Heat and pressure treatments effects on peanut allergenicity
Peanut allergy is recognized as one of the most severe food allergies. The aim of this study was to investigate the changes in IgE binding capacity of peanut proteins produced by thermal-processing methods, including autoclaving. Immunoreactivity to raw and thermally processed peanut extracts was evaluated by IgE immunoblot and skin prick test in patients with clinical allergy to peanut. Roasted peanut and autoclaved roasted peanut were selected for IgE ELISA experiments with individual sera, immunoblot experiments with antibodies against peanut allergens (Ara h 1, Ara h 2 and Ara h 3), digestion experiments, and circular dichroism spectroscopy. In vitro and in vivo experiments showed IgE immunoreactivity of roasted peanut proteins decreased significantly at extreme conditions of autoclaving. Circular dichroism experiments showed unfolding of proteins in autoclave treated samples, which makes them more susceptible to digestion. Autoclaving at 2.56 atm, for 30 min, produces a significant decrease of IgE-binding capacity of peanut allergens. © 2011 Elsevier Ltd. All rights reserved.
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Language: | English |
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Elsevier
2012
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Subjects: | Peanut allergy, Thermal-processing methods, Autoclave treatment, |
Online Access: | http://hdl.handle.net/20.500.12792/5129 http://hdl.handle.net/10261/294034 |
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dig-inia-es-10261-2940342023-02-20T10:34:37Z Heat and pressure treatments effects on peanut allergenicity Cabanillas, B. Maleki, S. J. Rodríguez, J. Burbano, C. Muzquiz, M. Jiménez, M. A. Pedrosa, M. M. Cuadrado Hoyos, María Carmen Crespo, J. F. Peanut allergy Thermal-processing methods Autoclave treatment Peanut allergy is recognized as one of the most severe food allergies. The aim of this study was to investigate the changes in IgE binding capacity of peanut proteins produced by thermal-processing methods, including autoclaving. Immunoreactivity to raw and thermally processed peanut extracts was evaluated by IgE immunoblot and skin prick test in patients with clinical allergy to peanut. Roasted peanut and autoclaved roasted peanut were selected for IgE ELISA experiments with individual sera, immunoblot experiments with antibodies against peanut allergens (Ara h 1, Ara h 2 and Ara h 3), digestion experiments, and circular dichroism spectroscopy. In vitro and in vivo experiments showed IgE immunoreactivity of roasted peanut proteins decreased significantly at extreme conditions of autoclaving. Circular dichroism experiments showed unfolding of proteins in autoclave treated samples, which makes them more susceptible to digestion. Autoclaving at 2.56 atm, for 30 min, produces a significant decrease of IgE-binding capacity of peanut allergens. © 2011 Elsevier Ltd. All rights reserved. 2023-02-20T10:34:37Z 2023-02-20T10:34:37Z 2012 journal article Food Chemistry 132(1): 3260-366 (2012) 0308-8146 http://hdl.handle.net/20.500.12792/5129 http://hdl.handle.net/10261/294034 10.1016/j.foodchem.2011.10.093 en none Elsevier |
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Peanut allergy Thermal-processing methods Autoclave treatment Peanut allergy Thermal-processing methods Autoclave treatment |
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Peanut allergy Thermal-processing methods Autoclave treatment Peanut allergy Thermal-processing methods Autoclave treatment Cabanillas, B. Maleki, S. J. Rodríguez, J. Burbano, C. Muzquiz, M. Jiménez, M. A. Pedrosa, M. M. Cuadrado Hoyos, María Carmen Crespo, J. F. Heat and pressure treatments effects on peanut allergenicity |
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Peanut allergy is recognized as one of the most severe food allergies. The aim of this study was to investigate the changes in IgE binding capacity of peanut proteins produced by thermal-processing methods, including autoclaving. Immunoreactivity to raw and thermally processed peanut extracts was evaluated by IgE immunoblot and skin prick test in patients with clinical allergy to peanut. Roasted peanut and autoclaved roasted peanut were selected for IgE ELISA experiments with individual sera, immunoblot experiments with antibodies against peanut allergens (Ara h 1, Ara h 2 and Ara h 3), digestion experiments, and circular dichroism spectroscopy. In vitro and in vivo experiments showed IgE immunoreactivity of roasted peanut proteins decreased significantly at extreme conditions of autoclaving. Circular dichroism experiments showed unfolding of proteins in autoclave treated samples, which makes them more susceptible to digestion. Autoclaving at 2.56 atm, for 30 min, produces a significant decrease of IgE-binding capacity of peanut allergens. © 2011 Elsevier Ltd. All rights reserved. |
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journal article |
topic_facet |
Peanut allergy Thermal-processing methods Autoclave treatment |
author |
Cabanillas, B. Maleki, S. J. Rodríguez, J. Burbano, C. Muzquiz, M. Jiménez, M. A. Pedrosa, M. M. Cuadrado Hoyos, María Carmen Crespo, J. F. |
author_facet |
Cabanillas, B. Maleki, S. J. Rodríguez, J. Burbano, C. Muzquiz, M. Jiménez, M. A. Pedrosa, M. M. Cuadrado Hoyos, María Carmen Crespo, J. F. |
author_sort |
Cabanillas, B. |
title |
Heat and pressure treatments effects on peanut allergenicity |
title_short |
Heat and pressure treatments effects on peanut allergenicity |
title_full |
Heat and pressure treatments effects on peanut allergenicity |
title_fullStr |
Heat and pressure treatments effects on peanut allergenicity |
title_full_unstemmed |
Heat and pressure treatments effects on peanut allergenicity |
title_sort |
heat and pressure treatments effects on peanut allergenicity |
publisher |
Elsevier |
publishDate |
2012 |
url |
http://hdl.handle.net/20.500.12792/5129 http://hdl.handle.net/10261/294034 |
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