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Allergenic properties and differential response of walnut subjected to processing treatments

Authors
  • Cabanillas, Beatriz
  • Maleki, Soheila J.
  • Rodríguez, Julia
  • Cheng, Hsiaopo
  • Teuber, Suzanne S.
  • Wallowitz, Mikhael L.
  • Muzquiz, Mercedes
  • Pedrosa, Mercedes M.
  • Linacero, Rosario
  • Burbano, Carmen
  • Novak, Natalija
  • Cuadrado, Carmen
  • Crespo, Jesús F.1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16
  • 1 Department of Dermatology and Allergy
  • 2 University of Bonn Medical Center
  • 3 Servicio de Alergia
  • 4 Hospital Universitario 12 de Octubre
  • 5 Instituto de Investigación Hospital 12 de Octubre (i+12)
  • 6 U.S. Department of Agriculture
  • 7 Agriculture Research Service
  • 8 Southern Regional Research Center
  • 9 University of California
  • 10 School of Medicine
  • 11 Division of Rheumatology, Allergy and Clinical Immunology,
  • 12 Departamento de Tecnología de Alimentos
  • 13 SGIT-INIA
  • 14 Departamento de Genética
  • 15 Facultad de Biología
  • 16 Universidad Complutense de Madrid
Type
Published Article
Journal
Food Chemistry
Publisher
Elsevier
Publication Date
Jan 01, 2014
Accepted Date
Feb 05, 2014
Volume
157
Pages
141–147
Identifiers
DOI: 10.1016/j.foodchem.2014.02.025
Source
Elsevier
Keywords
License
Unknown

Abstract

The aim of this study was to investigate changes in walnut allergenicity after processing treatments by in vitro techniques and physiologically relevant assays. The allergenicity of walnuts subjected to high hydrostatic pressure and thermal/pressure treatments was evaluated by IgE-immunoblot and antibodies against walnut major allergen Jug r 4. The ability of processed walnut to cross-link IgE on effector cells was evaluated using a rat basophil leukaemia cell line and by skin prick testing. Susceptibility to gastric and duodenal digestion was also evaluated. The results showed that walnuts subjected to pressure treatment at 256kPa, 138°C, were able to diminish the IgE cross-linking capacity on effector cells more efficiently than high pressure treated walnuts. IgE immunoblot confirmed these results. Moreover, higher susceptibility to digestion of pressure treated walnut proteins was observed. The use of processed walnuts with decreased IgE binding capacity could be a potential strategy for walnut tolerance induction.

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