Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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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 https://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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