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Nut allergenic proteins are characterized by their resistance to denaturation and proteolysis. Food processing is proposed as a tool to modify the allergenicity of nuts, to ensure their safety and to improve their organoleptic properties. The effect of processing (conventional and novel methods) on nut allergenicity is variable by abolishing existing epitopes or generating neoallergens.
Source | Allergen | Protein Family | MW* (kDa) |
---|---|---|---|
Hazelnut (Corylus avellana) |
Cor a 1 Cor a 2 Cor a 8 Cor a 9 Cor a 11 Cor a 12 Cor a 13 Cor a 14 Cor a 15 |
Pathogen-related protein (PR10) Profilin Non-specific lipid transfer protein (LTP) 11S globulin/legumin 7S globulin/vicilin Oleosin Oleosin 2S albumin Oleosin |
17 14 9 40 47 17 14–16 16 17 |
Cashew (Anacardium occidentale) |
Ana o 1 Ana o 2 Ana o 3 |
Vicilin-like protein Legumin-like protein 2S albumin |
50 55 14 |
Pistachio (Pistachia vera) |
Pis v 1 Pis v 2 Pis v 3 Pis v 4 Pis v 5 |
2S albumin 11S globulin/legumin 7S globulin/vicilin Manganese Superoxide dismutase 11S globulin/legumin |
7 32 55 25.7 36 |
Almond (Prunus dulcis) |
Pru du 3 Pru du 4 Pru du 5 Pru du 6 Pru du 8 Pru du 10 |
Non-specific lipid transfer protein 1(LTP) Profilin 60S acidic ribosomal protein P2 11S globulin/legumin Antimicrobial seed storage protein Mandelonitrile lyase 2 |
9 14 10 60 31 60 |
Walnut (Juglans regia) |
Jug r 1 Jug r 2 Jug r 3 Jug r 4 Jug r 5 |
2S albumin 7S globulin/vicilinNon-specific lipid transfer protein (LTP) 11S globulin/legumin Profilin |
15 44 9 36 20 |
Brazil nut (Bertholletia excelsa) |
Ber e 1 Ber e 2 |
2S sulfur-rich albumin 11S globulin |
9 29 |
Chestnut (Castanea sativa) |
Cas s 5 Cas s 8 Cas s 9 |
Chitinase Non-specific lipid transfer protein 1 Cytosolic class I small heat shock protein |
12–13 17 |
Source | Processing Conditions | IgE Reactivity * | Reference |
---|---|---|---|
Hazelnut | Roasting 140 °C, 40 min | ↓ | Hansen et al. [54] |
Roasting 144 °C, time not indicated | ↓ | Worm et al. [55] | |
Autoclaving 138 °C, 15 and 30 min | ↓↓ | Lopez et al. [56]; Cuadrado et al. [57] | |
HHP 300–600 MPa, 15 min | = | Prieto et al. [50]; Cuadrado et al. [57] | |
Cashew | Boiling, 100 °C, 30 and 60 min | = (~↓) | Cuadrado et al. [14]; Sanchiz et al. [15] |
Boiling, 100 °C, 15 min + sodium sulfite | ~↓ | Mattison et al. [58] | |
Frying, 191 °C, 1 min | = (~↓) | Su et al. [59] | |
Roasting 200 °C, 15 min | ~↑ | Venkatachalam et al. [60] | |
Autoclaving 138 °C, 15 and 30 min | ↓ | Cuadrado et al. [14]; Sanchiz et al. [15] | |
Autoclaving 138 °C, 30 min + Amano 3DS 120 min | ↓↓ | Cuadrado et al. [14] | |
DIC 7 bar, 2 min | ↓↓ | Vicente et al. [61] | |
Pistachio | Boiling, 100 °C, 30 and 60 min | = (~↓) | Cuadrado et al. [14]; Sanchiz et al. [15] |
Steaming | ~↓ | Noorbakhsh et al. [62]; | |
Autoclaving 138 °C, 15 and 30 min | ↓ | Cuadrado et al. [14]; Sanchiz et al. [15] | |
Autoclaving 138 °C, 30 min + Amano SD 60 min | ↓↓ | Cuadrado et al. [14] | |
DIC 7 bar, 2 min | ↓↓ | Vicente et al. [61] | |
Almond | Boiling, 100 °C, 5 and 10 min | = | Su et al. [59] |
Frying, 191 °C, 1 min | = (~↓) | Su et al. [59] | |
Roasting 180 °C, 15 min | = | Su et al. [59] | |
Autoclaving 121 °C, 30 min | = | Venkatachalam et al. [51] | |
Autoclaving 138 °C, 15 and 30 min | ↓↓ | Cuadrado et al. [57] | |
HHP 300–600 MPa, 15 min | = | Cuadrado et al. [57] | |
Walnut | Frying, 191°C, 1 min | = (~↓) | Su et al. [59] |
Roasting 160 °C, 30 min; 177 °C, 12 min | = | Su et al. [59] | |
Autoclaving 138 °C, 15 and 30 min | ↓↓ | Cabanillas et al. [17]. | |
HHP 300–600 MPa, 15 min | = | Cabanillas et al. [17]. |