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Título:
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Thermal processing effects on the IgE-reactivity of cashew and pistachio
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Autores:
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Sanchiz Giraldo, África ;
Cuadrado Vives, María del Carmen ;
Diéguez, Carmen ;
Ballesteros, Isabel ;
Rodríguez, Julia ;
Crespo, Jesús F. ;
Cuevas, Natividad de las ;
Rueda Muñoz De San Pedro, Julia
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Tipo de documento:
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texto impreso
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Editorial:
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Elsevier, 2018-04-15
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Dimensiones:
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application/pdf
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Nota general:
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info:eu-repo/semantics/restrictedAccess
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Idiomas:
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Palabras clave:
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Estado = Publicado
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Materia = Ciencias Biomédicas: Medicina: Alergología
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Materia = Ciencias Biomédicas: Biología: Biotecnología
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Materia = Ciencias Biomédicas: Biología: Genética
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Tipo = Artículo
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Resumen:
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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.
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En línea:
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https://eprints.ucm.es/id/eprint/47479/1/Sanchiz%2C%20A.%20et%20al.2018.Thermal%20processing%20effects....pdf
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