Influence of Processing on the Allergenic Properties of Pistachio Nut Assessed in Vitro

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• 作者：Reihaneh Noorbakhsh ; Seyed Ali Mortazavi ; Mojtaba Sankian ; Fakhri Shahidi ; Soheila J. Maleki ; Leila Roozbeh Nasiraii ; Reza Falak ; Hamid Reza Sima ; AbdolReza Varasteh
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2010
• 出版时间：September 22, 2010
• 年：2010
• 卷：58
• 期：18
• 页码：10231-10235
• 全文大小：769K
• 年卷期：v.58,no.18(September 22, 2010)
• ISSN：1520-5118

文摘

Pistachio (Pistacia vera) is a tree nut that has been reported to cause IgE-mediated allergic reactions. This study was undertaken to investigate the distinctions between different cultivars of pistachio nut and the influence of different processing on the IgE-binding capacity of whole pistachio protein extracts. The influence of different processes on allergenicity was investigated using competitive inhibition ELISA and Western blotting assays. The Western blotting results of extracts from pistachio cultivars showed no marked difference among them. The IgE-binding capacity was significantly lower for the protein extract prepared from steam-roasted than from raw and dry-roasted pistachio nuts. The results of sensory evaluation analysis and hedonic rating proved no significant differences in color, taste, flavor, and overall quality of raw, roasted, and steam-roasted pistachio nut treatments. The most significant finding of the present study was the successful reduction of IgE-binding by pistachio extracts using steam-roast processing without any significant changes in sensory quality of product.

Keywords:

Pistachio (Pistacia vera); Allergy; Cultivar; Processing; Sensory evaluation