Author(s): Mattison, Christopher P. ; Cavalcante, Jéfferson Malveira ; Gallão, Maria Izabel ; Brito, Edy Sousa de
Date: 2022
Origin: Oasisbr
Subject(s): Anacardium occidentale; Anacardic acids; Cashew; Food allergen; Food processing; Allergy; IgE
Document details
Effects of industrial cashew nut processing on anacardic acid content and allergen recognition by IgE
Description
Cashew nuts are important both nutritionally and industrially, but can also cause food allergies in some in- dividuals. The present study aimed to assess the effect(s) of industrial processing on anacardic acids and al- lergens present in cashew nuts. Sample analyses were performed using liquid chromatography coupled with mass spectrometry, SDS-PAGE and immunoassay. The anacardic acid concentration ranged from 6.2 to 82.6 mg/ g during processing, and this variation was attributed to cashew nut shell liquid incorporation during storage and humidification. Dehydrated and selected samples did not significantly differ in anacardic acid content, having values similar to the raw sample. SDS-PAGE and immunoassay analysis with rabbit polyclonal sera and human IgE indicated only minor differences in protein solubility and antibody binding following processing steps. The findings indicate that appreciable amounts of anacardic acid remain in processed nuts, and that changes to cashew allergens during industrial processing may only mildly affect antibody recognition.
Document Type
Journal article
Language English
Language English
