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Record number 536670
Title Origin and Processing Methods Slightly Affect Allergenic Characteristics of Cashew Nuts (Anacardium occidentale)
Author(s) Reitsma, Marit; Bastiaan-Net, Shanna; Sijbrandij, Lutske; Weert, Evelien de; Sforza, Stefano; Gerth van Wijk, Roy; Savelkoul, Huub F.J.; Jong, Nicolette W. de; Wichers, Harry J.
Source Journal of Food Science 83 (2018)4. - ISSN 0022-1147 - p. 1153 - 1164.
DOI http://dx.doi.org/10.1111/1750-3841.14003
Department(s) FBR Consumer Science & Health
VLAG
Physics and Physical Chemistry of Foods
Cell Biology and Immunology
WIAS
Publication type Refereed Article in a scientific journal
Publication year 2018
Keyword(s) 2D electrophoresis - Anacardium occidentale - cashew - in vitro gastric digestion
Abstract 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.
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