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Cuadrado C, Arribas C, Sanchiz A, Pedrosa MM, Gamboa P, Betancor D, Blanco C, Cabanillas B, Linacero R. Effects of enzymatic hydrolysis combined with pressured heating on tree nut allergenicity. Food Chem 2024; 451:139433. [PMID: 38692238 DOI: 10.1016/j.foodchem.2024.139433] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2024] [Revised: 04/15/2024] [Accepted: 04/19/2024] [Indexed: 05/03/2024]
Abstract
Hazelnut, pistachio and cashew are tree nuts with health benefits but also with allergenic properties being prevalent food allergens in Europe. The allergic characteristics of these tree nuts after processing combining heat, pressure and enzymatic digestion were analyzed through in vitro (Western blot and ELISA) and in vivo test (Prick-Prick). In the analyzed population, the patients sensitized to Cor a 8 (nsLTP) were predominant over those sensitized against hazelnut seed storage proteins (Sprot, Cor a 9 and 14), which displayed higher IgE reactivity. The protease E5 effectively hydrolyzed proteins from hazelnut and pistachio, while E7 was efficient for cashew protein hydrolysis. When combined with pressured heating (autoclave and Controlled Instantaneous Depressurization (DIC)), these proteases notably reduced the allergenic reactivity. The combination of DIC treatment before enzymatic digestion resulted in the most effective methodology to drastically reduce or indeed eliminate the allergenic capacity of tree nuts.
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Affiliation(s)
- Carmen Cuadrado
- Departamento de Tecnología de Alimentos, INIA-CSIC, Ctra. Coruña km 7.5, 28040 Madrid, Spain.
| | - Claudia Arribas
- Departamento de Tecnología de Alimentos, INIA-CSIC, Ctra. Coruña km 7.5, 28040 Madrid, Spain
| | - Africa Sanchiz
- Departamento de Tecnología de Alimentos, INIA-CSIC, Ctra. Coruña km 7.5, 28040 Madrid, Spain
| | - Mercedes M Pedrosa
- Departamento de Tecnología de Alimentos, INIA-CSIC, Ctra. Coruña km 7.5, 28040 Madrid, Spain
| | - Pedro Gamboa
- Servicio de Alergia, Hospital Universitario de Cruces, 48903 Barakaldo, Spain
| | - Diana Betancor
- Departamento de Alergia, IIS-Fundación Jiménez Diaz, 28040 Madrid, Spain
| | - Carlos Blanco
- Servicio de Alergia, IIS-Princesa (Instituto de Investigación Sanitaria Hospital Universitario de La Princesa), 28006 Madrid, Spain
| | - Beatriz Cabanillas
- Servicio de Alergia, Instituto de Investigación Hospital 12 de Octubre (i+12), Avenida de Córdoba s/n, 28041 Madrid, Spain
| | - Rosario Linacero
- Departamento de Genética, Microbiología y Fisiología, Facultad de Biología, Universidad Complutense de Madrid, 28040 Madrid, Spain
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Hernaez B, Muñoz-Gómez A, Sanchiz A, Orviz E, Valls-Carbo A, Sagastagoitia I, Ayerdi O, Martín R, Puerta T, Vera M, Cabello N, Vergas J, Prieto C, Pardo-Figuerez M, Negredo A, Lagarón JM, del Romero J, Estrada V, Alcamí A. Monitoring monkeypox virus in saliva and air samples in Spain: a cross-sectional study. Lancet Microbe 2023; 4:e21-e28. [PMID: 36436538 PMCID: PMC9691259 DOI: 10.1016/s2666-5247(22)00291-9] [Citation(s) in RCA: 35] [Impact Index Per Article: 35.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Revised: 09/19/2022] [Accepted: 09/29/2022] [Indexed: 11/27/2022]
Abstract
BACKGROUND The transmission of monkeypox virus occurs through direct contact, but transmission through saliva or exhaled droplets and aerosols has not yet been investigated. We aimed to assess the presence of monkeypox virus DNA and infectious virus in saliva samples and droplets and aerosols exhaled from patients infected with monkeypox virus. METHODS We did a cross-sectional study in patients with monkeypox confirmed by PCR who attended two health centres in Madrid, Spain. For each patient, we collected samples of saliva, exhaled droplets within a mask, and aerosols captured by air filtration through newly developed nanofiber filters. We evaluated the presence of monkeypox virus in the samples by viral DNA detection by quantitative PCR (qPCR) and isolation of infectious viruses in cell cultures. FINDINGS Between May 18 and July 15, 2022, 44 patients with symptomatic monkeypox attended two health centres in Madrid and were included in the study. All were cisgender men, with a median age of 35·0 years (IQR 11·3). We identified high loads of monkeypox virus DNA by qPCR in 35 (85%) of 41 saliva samples. Infectious monkeypox virus was recovered from 22 (67%) of 33 saliva samples positive for monkeypox virus DNA. We also found a significant association between the number of affected cutaneous areas or general symptoms and the viral load present in saliva samples. Droplets exhaled from patients with monkeypox, detected inside a mask, contained monkeypox virus DNA in 32 (71%) of 45 samples, with two of the 32 positive samples showing the presence of the infectious virus. Monkeypox virus DNA in aerosols, collected from the medical consultation room, were detected in 27 (64%) of 42 samples, despite patients wearing an FFP2 mask during the visit. Infectious virus was not recovered from aerosol samples. High levels of monkeypox virus DNA were identified in aerosols collected from a hospital isolation room housing a patient with monkeypox. INTERPRETATION The identification of high viable monkeypox virus loads in saliva in most patients with monkeypox and the finding of monkeypox virus DNA in droplets and aerosols warrants further epidemiological studies to evaluate the potential relevance of the respiratory route of infection in the 2022 monkeypox virus outbreak. FUNDING EU, Consejo Superior de Investigaciones Científicas, and Ciberinfec.
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Affiliation(s)
- Bruno Hernaez
- Centro de Biología Molecular Severo Ochoa (Consejo Superior de Investigaciones Científicas and Universidad Autónoma de Madrid), Madrid, Spain
| | - Ana Muñoz-Gómez
- Centro Sandoval and Hospital Universitario Clínico de San Carlos, IdISSC, Madrid, Spain
| | - Africa Sanchiz
- Centro de Biología Molecular Severo Ochoa (Consejo Superior de Investigaciones Científicas and Universidad Autónoma de Madrid), Madrid, Spain
| | - Eva Orviz
- Centro Sandoval and Hospital Universitario Clínico de San Carlos, IdISSC, Madrid, Spain
| | | | - Iñigo Sagastagoitia
- Centro Sandoval and Hospital Universitario Clínico de San Carlos, IdISSC, Madrid, Spain,Ciber de Enfermedades Infecciosas, Madrid, Spain
| | - Oskar Ayerdi
- Centro Sandoval and Hospital Universitario Clínico de San Carlos, IdISSC, Madrid, Spain
| | - Rocío Martín
- Centro de Biología Molecular Severo Ochoa (Consejo Superior de Investigaciones Científicas and Universidad Autónoma de Madrid), Madrid, Spain
| | - Teresa Puerta
- Centro Sandoval and Hospital Universitario Clínico de San Carlos, IdISSC, Madrid, Spain
| | - Mar Vera
- Centro Sandoval and Hospital Universitario Clínico de San Carlos, IdISSC, Madrid, Spain
| | - Noemi Cabello
- Centro Sandoval and Hospital Universitario Clínico de San Carlos, IdISSC, Madrid, Spain,Ciber de Enfermedades Infecciosas, Madrid, Spain
| | - Jorge Vergas
- Centro Sandoval and Hospital Universitario Clínico de San Carlos, IdISSC, Madrid, Spain
| | - Cristina Prieto
- Instituto de Agroquímica y Tecnología de Alimentos, Valencia, Spain
| | | | - Anabel Negredo
- Ciber de Enfermedades Infecciosas, Madrid, Spain,Laboratorio de Arbovirus y Enfermedades Víricas Importadas, Centro Nacional de Microbiología, Instituto de Salud Carlos III, Madrid, Spain
| | | | - Jorge del Romero
- Centro Sandoval and Hospital Universitario Clínico de San Carlos, IdISSC, Madrid, Spain
| | - Vicente Estrada
- Centro Sandoval and Hospital Universitario Clínico de San Carlos, IdISSC, Madrid, Spain; Ciber de Enfermedades Infecciosas, Madrid, Spain.
| | - Antonio Alcamí
- Centro de Biología Molecular Severo Ochoa (Consejo Superior de Investigaciones Científicas and Universidad Autónoma de Madrid), Madrid, Spain.
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Sanchiz A, Cuadrado C, Haddad J, Linacero R. Effect of Instant Controlled Pressure Drop (DIC) Treatment on the Detection of Nut Allergens by Real Time PCR. Foods 2020; 9:E729. [PMID: 32503109 PMCID: PMC7353585 DOI: 10.3390/foods9060729] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2020] [Revised: 05/16/2020] [Accepted: 05/19/2020] [Indexed: 11/23/2022] Open
Abstract
Tree nuts show nutritional properties and human health benefits. However, they contain allergenic proteins, which make them harmful to the sensitised population. The presence of tree nuts on food labelling is mandatory and, consequently, the development of suitable analytical methodologies to detect nuts in processed foods is advisable. Real-Time PCR allowed a specific and accurate amplification of allergen sequences. Some food processing methods could induce structural and/or conformational changes in proteins by altering their allergenic capacity, as well as produce the fragmentation and/or degradation of genomic DNA. In this work, we analysed by means of Real-Time PCR, the influence of pressure and thermal processing through Instant Controlled Pressure Drop (DIC) on the detectability of hazelnut, pistachio and cashew allergens. The detection of targets in hazelnut, pistachio and cashew (Cor a 9, Pis v 1 and Ana o 1, respectively) is affected by the treatment to different extents depending on the tree nut. Results are compared to those previously obtained by our group in the analysis of different treatments on the amplificability of the same targets. Reduction in amplificability is similar to that reported for some autoclave conditions. Our assays might allow for the detection of up to 1000 mg/kg of hazelnut, pistachio and cashew flours after being submitted to DIC treatment in food matrices.
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Affiliation(s)
- Africa Sanchiz
- Food Technology Department, SGIT-INIA, Ctra. La Coruña Km. 7.5, 28040 Madrid, Spain; (A.S.); (C.C.)
| | - Carmen Cuadrado
- Food Technology Department, SGIT-INIA, Ctra. La Coruña Km. 7.5, 28040 Madrid, Spain; (A.S.); (C.C.)
| | - Joseph Haddad
- Laboratory Engineering Science for Environment (UMR 7356 CNRS), La Rochelle University, Avenue Michel Crepeau, 17042 La Rochelle, France;
- Food Science and Technology Department, Faculty of Agriculture, Lebanese University, Dekweneh, 11111 Beirut, Lebanon
| | - Rosario Linacero
- Genetics, Physiology and Microbiology Department, Biology Faculty, Complutense University, 28040 Madrid, Spain
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Vicente F, Sanchiz A, Rodríguez-Pérez R, Pedrosa M, Quirce S, Haddad J, Besombes C, Linacero R, Allaf K, Cuadrado C. Influence of Instant Controlled Pressure Drop (DIC) on Allergenic Potential of Tree Nuts. Molecules 2020; 25:molecules25071742. [PMID: 32290123 PMCID: PMC7180768 DOI: 10.3390/molecules25071742] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2020] [Revised: 04/01/2020] [Accepted: 04/09/2020] [Indexed: 01/12/2023] Open
Abstract
Pistachio and cashew contain allergenic proteins, which causes them to be removed from the diet of allergic people. Previous studies have demonstrated that food processing (thermal and non-thermal) can produce structural and/or conformational changes in proteins by altering their allergenic capacity. In this study, the influence of instant controlled pressure drop (DIC) on pistachio and cashew allergenic capacity has been studied. Western blot was carried out using IgG anti-11S and anti-2S and IgE antibodies from sera of patients sensitized to pistachio and cashew. DIC processing causes changes in the electrophoretic pattern, reducing the number and intensity of protein bands, as the pressure and temperature treatment increment, which results in a remarkable decrease in detection of potentially allergenic proteins. The harshest conditions of DIC (7 bar, 120 s) markedly reduce the immunodetection of allergenic proteins, not only by using IgG (anti 11S and anti 2S) but also when IgE sera from sensitized patients were used for Western blots. Such immunodetection is more affected in pistachio than in cashew nuts, but is not completely removed. Therefore, cashew proteins are possibly more resistant than pistachio proteins. According these findings, instant controlled pressure drop (DIC) can be considered a suitable technique in order to obtain hypoallergenic tree nut flour to be used in the food industry.
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Affiliation(s)
- Fatima Vicente
- Food Technology DepartmentSGIT-INIA, Ctra. La Coruña Km. 7.5, 28040 Madrid, Spain; (F.V.); (A.S.)
| | - Africa Sanchiz
- Food Technology DepartmentSGIT-INIA, Ctra. La Coruña Km. 7.5, 28040 Madrid, Spain; (F.V.); (A.S.)
| | - Rosa Rodríguez-Pérez
- Allergy Service, University Hospital La Paz, IdiPAZ, 28046 Madrid, Spain; (R.R.-P.); (M.P.); (S.Q.)
| | - Maria Pedrosa
- Allergy Service, University Hospital La Paz, IdiPAZ, 28046 Madrid, Spain; (R.R.-P.); (M.P.); (S.Q.)
| | - Santiago Quirce
- Allergy Service, University Hospital La Paz, IdiPAZ, 28046 Madrid, Spain; (R.R.-P.); (M.P.); (S.Q.)
| | - Joseph Haddad
- Laboratory Engineering Science for Environment (UMR 7356 CNRS), La Rochelle University, venue Michel Crepeau, 17042 La Rochelle, France; (J.H.); (C.B.); (K.A.)
| | - Colette Besombes
- Laboratory Engineering Science for Environment (UMR 7356 CNRS), La Rochelle University, venue Michel Crepeau, 17042 La Rochelle, France; (J.H.); (C.B.); (K.A.)
| | - Rosario Linacero
- Genetics, Physiology and Microbiology Department, Biology Faculty, Complutense University, 28040 Madrid, Spain, 28040 Madrid, Spain;
| | - Karim Allaf
- Laboratory Engineering Science for Environment (UMR 7356 CNRS), La Rochelle University, venue Michel Crepeau, 17042 La Rochelle, France; (J.H.); (C.B.); (K.A.)
| | - Carmen Cuadrado
- Food Technology DepartmentSGIT-INIA, Ctra. La Coruña Km. 7.5, 28040 Madrid, Spain; (F.V.); (A.S.)
- Correspondence: ; Tel.: +34-91-347-6925
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Cuadrado C, Sanchiz A, Vicente F, Ballesteros I, Linacero R. Changes Induced by Pressure Processing on Immunoreactive Proteins of Tree Nuts. Molecules 2020; 25:E954. [PMID: 32093394 PMCID: PMC7070680 DOI: 10.3390/molecules25040954] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2020] [Revised: 02/18/2020] [Accepted: 02/20/2020] [Indexed: 12/27/2022] Open
Abstract
Tree nuts confer many health benefits due to their high content of vitamins and antioxidants, and they are increasingly consumed in the last few years. Food processing is an important industrial tool to modify allergenic properties of foods, in addition to ensuring safety and enhancing organoleptic characteristics. The effect of high pressure, without and with heating, on SDS-PAGE and immunodetection profile of potential allergenic proteins (anti-11S, anti-2S and anti-LTP) of pistachio, cashew, peanut, hazelnut, almond, and chestnut was investigated. Processing based on heat and/or pressure and ultra-high pressure (HHP, 300-600 MPa) without heating was applied. After treating the six tree nuts with pressure combined with heat, a progressive diminution of proteins with potential allergenic properties was observed. Moreover, some tree nuts proteins (pistachio, cashew, and peanut) seemed to be more resistant to technological processing than others (hazelnut and chestnut). High pressure combined with heating processing markedly reduce tree nut allergenic potential as the pressure and treatment time increases. HHP do not alter hazelnut and almond immunoreactivity.
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Affiliation(s)
- Carmen Cuadrado
- Departamento de Tecnología de Alimentos, SGIT-INIA, Ctra. La Coruña Km. 7.5, 28040 Madrid, Spain; (A.S.); (F.V.)
| | - Africa Sanchiz
- Departamento de Tecnología de Alimentos, SGIT-INIA, Ctra. La Coruña Km. 7.5, 28040 Madrid, Spain; (A.S.); (F.V.)
| | - Fatima Vicente
- Departamento de Tecnología de Alimentos, SGIT-INIA, Ctra. La Coruña Km. 7.5, 28040 Madrid, Spain; (A.S.); (F.V.)
| | - Isabel Ballesteros
- Facultad de Ingeniería y Ciencias Aplicadas, Grupo de Investigación en Biotecnología Aplicada a Biomedicina (BIOMED), Universidad de Las Américas, 72819 Quito, Ecuador;
| | - Rosario Linacero
- Departamento de Genética, Fisiología y Microbiología Facultad de Biología, Universidad Complutense de Madrid, 28040 Madrid, Spain;
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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 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] [What about the content of this article? (0)] [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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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] [What about the content of this article? (0)] [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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