Effect of an instantaneous controlled pressure drop on in vitro allergenicity to lupins (Lupinus albus var Multolupa)

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. Copyright © 2007 S. Karger AG.

Bibliographic Details

Main Authors:	Guillamón Fernández, Eva, Burbano, C., Cuadrado Hoyos, María Carmen, Muzquiz, M., Pedrosa, M. M., Sánchez, M., Cabanillas, B., Crespo, J. F., Rodriguez, J., Haddad, J., Allaf, K.
Format:	artículo biblioteca
Language:	English
Published:	S. Karger AG 2007
Subjects:	DIC, Food allergy, In vitro IgE binding, Instantaneous controlled pressure drop, Lupinus albus, Thermal processing,
Online Access:	http://hdl.handle.net/20.500.12792/2010 http://hdl.handle.net/10261/289891
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