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Origin and Processing Methods Slightly Affect Allergenic Characteristics of Cashew Nuts ( Anacardium occidentale )
Author(s) -
Reitsma Marit,
BastiaanNet Shanna,
Sijbrandij Lutske,
Weert Evelien,
Sforza Stefano,
Gerth van Wijk Roy,
Savelkoul Huub F. J.,
Jong Nicolette W.,
Wichers Harry J.
Publication year - 2018
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.14003
Subject(s) - anacardium , protein subunit , allergen , chemistry , food science , cashew nut , pepsin , biology , biochemistry , allergy , immunology , enzyme , horticulture , gene
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.