Allergenic properties and differential response of walnut subjected to processing treatments

Beatriz Cabanillas, Soheila J. Maleki, Julia Rodríguez, Hsiaopo Cheng, Suzanne S Teuber, Mikhael L. Wallowitz, Mercedes Muzquiz, Mercedes M. Pedrosa, Rosario Linacero, Carmen Burbano, Natalija Novak, Carmen Cuadrado, Jesús F. Crespo

Research output: Contribution to journalArticle

30 Scopus citations

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 256 kPa, 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.

Original languageEnglish (US)
Pages (from-to)141-147
Number of pages7
JournalFood Chemistry
Volume157
DOIs
StatePublished - Aug 15 2014

Keywords

  • High pressure
  • Processing
  • Thermal treatments
  • Tree nut allergy
  • Walnut allergy

ASJC Scopus subject areas

  • Food Science
  • Analytical Chemistry

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  • Cite this

    Cabanillas, B., Maleki, S. J., Rodríguez, J., Cheng, H., Teuber, S. S., Wallowitz, M. L., Muzquiz, M., Pedrosa, M. M., Linacero, R., Burbano, C., Novak, N., Cuadrado, C., & Crespo, J. F. (2014). Allergenic properties and differential response of walnut subjected to processing treatments. Food Chemistry, 157, 141-147. https://doi.org/10.1016/j.foodchem.2014.02.025