In this section
@article{Shwe:2024:10.3390/foods13213440,
author = {Shwe, Yee N and Ng, HK and Zeng, J and Bao, J and Campbell, DE and Turner, PJ and Lee, NA},
doi = {10.3390/foods13213440},
journal = {Foods},
pages = {3440--3440},
title = {Development of Cashew and Pistachio Ladders through a Food-Processing Approach},
url = {http://dx.doi.org/10.3390/foods13213440},
volume = {13},
year = {2024}
}
TY - JOUR
AB - <jats:p>Following successful oral immunotherapy (OIT) for peanut allergy using boiled peanuts (BOPI trial), this study investigated the potential of wet-thermal-processing-induced allergen modification, specifically soaking and boiling (1–4 h) to reduce the allergenicity of cashew and pistachio allergens. In addition, this study provides a foundation of understanding for developing safer forms of cashew/pistachio administration for application in OIT by gradual exposure to increasing doses of modified allergens with reduced potency as an “allergen ladder”. An SDS-PAGE analysis and an intrinsic-fluorescence spectroscopy revealed altered tertiary structures of the allergens, leading to their denaturation and even degradation. Notably, the reduction in both allergen-specific polyclonal IgG and human-specific IgE (sIgE) binding correlated with the treatment time, with the most significant decrease observed after 4 h of boiling. In contrast, shorter soaking treatments showed negligible effects on the IgE-binding capacity of these nuts, therefore indicating a further need for optimization. These findings indicate that extended boiling effectively reduced the amounts of the highly potent allergenic component Ana o 3 in cashew and Pis v 1 in pistachio, as confirmed by ELISA using polyclonal anti-Ana o 3 antibodies, and an immunoblot showed decreased IgE epitope binding in cashew and pistachio allergens, which further modified their allergenic profiles. This approach shows promise as a viable method for offering a safer therapeutic option for cashew/pistachio allergy.</jats:p>
AU - Shwe,Yee N
AU - Ng,HK
AU - Zeng,J
AU - Bao,J
AU - Campbell,DE
AU - Turner,PJ
AU - Lee,NA
DO - 10.3390/foods13213440
EP - 3440
PY - 2024///
SP - 3440
TI - Development of Cashew and Pistachio Ladders through a Food-Processing Approach
T2 - Foods
UR - http://dx.doi.org/10.3390/foods13213440
VL - 13
ER -