Effects of extrusion, boiling, autoclaving, and microwave heating on lupine allergenicity
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 °C, 1.18 atm, up to 20 min and 138 °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 °C for 20 min was observed. IgE antibodies from two individual sera recognized bands at 23 and 29 kDa in autoclaved samples at 138 °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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Format: | artículo biblioteca |
Language: | English |
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American Chemical Society
2005
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Subjects: | Lupine, Autoclave, Food hypersensitivity, Thermal processing, Legumes, Neoallergen, |
Online Access: | http://hdl.handle.net/20.500.12792/1030 http://hdl.handle.net/10261/292270 |
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dig-inia-es-10261-2922702023-02-20T07:27:16Z Effects of extrusion, boiling, autoclaving, and microwave heating on lupine allergenicity Álvarez-Álvarez, J. Guillamón Fernández, Eva Crespo, J. F. Cuadrado Hoyos, María Carmen Burbano, C. Rodríguez, J. Fernández, C. Muzquiz, M. Lupine Autoclave Food hypersensitivity Thermal processing Legumes Neoallergen 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 °C, 1.18 atm, up to 20 min and 138 °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 °C for 20 min was observed. IgE antibodies from two individual sera recognized bands at 23 and 29 kDa in autoclaved samples at 138 °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. 2023-02-20T07:27:16Z 2023-02-20T07:27:16Z 2005 artículo Journal of Agricultural and Food Chemistry 53(4): 1294−1298 (2005) 0021-8561 http://hdl.handle.net/20.500.12792/1030 http://hdl.handle.net/10261/292270 10.1021/jf0490145 1520-5118 en none American Chemical Society |
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Lupine Autoclave Food hypersensitivity Thermal processing Legumes Neoallergen Lupine Autoclave Food hypersensitivity Thermal processing Legumes Neoallergen |
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Lupine Autoclave Food hypersensitivity Thermal processing Legumes Neoallergen Lupine Autoclave Food hypersensitivity Thermal processing Legumes Neoallergen Álvarez-Álvarez, J. Guillamón Fernández, Eva Crespo, J. F. Cuadrado Hoyos, María Carmen Burbano, C. Rodríguez, J. Fernández, C. Muzquiz, M. Effects of extrusion, boiling, autoclaving, and microwave heating on lupine allergenicity |
description |
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 °C, 1.18 atm, up to 20 min and 138 °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 °C for 20 min was observed. IgE antibodies from two individual sera recognized bands at 23 and 29 kDa in autoclaved samples at 138 °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. |
format |
artículo |
topic_facet |
Lupine Autoclave Food hypersensitivity Thermal processing Legumes Neoallergen |
author |
Álvarez-Álvarez, J. Guillamón Fernández, Eva Crespo, J. F. Cuadrado Hoyos, María Carmen Burbano, C. Rodríguez, J. Fernández, C. Muzquiz, M. |
author_facet |
Álvarez-Álvarez, J. Guillamón Fernández, Eva Crespo, J. F. Cuadrado Hoyos, María Carmen Burbano, C. Rodríguez, J. Fernández, C. Muzquiz, M. |
author_sort |
Álvarez-Álvarez, J. |
title |
Effects of extrusion, boiling, autoclaving, and microwave heating on lupine allergenicity |
title_short |
Effects of extrusion, boiling, autoclaving, and microwave heating on lupine allergenicity |
title_full |
Effects of extrusion, boiling, autoclaving, and microwave heating on lupine allergenicity |
title_fullStr |
Effects of extrusion, boiling, autoclaving, and microwave heating on lupine allergenicity |
title_full_unstemmed |
Effects of extrusion, boiling, autoclaving, and microwave heating on lupine allergenicity |
title_sort |
effects of extrusion, boiling, autoclaving, and microwave heating on lupine allergenicity |
publisher |
American Chemical Society |
publishDate |
2005 |
url |
http://hdl.handle.net/20.500.12792/1030 http://hdl.handle.net/10261/292270 |
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