Influence of Instant Controlled Pressure Drop (DIC) on Allergenic Potential of Tree Nuts

Vicente, Fatima; Sanchiz, África; Rodríguez-Pérez, Rosa; Pedrosa, María; Quirce, Santiago; Haddad, Joseph; Besombes, Colette; Linacero, Rosario; Allaf, Karim; Cuadrado, Carmen

doi:10.3390/molecules25071742

Cited by 14 publications

(21 citation statements)

References 36 publications

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“…2SM). According to our results, the influence of DIC treatment, based on high temperature (up to 180⁰C) and pressure (7b) for a very short time (2 min) [37], on mat K target detectability was similar to the observed effect of autoclave at 121⁰C for 30 min, with no significant differences among the Ct values in different spiked levels (p>0.05). In both cases, it was possible to detect up to 1 mg/kg of peanut but in less than 50% of the replica (Table 3).…”

Section: Effect Of Thermal Treatments On Peanut Detectionsupporting

confidence: 80%

Detection of Peanut Allergen by Real Time PCR: Looking For the Suitable Detection Marker and Dna Isolation Method

Sanchiz¹,

Sánchez-Enciso²,

Cuadrado³

et al. 2021

Preprint

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Peanut (Arachis hypogaea) contains allergenic proteins, which make it harmful to the sensitive population. The presence of peanut in foods must be indicated on label, to prevent accidental consumption by allergenic population. The development of suitable analytical methodologies to detect this allergen in processed foods is advisable. Real Time PCR allowed a specific and accurate amplification of allergen sequences. The optimal genome targets for specific and sensitive detection are those that show interspecific variation and high copy number. Some food processing methods could induce structural and/or conformational changes in proteins and produce the fragmentation and/or degradation of genomic DNA. In this work, we use chloroplast markers for specifically detection of peanut by Real Time PCR, in order to increase the sensitivity. Three different protocols of DNA isolation were evaluated, for total and organelle-DNA extraction. Binary mixtures of raw and processed peanut flour in wheat were performed at concentrations ranging from 100000 to 0.1 ppm. DNA isolation from peanut, mixtures and other legumes was carried out following three protocols for obtaining genomic and chloroplast-enrich DNA. Quantity and quality of DNA was evaluated, obtaining better results for protocol 2. Specificity and sensitivity of the method has been assayed with specific primers for three chloroplast markers (mat k, rpl16 and trnH-psbA) and Ara h 6 peanut allergen-coding region was selected as nuclear low-copy target and TaqMan probes. Efficiency and linear correlation of calibration curves were within the adequate ranges. Moreover, the influence of pressure and thermal processing on the peanut detectability was analyzed.

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Section: Effect Of Thermal Treatments On Peanut Detectionsupporting

confidence: 80%

Detection of Peanut Allergen by Real Time PCR: Looking For the Suitable Detection Marker and Dna Isolation Method

Sanchiz¹,

Sánchez-Enciso²,

Cuadrado³

et al. 2021

Preprint

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“…This tested Real-Time PCR assay, especially in the case of cashew, allowed the authors to potentially detect traces of the nuts treated by heat and pressure at 7 bar and 2 min, which resulted in the appearance of an immunoreactive response in sensitive patients. In that study [26], pistachio proteins were also more susceptible to DIC processing than cashew ones, and, according to our results, it was possible to detect and quantify treated cashew with good efficiency, much better than pistachio ( Figure S3).…”

Section: Effect Of Dic Treatment On Cashew Detectabilitysupporting

confidence: 67%

“…As mentioned with pistachio, Vicente and collaborators [26] showed, for the first time, by mass spectrometry, that major cashew allergens (Ana o 2 and Ana o 3) survived to DIC 7b 120 s processing, and triggered IgE immunoreactivity in patients, although a reduction in the capacity to bind IgE was noticeable. This tested Real-Time PCR assay, especially in the case of cashew, allowed the authors to potentially detect traces of the nuts treated by heat and pressure at 7 bar and 2 min, which resulted in the appearance of an immunoreactive response in sensitive patients.…”

Section: Effect Of Dic Treatment On Cashew Detectabilitymentioning

confidence: 82%

“…Treatment based on instantaneous controlled pressure drop (DIC) on foods and its effect on allergenicity has not been extensively analysed. Together with the recent study in cashew and pistachio [26], which have already been discussed, the studies about the influence of this treatment on the IgE reactivity of legumes and milk must be mentioned [31,32]. In the case of legumes [18,19,32], the application of DIC treatment at 6 bar for 3 min did not eliminate the immunoreactive capacity of peanut, chickpea and lentil allergens, but in the case of soybeans and lupin, it was markedly reduced.…”

Section: Effect Of Dic Treatment On Cashew Detectabilitymentioning

confidence: 94%

“…Recently, Vicente and collaborators [26] studied the effect of DIC 7b 120 s treatment on the in vitro IgE binding capacity of pistachio, using sera from Spanish allergic patients. This treatment allowed the authors to reduce pistachio's capacity to bind IgG and IgE, although it was able to trigger IgE immunoreactivity in several patients.…”

Section: Effect Of Dic Treatment On Pistachio Detectabilitymentioning

confidence: 99%

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Effect of Instant Controlled Pressure Drop (DIC) Treatment on the Detection of Nut Allergens by Real Time PCR

Sanchiz

Cuadrado

Haddad

et al. 2020

Foods

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Tree nuts show nutritional properties and human health benefits. However, they contain allergenic proteins, which make them harmful to the sensitised population. The presence of tree nuts on food labelling is mandatory and, consequently, the development of suitable analytical methodologies to detect nuts in processed foods is advisable. Real-Time PCR allowed a specific and accurate amplification of allergen sequences. Some food processing methods could induce structural and/or conformational changes in proteins by altering their allergenic capacity, as well as produce the fragmentation and/or degradation of genomic DNA. In this work, we analysed by means of Real-Time PCR, the influence of pressure and thermal processing through Instant Controlled Pressure Drop (DIC) on the detectability of hazelnut, pistachio and cashew allergens. The detection of targets in hazelnut, pistachio and cashew (Cor a 9, Pis v 1 and Ana o 1, respectively) is affected by the treatment to different extents depending on the tree nut. Results are compared to those previously obtained by our group in the analysis of different treatments on the amplificability of the same targets. Reduction in amplificability is similar to that reported for some autoclave conditions. Our assays might allow for the detection of up to 1000 mg/kg of hazelnut, pistachio and cashew flours after being submitted to DIC treatment in food matrices.

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Pressurized liquid extraction of natural products

Avramescu

Fierăscu

et al. 2023

Extraction of Natural Products From Agro-Industrial Wastes

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Influence of Instant Controlled Pressure Drop (DIC) on Allergenic Potential of Tree Nuts

Cited by 14 publications

References 36 publications

Detection of Peanut Allergen by Real Time PCR: Looking For the Suitable Detection Marker and Dna Isolation Method

Detection of Peanut Allergen by Real Time PCR: Looking For the Suitable Detection Marker and Dna Isolation Method

Effect of Instant Controlled Pressure Drop (DIC) Treatment on the Detection of Nut Allergens by Real Time PCR

Pressurized liquid extraction of natural products

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