Non-thermal processing of cashews: irradiation reduces allergenicity by altering the structure of Ana o 3
Yunpeng Shen, Yu Tian, Zhongliang Wang, Xin Li, Yong Wu, Hongbing Chen
Abstract
, indicating that irradiation reduced the IgE binding capacity of Ana o 3, which was consistent with the results of western blotting. In addition, the basophil degranulation analysis showed that the release of IL-6, TNF-α, and histamine was decreased. It was shown that the potential allergenicity of the irradiated Ana o 3 was remarkably decreased since irradiation could mask or destroy the allergen epitopes, providing a new approach to reduce the allergenicity of cashew products.
Topics & Concepts
ChemistryBasophilDegranulationIrradiationHistamineCircular dichroismFood scienceImmunoglobulin EBiochemistryBiophysicsImmunologyPharmacologyAntibodyBiologyPhysicsReceptorNuclear physicsFood Allergy and Anaphylaxis ResearchConsumer Attitudes and Food LabelingMicrobial Inactivation Methods