Immunoreactivity of Biochemically Purified Amandin from Thermally Processed Almonds (<i>Prunus dulcis</i> L.)

Zaffran, Valerie D.; Sathe, Shridhar K.

doi:10.1111/1750-3841.14206

Cited by 6 publications

(3 citation statements)

References 35 publications

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“…Immunologic response after ingestion of spices induces IgE mediated (rhinoconjunctivitis, asthma, urticarial, angioedema, anaphylaxis, etc.) responses similar to food allergy [27][28][29]. Over the years, class I and Class II allergens were discovered from various sources [30] and in spice, they have been categorized into phytochemicals and proteins.…”

Section: Spice Allergensmentioning

confidence: 99%

Assessment of Occupational Health Hazards Due to Particulate Matter Originated from Spices

Upadhyay

Al-Mass

Dasgupta

et al. 2019

IJERPH

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Spices have been known for their various health activities; however, they also possess the allergic potential for the respiratory system and the skin as they are fine particulate matter. Persons involved in spice agriculture and food industries are at greater risk since they are exposed to a considerable amount of combustible dust, which may be the cause of fire and explosion and adversely affect the health. These workers may experience allergy, long-term and short-term respiratory issues including occupational asthma, dermatitis, etc. Some spices induce T cell-based inflammatory reaction upon contact recognition of the antigen. Antigen Presenting Cells (APC) on binding to the causative metabolite results in activation of macrophages by allergen cytokine interleukin (IL)-12 and tumor necrosis factor-beta (TNF). Cross-reactivity for protein allergens is another factor which seems to be a significant trigger for the stimulation of allergic reactions. Thus, it was imperative to perform a systematic review along with bioinformatics based representation of some evident allergens has been done to identify the overall conservation of epitopes. In the present manuscript, we have covered a multifold approach, i.e., to categorize the spice particles based on a clear understanding about nature, origin, mechanisms; to assess metabolic reactions of the particles after exposure as well as knowledge on the conditions of exposure along with associated potential health effects. Another aim of this study is to provide some suggestions to prevent and to control the exposure up to some extent.

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Section: Spice Allergensmentioning

confidence: 99%

Assessment of Occupational Health Hazards Due to Particulate Matter Originated from Spices

Upadhyay

Al-Mass

Dasgupta

et al. 2019

IJERPH

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“…Currently, the methods for reducing food allergenicity are mainly heat and non-heat treatments. Heat treatment included dry heat, boiling, autoclaving, roasting, and ohmic heating ( Zaffran and Sathe, 2018 , Zhang et al, 2016 , Pereira et al, 2021 ). Non-heat treatment included radiation, ultrasound, Maillard reaction, fermentation, ultrahigh pressure, and enzymatic hydrolysis ( Deng Han, 2017 , Zhao et al, 2017 ).…”

Section: Introductionmentioning

confidence: 99%

Reducing the potential allergenicity of amandin through binding to (−)-epigallocatechin gallate

Luo¹,

Lu²,

Wu³

et al. 2022

Food Chemistry: X

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“…Almond contains more than 188 kinds of proteins (Zhang et al ., 2016b). Among them, amandin is the main water‐soluble protein and also the main allergen, which can be specifically recognised and bound to IgE in serum of allergic people (Albillos et al ., 2009; Zaffran & Sathe, 2018).…”

Section: Introductionmentioning

confidence: 99%

Effect of malondialdehyde oxidation on structure and physicochemical properties of amandin

Luo

Zhang

Duan

et al. 2021

Int J of Food Sci Tech

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Oil, accounting for 45% of almonds, is easily oxidised and can further induce the protein oxidation to reduce their quality. Structure and physicochemical properties of amandin, the main water-soluble protein in almonds, inducing oxidation by malondialdehyde (MDA) were investigated. The results showed that the content of carbonyl group increased from 5.23 to 33.25 nmol mg −1 of protein with the increase in MDA concentration (P < 0.05). However, the sulphydryl content, surface hydrophobicity, particle size and the absolute value of ζ-potential first increased and then decreased. Fourier-transformed infrared spectroscopy (FT-IR) confirmed that the structure of amandin changed from order to disorder. Fluorescence spectroscopic analysis revealed that mild oxidation (0-0.1 mmol L −1 MDA) exposed hydrophobic groups of the protein. Sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) suggested that protein oxidation promoted crosslinking between protein molecules. Furthermore, protein oxidation markedly declined the total amino acid content of amandin (P < 0.05). In conclusion, MDA oxidation changed the structure and amino acid content of amandin, and caused the protein aggregate and crosslink through hydrophobic interaction and electrostatic interaction.

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Immunoreactivity of Biochemically Purified Amandin from Thermally Processed Almonds (Prunus dulcis L.)

Abstract: The tested immunoassays indicated amandin to be stable, regardless of the targeted epitope and the processing method that whole almond seeds were subjected to.

Cited by 6 publications

References 35 publications

Assessment of Occupational Health Hazards Due to Particulate Matter Originated from Spices

Assessment of Occupational Health Hazards Due to Particulate Matter Originated from Spices

Reducing the potential allergenicity of amandin through binding to (−)-epigallocatechin gallate

Effect of malondialdehyde oxidation on structure and physicochemical properties of amandin

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