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Título: | Thermal processing effects on the IgE-reactivity of cashew and pistachio |
Autor: | Sanchiz, Africa; Cuadrado Hoyos, María Carmen; Dieguez, M. C.; Ballesteros, Isabel; Rodríguez, Julia; Fernández Crespo, Jesús; de las Cuevas, N.; Rueda, Julia; Linacero, Rosario; Cabanillas, Beatriz; Novak, Natalija | Palabras clave: | Cashew allergy Pistachio allergy Tree nut allergy Thermal treatments Mediator release assays |
Fecha de publicación: | 2018 | Editor: | Elsevier | Citación: | Food Chemistry 245 : 595-602 (2018) | Resumen: | Thermal processing can modify the structure and function of food proteins and may alter their allergenicity. This work aimed to elucidate the influence of moist thermal treatments on the IgE-reactivity of cashew and pistachio. IgE-western blot and IgE-ELISA were complemented by Skin Prick Testing (SPT) and mediator release assay to determine the IgE cross-linking capability of treated and untreated samples. Moist thermal processing diminished the IgE-binding properties of both nuts, especially after heat/pressure treatment. The wheal size in SPT was importantly reduced after application of thermally-treated samples. For cashew, heat/pressure treatedsamples still retain some capacity to cross-link IgE and degranulate basophils, however, this capacity was diminished when compared with untreated cashew. For pistachio, the degranulation of basophils after challenge with the harshest heat/pressure treatment was highly decreased. Boiling produced more variable results, however this treatment applied to both nuts for 60 min, led to an important decrease of basophil degranulation. | URI: | http://hdl.handle.net/10261/290827 | DOI: | 10.1016/j.foodchem.2017.10.132 | ISSN: | 0308-8146 |
Aparece en las colecciones: | (INIA) Artículos |
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