Abstract
| Original language | English |
|---|---|
| Pages (from-to) | 1153-1164 |
| Journal | Journal of Food Science |
| Volume | 83 |
| Issue number | 4 |
| DOIs | |
| Publication status | Published - 1 Apr 2018 |
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Keywords
- 2D electrophoresis
- Anacardium occidentale
- cashew
- in vitro gastric digestion
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Origin and Processing Methods Slightly Affect Allergenic Characteristics of Cashew Nuts (Anacardium occidentale). / Reitsma, Marit; Bastiaan-Net, Shanna; Sijbrandij, Lutske; de Weert, Evelien; Sforza, Stefano; Gerth van Wijk, Roy; Savelkoul, Huub F.J.; de Jong, Nicolette W.; Wichers, Harry J.
In: Journal of Food Science, Vol. 83, No. 4, 01.04.2018, p. 1153-1164.Research output: Contribution to journal › Article › Academic › peer-review
TY - JOUR
T1 - Origin and Processing Methods Slightly Affect Allergenic Characteristics of Cashew Nuts (Anacardium occidentale)
AU - Reitsma, Marit
AU - Bastiaan-Net, Shanna
AU - Sijbrandij, Lutske
AU - de Weert, Evelien
AU - Sforza, Stefano
AU - Gerth van Wijk, Roy
AU - Savelkoul, Huub F.J.
AU - de Jong, Nicolette W.
AU - Wichers, Harry J.
PY - 2018/4/1
Y1 - 2018/4/1
N2 - The protein content and allergen composition was studied of cashews from 8 different origins (Benin, Brazil, Ghana, India, Ivory Coast, Mozambique, Tanzania, Vietnam), subjected to different in-shell heat treatments (steamed, fried, drum-roasted). On 2D electrophoresis, 9 isoforms of Ana o 1, 29 isoforms of Ana o 2 (11 of the acidic subunit, 18 of the basic subunit), and 8 isoforms of the large subunit of Ana o 3 were tentatively identified. Based on 1D and 2D electrophoresis, no difference in allergen content (Ana o 1, 2, 3) was detected between the cashews of different origins (P > 0.5), some small but significant differences were detected in allergen solubility between differently heated cashews. No major differences in N- and C-terminal microheterogeneity of Ana o 3 were detected between cashews of different origins. Between the different heat treatments, no difference was detected in glycation, pepsin digestibility, or IgE binding of the cashew proteins.
AB - The protein content and allergen composition was studied of cashews from 8 different origins (Benin, Brazil, Ghana, India, Ivory Coast, Mozambique, Tanzania, Vietnam), subjected to different in-shell heat treatments (steamed, fried, drum-roasted). On 2D electrophoresis, 9 isoforms of Ana o 1, 29 isoforms of Ana o 2 (11 of the acidic subunit, 18 of the basic subunit), and 8 isoforms of the large subunit of Ana o 3 were tentatively identified. Based on 1D and 2D electrophoresis, no difference in allergen content (Ana o 1, 2, 3) was detected between the cashews of different origins (P > 0.5), some small but significant differences were detected in allergen solubility between differently heated cashews. No major differences in N- and C-terminal microheterogeneity of Ana o 3 were detected between cashews of different origins. Between the different heat treatments, no difference was detected in glycation, pepsin digestibility, or IgE binding of the cashew proteins.
KW - 2D electrophoresis
KW - Anacardium occidentale
KW - cashew
KW - in vitro gastric digestion
U2 - 10.1111/1750-3841.14003
DO - 10.1111/1750-3841.14003
M3 - Article
VL - 83
SP - 1153
EP - 1164
JO - Journal of Food Science
JF - Journal of Food Science
SN - 0022-1147
IS - 4
ER -