title: Effect of an instantaneous controlled pressure drop on in vitro allergenicity to lupins (Lupinus albus var Multolupa).
abstract: BACKGROUND
  Lupin seed flour has been reported as a causative agent of allergic reactions, especially in patients with allergy to peanut. Previous studies have demonstrated that autoclave treatment can considerably reduce the allergenicity of lupins.
  
  
  OBJECTIVE
  The aim of this work was to evaluate the effect of instantaneous controlled pressure drop (détente instantanée contrôlée, DIC) treatment on lupin in vitro allergenicity.
  
  
  METHODS
  Lupin cotyledons were subjected to instantaneous controlled pressure drop at several pressure and time conditions (3, 4.5 and 6 bar for 1, 2 and 3 min, respectively). Immunoreactivity to raw and DIC-treated extracts was evaluated by Western blot using a serum pool from 19 sensitized patients.
  
  
  RESULTS
  Depending on the operating parameters used during DIC treatment, a reduction in protein solubility of lupin seed was observed. Moreover, drastic modifications in protein profiles were observed after DIC treatment by SDS-PAGE analysis. Western blot experiments showed that the decreases in IgE binding to lupin proteins were associated with the increases in steam pressure and time treatment, and binding was completely abolished by DIC at 6 bar for 3 min.
  
  
  CONCLUSIONS
  The results suggest that DIC treatment could produce a reduction in lupin allergenicity.
authors: Subdirección General de Investigación y Tecnología-Instituto Nacional de Tecnología Agraria y Alimentaria, Departamento de Tecnología de Alimentos, Madrid, España.
authors: Eva
authors: E
authors: Guillamón
authors: Carmen
authors: C
authors: Burbano
authors: Carmen
authors: C
authors: Cuadrado
authors: Mercedes
authors: M
authors: Muzquiz
authors: Mercedes M
authors: MM
authors: Pedrosa
authors: Mónica
authors: M
authors: Sánchez
authors: Beatriz
authors: B
authors: Cabanillas
authors: Jesus F
authors: JF
authors: Crespo
authors: Julia
authors: J
authors: Rodriguez
authors: Joseph
authors: J
authors: Haddad
authors: Joshep
authors: J
authors: Haddad
authors: Karim
authors: K
authors: Allaf
authors: Karin
authors: K
authors: Allaf
mesh_terms: D000399:Air Pressure; D000485:Allergens / Q000276:immunology*; D052179:Antigens, Plant / Q000276:immunology*; D005512:Food Hypersensitivity / Q000209:etiology; D006358:Hot Temperature; D006801:Humans; D007073:Immunoglobulin E / Q000097:blood / Q000276:immunology*; D031297:Lupinus / Q000009:adverse effects / Q000276:immunology*; D010940:Plant Proteins / Q000276:immunology*; D012639:Seeds / Q000009:adverse effects / Q000276:immunology; D013227:Steam
chemical_list: D000485:Allergens; D052179:Antigens, Plant; D010940:Plant Proteins; D013227:Steam; D007073:Immunoglobulin E