Influence of processing on the allergenic properties of pistachio nut assessed in vitro

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 18, 2010, Pages 10231-10235

  Noorbakhsh, Reihaneh ^a   Mortazavi, Seyed Ali ^a   Sankian, Mojtaba ^b   Shahidi, Fakhri ^a   Maleki, Soheila J ^c   Nasiraii, Leila Roozbeh ^a,f   Falak, Reza ^b,d   Sima, Hamid Reza ^e   Varasteh, Abdolreza ^b,g  

^a FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

^b MASHHAD UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^c SOUTHERN REGIONAL RESEARCH CENTER   (United States)

^d IRAN UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^e MASHHAD UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^f ISLAMIC AZAD UNIVERSITY   (Iran)

^g Varastegan Institute for Medical Sciences   (Iran)

Author keywords

Allergy; Cultivar; Pistachio (Pistacia vera); Processing; Sensory evaluation

Indexed keywords

ALLERGENICITY; ALLERGIC REACTIONS; BINDING CAPACITIES; COMPETITIVE INHIBITION; CULTIVAR; DIFFERENT PROCESS; IN-VITRO; OVERALL QUALITY; PISTACHIO (PISTACIA VERA); PISTACHIO NUT; PROTEIN EXTRACT; SENSORY EVALUATION; SENSORY QUALITIES; WESTERN BLOTTING;

ALLERGIES; STEAM;

CALCINATION;

ALLERGEN; IMMUNOGLOBULIN E; VEGETABLE PROTEIN;

ADULT; ARTICLE; BLOOD; FEMALE; FOOD HANDLING; HUMAN; IMMUNOLOGY; MALE; METABOLISM; METHODOLOGY; NUT; NUT ALLERGY; PISTACHIO; QUALITY CONTROL; SPECIES DIFFERENCE;

ADULT; ALLERGENS; FEMALE; FOOD HANDLING; HUMANS; IMMUNOGLOBULIN E; MALE; NUT HYPERSENSITIVITY; NUTS; PISTACIA; PLANT PROTEINS; QUALITY CONTROL; SPECIES SPECIFICITY; YOUNG ADULT;

PISTACIA VERA;

EID: 77956643488     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf101364g     Document Type: Article

References (26)

1. Roux, K. H.; Teuber, S. S.; Sathe, S. K. Tree Nut Allergens Int. Arch. Allergy Immunol. 2003, 131, 234-244
2. Bargman, T. J.; Rupnow, J. H.; Taylor, S. L. IgE-Binding Proteins in Almonds (Prunus amygdalus): Identification by Immunoblotting with Sera from Almond-Allergic Adults J. Food Sci. 1992, 57, 717-720
3. Ahn, K.; Bardina, L.; Grishina, G.; Beyer, K.; Sampson, H. A. Identification of two pistachio allergens, Pis v 1 and Pis v 2, belonging to the 2S albumin and 11S globulin family Clin. Exp. Allergy 2009, 39 (6) 926-934
4. Ayuso, R.; Grishina, G.; Ahn, K.; Bardina, L.; Beyer, K.; Sampson, H. Identification of a MnSOD-like Protein as a New Major Pistachio Allergen J. Allergy Clin. Immunol. 2007, 119 (1) s115
5. Willison, L. N.; Tawde, P.; Robotham, J. M.; Penney, R. M.; Teuber, S. S.; Sathe, S. K.; Roux, K. H. Pistachio vicilin, Pis v 3, is immunoglobulin E-reactive and cross-reacts with the homologous cashew allergen, Ana o 1 Clin. Exp. Allergy 2008, 38 (7) 1229-1238
6. Sathe, S. K.; Teuber, S. S.; Roux, K. H. Effects of food processing on the stability of food allergens. Biotechnologic Advances Biotechnol. Adv. 2005, 23, 423-429
7. Bradford, M. Rapid and sensitive method for the quantification of microgram quantities of protein utilizing the principle of protein-dye-binding Anal. Biochem. 1976, 72, 248-254
8. Sankian, M.; Varasteh, A.; Pazouki, N.; Mahmoudi, M. Sequence homology: a poor predictive value for profilins cross-reactivity Clin. Mol. Allergy 2005, 3, 13
9. Laemmli, U. K. Cleavage of structural proteins during the assembly of the head of bacteriophage T4 Nature 1970, 277, 680-685
10. Towbin, H.; Staehlin, I.; Gordon, J. Electrophoretic transfer of proteins from polyacrylamide gels to nitrocellulose sheets: procedure and some applications Proc. Natl. Acad. Sci. U.S.A. 2009, 776, 4350-4354
11. Maleki, S. J.; Chung, S. Y.; Champagne, E. T.; Raufman, J. P. The effects of roasting on the allergenic properties of peanut proteins J. Allergy Clin. Immunol. 2000, 106, 763-768
12. Schmitt, D. A.; Nesbit, J. B.; Hurlburt, B. K.; Cheng, H.; Maleki, S. J. Processing can alter the properties of peanut extract preparations J. Agric. Food Chem. 2010, 58, 1138-1143
13. Sathe, S. K.; Girdhari, M. S. Effects of food processing on food allergens-Review Mol. Nutr. Food Res. 2009, 53, 970-978
14. Paschke, A. Aspects of food processing and its effect on allergen structure-Review Mol. Nutr. Food Res. 2009, 53, 959-962
15. Beyer, K.; Morrow, E.; Li, X. M.; Bardina, L.; Bannon, G. A.; Burks, A. W.; Sampson, H. A. Effects of cooking methods on peanut allergenicity J. Allergy Clin. Immunol. 2001, 107, 1077-1081
16. Bernhisel-Broadbent, J.; Strause, D.; Sampson, H. A. Fish hypersensitivity. II: Clinical relevance of altered fish allergenicity caused by various preparation methods J. Allergy Clin. Immunol. 1992, 90, 622-629
17. Fiocchi, A.; Restani, P.; Bernardo, L.; Martelli, A.; Ballabio, C.; D'Auria, E; Riva, E. Tolerance of heat-treated kiwi by children with kiwifruit allergy Pediatr. Allergy Immunol. 2004, 15 (5) 454-458
18. Skamstrup Hansen, K.; Ballmer-Weber, B. K.; Lttkopf, D.; Skov, P. S.; Wthrich, B.; Bindslev-Jensen, C.; Vieths, S.; Poulsen, L. K. Roasted hazelnuts-allergenic activity evaluated by double-blind, placebo-controlled food challenge Allergy 2003, 58, 132-138
19. Armentia, A.; Dueñas-Laita, A.; Pineda, F.; Herrero, M.; Martín, B. Vinegar decreases allergenic response in lentil and egg food allergy Allergol. Immunopathol. (Madr.) 2009, 38, 74-77
20. Mengna, Su.; Venkatachalam, M.; Teuber, S. S.; Roux, K. H.; Sathe, S. K. Impact of gamma irradiation and thermal processing on the antigenicity of almond, cashew nut and walnut proteins J. Sci. Food Agric. 2004, 84 (10) 1119-1125
21. Davis, P. J.; Williams, S. C. Protein modification by thermal processing Allergy 1998, 53, 102-105
22. Mondoulet, L.; Paty, E.; Drumare, M. F.; Ah-Leung, S.; Scheinmann, P.; Willemot, R. M.; Wal, J. M.; Bernard, H. Influence of thermal processing on the allergenicity of peanut proteins J. Agric. Food Chem. 2005, 53 (11) 4547-4553
23. Yu, P. Multicomponent peak modeling of protein secondary structures: comparison of gaussian with Lorentzian analytical methods for plant feed and seed molecular biology and chemistry research Appl. Spectrosc. 2005, 59, 1372-1380
24. Maleki, S. J.; Kopper, A. K.; Shin, D. S.; Park, C.; Compadre, C. M.; Sampson, H.; Burks, A. W.; Bannon, G. A. Structure of the Major Peanut Allergen Ara h 1 May Protect IgE-Binding Epitopes from Degradation J. Immunol. 2000, 164, 5844-5849
25. Shokraii, E. H.; Esen, A. Composition, solubility, and electrophoretic patterns of proteins isolated from kerman pistachio nuts (Pistacia vera) J. Agric. Food Chem. 1988, 36, 425-429
26. Mills, E. N. C.; Jenkins, J.; Marigheto, N.; Belton, P. S.; Gunning, A. P.; Morris, V. J. Allergens of the cupin superfamily Biochem. Soc. Trans. 2002, 30 (6) 925-929