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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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2
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Fernández-Cardero Á, Sierra-Cinos JL, López-Jiménez A, Beltrán B, Cuadrado C, García-Conesa MT, Bravo L, Sarriá B. Characterizing Factors Associated with Excess Body Weight: A Descriptive Study Using Principal Component Analysis in a Population with Overweight and Obesity. Nutrients 2024; 16:1143. [PMID: 38674834 PMCID: PMC11054611 DOI: 10.3390/nu16081143] [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] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2024] [Revised: 04/04/2024] [Accepted: 04/09/2024] [Indexed: 04/28/2024] Open
Abstract
Obesity is a worldwide epidemic, making it crucial to understand how it can be effectively prevented/treated. Considering that obesity is a multifactorial condition, this article carried out a baseline cross-sectional study of the variables involved in the disorder. Eighty-four subjects with overweight/obesity were recruited. Dietary baseline information was obtained by analysing three 24 h recalls. Resting metabolic rate was measured using indirect calorimetry, physical activity was measured through accelerometry, cardiometabolic parameters were determined in blood samples and body composition via anthropometry and bioimpedance. A univariant and multivariate exploratory approach was carried out using principal component analysis (PCA). Large inter-individual variability was observed in dietetic, biochemical, and physical activity measurements (coefficient of variation ≥ 30%), but body composition was more uniform. Volunteers had an unbalanced diet and low levels of physical activity. PCA reduced the 26 analysed variables to 4 factors, accounting for 65.4% of the total data variance. The main factor was the "dietetic factor", responsible for 24.0% of the total variance and mainly related to energy intake, lipids, and saturated fatty acids. The second was the "cardiometabolic factor" (explaining 16.8% of the variability), the third was the "adiposity factor" (15.2%), and the last was the "serum cholesterol factor" (9.4%).
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Affiliation(s)
- Álvaro Fernández-Cardero
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), C/Jose Antonio Novais 6, 28040 Madrid, Spain; (Á.F.-C.); (A.L.-J.); (L.B.)
| | - José Luis Sierra-Cinos
- Department of Nutrition and Food Science I, School of Pharmacy, Universidad Complutense de Madrid, Ciudad Universitaria s/n, 28040 Madrid, Spain; (J.L.S.-C.); (B.B.); (C.C.)
- Department of Health Science, School of Health Science, Universidad International Isabel I de Burgos (Ui1), C. de Fernán González, 76, 09003 Burgos, Spain
| | - Adrián López-Jiménez
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), C/Jose Antonio Novais 6, 28040 Madrid, Spain; (Á.F.-C.); (A.L.-J.); (L.B.)
| | - Beatriz Beltrán
- Department of Nutrition and Food Science I, School of Pharmacy, Universidad Complutense de Madrid, Ciudad Universitaria s/n, 28040 Madrid, Spain; (J.L.S.-C.); (B.B.); (C.C.)
| | - Carmen Cuadrado
- Department of Nutrition and Food Science I, School of Pharmacy, Universidad Complutense de Madrid, Ciudad Universitaria s/n, 28040 Madrid, Spain; (J.L.S.-C.); (B.B.); (C.C.)
| | - María Teresa García-Conesa
- Department of Food Science and Technology, Centro de Edafología y Biología Aplicada del Segura (CEBAS), Spanish National Research Council (CSIC), Campus de Espinardo, 30100 Murcia, Spain;
| | - Laura Bravo
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), C/Jose Antonio Novais 6, 28040 Madrid, Spain; (Á.F.-C.); (A.L.-J.); (L.B.)
| | - Beatriz Sarriá
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), C/Jose Antonio Novais 6, 28040 Madrid, Spain; (Á.F.-C.); (A.L.-J.); (L.B.)
- Department of Nutrition and Food Science I, School of Pharmacy, Universidad Complutense de Madrid, Ciudad Universitaria s/n, 28040 Madrid, Spain; (J.L.S.-C.); (B.B.); (C.C.)
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3
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Veas C, Crispi F, Cuadrado C. Gender inequality and population-level health outcomes: Panel data analysis of OECD countries. Eur J Public Health 2021. [DOI: 10.1093/eurpub/ckab164.854] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Abstract
Background
Gender plays a well-recognized role in many health inequalities. However, the population-level health consequences of gender inequalities have not been measured comprehensively. The goal of this study, therefore, was to evaluate associations between gender inequality and health indicators in OECD countries.
Methods
Ecological study based on 1990-2017 panel data for Organisation for Economic Co-operation and Development (OECD) member countries. Gender inequality was measured using the Gender Inequality Index (GII). The population health parameters evaluated were: life expectancy (LE), healthy life expectancy (HALE), years of life lost (YLL), years lived with disability (YLD), disability-adjusted life years (DALYs), and specific-cause mortality. Two way fixed-effects linear models were developed to assess the relationship between gender inequality and health outcomes. Models included potential mediating and confounding factors such as health spending, political model, and economic inequities.
Results
Greater gender inequality was associated with lower LE (-0·49%; CI95 -0·63%- -0·31%; p-value <0·0001) and HALE (-0·47%; CI95 -0·63%- -0·31%; p-value <0·0001) as well as less-favorable figures for YLL (6·82%; CI95 3·63%-10·75%; p-value <0·0001), DALYs (1·50%; CI95 0·48%-2·46%; p-value=0·0028), and YLD (2·59%; CI95 0·67%-4·77%; p-value=0·0063). The sensitivity analysis indicated that the results were robust to the various specifications of the causal models.
Conclusions
Our results suggest that gender inequality has a negative impact on the health of the population. Promoting gender equality as part of policy-making is vital for optimizing health on a population scale
Key messages
Reduce gender inequality can advance health outcomes on a population scale, resulting in increased LE and HALE and decreasing YLL, YLD, and DALY, in the general population, and in men as well as women. This information supports the need to develop gender-sensitive public policies, for the benefit of society as a whole.
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Affiliation(s)
- C Veas
- Escuela de Salud Pública, Universidad de Chile, Independencia, Chile
| | - F Crispi
- Escuela de Salud Pública, Universidad de Chile, Independencia, Chile
| | - C Cuadrado
- Escuela de Salud Pública, Universidad de Chile, Independencia, Chile
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Crespo JF, Bueno C, Villalba M, Monaci L, Cuadrado C, Novak N, Cabanillas B. Epitope mapping of the major allergen 2S albumin from pine nut. Food Chem 2020; 339:127895. [PMID: 32866706 DOI: 10.1016/j.foodchem.2020.127895] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [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: 02/05/2020] [Revised: 08/10/2020] [Accepted: 08/17/2020] [Indexed: 10/23/2022]
Abstract
The epitopes of the major allergen of pine nut, Pin p 1, were analyzed using a peptide library and sera from patients with clinical allergy to pine nut in order to deepen into the allergenic characteristics of Pin p 1. Analyses of epitope similarities and epitopes location in a 3D-model were also performed. Results showed that three main regions of Pin p 1 containing 5 epitopes were recognized by patient sera IgE. The epitopes of Pin p 1 had important similarities with epitopes of allergenic 2S albumins from peanut (Ara h 2 and 6) and Brazil nut (Ber e 1). The epitopes of Pin p 1 were found in α-helices and coils in the 3D protein structure. Interestingly, all epitopes were found to be well-exposed in the protein surface, which suggests facile access for IgE-binding to the structure of Pin p 1 which is known to be highly resistant.
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Affiliation(s)
- Jesus F Crespo
- Department of Allergy, Research Institute Hospital 12 de Octubre, Avenida de Córdoba s/n, 28041 Madrid, Spain
| | - Cristina Bueno
- Departamento de Bioquímica y Biología Molecular, Facultad de Ciencias Químicas, Universidad Complutense de Madrid, Madrid, Spain
| | - Mayte Villalba
- Departamento de Bioquímica y Biología Molecular, Facultad de Ciencias Químicas, Universidad Complutense de Madrid, Madrid, Spain
| | - Linda Monaci
- Institute of Sciences of Food Production, CNR-ISPA, 70126 Bari, Italy
| | - Carmen Cuadrado
- Department of Food Technology, National Institute of Agricultural, Food Research, and Technology (INIA), Ctra. La Coruña Km. 7.5, 28040 Madrid, Spain
| | - Natalija Novak
- Department of Dermatology and Allergy, University Hospital Bonn, Venusberg Campus 1, 53127 Bonn, Germany
| | - Beatriz Cabanillas
- Department of Allergy, Research Institute Hospital 12 de Octubre, Avenida de Córdoba s/n, 28041 Madrid, Spain.
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Novak N, Maleki SJ, Cuadrado C, Crespo JF, Cabanillas B. Interaction of Monocyte-Derived Dendritic Cells with Ara h 2 from Raw and Roasted Peanuts. Foods 2020; 9:foods9070863. [PMID: 32630617 PMCID: PMC7404797 DOI: 10.3390/foods9070863] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2020] [Revised: 06/11/2020] [Accepted: 06/16/2020] [Indexed: 12/28/2022] Open
Abstract
Ara h 2 is a relevant peanut allergen linked to severe allergic reactions. The interaction of Ara h 2 with components of the sensitization phase of food allergy (e.g., dendritic cells) has not been investigated, and could be key to understanding the allergenic potential of this allergen. In this study, we aimed to analyze such interactions and the possible mechanism involved. Ara h 2 was purified from two forms of peanut, raw and roasted, and labeled with a fluorescent dye. Human monocyte-derived dendritic cells (MDDCs) were obtained, and experiments of Ara h 2 internalization by MDDCs were carried out. The role of the mannose receptor in the internalization of Ara h 2 from raw and roasted peanuts was also investigated. Results showed that Ara h 2 internalization by MDDCs was both time and dose dependent. Mannose receptors in MDDCs had a greater implication in the internalization of Ara h 2 from roasted peanuts. However, this receptor was also important in the internalization of Ara h 2 from raw peanuts, as opposed to other allergens such as raw Ara h 3.
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Affiliation(s)
- Natalija Novak
- Department of Dermatology and Allergy, University of Bonn Medical Center, DE–53127 Bonn, Germany;
| | - Soheila J. Maleki
- U.S. Department of Agriculture, Agriculture Research Service, Southern Regional Research Center, New Orleans, LA 70124, USA;
| | - Carmen Cuadrado
- Department of Food Technology, National Institute of Agricultural, Food Research and Technology (INIA), Ctra. La Coruña Km. 7.5, 28040 Madrid, Spain;
| | - Jesus F. Crespo
- Department of Allergy, Research Institute Hospital 12 de Octubre, Avenida de Córdoba s/n, 28041 Madrid, Spain;
| | - Beatriz Cabanillas
- Department of Allergy, Research Institute Hospital 12 de Octubre, Avenida de Córdoba s/n, 28041 Madrid, Spain;
- Correspondence:
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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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Ciudad-Mulero M, Fernández-Ruiz V, Cuadrado C, Arribas C, Pedrosa MM, De J. Berrios J, Pan J, Morales P. Novel gluten-free formulations from lentil flours and nutritional yeast: Evaluation of extrusion effect on phytochemicals and non-nutritional factors. Food Chem 2020; 315:126175. [DOI: 10.1016/j.foodchem.2020.126175] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2019] [Revised: 12/14/2019] [Accepted: 01/07/2020] [Indexed: 11/29/2022]
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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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Arribas C, Cabellos B, Cuadrado C, Guillamón E, Pedrosa MM. Cooking Effect on the Bioactive Compounds, Texture, and Color Properties of Cold-Extruded Rice/Bean-Based Pasta Supplemented with Whole Carob Fruit. Foods 2020; 9:E415. [PMID: 32252323 PMCID: PMC7230172 DOI: 10.3390/foods9040415] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2020] [Revised: 03/26/2020] [Accepted: 03/30/2020] [Indexed: 02/07/2023] Open
Abstract
Pasta is considered as the ideal vehicle for fortification; thus, different formulations of gluten-free pasta have been developed (rice 0-100%, bean 0-100%, and carob fruit 0% or 10%). In this article, the content of individual inositol phosphates, soluble sugars and α-galactosides, protease inhibitors, lectin, phenolic composition, color, and texture were determined in uncooked and cooked pasta. The highest total inositol phosphates and protease inhibitors contents were found in the samples with a higher bean percentage. After cooking, the content of total inositol phosphates ranged from 2.12 to 7.97 mg/g (phytic acid or inositol hexaphosphate (IP6) was the major isoform found); the protease inhibitor activities showed values up to 12.12 trypsin inhibitor (TIU)/mg and 16.62 chymotrypsin inhibitor (CIU)/mg, whereas the competitive enzyme-linked immunosorbent assay (ELISA) showed the elimination of lectins. Considering the different α-galactosides analyzed, their content was reduced up to 70% (p < 0.05) by the cooking process. The total phenols content was reduced around 17-48% after cooking. The cooked samples fortified with 10% carob fruit resulted in darker fettuccine with good firmness and hardness and higher antioxidant activity, sucrose, and total phenols content than the corresponding counterparts without this flour. All of the experimental fettuccine can be considered as functional and healthy pasta mainly due to their bioactive compound content, compared to the commercial rice pasta.
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Affiliation(s)
- Claudia Arribas
- Food Technology Department, SGIT-INIA, Ctra de La Coruña, Km 7.5, 28040 Madrid, Spain; (C.A.); (B.C.); (C.C.)
| | - Blanca Cabellos
- Food Technology Department, SGIT-INIA, Ctra de La Coruña, Km 7.5, 28040 Madrid, Spain; (C.A.); (B.C.); (C.C.)
| | - Carmen Cuadrado
- Food Technology Department, SGIT-INIA, Ctra de La Coruña, Km 7.5, 28040 Madrid, Spain; (C.A.); (B.C.); (C.C.)
| | - Eva Guillamón
- Centre for the Food Quality, SGIT-INIA, C/Universidad s/n, 42004 Soria, Spain;
| | - Mercedes M. Pedrosa
- Food Technology Department, SGIT-INIA, Ctra de La Coruña, Km 7.5, 28040 Madrid, Spain; (C.A.); (B.C.); (C.C.)
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Sanchiz Á, Ballesteros I, López-García A, Ramírez A, Rueda J, Cuadrado C, Linacero R. Chestnut allergen detection in complex food products: Development and validation of a real-time PCR method. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109067] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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11
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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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Arribas C, Cabellos B, Cuadrado C, Guillamón E, M Pedrosa M. Bioactive Compounds, Antioxidant Activity, and Sensory Analysis of Rice-Based Extruded Snacks-Like Fortified with Bean and Carob Fruit Flours. Foods 2019; 8:E381. [PMID: 31480711 PMCID: PMC6770175 DOI: 10.3390/foods8090381] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [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: 07/03/2019] [Revised: 08/12/2019] [Accepted: 08/27/2019] [Indexed: 12/19/2022] Open
Abstract
Generally, extruded gluten-free foods are mostly phytochemically deficient. In this study inositol phosphates, α-galactosides, lectins, protease inhibitors, and phenols, their antioxidant activity and sensorial analysis of some rice/bean/whole carob fruit flour blends were determined in unprocessed (controls) and extruded formulations. The fortification of rice-based extrudates with both legumes has a positive influence on both their bioactive compound content and their acceptability by consumers. The extruded formulations contained around twice as much (p < 0.05) total α-galactosides than their unprocessed counterparts. Extrusion significantly reduced the phytic acid content (10%) and significantly increased the less phosphorylated forms (16%-70%). After extrusion, the lectins and protease inhibitors were eliminated. The different phenolic compounds mostly increased (11%-36%), notably in the formulations with carob fruit. The antioxidant activity and the different groups of phenols showed a positive correlation in the extrudates. All the experimental extrudates had higher amounts of bioactive compounds than the commercial extruded rice. Considering the amount of phytochemicals determined in the novel gluten-free extrudates and the scores of sensorial analysis, formulations containing 20%-40% bean and 5% carob fruit could be adequate in promoting health-related functions, helping to increase pulse consumption, and allowing the food industry to satisfy consumers' requirement for functional foods.
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Affiliation(s)
- Claudia Arribas
- Food Technology Department, SGIT-INIA, Ctra de La Coruña, Km 7.5., 28040 Madrid, Spain
| | - Blanca Cabellos
- Food Technology Department, SGIT-INIA, Ctra de La Coruña, Km 7.5., 28040 Madrid, Spain
| | - Carmen Cuadrado
- Food Technology Department, SGIT-INIA, Ctra de La Coruña, Km 7.5., 28040 Madrid, Spain
| | - Eva Guillamón
- Centre for the Food Quality, INIA, C/Universidad s/n, 42004 Soria, Spain
| | - Mercedes M Pedrosa
- Food Technology Department, SGIT-INIA, Ctra de La Coruña, Km 7.5., 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 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] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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15
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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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16
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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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Cabanillas B, Cuadrado C, Rodriguez J, Dieguez MC, Crespo JF, Novak N. Boiling and Pressure Cooking Impact on IgE Reactivity of Soybean Allergens. Int Arch Allergy Immunol 2018; 175:36-43. [PMID: 29342467 DOI: 10.1159/000485894] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2017] [Accepted: 11/29/2017] [Indexed: 12/17/2023] Open
Abstract
BACKGROUND Soybean is one of the 8 foods that causes the most significant rate of food allergies in the USA and Europe. Thermal processing may impact on the allergenic potential of certain foods. We aimed to investigate modifications of the IgE-binding properties of soybean proteins due to processing methods that have been previously found to impact on the allergenicity of legumes such as peanut. METHODS Soybean seeds were subjected to different thermal processing treatments. To evaluate their impact on the IgE-binding capacity of soybean proteins, individual sera from 25 patients sensitized to soybean were used in in vitro immunoassays. Detection of specific soybean allergens in untreated and treated samples was carried out with specific monoclonal and polyclonal antibodies. In vivo studies of skin prick testing (SPT) were also performed. RESULTS The IgE reactivity of soybean was resistant to boiling up to 30 min, and this treatment had a higher impact when applied for 60 min. Treatment that combined heat and pressure produced a fragmentation of proteins in both soluble and insoluble fractions that went along with a decreased capacity to bind IgE and reduced the SPT wheal size. However, allergens such as 7S globulins survived this treatment. CONCLUSIONS Thermal-processing methods able to attenuate the capacity of soybean proteins to bind IgE may contribute to the improvement of food safety and could constitute a potential strategy for the induction of tolerance to soybean.
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Affiliation(s)
- Beatriz Cabanillas
- Department of Dermatology and Allergy, University of Bonn Medical Center, Bonn, Germany
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18
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Arribas C, Cabellos B, Sánchez C, Cuadrado C, Guillamón E, Pedrosa MM. The impact of extrusion on the nutritional composition, dietary fiber and in vitro digestibility of gluten-free snacks based on rice, pea and carob flour blends. Food Funct 2017; 8:3654-3663. [PMID: 28914314 DOI: 10.1039/c7fo00910k] [Citation(s) in RCA: 52] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2023]
Abstract
Consumers and the food industry are demanding healthier products. Expanded snacks with a high nutritional value were developed from different rice, pea and carob flour blends. The proximate composition, starch (total and resistant), amylose and amylopectin, dietary fiber (soluble and insoluble) contents, and the in vitro protein digestibility of different rice-legume formulations, were evaluated before and after the extrusion process. Compared with the corresponding non-extruded blends (control), the extrusion treatment did not change the total protein content, however, it reduced the soluble protein (61-86%), the fat (69-92%) and the resistant starch contents (100%). The total starch content of all studied blends increased (2-19%) after extrusion. The processing increased the in vitro protein digestibility, reaching values around 88-95% after extrusion. Total dietary fiber was reduced around 30%, and the insoluble fraction was affected to a larger extent than the soluble fraction by the extrusion process. Because of its balanced nutritional composition, high dietary fiber content, as well as low energy density, these novel gluten-free snack-like foods could be considered as functional foods and a healthier alternative to commercially available gluten-containing or gluten-free and low nutritional value snacks.
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Affiliation(s)
- C Arribas
- Food Technology Department, SGIT-INIA, Ctra de La Coruña, Km 7.5., 28040 Madrid, Spain.
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19
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Ayet G, Muzquiz M, Burbano C, Robredo L, Cuadrado C, Price K. Determinación de saponinas en las principales leguminosas cultivadas en España/Determination of saponins in the main legumes cultivated in Spain. FOOD SCI TECHNOL INT 2016. [DOI: 10.1177/108201329600200206] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
The seeds of different legumes ( Lupinus albus var. Multolupa, Lens culinaris var. Magda 20, Cicer arietinum type Kabuli, Phaseolus vulgaris var. Guerniquesa, Vicia faba var. Alameda) were analysed for soyasaponin content and soyasapogenol composition using different chromatographic techniques. The soyasapogenol was present in all species, except in L. albus; the content ranged from 0.02 mg/g in V. faba var. Alameda to 1.21 mg/g in P. vulgaris var. Guerniquesa. Two soyasaponins were detected by FAB-MS. Soyasaponin I was detected in the L. culinaris, C. arietinum, V. faba and P. vulgaris extracts and soyasaponin V in the P. vulgaris extracts.
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Affiliation(s)
- G. Ayet
- Area de Tecnología de Alimentos, SGIT-INIA, Aptdo. 8111, 28080 Madrid, Spain
| | - M. Muzquiz
- Area de Tecnología de Alimentos, SGIT-INIA, Aptdo. 8111, 28080 Madrid, Spain
| | - C. Burbano
- Area de Tecnología de Alimentos, SGIT-INIA, Aptdo. 8111, 28080 Madrid, Spain
| | - L.M. Robredo
- Area de Tecnología de Alimentos, SGIT-INIA, Aptdo. 8111, 28080 Madrid, Spain
| | - C. Cuadrado
- Area de Tecnología de Alimentos, SGIT-INIA, Aptdo. 8111, 28080 Madrid, Spain
| | - K.R. Price
- Food Molecular Biochemistry Department, Institute of Food Research, Norwich Laboratory, Norwich Research Park, Colney, Norwich NR4 7UA, UK
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20
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Cabanillas B, Cuadrado C, Rodriguez J, Hart J, Burbano C, Crespo JF, Novak N. Potential changes in the allergenicity of three forms of peanut after thermal processing. Food Chem 2015; 183:18-25. [DOI: 10.1016/j.foodchem.2015.03.023] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2014] [Revised: 02/11/2015] [Accepted: 03/05/2015] [Indexed: 10/23/2022]
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21
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Sacristán M, Varela A, Pedrosa MM, Burbano C, Cuadrado C, Legaz ME, Muzquiz M. Determination of β-N-oxalyl-L-α,β-diaminopropionic acid and homoarginine in Lathyrus sativus and Lathyrus cicera by capillary zone electrophoresis. J Sci Food Agric 2015; 95:1414-1420. [PMID: 24954190 DOI: 10.1002/jsfa.6792] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/04/2014] [Revised: 05/27/2014] [Accepted: 06/16/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND Lathyrus species as legumes represent an alternative protein source for human and animal nutrition. Heavy consumption of these species can lead to lathyrism, caused by the non-protein amino acid β-N-oxalyl-l-α,β-diaminopropionic acid (β-ODAP). Currently, there is no well-defined level below which β-ODAP is considered non-toxic. In this work, the β-ODAP content was determined in L. sativus and L. cicera samples to assess their potential toxicity. Homoarginine is another non-protein amino acid found in Lathyrus spp. with interesting implications for human and animal nutrition. RESULTS The level of β-ODAP found in these two species ranged from 0.79 to 5.05 mg g(-1). The homoarginine content of the samples ranged from 7.49 to 12.44 mg g(-1). CONCLUSION This paper describes an accurate, fast and sensitive method of simultaneous detection and quantification of β-ODAP and homoarginine by capillary zone electrophoresis in L. cicera and L. sativus seeds. Moreover, several methods of extraction were compared to determine the highest performance.
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Affiliation(s)
- Mara Sacristán
- Dpto. Tecnología de Alimentos, SGIT-INIA, Apdo. 8111, 28080, Madrid, Spain
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22
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Morales P, Berrios JDJ, Varela A, Burbano C, Cuadrado C, Muzquiz M, Pedrosa MM. Novel fiber-rich lentil flours as snack-type functional foods: an extrusion cooking effect on bioactive compounds. Food Funct 2015. [DOI: 10.1039/c5fo00729a] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
The effect of extrusion processing on inositol phosphates.
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Affiliation(s)
- P. Morales
- Dpto. Tecnología de Alimentos
- SGIT-INIA
- Madrid
- Spain
- Dpto. Nutrición y Bromatología II. Bromatología. Facultad de Farmacia
| | | | - A. Varela
- Dpto. Tecnología de Alimentos
- SGIT-INIA
- Madrid
- Spain
| | - C. Burbano
- Dpto. Tecnología de Alimentos
- SGIT-INIA
- Madrid
- Spain
| | - C. Cuadrado
- Dpto. Tecnología de Alimentos
- SGIT-INIA
- Madrid
- Spain
| | - M. Muzquiz
- Dpto. Tecnología de Alimentos
- SGIT-INIA
- Madrid
- Spain
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23
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Prieto N, Iniesto E, Burbano C, Cabanillas B, Pedrosa MM, Rovira M, Rodríguez J, Muzquiz M, Crespo JF, Cuadrado C, Linacero R. Detection of almond allergen coding sequences in processed foods by real time PCR. J Agric Food Chem 2014; 62:5617-5624. [PMID: 24857239 DOI: 10.1021/jf405121f] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
The aim of this work was to develop and analytically validate a quantitative RT-PCR method, using novel primer sets designed on Pru du 1, Pru du 3, Pru du 4, and Pru du 6 allergen-coding sequences, and contrast the sensitivity and specificity of these probes. The temperature and/or pressure processing influence on the ability to detect these almond allergen targets was also analyzed. All primers allowed a specific and accurate amplification of these sequences. The specificity was assessed by amplifying DNA from almond, different Prunus species and other common plant food ingredients. The detection limit was 1 ppm in unprocessed almond kernels. The method's robustness and sensitivity were confirmed using spiked samples. Thermal treatment under pressure (autoclave) reduced yield and amplificability of almond DNA; however, high-hydrostatic pressure treatments did not produced such effects. Compared with ELISA assay outcomes, this RT-PCR showed higher sensitivity to detect almond traces in commercial foodstuffs.
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Affiliation(s)
- Nuria Prieto
- Departamento de Genética, Facultad de Biología, Universidad Complutense de Madrid , 28040 Madrid, Spain
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Beltrán B, Estévez R, Cuadrado C, Jiménez S, Olmedilla Alonso B. [Carotenoid data base to assess dietary intake of carotenes, xanthophyls and vitamin A; its use in a comparative study of vitamin A nutritional status in young adults]. NUTR HOSP 2013; 27:1334-43. [PMID: 23165583 DOI: 10.3305/nh.2012.27.4.5886] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2012] [Accepted: 04/10/2012] [Indexed: 12/01/2022] Open
Abstract
OBJECTIVES 1) Develop a database of carotenoids (BD-carotenoids) in foods widely consumed in Spain. 2) To assess the vitamin A nutritional status (expressed as retinol equivalents [RE] and retinol activity equivalents [RAE]) in young adults. METHODS The BD-carotenoids includes data on carotenes (β-carotene, α-carotene and lycopene) and xanthophylls (β-cryptoxanthin, lutein and zeaxanthin) generated by HPLC. Vitamin A intake was assessed by a 3-day food record in 54 adults (20-35 years of age, not obese and with serum retinol > 30 µg/dl), using the BD-carotenoids and a Food Composition Table widely used in Spain. RESULTS The BD-carotenoids includes data on 89 foods (9 raw or boiled and 14 processed). The intake of provitamin-A carotenoids is 2.5 mg/p/d, that of RE 682 µg/p/d and that of RAE 499 µg/p/d. The vitamin A intake expressed as RAE is 27% lower than that expressed as RE. Seventy-six percent of the intake meets the daily intake recommendations and 63% meets the reference daily intakes of vitamin A. CONCLUSIONS Data on individual carotenoids ensure greater accuracy in studies on diet and health, and provide easier assessment of the vitamin A intake, expressed as RE, RAE, or any other future forms. The vitamin A intake expressed as RAE represents a substantial reduction in the carotenoid contribution to vitamin A intake, which enhances the detection of inadequacies of that intake.
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Affiliation(s)
- Beatriz Beltrán
- Facultad de Farmacia, Universidad Complutense de Madrid, Madrid, España
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Aguilera Y, Díaz MF, Jiménez T, Benítez V, Herrera T, Cuadrado C, Martín-Pedrosa M, Martín-Cabrejas MA. Changes in nonnutritional factors and antioxidant activity during germination of nonconventional legumes. J Agric Food Chem 2013; 61:8120-8125. [PMID: 23909570 DOI: 10.1021/jf4022652] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
The present study describes the effects of germination on nonnutritional factors and antioxidant activity in the nonconventional legumes Vigna unguiculata (cowpea), Canavalia ensiformis (jack bean), Lablab purpureus (dolichos), and Stizolobium niveum (mucuna). Protease inhibitors and lectins were detected in raw legumes and were significantly decreased during the germination. Regarding total and individual inositol phosphates (IP5-IP3), important reductions of IP6 and high increases in the rest of inositol phosphates were also detected during this process. In addition, total phenols, catechins, and proanthocyanidins increased, accompanied by an overall rise of antioxidant activity (79.6 μmol of Trolox/g of DW in the case of mucuna). Germination has been shown to be a very effective process to reduce nonnutritional factors and increase bioactive phenolic compounds and antioxidant activities of these nonconventional legumes. For this reason, they could be used as ingredients to obtain high-value legume flours for food formulation.
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Affiliation(s)
- Yolanda Aguilera
- Instituto de Investigación de Ciencias de la Alimentación (CIAL), Facultad de Ciencias, Universidad Autónoma de Madrid, C/Nicolás Cabrera 9, Campus de Cantoblanco, 28049 Madrid, Spain
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Iniesto E, Jiménez A, Prieto N, Cabanillas B, Burbano C, Pedrosa MM, Rodríguez J, Muzquiz M, Crespo JF, Cuadrado C, Linacero R. Real Time PCR to detect hazelnut allergen coding sequences in processed foods. Food Chem 2013; 138:1976-81. [DOI: 10.1016/j.foodchem.2012.11.036] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2011] [Revised: 03/02/2012] [Accepted: 11/08/2012] [Indexed: 11/16/2022]
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27
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Olmedilla-Alonso B, Pedrosa MM, Cuadrado C, Brito M, Asensio-S-Manzanera C, Asensio-Vegas C. Composition of two Spanish common dry beans (Phaseolus vulgaris), 'Almonga' and 'Curruquilla', and their postprandial effect in type 2 diabetics. J Sci Food Agric 2013; 93:1076-1082. [PMID: 22936114 DOI: 10.1002/jsfa.5852] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/09/2012] [Revised: 07/04/2012] [Accepted: 07/13/2012] [Indexed: 06/01/2023]
Abstract
BACKGROUND Legume consumption has been associated with a lower risk of developing type 2 diabetes. However, the type of legume is a modifier of its effect. Two Spanish dry bean varieties-white ('Almonga') and cream ('Curruquilla')-were analyzed and used in a postprandial study in type 2 diabetics to assess glucose, insulin and triacylglycerol in blood. RESULTS 'Curruquilla' variety had higher total galactoside (stachyose, mainly), trypsin inhibitors and lectin content than 'Almonga'. The canning liquid was discarded prior to the analysis and the bean consumption by the subjects. The canning process reduced the total α-galactoside content (>50%), practically eliminated trypsin inhibitors, and no lectin content was found. After bean consumption, maximum glucose was obtained at 60 min and was three times lower than that in bread. After bean intake, maximum insulin was produced 60 min with 'Almonga' and occurred later (90 min) with 'Curruquilla' and bread. After 'Almonga' intake, the area under the curve response of triglycerides was 14% lower compared to bread (P = 0.013). CONCLUSIONS 'Almonga' and 'Curruquilla' are similar in the content of the nutritional but not in that of the antinutritional components. Both beans showed similar effects on blood glucose and insulin in type 2 diabetics and marked differences compared to those of bread in terms of magnitude and time course, but only 'Almonga' rendered a significant reduction in the triglyceridemic response.
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Affiliation(s)
- Begoña Olmedilla-Alonso
- Departamento Metabolismo y Nutrición, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN)-CSIC, 28040 Madrid, Spain.
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Takács K, Guillamon E, Pedrosa MM, Cuadrado C, Burbano C, Muzquiz M, Haddad J, Allaf K, Maczó A, Polgár M, Gelencsér É. Study of the effect of instant controlled pressure drop (DIC) treatment on IgE-reactive legume-protein patterns by electrophoresis and immunoblot. FOOD AGR IMMUNOL 2013. [DOI: 10.1080/09540105.2012.759539] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022] Open
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Cardador-Martínez A, Maya-Ocaña K, Ortiz-Moreno A, Herrera-Cabrera BE, Dávila-Ortiz G, Múzquiz M, Martín-Pedrosa M, Burbano C, Cuadrado C, Jiménez-Martínez C. Effect of Roasting and Boiling on the Content of Vicine, Convicine and L-3,4-dihydroxyphenylalanine in Vicia faba
L. J FOOD QUALITY 2012. [DOI: 10.1111/jfq.12006] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
Affiliation(s)
| | - Karina Maya-Ocaña
- Escuela Nacional de Ciencias Biológicas; Instituto Politécnico Nacional; México D.F. C.P. 11340
| | - Alicia Ortiz-Moreno
- Escuela Nacional de Ciencias Biológicas; Instituto Politécnico Nacional; México D.F. C.P. 11340
| | | | - G. Dávila-Ortiz
- Escuela Nacional de Ciencias Biológicas; Instituto Politécnico Nacional; México D.F. C.P. 11340
| | - Mercedes Múzquiz
- Dpto. Tecnología de Alimentos; Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria, INIA; Madrid Spain
| | - Mercedes Martín-Pedrosa
- Dpto. Tecnología de Alimentos; Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria, INIA; Madrid Spain
| | - Carmen Burbano
- Dpto. Tecnología de Alimentos; Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria, INIA; Madrid Spain
| | - Carmen Cuadrado
- Dpto. Tecnología de Alimentos; Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria, INIA; Madrid Spain
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López E, Cuadrado C, Burbano C, Jiménez MA, Rodríguez J, Crespo JF. Effects of autoclaving and high pressure on allergenicity of hazelnut proteins. J Clin Bioinforma 2012; 2:12. [PMID: 22616776 PMCID: PMC3467176 DOI: 10.1186/2043-9113-2-12] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2012] [Accepted: 05/08/2012] [Indexed: 12/19/2022] Open
Abstract
Background Hazelnut is reported as a causative agent of allergic reactions. However it is also an edible nut with health benefits. The allergenic characteristics of hazelnut-samples after autoclaving (AC) and high-pressure (HHP) processing have been studied and are also presented here. Previous studies demonstrated that AC treatments were responsible for structural transformation of protein structure motifs. Thus, structural analyses of allergen proteins from hazelnut were carried out to observe what is occurring in relation to the specific-IgE recognition of the related allergenic proteins. The aims of this work are to evaluate the effect of AC and HHP processing on hazelnut in vitro allergenicity using human-sera and to analyse the complexity of hazelnut allergen-protein structures. Methods Hazelnut-samples were subjected to AC and HHP processing. The specific IgE- reactivity was studied in 15 allergic clinic-patients via western blotting analyses. A series of homology-based-bioinformatics 3D-models (Cora 1, Cora 8, Cora 9 and Cora 11) were generated for the antigens included in the study to analyse the co mplexity of their protein structure. This study is supported by the Declaration of Helsinki and subsequent ethical guidelines. Results A severe reduction in vitro in allergenicity to hazelnut after AC processing was observed in the allergic clinic-patients studied. The specific-IgE binding of some of the described immunoreactive hazelnut protein-bands: Cora 1 ~18KDa, Cora 8 ~9KDa, Cora 9 ~35-40KDa and Cora 11 ~47-48 KDa decreases. Furthermore a relevant glycosylation was assigned and visualized via structural analysis of proteins (3D-modelling) for the first time in the protein-allergen Cora 11 showing a new role which could open a new door for allergenicity-unravellings. Conclusion Hazelnut allergenicity-studies in vivo via Prick-Prick and other means using AC processing are crucial to verify the data we observed via in vitro analyses. Glycosylation studies provided us with clues to elucidate, in the near future, mechanisms of the structures that contribute to hazelnut allergenicity, which thus, in turn, help alleviate food allergens.
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Affiliation(s)
- Elena López
- Centro de Investigación (i + 12) del Hospital Universitario 12 de Octubre, Avda de Córdoba, s/n, 28041, Madrid, Spain.
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Cabanillas B, Maleki SJ, Rodríguez J, Burbano C, Muzquiz M, Jiménez MA, Pedrosa MM, Cuadrado C, Crespo JF. Heat and pressure treatments effects on peanut allergenicity. Food Chem 2012; 132:360-6. [DOI: 10.1016/j.foodchem.2011.10.093] [Citation(s) in RCA: 52] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2011] [Revised: 09/09/2011] [Accepted: 10/27/2011] [Indexed: 10/15/2022]
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Pedrosa MM, Cuadrado C, Burbano C, Allaf K, Haddad J, Gelencsér E, Takács K, Guillamón E, Muzquiz M. Effect of instant controlled pressure drop on the oligosaccharides, inositol phosphates, trypsin inhibitors and lectins contents of different legumes. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.09.061] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Cabanillas B, Pedrosa MM, Rodríguez J, Muzquiz M, Maleki SJ, Cuadrado C, Burbano C, Crespo JF. Influence of enzymatic hydrolysis on the allergenicity of roasted peanut protein extract. Int Arch Allergy Immunol 2011; 157:41-50. [PMID: 21912172 DOI: 10.1159/000324681] [Citation(s) in RCA: 51] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2010] [Accepted: 01/26/2011] [Indexed: 11/19/2022] Open
Abstract
BACKGROUND Peanut allergy is recognized as one of the most severe food allergies. Some studies have investigated the effects of enzymatic treatments on the in vitro immunological reactivity of members of the Leguminosae family, such as the soybean, chickpea and lentil. Nevertheless, there are only a few studies carried out with sera from patients with a well-documented allergy. METHODS Roasted peanut protein extract was hydrolyzed by the sequential and individual action of 2 food-grade enzymes, an endoprotease (Alcalase) and an exoprotease (Flavourzyme). Immunoreactivity to roasted peanut extract and hydrolyzed samples was evaluated by means of IgE immunoblot, ELISA and 2-dimensional electrophoresis using sera from 5 patients with a clinical allergy to peanuts and anti-Ara h 1, anti-Ara h 2 and anti-Ara h 3 immunoblots. RESULTS Immunoblot and ELISA assays showed an important decrease of IgE reactivity and Ara h 1, Ara h 2 and Ara h 3 levels in the first 30 min of hydrolyzation with Alcalase. In contrast, individual treatment with Flavourzyme caused an increase in IgE reactivity detected by ELISA at 30 min and led to a 65% inhibition of IgE reactivity at the end of the assay (300 min). Ara h 1 and the basic subunit of Ara h 3 were still recognized after treatment with Flavourzyme for 300 min. CONCLUSION Hydrolysis with the endoprotease Alcalase decreases IgE reactivity in the soluble protein fraction of roasted peanut better than hydrolysis with the exoprotease Flavourzyme.
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Affiliation(s)
- Beatriz Cabanillas
- Servicio de Alergia, Instituto de Investigación Hospital 12 de Octubre (i+12), Avenida de Córdoba s/n, Madrid, Spain.
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Cuadrado C, Cabanillas B, Pedrosa MM, Muzquiz M, Haddad J, Allaf K, Rodriguez J, Crespo JF, Burbano C. Effect of instant controlled pressure drop on IgE antibody reactivity to peanut, lentil, chickpea and soybean proteins. Int Arch Allergy Immunol 2011; 156:397-404. [PMID: 21829035 DOI: 10.1159/000324443] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2010] [Accepted: 01/10/2011] [Indexed: 12/16/2023] Open
Abstract
BACKGROUND The use of legume seeds is being expanded in the food industry due to their excellent nutritional and technological properties. However, legumes have been considered causative agents of allergic reactions through ingestion. Previous studies indicated that processing methods combining heat and steam pressure, such as instant controlled pressure drop (DIC®), could decrease allergenicity. The aim of this study was to investigate the impact of DIC treatment on peanut, lentil, chickpea and soybean IgE antibody reactivity. METHODS Peanut, lentil, chickpea and soybean seeds were subjected to DIC treatment at different pressure and time conditions (3 and 6 bar for 1 and 3 min). Control (raw) and DIC-treated extracts were analyzed by SDS-PAGE and immunoblotting using a serum pool from sensitized patients. RESULTS DIC treatment did not affect the total protein content of legume seeds. Nevertheless, modifications of protein profiles after DIC showed a general decrease in IgE binding to legume proteins that was correlated to a higher steam pressure and longer treatment. The immunoreactivity of soybean proteins was almost abolished with treatment at 6 bar for 3 min. CONCLUSIONS The results demonstrated that DIC treatment produces a reduction in the overall in vitro IgE binding of peanut, lentil and chickpea and a drastic reduction in soybean immunoreactivity.
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Affiliation(s)
- Carmen Cuadrado
- Departamento de Tecnología de Alimentos, SGIT-INIA, Madrid, Spain
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35
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Goyoaga C, Burbano C, Cuadrado C, Romero C, Guillamón E, Varela A, Pedrosa MM, Muzquiz M. Content and distribution of protein, sugars and inositol phosphates during the germination and seedling growth of two cultivars of Vicia faba. J Food Compost Anal 2011. [DOI: 10.1016/j.jfca.2010.11.002] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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36
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Guillamón E, Rodríguez J, Burbano C, Muzquiz M, Pedrosa MM, Cabanillas B, Crespo JF, Sancho AI, Mills ENC, Cuadrado C. Characterization of lupin major allergens (Lupinus albus
L.). Mol Nutr Food Res 2010; 54:1668-76. [DOI: 10.1002/mnfr.200900452] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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37
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Cabanillas B, Crespo JF, Cuadrado C, Burbano C, Rodríguez J. Uncovered reactivity to lupine in lentil-allergic patients. Ann Allergy Asthma Immunol 2010; 105:94-6. [PMID: 20642209 DOI: 10.1016/j.anai.2010.02.007] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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38
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Cuadrado C, Hajos G, Burbano C, Pedrosa MM, Ayet G, Muzquiz M, Pusztai A, Gelencser E. Effect of Natural Fermentation on the Lectin of Lentils Measured by Immunological Methods. FOOD AGR IMMUNOL 2010. [DOI: 10.1080/09540100220137655] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022] Open
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39
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Cabanillas B, Pedrosa MM, Rodríguez J, González Á, Muzquiz M, Cuadrado C, Crespo JF, Burbano C. Effects of enzymatic hydrolysis on lentil allergenicity. Mol Nutr Food Res 2010; 54:1266-72. [DOI: 10.1002/mnfr.200900249] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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40
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Cabanillas B, Pedrosa M, Cuadrado C, Burbano C, Muzquiz M, Rodríguez J, Crespo J. Effects of Enzymatic Hydrolysis on Peanut Allergenicity. J Allergy Clin Immunol 2010. [DOI: 10.1016/j.jaci.2009.12.876] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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41
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Cuadrado C, Cabanillas B, Pedrosa MM, Varela A, Guillamón E, Muzquiz M, Crespo JF, Rodriguez J, Burbano C. Influence of thermal processing on IgE reactivity to lentil and chickpea proteins. Mol Nutr Food Res 2010; 53:1462-8. [PMID: 19810019 DOI: 10.1002/mnfr.200800485] [Citation(s) in RCA: 59] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
In the last years, legume proteins are gaining importance as food ingredients because of their nutraceutical properties. However, legumes are also considered relevant in the development of food allergies through ingestion. Peanuts and soybeans are important food allergens in Western countries, while lentil and chickpea allergy are more relevant in the Mediterranean area. Information about the effects of thermal-processing procedures at various temperatures and conditions is scarce; therefore, the effect of these procedures on legume allergenic properties is not defined so far. The SDS-PAGE and IgE-immunoblotting patterns of chickpeas and lentils were analyzed before and after boiling (up to 60 min) and autoclaving (1.2 and 2.6 atm, up to 30 min). The results indicated that some of these treatments reduce IgE binding to lentil and chickpea, the most important being harsh autoclaving. However, several extremely resistant immunoreactive proteins still remained in these legumes even after this extreme treatment.
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Affiliation(s)
- Carmen Cuadrado
- Departamento de Tecnología de Alimentos, SGIT-INIA, Madrid, Spain.
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42
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Cabanillas B, Rodríguez J, González Á, Cuadrado C, Muzquiz M, Burbano C, Crespo J. Effects of Autoclaving on Allergenicity of Roasted Peanut. J Allergy Clin Immunol 2009. [DOI: 10.1016/j.jaci.2008.12.1061] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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43
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Guillamón E, Pedrosa MM, Burbano C, Cuadrado C, Sánchez MDC, Muzquiz M. The trypsin inhibitors present in seed of different grain legume species and cultivar. Food Chem 2008. [DOI: 10.1016/j.foodchem.2007.07.029] [Citation(s) in RCA: 74] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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44
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Guillamón E, Burbano C, Cuadrado C, Muzquiz M, Pedrosa MM, Sánchez M, Cabanillas B, Crespo JF, Rodriguez J, Haddad J, Haddad J, Allaf K, Allaf K. Effect of an Instantaneous Controlled Pressure Drop on in vitro Allergenicity to Lupins (Lupinus albus var Multolupa). Int Arch Allergy Immunol 2007; 145:9-14. [PMID: 17703095 DOI: 10.1159/000107461] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2006] [Accepted: 04/23/2007] [Indexed: 11/19/2022] Open
Abstract
BACKGROUND Lupin seed flour has been reported as a causative agent of allergic reactions, especially in patients with allergy to peanut. Previous studies have demonstrated that autoclave treatment can considerably reduce the allergenicity of lupins. AIMS The aim of this work was to evaluate the effect of instantaneous controlled pressure drop (détente instantanée contrôlée, DIC) treatment on lupin in vitro allergenicity. METHODS Lupin cotyledons were subjected to instantaneous controlled pressure drop at several pressure and time conditions (3, 4.5 and 6 bar for 1, 2 and 3 min, respectively). Immunoreactivity to raw and DIC-treated extracts was evaluated by Western blot using a serum pool from 19 sensitized patients. RESULTS Depending on the operating parameters used during DIC treatment, a reduction in protein solubility of lupin seed was observed. Moreover, drastic modifications in protein profiles were observed after DIC treatment by SDS-PAGE analysis. Western blot experiments showed that the decreases in IgE binding to lupin proteins were associated with the increases in steam pressure and time treatment, and binding was completely abolished by DIC at 6 bar for 3 min. CONCLUSIONS The results suggest that DIC treatment could produce a reduction in lupin allergenicity.
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Affiliation(s)
- Eva Guillamón
- Subdirección General de Investigación y Tecnología-Instituto Nacional de Tecnología Agraria y Alimentaria, Departamento de Tecnología de Alimentos, Madrid, España
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del Pozo S, Cuadrado C, Rodríguez M, Quintanilla L, Avila JM, Moreiras O. [Nutritional planning of menus of public schools of the community of Madrid]. NUTR HOSP 2006; 21:667-72. [PMID: 17147064] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/12/2023] Open
Abstract
Some nutritional unbalances have been observed in menus served at dining rooms of schools from the Community of Madrid (CM): small portions, inter-day variations up to 50% of energy intake, unbalances in caloric and lipidic profiles, little variety, lack of parental information, etc. The Education Council of the CM considered necessary to plan and regulate the basic conditions that menus of these dinning rooms should meet. The Spanish Nutrition Foundation (FEN) and the Nutrition Department of the Complutense University of Madrid (UCM) were put in charge of elaborating the bases to develop the Regulation (BOCM 24-05-01, 10-09-02). Collective catering companies were called for a tender to provide menus adapted to such Regulation. This work describes the adaptation of programmed dietary schemes of officially approved companies and mainly the impact on energy and nutritional content of menus and their adaptation to the recommended caloric and lipidic profiles. So far, a random sample of 171 schools with dining rooms (more than 37,000 schoolboys) has been visited by nutritionists, with no previous announcement, to control served menus. For this, at each centre a duplicate of the portion served that day was gathered. The energy and nutrient content was determined and the fatty acid composition was analysed. The adaptation to the Regulation by catering companies has substantially improved the menus as compared to previous times: more presence of vegetables, better quality of fat and less amount of fat and proteins at the expense of carbohydrates.
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Affiliation(s)
- S del Pozo
- Departamento de Nutrición, Facultad de Farmacia, Universidad Complutense de Madrid, España.
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46
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de Cortes Sánchez M, Altares P, Pedrosa MM, Burbano C, Cuadrado C, Goyoaga C, Muzquiz M, Jiménez-Martı́nez C, Dávila-Ortiz G. Alkaloid variation during germination in different lupin species. Food Chem 2005. [DOI: 10.1016/j.foodchem.2004.04.008] [Citation(s) in RCA: 36] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Martinez M, Cuadrado C, Laurie DA, Romero C. Synaptic behaviour of hexaploid wheat haploids with different effectiveness of the diploidizing mechanism. Cytogenet Genome Res 2005; 109:210-4. [PMID: 15753579 DOI: 10.1159/000082402] [Citation(s) in RCA: 18] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2003] [Accepted: 04/15/2004] [Indexed: 11/19/2022] Open
Abstract
Haploids of three cultivars of Triticum aestivum (Thatcher, Chris, and Chinese Spring) were obtained from crosses with Zea mays. The level of chromosome pairing at metaphase I and the synaptic behaviour at prophase I was studied. There were differences in the meiotic behaviour of the haploids from different cultivars. Thatcher and Chris haploids had significantly higher levels of pairing at metaphase I than Chinese Spring haploids. This metaphase I pairing was correlated with higher levels of synapsis achieved in the Thatcher and Chris prophase I nuclei than in the Chinese Spring nuclei. Variation in the effectiveness of the diploidizing mechanism among cultivars of wheat is proposed to have a genetic origin and the role of the Ph1 locus in the different haploids is discussed.
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Affiliation(s)
- M Martinez
- Departamento de Genética, Facultad de Ciencias Biológicas, Universidad Complutense, Madrid, Spain
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48
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Alvarez-Alvarez J, Guillamón E, Crespo JF, Cuadrado C, Burbano C, Rodríguez J, Fernández C, Muzquiz M. Effects of extrusion, boiling, autoclaving, and microwave heating on lupine allergenicity. J Agric Food Chem 2005; 53:1294-1298. [PMID: 15713055 DOI: 10.1021/jf0490145] [Citation(s) in RCA: 64] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Lupine flour has been reported as a causative agent of allergic reactions. However, the allergenicity of lupine after thermal processing is not well-known. For this purpose, the allergenic characteristics of lupine seeds after boiling (up to 60 min), autoclaving (121 degrees C, 1.18 atm, up to 20 min and 138 degrees C, 2.56 atm, up to 30 min), microwave heating (30 min), and extrusion cooking were studied. The IgE-binding capacity was analyzed by IgE-immunoblotting and CAP inhibition using a serum pool from 23 patients with lupine-specific IgE. Skin testing was carried out in four patients. An important reduction in allergenicity after autoclaving at 138 degrees C for 20 min was observed. IgE antibodies from two individual sera recognized bands at 23 and 29 kDa in autoclaved samples at 138 degrees C for 20 min. Autoclaving for 30 min abolished the IgE binding to these two components. A previously undetected band at 70 kDa was recognized by an individual serum. Therefore, prolonged autoclaving might have an important effect on the allergenicity of lupine with the majority of patients lacking IgE reactivity to these processed samples.
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Affiliation(s)
- Javier Alvarez-Alvarez
- Servicio de Alergia, Hospital Universitario 12 de Octubre, Avenida de Córdoba s/n, 28041 Madrid, Spain, and SGIT-INIA, Ap. 8111, 2880 Madrid, Spain
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Guasch E, Ardoy M, Cuadrado C, González Gancedo P, González A, Gilsanz F. [Comparison of 4 anesthetic techniques for in vitro fertilization]. Rev Esp Anestesiol Reanim 2005; 52:9-18. [PMID: 15747701] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 05/02/2023]
Abstract
UNLABELLED Little is known of the effect on oocytes of anesthesia administered during retrieval. The main objective of this study was to compare the prolactin and stress hormone responses to surgical stimulus under 4 anesthetic techniques and to determine whether there is an effect of technique on the number and quality of oocytes retrieved. METHODS We designed a clinical trial to determine the plasma and follicular levels of prolactin and cortisol in patients in an assisted reproduction program. The patients were randomized to 3 anesthetic groups: general anesthesia, spinal anesthesia, or sedation with alfentanil and midazolam plus paracervical block. Patients were consecutively assigned to the fourth group to receive sedation with remifentanil plus paracervical block. RESULTS We studied 90 patients. The patients receiving general anesthesia had the greatest increase in prolactin by the end of the procedure. Follicular cortisol increased in the paracervical block group in which remifentanil was used for sedation. The only significant difference between groups was seen for the rate of gestation of 0% in the group receiving sedation with alfentanil and midazolam before a paracervical block. Adverse effects were few with all the techniques. All patients reported a high degree of satisfaction. CONCLUSIONS Plasma increases in prolactin and hormonal responses to follicular puncture were fully attenuated by spinal anesthesia and partially attenuated by the techniques requiring sedation. None of the anesthetic techniques proved harmful to oocytes or embryos. Nor was the effectiveness of the in vitro fertilization technique affected by any of the anesthetic techniques studied.
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Affiliation(s)
- E Guasch
- Servicio de Anestesia y Reanimación, Hospital Universitario La Paz, Madrid.
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50
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del Pozo S, Cuadrado C, Moreiras O. [Age-related changes in the dietary intake of elderly individuals. The Euronut-SENECA study]. NUTR HOSP 2003; 18:348-52. [PMID: 14682182] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/27/2023] Open
Abstract
There are few longitudinal studies linking eating habits, diets, nutritional content and their repercussions on health. For this reason, the European Union's Concerted Action on Nutrition and Health, Euronut, organized an international, multi-centric longitudinal cohort study in 1988 in an attempt to analyze these factors in various food cultures of Europe. This study was given the name SENECA (Survey in Europe on Nutrition and the Elderly: a Concerted Action). To this end, several types of tests were performed: a general questionnaire (collecting information on: personal details, social and demographic status, socio-economic situation, lifestyle and physical activity and dietary or other living habits), a dietary study, anthropometric and biochemical parameters. The present paper has attempted to assess the differences due to gender and age (in the same subjects), for which purpose data has been collated from a group of individuals between 71 and 80 years of age on the quantitative and qualitative food consumption, energy and nutrient intake and their contribution to the recommended daily intake. The four groups of foods most consumed in both parts of the study were: fruit, milk and its derivatives, vegetables, and cereals and their derivatives, during the four years that have elapsed, a significant reduction was seen in the consumption of certain foods, both in the total of the sample and for the distribution by gender. As a result, with a four-year increase in age, i.e. in the second part of the study, a reduction in energy intake was observed to have a considerable impact on the intake of most micronutrients. The percentile distribution shows that there are individuals who consume very small amounts (or nothing at all) of certain foods. High percentages of individuals were seen not to cover the recommended intake.
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Affiliation(s)
- S del Pozo
- Departamento de Nutrición, Facultad de Farmacia, Universidad Complutense de Madrid, España
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