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Özcan MM. A review on some properties of almond: ımpact of processing, fatty acids, polyphenols, nutrients, bioactive properties, and health aspects. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1493-1504. [PMID: 37033309 PMCID: PMC10076465 DOI: 10.1007/s13197-022-05398-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/24/2022] [Accepted: 01/30/2022] [Indexed: 11/24/2022]
Abstract
This review was focused on the proximate compounds, nutritional values, total phenolic, flavonoid, antioxidant activity, fatty acid profile, polyphenols, health aspects and uses of almond kernel and oils. Almond contained about 24-73% crude oil, 50-84% oleic and 6-37% linoleic acids, 77-3908 mg/kg β-stosterol and 5-8 mg/100 g β-tocopherol. Almonds are a good source of mono- and unsaturated fatty acids, phytochemicals, bioactive components, minerals, vitamin E, polyphenols and phytosterols and at the same time almonds have healing effects. Since almond seeds or seed oils have versatile uses, they are consumed on their own or as part of a range of food products. Almonds are considered a healthy snack when consumed due to their potential cardioprotective effects. Since the composition of almonds and its effects on health will be effective both during cultivation and processing, studies should be carried out in a way that preserves the product quality. Graphical abstract In this study, the proximate compounds, harvest and irrigation effect, nutritional values (protein, amino acids, vitamins minerals), total phenol, flavonoid, antioxidant activity, fatty acid profile, polyphenols, and uses of almond kernel and oils were summarized.
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Affiliation(s)
- Mehmet Musa Özcan
- Department of Food Engineering, Faculty of Agriculture, Selçuk University, 42079 Konya, Turkey
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2
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Structure and immunoreactivity of purified Siberian apricot (Prunus sibirica L.) kernel allergen under high hydrostatic pressure treatment. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101727] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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3
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Tan M, Nawaz MA, Buckow R. Functional and food application of plant proteins – a review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1955918] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Affiliation(s)
- Melvin Tan
- Agriculture and Food, Commonwealth Scientific and Industrial Research Organisation (CSIRO), Werribee, Victoria, Australia
| | - Malik Adil Nawaz
- Agriculture and Food, Commonwealth Scientific and Industrial Research Organisation (CSIRO), Werribee, Victoria, Australia
| | - Roman Buckow
- School of Chemical and Biomolecular Engineering, The University of Sydney, Centre for Advanced Food Engineering, Darlington, NSW, Australia
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4
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Biswal AK, Panda PK, Yang JM, Misra PK. Isolation, process optimisation and characterisation of the protein from the de-oiled cake flour of Madhuca latifolia. IET Nanobiotechnol 2021; 14:654-661. [PMID: 33108320 DOI: 10.1049/iet-nbt.2020.0029] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Open
Abstract
This work reports the isolation of the protein from the flour of an underutilised agro waste, a de-oiled cake of Madhuca latifolia using the bis (2-ethylehexyl) sodium sulfosuccinate salt reverse micelle and the characterisation of the protein through various techniques. The experimental conditions for the extraction were optimised using Box-Behnken design. The highest yield of the protein was achieved when the extraction parameters, i.e. KCl concentration, KCl amount, and pH of the medium, were 0.5 M, 1.25 ml, and 9.02, respectively. The experimental yield (75.56%) obtained under the optimised conditions matched extremely well with the predicted yield (75.19%). The analysis of the biochemical composition envisaged the occurrence of 2S albumin, 7S globulin, and 11S globulin as the major components in the protein. The X-ray diffraction pattern supported the β-sheets structure of the protein. The imaging of the protein through a scanning electron microscope revealed the shape and surface of the protein to be spherical and smooth, respectively. Thus, the protein isolate of the de-oiled cake flour of Madhuca latifolia could be utilised towards food product development and relevant fields.
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Affiliation(s)
- Achyuta Kumar Biswal
- Centre of Studies in Surface Science and Technology, School of Chemistry, Sambalpur University, Jyoti Vihar, 768019 Odisha, India
| | - Pradeep Kumar Panda
- Department of Chemical and Materials Engineering, Chang Gung University, Taoyuan 33302, Taiwan
| | - Jen-Ming Yang
- Department of Chemical and Materials Engineering, Chang Gung University, Taoyuan 33302, Taiwan
| | - Pramila Kumari Misra
- Centre of Studies in Surface Science and Technology, School of Chemistry, Sambalpur University, Jyoti Vihar, 768019 Odisha, India.
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Zaini PA, Feinberg NG, Grilo FS, Saxe HJ, Salemi MR, Phinney BS, Crisosto CH, Dandekar AM. Comparative Proteomic Analysis of Walnut ( Juglans regia L.) Pellicle Tissues Reveals the Regulation of Nut Quality Attributes. Life (Basel) 2020; 10:E314. [PMID: 33261033 PMCID: PMC7760677 DOI: 10.3390/life10120314] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2020] [Revised: 11/22/2020] [Accepted: 11/25/2020] [Indexed: 11/16/2022] Open
Abstract
Walnuts (Juglans regia L.) are a valuable dietary source of polyphenols and lipids, with increasing worldwide consumption. California is a major producer, with 'Chandler' and 'Tulare' among the cultivars more widely grown. 'Chandler' produces kernels with extra light color at a higher frequency than other cultivars, gaining preference by growers and consumers. Here we performed a deep comparative proteome analysis of kernel pellicle tissue from these two valued genotypes at three harvest maturities, detecting a total of 4937 J. regia proteins. Late and early maturity stages were compared for each cultivar, revealing many developmental responses common or specific for each cultivar. Top protein biomarkers for each developmental stage were also selected based on larger fold-change differences and lower variance among replicates, including proteins for biosynthesis of lipids and phenols, defense-related proteins and desiccation stress-related proteins. Comparison between the genotypes also revealed the common and specific protein repertoires, totaling 321 pellicle proteins with differential abundance at harvest stage. The proteomics data provides clues on antioxidant, secondary, and hormonal metabolism that could be involved in the loss of quality in the pellicles during processing for commercialization.
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Affiliation(s)
- Paulo A. Zaini
- Department of Plant Sciences, University of California, Davis, CA 95616, USA; (P.A.Z.); (N.G.F.); (H.J.S.); (C.H.C.)
| | - Noah G. Feinberg
- Department of Plant Sciences, University of California, Davis, CA 95616, USA; (P.A.Z.); (N.G.F.); (H.J.S.); (C.H.C.)
| | - Filipa S. Grilo
- Department of Food Sciences and Technology, University of California, Davis, CA 95616, USA;
| | - Houston J. Saxe
- Department of Plant Sciences, University of California, Davis, CA 95616, USA; (P.A.Z.); (N.G.F.); (H.J.S.); (C.H.C.)
| | - Michelle R. Salemi
- Proteomics Core Facility, University of California, Davis, CA 95616, USA; (M.R.S.); (B.S.P.)
| | - Brett S. Phinney
- Proteomics Core Facility, University of California, Davis, CA 95616, USA; (M.R.S.); (B.S.P.)
| | - Carlos H. Crisosto
- Department of Plant Sciences, University of California, Davis, CA 95616, USA; (P.A.Z.); (N.G.F.); (H.J.S.); (C.H.C.)
| | - Abhaya M. Dandekar
- Department of Plant Sciences, University of California, Davis, CA 95616, USA; (P.A.Z.); (N.G.F.); (H.J.S.); (C.H.C.)
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6
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Lin D, Lin W, Gao G, Zhou J, Chen T, Ke L, Rao P, Wang Q. Purification and characterization of the major protein isolated from Semen Armeniacae Amarum and the properties of its thermally induced nanoparticles. Int J Biol Macromol 2020; 159:850-858. [PMID: 32417539 DOI: 10.1016/j.ijbiomac.2020.05.070] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2020] [Revised: 04/18/2020] [Accepted: 05/11/2020] [Indexed: 01/26/2023]
Abstract
From the aqueous extract of Semen Armeniacae Amarum, a major protein isolate was purified and characterized as a novel member of the 11S globulin family, which is composed of three polypeptides linked by disulfide bond. Furthermore, the feasibility of using the isolated protein for fabricating nanocarriers was investigated. The results indicate that thermal treatment of the globulin induced the rearrangement of the disulfide bond to form homodimers of acid polypeptides during the formation of nanoparticles. The harvested nanoparticles produced by heat-induced assembly are spherical in shape, with an average size of 92 nm and exhibited low cytotoxicity to L-02 and MDCK cell lines. These nanoparticles are capable to encapsulate paclitaxel, estimated the maximum encapsulation efficiency of paclitaxel loaded to the nanoparticles was 92.6% and the maximum release of paclitaxel was 57.4%. This research suggests that the screening of traditional herbal extracts could provide a novel source of protein nanocarriers.
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Affiliation(s)
- Dai Lin
- Food Nutrition Science Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China; School of Public Health, Fujian Medical University, Fuzhou, Fujian, China
| | - Wei Lin
- Institute of Biotechnology, Fuzhou University, Fuzhou, Fujian, China
| | - Guanzhen Gao
- Food Nutrition Science Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China
| | - Jianwu Zhou
- Food Nutrition Science Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China.
| | | | - Lijing Ke
- Food Nutrition Science Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China
| | - Pingfan Rao
- Food Nutrition Science Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China
| | - Qiang Wang
- Chinese Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
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Devnani B, Ong L, Kentish S, Gras S. Heat induced denaturation, aggregation and gelation of almond proteins in skim and full fat almond milk. Food Chem 2020; 325:126901. [PMID: 32387956 DOI: 10.1016/j.foodchem.2020.126901] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2019] [Revised: 03/27/2020] [Accepted: 04/22/2020] [Indexed: 10/24/2022]
Abstract
The effect of thermal treatment (45-95 °C for 30 min) on the structure of almond milk proteins was assessed, as the unfolding and association of these proteins in response to heat is not well understood. Above 55 °C, protein surface hydrophobicity and particle size increased and alpha helical structure decreased, reducing the stability of skim or full fat milk. Fractal protein clusters were observed at 65-75 °C and weakly flocculated gels with a continuous protein network occurred at 85-95 °C, resulting in gels with high water holding capacity and a strength similar to dairy gels. The presence of almond fat increased gel strength but led to a more heterogenous microstructure, which may be improved by homogenisation. Elasticity could also be increased with protein concentration. This study improves our understanding of the heat stability of almond milk proteins and indicates their potential as a gelling ingredient for vegan and vegetarian products.
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Affiliation(s)
- Bhanu Devnani
- Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria 3010, Australia; The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - Lydia Ong
- Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria 3010, Australia; The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - Sandra Kentish
- Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - Sally Gras
- Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria 3010, Australia; The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria 3010, Australia.
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8
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Zaffran VD, Sathe SK. Immunoreactivity of Biochemically Purified Amandin from Thermally Processed Almonds (Prunus dulcis L.). J Food Sci 2018; 83:1805-1809. [PMID: 29905947 DOI: 10.1111/1750-3841.14206] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2018] [Revised: 04/29/2018] [Accepted: 05/02/2018] [Indexed: 11/30/2022]
Abstract
Almond seeds were subjected to select thermal processing and amandin was purified from processed and unprocessed (control) seeds using cryoprecipitation. Amandin immunoreactivity was assessed using two murine monoclonal antibodies (mAbs)-4C10 and 4F10 detecting human IgE-relevant conformational and linear epitopes, respectively. Overall amandin immunoreactivity following thermal treatment ranged from 64.9% to 277.8% (4C10) and 81.3% to 270.3% (4F10). Except for autoclaving (121 °C, 15 psi, 30 min) and roasting (160 °C, 30 min), the tested processing conditions resulted in increased immunoreactivity as determined by mAbs 4C10 and 4F10-based enzyme-linked immunosorbent assays (ELISAs). A significant, yet not complete, reduction in immunoreactivity was caused by autoclaving (121 °C, 15 psi, 30 min) and roasting (160 °C, 30 min). Western- and dot-blot immunoassays corroborated the ELISA results, confirming amandin thermal stability. PRACTICAL APPLICATION The tested immunoassays indicated amandin to be stable, regardless of the targeted epitope and the processing method that whole almond seeds were subjected to.
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Affiliation(s)
- Valerie D Zaffran
- Dept. of Nutrition, Food & Exercise Sciences, Florida State Univ., Tallahassee, FL, 32306-1493, U.S.A
| | - Shridhar K Sathe
- Dept. of Nutrition, Food & Exercise Sciences, Florida State Univ., Tallahassee, FL, 32306-1493, U.S.A
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Su M, Liu C, Roux KH, Gradziel TM, Sathe SK. Effects of processing and storage on almond (Prunus dulcis L.) amandin immunoreactivity. Food Res Int 2017; 100:87-95. [DOI: 10.1016/j.foodres.2017.06.061] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2017] [Revised: 06/21/2017] [Accepted: 06/25/2017] [Indexed: 01/09/2023]
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10
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Liu C, Chhabra GS, Zhao J, Zaffran VD, Gupta S, Roux KH, Gradziel TM, Sathe SK. Comparison of Laboratory-Developed and Commercial Monoclonal Antibody-Based Sandwich Enzyme-Linked Immunosorbent Assays for Almond (Prunus dulcis) Detection and Quantification. J Food Sci 2017; 82:2504-2515. [PMID: 28869652 DOI: 10.1111/1750-3841.13829] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2017] [Revised: 06/13/2017] [Accepted: 07/07/2017] [Indexed: 01/18/2023]
Abstract
A commercially available monoclonal antibody (mAb)-based direct sandwich enzyme-linked immunosorbent assay (ELISA) kit (BioFront Technologies, Tallahassee, Fla., U.S.A.) was compared with an in-house developed mAb 4C10-based ELISA for almond detection. The assays were comparable in sensitivity (limit of detection < 1 ppm full fat almond, limit of quantification < 5 ppm full fat almond), specificity (no cross-reactivity with 156 tested foods at a concentration of 100000 ppm whole sample), and reproducibility (intra- and interassay variability < 15% CV). The target antigens were stable and detectable in whole almond seeds subjected to autoclaving, blanching, frying, microwaving, and dry roasting. The almond recovery ranges for spiked food matrices were 84.3% to 124.6% for 4C10 ELISA and 81.2% to 127.4% for MonoTrace ELISA. The almond recovery ranges for commercial and laboratory prepared foods with declared/known almond amount were 30.9% to 161.2% for 4C10 ELISA and 38.1% to 207.6% for MonoTrace ELISA. Neither assay registered any false-positive or negative results among the tested commercial and laboratory prepared samples. PRACTICAL APPLICATION Ability to detect and quantify trace amounts of almonds is important for improving safety of almond sensitive consumers. Two monoclonal antibody-based ELISAs were compared for almond detection. The information is useful to food industry, regulatory agencies, scientific community, and almond consumers.
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Affiliation(s)
- Changqi Liu
- Dept. of Nutrition, Food & Exercise Sciences, Florida State Univ., Tallahassee, FL, 32306-1490, U.S.A
| | - Guneet S Chhabra
- Dept. of Nutrition, Food & Exercise Sciences, Florida State Univ., Tallahassee, FL, 32306-1490, U.S.A
| | - Jing Zhao
- Dept. of Nutrition, Food & Exercise Sciences, Florida State Univ., Tallahassee, FL, 32306-1490, U.S.A
| | - Valerie D Zaffran
- Dept. of Nutrition, Food & Exercise Sciences, Florida State Univ., Tallahassee, FL, 32306-1490, U.S.A
| | - Sahil Gupta
- Dept. of Nutrition, Food & Exercise Sciences, Florida State Univ., Tallahassee, FL, 32306-1490, U.S.A
| | - Kenneth H Roux
- Dept. of Biological Science, Florida State Univ., Tallahassee, FL, 32306-4370, U.S.A
| | - Thomas M Gradziel
- Dept. of Plant Sciences, Univ. of California, Davis, CA, 95616, U.S.A
| | - Shridhar K Sathe
- Dept. of Nutrition, Food & Exercise Sciences, Florida State Univ., Tallahassee, FL, 32306-1490, U.S.A
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Grundy MML, Lapsley K, Ellis PR. A review of the impact of processing on nutrient bioaccessibility and digestion of almonds. Int J Food Sci Technol 2016; 51:1937-1946. [PMID: 27642234 PMCID: PMC5003169 DOI: 10.1111/ijfs.13192] [Citation(s) in RCA: 69] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2016] [Accepted: 06/02/2016] [Indexed: 11/29/2022]
Abstract
Almond kernels contain phytochemicals and nutrients that potentially have positive health benefits in relation to heart disease, diabetes and obesity. One important mechanism associated with these benefits is an imposed limit on bioaccessibility (release) of nutrients, such as lipids, from almond tissue during mastication and digestion. Recent studies have demonstrated the importance of food structure during the digestion of plant foods. In particular, in the almond kernel, depending on its structure and degree of processing, the amount of lipid released from the almond tissue matrix and the fatty acids produced from lipolysis has been found to vary substantially. This review aims at discussing the commercial methods of almond processing and the different almond forms produced for human consumption, mainly with respect to their impact on nutrient composition, digestion and metabolism.
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Affiliation(s)
- Myriam Marie-Louise Grundy
- Diabetes and Nutritional Sciences King's College London Franklin-Wilkins Building, 150 Stamford Street London SE1 9NH UK
| | - Karen Lapsley
- Almond Board of California 1150 Ninth Street Ste.1500 Modesto CA 95354 USA
| | - Peter Rory Ellis
- Diabetes and Nutritional Sciences King's College London Franklin-Wilkins Building, 150 Stamford Street London SE1 9NH UK
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13
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Zhang Y, Zhang J, Sheng W, Wang S, Fu TJ. Effects of heat and high-pressure treatments on the solubility and immunoreactivity of almond proteins. Food Chem 2016; 199:856-61. [DOI: 10.1016/j.foodchem.2015.12.063] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2014] [Revised: 11/29/2015] [Accepted: 12/12/2015] [Indexed: 10/22/2022]
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Bojórquez-Velázquez E, Lino-López GJ, Huerta-Ocampo JA, Barrera-Pacheco A, Barba de la Rosa AP, Moreno A, Mancilla-Margalli NA, Osuna-Castro JA. Purification and biochemical characterization of 11S globulin from chan (Hyptis suaveolens L. Poit) seeds. Food Chem 2015; 192:203-11. [PMID: 26304339 DOI: 10.1016/j.foodchem.2015.06.099] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2015] [Revised: 06/23/2015] [Accepted: 06/28/2015] [Indexed: 11/18/2022]
Abstract
Chan (Hyptis suaveolens) is a Mesoamerican crop highly appreciated since the pre-Hispanic cultures. Its proteins are a good source of essential amino acids; however, there are no reports on the properties of its individual proteins. In this study, the 11S globulin (Hs11S) was purified and biochemically characterized. The molecular weight of native Hs11S was about 150-300 kDa with isoelectric points of 5.0-5.3, composed by four monomers of 53.5, 52, 51.1 and 49.5 kDa, each formed by one acidic subunit and one basic subunit linked by a disulfide bond. Dynamic light scattering, size exclusion chromatography and native PAGE show that Hs11S is assembled in different oligomeric forms. LC-MS/MS analysis confirmed its identity. Hs11S presents antigenic determinants in common with lupin 11S globulin. Carbohydrate moieties or phosphate groups linked to Hs11S were not detected. This information is very useful in order to exploit and utilize rationally chan 11S globulin in food systems.
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Affiliation(s)
- Esaú Bojórquez-Velázquez
- Departamento de Ingeniería Química y Bioquímica, Instituto Tecnológico de Los Mochis, Los Mochis, Sinaloa CP 81250, Mexico; IPICyT, Instituto Potosino de Investigación Científica y Tecnológica A.C., Camino a la Presa San José No. 2055, Lomas 4a Sección, San Luis Potosí, SLP CP 78216, Mexico; Facultad de Ciencias Biológicas y Agropecuarias, Universidad de Colima, Autopista Colima-Manzanillo km 40, Tecomán, Colima CP 28100, Mexico
| | - Gisela J Lino-López
- Instituto de Investigación Lightbourn, Carretera las Pampas km 2.5, Cd., Jiménez, Chihuahua CP 33980, Mexico
| | - José A Huerta-Ocampo
- IPICyT, Instituto Potosino de Investigación Científica y Tecnológica A.C., Camino a la Presa San José No. 2055, Lomas 4a Sección, San Luis Potosí, SLP CP 78216, Mexico
| | - Alberto Barrera-Pacheco
- IPICyT, Instituto Potosino de Investigación Científica y Tecnológica A.C., Camino a la Presa San José No. 2055, Lomas 4a Sección, San Luis Potosí, SLP CP 78216, Mexico
| | - Ana P Barba de la Rosa
- IPICyT, Instituto Potosino de Investigación Científica y Tecnológica A.C., Camino a la Presa San José No. 2055, Lomas 4a Sección, San Luis Potosí, SLP CP 78216, Mexico
| | - Abel Moreno
- Instituto de Química, Universidad Nacional Autónoma de México, México D.F. 04510, Mexico
| | - N Alejandra Mancilla-Margalli
- Tecnológico Nacional de México, Instituto Tecnológico de Tlajomulco, Carr. a San Miguel Cuyutlán km 10, Tlajomulco de Zúñiga, Jalisco CP 45650, Mexico.
| | - Juan A Osuna-Castro
- Facultad de Ciencias Biológicas y Agropecuarias, Universidad de Colima, Autopista Colima-Manzanillo km 40, Tecomán, Colima CP 28100, Mexico.
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Dhakal S, Liu C, Zhang Y, Roux KH, Sathe SK, Balasubramaniam V. Effect of high pressure processing on the immunoreactivity of almond milk. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.02.021] [Citation(s) in RCA: 65] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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16
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Su M, Venkatachalam M, Liu C, Zhang Y, Roux KH, Sathe SK. A murine monoclonal antibody based enzyme-linked immunosorbent assay for almond (Prunus dulcis L.) detection. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:10823-10833. [PMID: 24099349 DOI: 10.1021/jf402851k] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
A sandwich enzyme-linked immunosorbent assay (ELISA) using anti-almond soluble protein rabbit polyclonal antibodies as capture antibodies and murine monoclonal antibody 4C10 as the detection antibodies was developed. The assay is specific and sensitive (3-200 ng almond protein/mL) for almond detection. The standardized assay is accurate (<15% CV) and reproducible (intra- and inter assay variability <15% CV). The assay did not register any cross-reactivity with the tested food matrices, suggesting the assay to be almond amandin specific. The assay could detect the presence of declared almond in the tested matched commercial samples. Further, the assay reliably detected the presence of almonds in the laboratory prepared food samples spiked with almond flour.
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Affiliation(s)
- Mengna Su
- Department of Nutrition, Food & Exercise Sciences and ‡Department of Biological Science, Florida State University , Tallahassee, Florida 32306, United States
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Masthoff LJ, Hoff R, Verhoeckx KCM, van Os-Medendorp H, Michelsen-Huisman A, Baumert JL, Pasmans SG, Meijer Y, Knulst AC. A systematic review of the effect of thermal processing on the allergenicity of tree nuts. Allergy 2013; 68:983-93. [PMID: 23889537 DOI: 10.1111/all.12185] [Citation(s) in RCA: 52] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 04/11/2013] [Indexed: 12/22/2022]
Abstract
BACKGROUND Allergenicity of foods can be influenced by processing. Tree nuts are an important source of nutrition and increasingly consumed; however, processing methods are quite variable and data are currently lacking on the effects of processing on allergenicity. OBJECTIVE To perform a systematic literature review on the effects of food processing on the allergenicity of tree nuts. METHODS A systematic literature search of PubMed and Embase databases was performed, with screening of references, related articles and citations. Studies were included if they assessed the allergenicity or immunogenicity of processed nuts. RESULTS The search resulted in 32 articles suitable for analysis. Clinical studies indicate that roasting reduces the allergenicity of hazelnut in individuals with a birch pollen allergy and reactivity to raw hazelnut. Thermal processing may reduce the allergenicity of the PR-10 protein in hazelnut and almond in vitro. The majority of the in vitro studies investigating the allergenicity of nonspecific lipid transfer proteins (nsLTPs) and seed storage proteins in hazelnut, almond, cashew nut, Brazil nut, walnut, pecan nut and pistachio nut show heat stability towards different thermal processing methods. CONCLUSION Thermal processing may reduce allergenicity of PR-10 proteins in hazelnut and almond, in contrast to nsLTPs and seed storage proteins. This has important implications for source materials used for IgE testing and food challenges and diet advice.
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Affiliation(s)
- L. J. Masthoff
- Department of Dermatology/Allergology; University Medical Center Utrecht; Utrecht; The Netherlands
| | - R. Hoff
- Department of Dermatology/Allergology; University Medical Center Utrecht; Utrecht; The Netherlands
| | | | - H. van Os-Medendorp
- Department of Dermatology/Allergology; University Medical Center Utrecht; Utrecht; The Netherlands
| | - A. Michelsen-Huisman
- Department of Dermatology/Allergology; University Medical Center Utrecht; Utrecht; The Netherlands
| | - J. L. Baumert
- Food Allergy Research and Resource Program; University of Nebraska; Lincoln; NE; USA
| | | | | | - A. C. Knulst
- Department of Dermatology/Allergology; University Medical Center Utrecht; Utrecht; The Netherlands
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Willison LN, Zhang Q, Su M, Teuber SS, Sathe SK, Roux KH. Conformational epitope mapping of Pru du 6, a major allergen from almond nut. Mol Immunol 2013; 55:253-63. [PMID: 23498967 DOI: 10.1016/j.molimm.2013.02.004] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2013] [Revised: 02/13/2013] [Accepted: 02/16/2013] [Indexed: 10/27/2022]
Abstract
Tree nuts are a widely consumed food. Although enjoyed safely by most individuals, allergic reactions to tree nuts, including almond, are not uncommon. Almond prunin (Pru du 6), an 11S globulin (legumin), is an abundant nut seed protein and a major allergen. Conformational epitope mapping studies of prunin have been performed with a murine monoclonal antibody (mAb) 4C10. This mAb reacts with non-reduced but not reduced prunin in immunoblotting assays, indicating the recognition of a conformational epitope. 4C10 competes with patient IgE, as assessed by ELISA, indicating clinical significance of the epitope. To characterize the 4C10 epitope, hydrogen/deuterium exchange (HDX) monitored by 14.5 T Fourier transform ion cyclotron resonance mass spectrometry (MS) was performed on the native prunin-4C10 complex and on uncomplexed native prunin. Several epitope candidate peptides that differ in deuterium uptake between the complexed and uncomplexed forms were identified. The epitope was further mapped by analyzing chimeric molecules incorporating segments of the homologous soybean allergen, Gly m 6, in immunoassays. These data indicate that the 4C10 epitope overlaps with a subset of patient IgE binding epitopes on almond prunin and further supports HDX-MS as a valid technique for mapping conformational epitopes.
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Affiliation(s)
- LeAnna N Willison
- Department of Biological Science, Florida State University, Tallahassee, FL, USA
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