Origin and Processing Methods Slightly Affect Allergenic Characteristics of Cashew Nuts (Anacardium occidentale)

Marit Reitsma, Shanna Bastiaan-Net, Lutske Sijbrandij, Evelien de Weert, Stefano Sforza, Roy Gerth van Wijk, Huub F.J. Savelkoul, Nicolette W. de Jong, Harry J. Wichers*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

2 Citations (Scopus)

Abstract

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.
Original languageEnglish
Pages (from-to)1153-1164
JournalJournal of Food Science
Volume83
Issue number4
DOIs
Publication statusPublished - 1 Apr 2018

Keywords

  • 2D electrophoresis
  • Anacardium occidentale
  • cashew
  • in vitro gastric digestion

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