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Chen Y, Yao X, Sun J, Ma A. Effects of different high temperature-pressure processing times on the sensory quality, nutrition and allergenicity of ready-to-eat clam meat. Food Res Int 2024; 185:114263. [PMID: 38658068 DOI: 10.1016/j.foodres.2024.114263] [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: 12/15/2023] [Revised: 03/16/2024] [Accepted: 03/19/2024] [Indexed: 04/26/2024]
Abstract
Investigating technologies to control the allergenicity of seafood is particularly important to safeguard consumer health, but there is currently a dearth of research focused on reducing the allergenicity of clam meat. This study aimed to investigate the effects of high temperature-pressure (HTP) processing times (121 °C, 0.14 MPa; 5, 10, 15, 20 min) on the sensory quality, nutrition, and allergenicity of ready-to-eat clam meat. With the extension of HTP time, the hardness of clam meat gradually decreased, the chewiness decreased initially and then increased, and the meat became tender. HTP processing endowed clam meat with abundant esters and aldehydes. Among all the processing groups, the umami and saltiness were better at 15 min, correlating with the highest overall acceptability. Ready-to-eat clam meat contained high-protein nutritional value. Compared with raw clam meat, the tropomyosin allergenicity of clam meat treated with HTP for 15 and 20 min was significantly reduced by 51.9 % and 56.5 %, respectively (P < 0.05). However, there was no significant difference between these two groups. Appropriate HTP processing time might be an efficient condition to reduce the tropomyosin allergenicity of ready-to-eat clam meat and improve its quality, particularly for the time of 15 min. The results of this study could provide a reliable theoretical basis for the development of hypoallergenic clam foods.
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Affiliation(s)
- Yachun Chen
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China
| | - Xiaoyue Yao
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Jilu Sun
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China.
| | - Aijin Ma
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
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Chen Y, Tian G, Wang L, Sang Y, Sun J. Effects of ultrasound-assisted high temperature-pressure treatment on the structure and allergenicity of tropomyosin from clam ( Mactra veneriformis). Food Chem X 2023; 18:100740. [PMID: 37342821 PMCID: PMC10277455 DOI: 10.1016/j.fochx.2023.100740] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2023] [Revised: 05/16/2023] [Accepted: 06/04/2023] [Indexed: 06/23/2023] Open
Abstract
Tropomyosin (TM) is the major allergen in clams. This study aimed to evaluate the effects of ultrasound-assisted high temperature-pressure treatment on the structure and allergenicity of TM from clams. The results showed that the combined treatment significantly affected the structure of TM-converting the α-helix to β-sheet and random coil, and decreasing the sulfhydryl group content, surface hydrophobicity, and particle size. These structural changes caused the unfolding of the protein, disrupting and modifying the allergenic epitopes. The significant reduction in the allergenicity of TM was approximately 68.1% when treated with combined processing (P < 0.05). Notably, an increase in the content of the relevant amino acids and a smaller particle size accelerated the penetration of the enzyme into the protein matrix, resulting in strengthening the gastrointestinal digestibility of TM. These results prove that ultrasound-assisted high temperature-pressure treatment has great potential in reducing allergenicity, benefiting the development of hypoallergenic clam products.
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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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Astuti RM, Palupi NS, Suhartono MT, Kusumaningtyas E, Lioe HN. Effect of processing treatments on the allergenicity of nuts and legumes: A meta-analysis. J Food Sci 2023; 88:28-56. [PMID: 36444520 DOI: 10.1111/1750-3841.16381] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2022] [Revised: 10/10/2022] [Accepted: 10/19/2022] [Indexed: 11/30/2022]
Abstract
The effective food processing to reduce nuts and legumes allergenicity could not be easily and directly concluded from reading a few published reports. Therefore, we conducted a meta-analysis to investigate this issue. A literature search was conducted in eight electronic databases from January 2000 to June 11, 2021. The primary outcome of interest was the allergenicity of processed nuts or legumes determined by enzyme-linked immunosorbent assay from in vitro studies. Data with the standardized mean difference (SMD) of 95% confidence interval (CI) were pooled using a random-effect model by RevMan 5.4 software. Heterogeneity was assessed using Cochran's Q (PQ ) and I2 tests. The search strategy identified 18,793 articles. However, only 61 studies met the inclusion criteria and were included in this meta-analysis. There were 21 and 15 types of respective single and combined food processing treatments analyzed for their effects on reducing allergenicity. In single processing treatment, the extrusion and fermentation had the largest reduction in allergenicity, considering their SMD value, that is, -20.19 (95% CI: -22.22 to -18.17; the certainty of evidence: moderate) and -20.8 (95% CI: -24.10 to -17.50; the certainty of evidence: moderate), respectively. Whereas in the combination, the treatment of fermentation followed by proteolytic hydrolysis showed the most significant reduction (SMD: -53.34; 95% CI: -70.18 to -36.5) and the evidence quality of this treatment was considered moderate. In conclusion, these three food processing methods showed a desirable impact in reducing nuts or legumes allergenicity. PRACTICAL APPLICATION: Nuts and legumes play an essential role as protein sources in food consumption worldwide, but they usually contain allergens. Our study has investigated the food processing methods that effectively reduce their allergenicity by meta-analysis. The result gives valuable information for further laboratory investigation on allergens and can be used by food industries in providing foods from nuts and legumes with lower allergenicity.
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Affiliation(s)
- Rizki Maryam Astuti
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor, Indonesia.,Department of Food Science and Technology, Bakrie University, Jakarta Selatan, Indonesia
| | - Nurheni Sri Palupi
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor, Indonesia.,Southeast Asian Food and Agricultural Science and Technology Center, IPB University, Bogor, Indonesia
| | - Maggy Thenawidjaja Suhartono
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor, Indonesia
| | - Eni Kusumaningtyas
- Research Center for Veterinary Science, Research Organization for Health, National Research and Innovation Agency, Bogor, Indonesia
| | - Hanifah Nuryani Lioe
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor, Indonesia
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5
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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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Mattison CP, Vant-Hull B, de Castro ACR, Chial HJ, Bren-Mattison Y, Bechtel PJ, de Brito ES. Characterization of Anti-Ana o 3 Monoclonal Antibodies and Their Application in Comparing Brazilian Cashew Cultivars. Antibodies (Basel) 2021; 10:antib10040046. [PMID: 34939998 PMCID: PMC8698838 DOI: 10.3390/antib10040046] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Revised: 10/11/2021] [Accepted: 10/29/2021] [Indexed: 11/16/2022] Open
Abstract
Ana o 3 is an immuno-dominant cashew nut allergen. Four monoclonal antibodies to Ana o 3 (2H5, 6B9C1, 19C9A2, and 5B7F8) were characterized by ELISA and in silico modeling. The 2H5 antibody was the only antibody specific for cashew nut extract. In addition to cashew nut extract, the 6B9C1 and 19C9A2 antibodies recognized pistachio extract, and the 5B7F8 recognized pecan extract. All four antibodies recognized both recombinant Ana o 3.0101 and native Ana o 3. ELISA assays following treatment of purified Ana o 3 with a reducing agent indicated that the 6B9C1 and 19C9A2 antibodies likely recognize conformational epitopes, while the 2H5 and 5B7F8 antibodies likely recognize linear epitopes. In silico modeling predicted distinct epitopes for each of the anti-Ana o 3 antibodies. Screening extracts from 11 Brazilian cashew nut cultivars using all four antibodies showed slight differences in Ana o 3 bindings, demonstrating that these antibodies could identify cultivars with varying allergen content.
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Affiliation(s)
- Christopher P. Mattison
- Southern Regional Research Center, FPSQ, ARS, U.S. Department of Agriculture, New Orleans, LA 70124, USA;
- Correspondence:
| | | | | | - Heidi J. Chial
- BioMed Bridge LLC., 3700 Quebec Street, Suite 100-230, Denver, CO 80207, USA;
| | - Yvette Bren-Mattison
- Louisiana State University Health Sciences Center, New Orleans, LA 70112, USA;
- New Orleans Louisiana Neuroendocrine Tumor Specialists (NOLANETS), Ochsner Medical Center, Kenner, LA 70065, USA
| | - Peter J. Bechtel
- Southern Regional Research Center, FPSQ, ARS, U.S. Department of Agriculture, New Orleans, LA 70124, USA;
| | - Edy Sousa de Brito
- Embrapa Agroindústria Tropical, Fortaleza 60511-110, CE, Brazil; (A.C.R.d.C.); (E.S.d.B.)
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Pan M, Yang J, Liu K, Xie X, Hong L, Wang S, Wang S. Irradiation technology: An effective and promising strategy for eliminating food allergens. Food Res Int 2021; 148:110578. [PMID: 34507726 DOI: 10.1016/j.foodres.2021.110578] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2020] [Revised: 06/23/2021] [Accepted: 06/27/2021] [Indexed: 11/29/2022]
Abstract
Food allergies are one of the major health concerns worldwide and have been increasing at an alarming rate in recent times. The elimination of food allergenicity has been an important issue in current research on food. Irradiation is a typical nonthermal treatment technology that can effectively reduce the allergenicity of food, showing great application prospects in improving the quality and safety of foods. In this review, the mechanism and remarkable features of irradiation in the elimination of food allergens are mainly introduced, and the research progress on reducing the allergenicity of animal foods (milk, egg, fish and shrimp) and plant foods (soybean, peanut, wheat and nuts) using irradiation is summarized. Furthermore, the influencing factors for irradiation in the elimination of food allergens are analyzed and further research directions of irradiation desensitization technology are also discussed. This article aims to provide a reference for promoting the application of irradiation technology in improving the safety of foods.
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Affiliation(s)
- Mingfei Pan
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Jingying Yang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Kaixin Liu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Xiaoqian Xie
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Liping Hong
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Shan Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Shuo Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China.
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8
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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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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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Pi X, Yang Y, Sun Y, Wang X, Wan Y, Fu G, Li X, Cheng J. Food irradiation: a promising technology to produce hypoallergenic food with high quality. Crit Rev Food Sci Nutr 2021; 62:6698-6713. [PMID: 33775183 DOI: 10.1080/10408398.2021.1904822] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
The increasing incidence of food allergy cases is a public health problem of global concern. Producing hypoallergenic foods with high quality, low cost, and eco-friendly is a new trend for the food industry in the coming decades. Food irradiation, a non-thermal food processing technology, is a powerful tool to reduce the allergenicity with the above advantages. This review presents a summary of recent studies about food irradiation to reduce the allergenicity of food, including shellfish, soy, peanut, milk, tree nut, egg, wheat and fish. Principles of food irradiation, including mechanisms of allergenicity-reduction, irradiation types and characteristics, are discussed. Specific effects of food irradiation are also evaluated, involving microbial decontamination, improvement or preservation of nutritional value, harmful substances reduction of food products. Furthermore, the advantages, disadvantages and limitations of food irradiation are analyzed. It is concluded that food irradiation is a safety tool to reduce the allergenicity of food effectively, with high nutritional value and long shelf-life, making it a competitive alternative technology to traditional techniques such as heating treatments. Of note, a combination of irradiation with additional processing may be a trend for food irradiation.
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Affiliation(s)
- Xiaowen Pi
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Yili Yang
- Suzhou Institute of Systems Medicine, Center for Systems Medicine, Chinese Academy of Medical Sciences, Suzhou, Jiangsu, China
| | - Yuxue Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Xibo Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Yin Wan
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Guiming Fu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Xin Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Jianjun Cheng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
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Yan X, Wang Y, Chen Y, Xie J, Yu Q. Effect of roasting duration on the solubility, structure, and IgE-binding capacity of cashew nut proteins. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102635] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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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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Dong X, Wang J, Raghavan V. Impact of microwave processing on the secondary structure, in-vitro protein digestibility and allergenicity of shrimp (Litopenaeus vannamei) proteins. Food Chem 2020; 337:127811. [PMID: 32799155 DOI: 10.1016/j.foodchem.2020.127811] [Citation(s) in RCA: 49] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2020] [Revised: 07/18/2020] [Accepted: 08/08/2020] [Indexed: 12/14/2022]
Abstract
This study aimed to evaluate the effects of microwave processing (2.45 GHz, 1000 W, 75-125 °C, and 5-15 min) on the secondary structures, in-vitro protein digestibility, microstructural characteristics, and allergenicity of shrimp. SDS-PAGE analysis showed that the band intensity of tropomyosin reduced with the increase of processing temperatures and durations. The significant reduction in the allergenicity of tropomyosin was up to 75% when treated with microwave at 125 °C for 15 min. A significant reduction by 30-75% in the total soluble protein content, peptide content, and in-vitro protein digestibility of shrimp protein was observed. These changes mentioned above were strongly associated with the modification of the secondary structure of shrimp proteins, including the increase in β-sheets, and the loss in turns. Also, more microscopic holes, fragments, strips in treated samples were observed by scanning electron microscopy. Therefore, high-intensity microwave treatment showed great potential in reducing the allergenicity of shrimp.
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Affiliation(s)
- Xin Dong
- Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, Sainte-Anne-de-Bellevue, Quebec H9X 3V9, Canada
| | - Jin Wang
- Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, Sainte-Anne-de-Bellevue, Quebec H9X 3V9, Canada.
| | - Vijaya Raghavan
- Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, Sainte-Anne-de-Bellevue, Quebec H9X 3V9, Canada
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A cashew specific monoclonal antibody recognizing the small subunit of Ana o 3. Toxicol Rep 2019; 6:736-744. [PMID: 31388501 PMCID: PMC6676374 DOI: 10.1016/j.toxrep.2019.06.018] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2018] [Revised: 06/13/2019] [Accepted: 06/27/2019] [Indexed: 01/07/2023] Open
Abstract
Food allergies represent a substantial medical liability and preventing accidental exposure to food allergens requires constant attention. Allergic reaction to cashew nuts is frequently serious, and the small 2S albumin, Ana o 3, is an immuno-dominant cashew allergen. Ana o 3 is composed of five alpha helices, contains 2 subunits linked by cysteine disulfide bonds, and remains soluble even after extensive heating of cashew nuts. The stability and solubility properties of Ana o 3 make it an excellent target for diagnostic and detection methods and tools. In this work, a monoclonal antibody, designated 2H5, aimed at amino acids 39–54 within helices I and II of the small subunit of Ana o 3 was developed that recognizes both recombinant and native Ana o 3 and is cashew specific in ELISA experiments. The KD against the targeted amino-acid sequence was found to be approximately 7.0 × 10−6 mg/ml (3.3 nM), while the KD against the native protein was found to be approximately 1.2 × 10-3 mg/ml (92 nM). The 2H5 monoclonal anti-Ana o 3 antibody can distinguish between native and recombinant proteins and represents a useful reagent for the study of antibody cashew-allergen interactions and may enable the development of cashew-specific diagnostic tools that can be used to prevent accidental cashew allergen exposures.
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Zhao Y, Sun X, Marquis CP, Lee NA. Development of a sensitive sandwich ELISA specific to 2S albumin (Ana o 3) as a stable protein marker for cashew nut residue detection in pre-packaged food products. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.09.038] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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17
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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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Sanchiz Á, Ballesteros I, Marqués E, Dieguez MC, Rueda J, Cuadrado C, Linacero R. Evaluation of locked nucleic acid and TaqMan probes for specific detection of cashew nut in processed food by real time PCR. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.02.021] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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19
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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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Reitsma M, Bastiaan-Net S, Sijbrandij L, de Weert E, Sforza S, Gerth van Wijk R, Savelkoul HFJ, de Jong NW, Wichers HJ. Origin and Processing Methods Slightly Affect Allergenic Characteristics of Cashew Nuts (Anacardium occidentale). J Food Sci 2018. [PMID: 29524213 DOI: 10.1111/1750-3841.14003] [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] [Indexed: 11/29/2022]
Abstract
The protein content and allergen composition was studied of cashews from 8 different origins (Benin, Brazil, Ghana, India, Ivory Coast, Mozambique, Tanzania, Vietnam), subjected to different in-shell heat treatments (steamed, fried, drum-roasted). On 2D electrophoresis, 9 isoforms of Ana o 1, 29 isoforms of Ana o 2 (11 of the acidic subunit, 18 of the basic subunit), and 8 isoforms of the large subunit of Ana o 3 were tentatively identified. Based on 1D and 2D electrophoresis, no difference in allergen content (Ana o 1, 2, 3) was detected between the cashews of different origins (P > 0.5), some small but significant differences were detected in allergen solubility between differently heated cashews. No major differences in N- and C-terminal microheterogeneity of Ana o 3 were detected between cashews of different origins. Between the different heat treatments, no difference was detected in glycation, pepsin digestibility, or IgE binding of the cashew proteins.
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Affiliation(s)
- Marit Reitsma
- Food and Biobased Research, Wageningen Univ. and Research Centre, Wageningen, the Netherlands.,Lab. of Food Chemistry, Wageningen Univ. and Research Centre, Wageningen, the Netherlands
| | - Shanna Bastiaan-Net
- Food and Biobased Research, Wageningen Univ. and Research Centre, Wageningen, the Netherlands
| | - Lutske Sijbrandij
- Lab. of Food Chemistry, Wageningen Univ. and Research Centre, Wageningen, the Netherlands
| | - Evelien de Weert
- Lab. of Food Chemistry, Wageningen Univ. and Research Centre, Wageningen, the Netherlands
| | - Stefano Sforza
- Lab. of Food Chemistry, Wageningen Univ. and Research Centre, Wageningen, the Netherlands.,Dept. of Food Science, Univ. of Parma, 43124 Parma, Italy
| | - Roy Gerth van Wijk
- Dept. of Allergology, Internal Medicine, Erasmus MC, Rotterdam, the Netherlands
| | - Huub F J Savelkoul
- Cell Biology and Immunology Group, Wageningen Univ., Wageningen, the Netherlands
| | - Nicolette W de Jong
- Dept. of Allergology, Internal Medicine, Erasmus MC, Rotterdam, the Netherlands
| | - Harry J Wichers
- Food and Biobased Research, Wageningen Univ. and Research Centre, Wageningen, the Netherlands
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Li Y, Mattison CP. Polyphenol-rich pomegranate juice reduces IgE binding to cashew nut allergens. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:1632-1638. [PMID: 28842925 DOI: 10.1002/jsfa.8639] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/27/2017] [Revised: 07/03/2017] [Accepted: 08/22/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Food allergy negatively impacts quality of life and can be life-threatening. Cashew nuts can cause severe reactions in very small amounts, and they are included in a group of foods most commonly responsible for causing food allergy. Polyphenols and polyphenol-rich juices have been demonstrated to complex with peanut allergens. Here, the interaction between cashew nut allergens and polyphenol-rich juices is evaluated biochemically and immunologically. RESULTS Various juices, including pomegranate (POM), blueberry (BB), and concord grape (CG) juices, were evaluated for polyphenol content and formation of polyphenol-cashew allergen complexes. Among the various juices studied, POM juice showed a greater capacity to form complexes with cashew proteins. Dynamic light scattering (DLS) demonstrated a sharp increase in cashew protein extract particle size to around 3580 nm, and fewer cashew proteins were resolved by electrophoresis after treatment with POM juice. Immunoassays demonstrated reduced IgG and IgE binding to cashew allergens due to allergen precipitation by POM juice. These observations support the formation of complexes between polyphenol and cashew proteins that can prevent antibody recognition of cashew allergens through allergen precipitation. CONCLUSION POM juice treatment of cashew extract effectively reduces antibody binding through allergen precipitation, and these findings could be applied to the development of less allergenic cashew nut products and oral immunotherapy. Published 2017. This article is a U.S. Government work and is in the public domain in the USA.
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Affiliation(s)
- Yichen Li
- USDA-ARS, Southern Regional Research Center, FPSQ, New Orleans, LA, USA
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22
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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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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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24
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Wanandy T, Dwyer HE, McLean L, Davies NW, Nichols D, Gueven N, Brown SGA, Wiese MD. Factors influencing the quality ofMyrmecia pilosula(Jack Jumper) ant venom for use in in vitro and in vivo diagnoses of allergen sensitization and in allergen immunotherapy. Clin Exp Allergy 2017; 47:1478-1490. [DOI: 10.1111/cea.12987] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2017] [Revised: 07/12/2017] [Accepted: 07/18/2017] [Indexed: 11/30/2022]
Affiliation(s)
- T. Wanandy
- Jack Jumper Allergy Program; Royal Hobart Hospital; Hobart Tas. Australia
- Department of Pharmacy; Royal Hobart Hospital; Hobart Tas. Australia
- School of Medicine; University of Tasmania; Hobart Tas. Australia
- Division of Pharmacy, School of Medicine; University of Tasmania; Hobart Tas. Australia
| | - H. E. Dwyer
- Jack Jumper Allergy Program; Royal Hobart Hospital; Hobart Tas. Australia
| | - L. McLean
- Jack Jumper Allergy Program; Royal Hobart Hospital; Hobart Tas. Australia
| | - N. W. Davies
- Central Science Laboratory; University of Tasmania; Hobart Tas. Australia
| | - D. Nichols
- Central Science Laboratory; University of Tasmania; Hobart Tas. Australia
| | - N. Gueven
- Division of Pharmacy, School of Medicine; University of Tasmania; Hobart Tas. Australia
| | - S. G. A. Brown
- Jack Jumper Allergy Program; Royal Hobart Hospital; Hobart Tas. Australia
- School of Medicine; University of Tasmania; Hobart Tas. Australia
- Ambulance Tasmania; Hobart Tas. Australia
- Department of Emergency Medicine; Royal Hobart Hospital; Hobart Tas. Australia
| | - M. D. Wiese
- Jack Jumper Allergy Program; Royal Hobart Hospital; Hobart Tas. Australia
- School of Pharmacy and Medical Sciences; University of South Australia; Adelaide SA Australia
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25
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Effects of industrial cashew nut processing on anacardic acid content and allergen recognition by IgE. Food Chem 2017; 240:370-376. [PMID: 28946285 DOI: 10.1016/j.foodchem.2017.07.146] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2017] [Revised: 06/28/2017] [Accepted: 07/26/2017] [Indexed: 11/22/2022]
Abstract
Cashew nuts are important both nutritionally and industrially, but can also cause food allergies in some individuals. The present study aimed to assess the effect(s) of industrial processing on anacardic acids and allergens present in cashew nuts. Sample analyses were performed using liquid chromatography coupled with mass spectrometry, SDS-PAGE and immunoassay. The anacardic acid concentration ranged from 6.2 to 82.6mg/g during processing, and this variation was attributed to cashew nut shell liquid incorporation during storage and humidification. Dehydrated and selected samples did not significantly differ in anacardic acid content, having values similar to the raw sample. SDS-PAGE and immunoassay analysis with rabbit polyclonal sera and human IgE indicated only minor differences in protein solubility and antibody binding following processing steps. The findings indicate that appreciable amounts of anacardic acid remain in processed nuts, and that changes to cashew allergens during industrial processing may only mildly affect antibody recognition.
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26
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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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27
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Mattison CP, Grimm CC, Li Y, Chial HJ, McCaslin DR, Chung SY, Bren-Mattison Y, Wasserman RL. Identification and Characterization of Ana o 3 Modifications on Arginine-111 Residue in Heated Cashew Nuts. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:411-420. [PMID: 27966914 DOI: 10.1021/acs.jafc.6b04134] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Raw and roasted cashew nut extracts were evaluated for protein modifications by mass spectrometry. Independent modifications on the Arg-111 residue of Ana o 3 were observed in roasted but not raw cashew nuts. The mass changes of 72.0064 or 53.9529 Da are consistent with the formation of carboxyethyl and hydroimidazolone modifications at the Arg-111 residue. These same modifications were observed in Ana o 3 purified from roasted but not raw cashew nuts, albeit at a relatively low occurrence. Circular dichroism indicated that Ana o 3 purified from raw and roasted cashew nuts had similar secondary structure, and dynamic light scattering analysis indicated there was no observable difference in particle size. The stability of Ana o 3 purified from raw and roasted cashew nuts to trypsin was similar in the absence of or following treatment with a reducing agent. Only minor differences in IgE binding to Ana o 3 were observed by ELISA among a cohort of cashew-allergic patient sera.
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Affiliation(s)
- Christopher P Mattison
- Southern Regional Research Center, FPSQ, ARS, U.S. Department of Agriculture , 1100 Robert E. Lee Boulevard, New Orleans, Louisiana 70124, United States
| | - Casey C Grimm
- Southern Regional Research Center, FPSQ, ARS, U.S. Department of Agriculture , 1100 Robert E. Lee Boulevard, New Orleans, Louisiana 70124, United States
| | - Yichen Li
- Southern Regional Research Center, FPSQ, ARS, U.S. Department of Agriculture , 1100 Robert E. Lee Boulevard, New Orleans, Louisiana 70124, United States
| | - Heidi J Chial
- BioMed Bridge, LLC , 3700 Quebec Street, Suite 100-230, Denver, Colorado 80207, United States
| | - Darrell R McCaslin
- Biophysics Instrumentation Facility, Biochemistry Department, University of Wisconsin , 433 Babcock Drive, Madison, Wisconsin 53706, United States
| | - Si-Yin Chung
- Southern Regional Research Center, FPSQ, ARS, U.S. Department of Agriculture , 1100 Robert E. Lee Boulevard, New Orleans, Louisiana 70124, United States
| | - Yvette Bren-Mattison
- BioMed Bridge, LLC , 3700 Quebec Street, Suite 100-230, Denver, Colorado 80207, United States
| | - Richard L Wasserman
- Allergy Partners of North Texas Research, Department of Pediatrics, Medical City Children's Hospital , 7777 Forest Lane, Dallas, Texas 75230, United States
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Abstract
Food allergy is receiving increased attention in recent years. Because there is currently no known cure for food allergy, avoiding the offending food is the best defense for sensitive individuals. Type I food allergy is mediated by food proteins, and thus, theoretically, any food protein is a potential allergen. Variability of an individual's immune system further complicates attempts to understand allergen-antibody interaction. In this article, we briefly review food allergy occurrence, prevalence, mechanisms, and detection. Efforts aimed at reducing/eliminating allergens through food processing are discussed. Future research needs are addressed.
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Affiliation(s)
- Shridhar K Sathe
- Department of Nutrition, Food and Exercise Sciences, Florida State University, Tallahassee, Florida 30306-1493;
| | - Changqi Liu
- Department of Nutrition, Food and Exercise Sciences, Florida State University, Tallahassee, Florida 30306-1493;
| | - Valerie D Zaffran
- Department of Nutrition, Food and Exercise Sciences, Florida State University, Tallahassee, Florida 30306-1493;
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30
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Reitsma M, Bastiaan-Net S, Sforza S, van der Valk JPM, van Gerth van Wijk R, Savelkoul HFJ, de Jong NW, Wichers HJ. Purification and Characterization of Anacardium occidentale (Cashew) Allergens Ana o 1, Ana o 2, and Ana o 3. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:1191-1201. [PMID: 26769082 DOI: 10.1021/acs.jafc.5b04401] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
In this study a fast and simple purification procedure for the three known allergens from cashew (7S globulin Ana o 1, 11S globulin Ana o 2, and 2S albumin Ana o 3) is described. The purified allergens are characterized by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), Western blot, glycoprotein stain, and protein identification. The purified proteins still bind IgE, and this IgE binding varied between different pools of patient serum. Ana o 1 was found to be a glycoprotein. Ana o 3 has been studied more in detail to identify both the small and large subunits, both displaying microheterogeneity, and epitope mapping of Ana o 3 has been performed.
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Affiliation(s)
| | | | - Stefano Sforza
- Department of Food Science, University of Parma , 43124 Parma, Italy
| | - Johanna P M van der Valk
- Department of Internal Medicine, section Allergology, ErasmusMC , 3015 CE Rotterdam, The Netherlands
| | - Roy van Gerth van Wijk
- Department of Internal Medicine, section Allergology, ErasmusMC , 3015 CE Rotterdam, The Netherlands
| | | | - Nicolette W de Jong
- Department of Internal Medicine, section Allergology, ErasmusMC , 3015 CE Rotterdam, The Netherlands
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31
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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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Vanga SK, Singh A, Raghavan V. Review of conventional and novel food processing methods on food allergens. Crit Rev Food Sci Nutr 2015; 57:2077-2094. [DOI: 10.1080/10408398.2015.1045965] [Citation(s) in RCA: 62] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Sai Kranthi Vanga
- Faculty of Agriculture and Environmental Studies, Department of Bioresource Engineering, McGill University, Quebec, Canada
| | - Ashutosh Singh
- Faculty of Agriculture and Environmental Studies, Department of Bioresource Engineering, McGill University, Quebec, Canada
| | - Vijaya Raghavan
- Faculty of Agriculture and Environmental Studies, Department of Bioresource Engineering, McGill University, Quebec, Canada
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33
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Liu C, Chhabra GS, Sathe SK. Pistachio (Pistacia vera L.) Detection and Quantification Using a Murine Monoclonal Antibody-Based Direct Sandwich Enzyme-Linked Immunosorbent Assay. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:9139-9149. [PMID: 26416205 DOI: 10.1021/acs.jafc.5b03066] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
A commercially available direct sandwich enzyme-linked immunosorbent assay (ELISA) (BioFront Technologies, Tallahassee, FL, USA) using murine anti-pistachio monoclonal antibodies (mAbs) as capture and detection antibodies was evaluated. The assay was sensitive (limit of detection = 0.09 ± 0.02 ppm full fat pistachio, linear detection range = 0.5-36 ppm, 50% maximum signal concentration = 7.9 ± 0.7 ppm), reproducible (intra- and inter-assay variability < 24% CV), and rapid (post-extraction testing time ∼ 1.5 h). The target antigen was stable and detectable in whole pistachio seeds subjected to autoclaving (121 °C, 15 psi, 15, 30 min), blanching (100 °C, 5, 10 min), frying (191 °C, 1 min), microwaving (500, 1000 W, 3 min), and dry roasting (140 °C, 30 min; 168 °C, 12 min). No cross-reactivity was observed in 156 food matrices, each tested at 100,000 ppm, suggesting the ELISA to be pistachio specific. The pistachio recovery ranges for spiked (10 ppm) and incurred (10-50000 ppm) food matrices were 93.1-125.6% and 35.7-112.2%, respectively. The assay did not register any false-positive or -negative results among the tested commercial and laboratory prepared samples.
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Affiliation(s)
- Changqi Liu
- Department of Nutrition, Food and Exercise Sciences, Florida State University , Tallahassee, Florida 32306, United States
| | - Guneet S Chhabra
- Department of Nutrition, Food and Exercise Sciences, Florida State University , Tallahassee, Florida 32306, United States
| | - Shridhar K Sathe
- Department of Nutrition, Food and Exercise Sciences, Florida State University , Tallahassee, Florida 32306, United States
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34
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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: 301] [Impact Index Per Article: 33.4] [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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35
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Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes. EFSA J 2014. [DOI: 10.2903/j.efsa.2014.3894] [Citation(s) in RCA: 72] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
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36
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Mattison CP, Desormeaux WA, Wasserman RL, Yoshioka-Tarver M, Condon B, Grimm CC. Decreased immunoglobulin E (IgE) binding to cashew allergens following sodium sulfite treatment and heating. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:6746-6755. [PMID: 24926808 DOI: 10.1021/jf501117p] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Cashew nut and other nut allergies can result in serious and sometimes life-threatening reactions. Linear and conformational epitopes within food allergens are important for immunoglobulin E (IgE) binding. Methods that disrupt allergen structure can lower IgE binding and lessen the likelihood of food allergy reactions. Previous structural and biochemical data have indicated that 2S albumins from tree nuts and peanuts are potent allergens, and that their structures are sensitive to strong reducing agents such as dithiothreitol. This study demonstrates that the generally regarded as safe (GRAS) compound sodium sulfite effectively disrupted the structure of the cashew 2S albumin, Ana o 3, in a temperature-dependent manner. This study also showed that sulfite is effective at disrupting the disulfide bond within the cashew legumin, Ana o 2. Immunoblotting and ELISA demonstrated that the binding of cashew proteins by rabbit IgG or IgE from cashew-allergic patients was markedly lowered following treatment with sodium sulfite and heating. The results indicate that incorporation of sodium sulfite, or other food grade reagents with similar redox potential, may be useful processing methods to lower or eliminate IgE binding to food allergens.
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Affiliation(s)
- Christopher P Mattison
- Southern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, New Orleans, Louisiana 70124, United States
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37
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Jiménez-Saiz R, Benedé S, Molina E, López-Expósito I. Effect of Processing Technologies on the Allergenicity of Food Products. Crit Rev Food Sci Nutr 2014; 55:1902-17. [DOI: 10.1080/10408398.2012.736435] [Citation(s) in RCA: 63] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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38
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Mattison CP, Grimm CC, Wasserman RL. In vitro digestion of soluble cashew proteins and characterization of surviving IgE-reactive peptides. Mol Nutr Food Res 2013; 58:884-93. [PMID: 24311529 DOI: 10.1002/mnfr.201300299] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2013] [Revised: 09/05/2013] [Accepted: 09/09/2013] [Indexed: 11/10/2022]
Abstract
SCOPE The stability of food allergens to digestion varies. We characterized the stability of cashew allergens to digestion by pepsin and trypsin and identified IgE-binding epitopes that survive digestion. METHODS AND RESULTS The ability of pepsin and trypsin to digest cashew allergens was assessed with an in vitro digestion model. Samples were evaluated by SDS-PAGE, MS, ELISA, and immunoblotting to compare IgE binding. Increasing amount of protease resulted in greater degradation of higher molecular weight cashew proteins. Among cashew proteins, the 2S albumin, Ana o 3, was most resistant to digestion by both pepsin and trypsin. MS identified digestion resistant Ana o 3 protein fragments that retained reported IgE-binding epitopes. Pretreatment of extracts or purified Ana o 3 with reducing agent increased the sensitivity of Ana o 3 to protease digestion. Circular dichroism revealed the structure of purified Ana o 3 was largely alphahelical and was disrupted following reduction. Ana o 3 reduction followed by protease digestion decreased binding of serum IgE from cashew allergic patients. Our results indicate that the Ana o 3 disulfide bond dependent structure protects the protein from proteolysis. CONCLUSION Ana o 3 is the cashew allergen most likely to survive gastrointestinal digestion intact.
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Affiliation(s)
- Christopher P Mattison
- U.S. Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, New Orleans, LA, USA
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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: 50] [Impact Index Per Article: 4.5] [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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Fu TJ, Maks N. Impact of thermal processing on ELISA detection of peanut allergens. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:5649-5658. [PMID: 23473340 DOI: 10.1021/jf304920h] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
This study examined the effect of heat treatment on the solubility of peanut proteins and compared the performances of two commercial ELISA kits (Veratox Quantitative Peanut Allergen Test and BioKits Peanut Assay Kit) for quantitation of peanut residues as affected by different heat treatments (moist and dry heat) and detection targets (mixture of proteins vs specific protein). Both laboratory-prepared and commercial peanut flour preparations were used for the evaluation. The two ELISA kits tended to underestimate the levels of protein in samples that were subjected to elevated heat, respectively, by more than 60- or 400-fold lower for the autoclaved samples and by as much as 70- or 2000-fold lower for the dark-roast commercial flour samples. The BioKits test, which employs antibodies specific to a heat labile protein (Ara h 1), in general exhibited a greater degree of underestimation. These results suggest that commercial ELISA kits may not be able to accurately determine the amount of proteins present in thermally processed foods due to changes in the solubility and immunoreactivity of the target proteins. Users need to be aware of such limitations before applying ELISA kits for evaluation of food allergen control programs.
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Affiliation(s)
- Tong-Jen Fu
- Division of Food Processing Science and Technology, Institute for Food Safety and Health, U.S. Food and Drug Administration , 6502 South Archer Road, Bedford Park, Illinois 60501, United States
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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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42
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THE HEALTH BENEFITS OF REGULAR NUT CONSUMPTION. Nutr Diet 2012. [DOI: 10.1111/j.1747-0080.2012.01577.x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Zhang Q, Willison LN, Tripathi P, Sathe SK, Roux KH, Emmett MR, Blakney GT, Zhang HM, Marshall AG. Epitope mapping of a 95 kDa antigen in complex with antibody by solution-phase amide backbone hydrogen/deuterium exchange monitored by Fourier transform ion cyclotron resonance mass spectrometry. Anal Chem 2011; 83:7129-36. [PMID: 21861454 PMCID: PMC3173601 DOI: 10.1021/ac201501z] [Citation(s) in RCA: 101] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
The epitopes of a homohexameric food allergen protein, cashew Ana o 2, identified by two monoclonal antibodies, 2B5 and 1F5, were mapped by solution-phase amide backbone H/D exchange (HDX) coupled with Fourier transform ion cyclotron resonance mass spectrometry (FTICR MS) and the results were compared to previous mapping by immunological and mutational analyses. Antibody 2B5 defines a conformational epitope, and 1F5 defines a linear epitope. Intact murine IgG antibodies were incubated with recombinant Ana o 2 (rAna o 2) to form antigen-monoclonal antibody (Ag-mAb) complexes. mAb-complexed and uncomplexed (free) rAna o 2 were then subjected to HDX. HDX instrumentation and automation were optimized to achieve high sequence coverage by protease XIII digestion. The regions protected from H/D exchange upon antibody binding overlap and thus confirm the previously identified epitope-bearing segments: the first extension of HDX monitored by mass spectrometry to a full-length antigen-antibody complex in solution.
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Affiliation(s)
- Qian Zhang
- Department Chemistry & Biochemistry, Florida State University, 95 Chieftain Way, Tallahassee, FL 32306
| | - LeAnna N. Willison
- Department of Biological Science and Institute of Molecular Biophysics, Florida State University, Tallahassee, FL 32306
| | - Pallavi Tripathi
- Department of Biological Science and Institute of Molecular Biophysics, Florida State University, Tallahassee, FL 32306
| | - Shridhar K. Sathe
- Department of Nutrition, Food and Exercise Sciences, Florida State University, Tallahassee, FL 32306
| | - Kenneth H. Roux
- Department of Biological Science and Institute of Molecular Biophysics, Florida State University, Tallahassee, FL 32306
| | - Mark R. Emmett
- Department Chemistry & Biochemistry, Florida State University, 95 Chieftain Way, Tallahassee, FL 32306
- Ion Cyclotron Resonance Program, National High Magnetic Field Laboratory, Florida State Universitiy, 1800 E. Paul Dirac Drive, Tallahassee, FL 323010-4005
| | - Greg T. Blakney
- Ion Cyclotron Resonance Program, National High Magnetic Field Laboratory, Florida State Universitiy, 1800 E. Paul Dirac Drive, Tallahassee, FL 323010-4005
| | - Hui-Min Zhang
- Ion Cyclotron Resonance Program, National High Magnetic Field Laboratory, Florida State Universitiy, 1800 E. Paul Dirac Drive, Tallahassee, FL 323010-4005
| | - Alan G. Marshall
- Department Chemistry & Biochemistry, Florida State University, 95 Chieftain Way, Tallahassee, FL 32306
- Ion Cyclotron Resonance Program, National High Magnetic Field Laboratory, Florida State Universitiy, 1800 E. Paul Dirac Drive, Tallahassee, FL 323010-4005
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44
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Effect of Processing on the Detectability of Pecan Proteins Assessed by Immunological and Proteomic Tools. FOOD ANAL METHOD 2011. [DOI: 10.1007/s12161-011-9255-8] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Kshirsagar HH, Fajer P, Sharma GM, Roux KH, Sathe SK. Biochemical and spectroscopic characterization of almond and cashew nut seed 11S legumins, amandin and anacardein. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:386-393. [PMID: 21138244 DOI: 10.1021/jf1030899] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
Native, undenatured amandin and anacardein secondary structures were estimated to be, respectively, 56.4 and 49% β-sheet, 14 and 23.7% α-helix, and 29.6 and 27.4% random coil. Circular dichroic (CD) and fluorescence spectroscopy were used to assess structural changes in amandin and anacardein subjected to denaturing treatments that included heat (100 °C, 5 min), guanidium HCl (GuHCl), urea, sodium dodecyl sulfate (SDS), and reducing agent, 2% v/v β-mercaptoethanol (βME) + heat. Mouse monoclonal antibodies (mAbs) 4C10 and 4F10 directed against amandin and 1F5 and 4C3 directed against anacardein were used to assess the influence of denaturing treatments on the immunoreactivity of amandin and anacardein. Among the denaturing treatments investigated, SDS and β-ME caused a significant reduction in the immunoreactivity of amandin and anacardein when probed with mAb 4C10 and 4C3, respectively.
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Affiliation(s)
- Harshal H Kshirsagar
- Department of Nutrition, Food and Exercise Sciences, Florida State University, Tallahassee, Florida 32306, USA
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Robotham JM, Xia L, Willison LN, Teuber SS, Sathe SK, Roux KH. Characterization of a cashew allergen, 11S globulin (Ana o 2), conformational epitope. Mol Immunol 2010; 47:1830-8. [PMID: 20362336 DOI: 10.1016/j.molimm.2009.12.009] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2009] [Revised: 12/11/2009] [Accepted: 12/17/2009] [Indexed: 10/19/2022]
Abstract
Both linear and conformational epitopes likely contribute to the allergenicity of tree nut allergens, yet, due largely to technical issues, few conformational epitopes have been characterized. Using the well studied recombinant cashew allergen, Ana o 2, an 11S globulin or legumin, we identified a murine monoclonal antibody which recognizes a conformational epitope and competes with patient IgE Ana o 2-reactive antibodies. This epitope is expressed on the large subunit of Ana o 2, but only when associated with an 11S globulin small subunit. Both Ana o 2 and the homologous soybean Gly m 6 small subunits can foster epitope expression, even when the natural N-terminal to C-terminal subunit order is reversed in chimeric molecules. The epitope, which is also expressed on native Ana o 2, is readily susceptible to destruction by physical and chemical denaturants.
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Affiliation(s)
- Jason M Robotham
- Department of Biological Science and Institute of Molecular Biophysics, Florida State University, 319 Stadium Dr., Tallahassee, FL 32306-4295, USA
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Xia L, Willison LN, Porter L, Robotham JM, Teuber SS, Sathe SK, Roux KH. Mapping of a conformational epitope on the cashew allergen Ana o 2: a discontinuous large subunit epitope dependent upon homologous or heterologous small subunit association. Mol Immunol 2010; 47:1808-16. [PMID: 20362338 DOI: 10.1016/j.molimm.2010.01.018] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2009] [Revised: 01/19/2010] [Accepted: 01/22/2010] [Indexed: 01/05/2023]
Abstract
The 11S globulins are members of the cupin protein superfamily and represent an important class of tree nut allergens for which a number of linear epitopes have been mapped. However, specific conformational epitopes for these allergens have yet to be described. We have recently reported a cashew Ana o 2 conformational epitope defined by murine mAb 2B5 and competitively inhibited by a subset of patient IgE antibodies. The 2B5 epitope appears to reside on the large (acidic) subunit, is dependent upon small (basic) subunit association for expression, and is highly susceptible to denaturation. Here we fine map the epitope using a combination of recombinant chimeric cashew Ana o 2-soybean Gly m 6 chimeras, deletion and point mutations, molecular modeling, and electron microscopy of 2B5-Ana o 2 immune complexes. Key residues appear confined to a 24 amino acid segment near the N-terminus of the large subunit peptide, a portion of which makes direct contact with the small subunit. These data provide an explanation for both the small subunit dependence and the structurally labile nature of the epitope.
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Affiliation(s)
- Lixin Xia
- Department of Biological Science and Institute of Molecular Biophysics, Florida State University, Tallahassee, FL 32306-4295, USA
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