ingredients. The detection limit was 1 ppm in unprocessed almond kernels. The method's robustness and sensitivity were confirmed using spiked samples. Thermal treatment under pressure (autoclave) reduced yield and amplificability of almond DNA; however, high-hydrostatic pressure treatments did not produced such effects. Compared with ELISA assay outcomes, this RT-PCR showed higher sensitivity to detect almond traces in commercial foodstuffs.
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Affiliation(s)
- Nuria Prieto
- Departamento de Genética, Facultad de Biología, Universidad Complutense de Madrid , 28040 Madrid, Spain
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