title: Influence of processing on the allergenic properties of pistachio nut assessed in vitro.
abstract: 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.
authors.affiliation: Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.
authors.forename: Reihaneh
authors.initials: R
authors.lastname: Noorbakhsh
authors.forename: Seyed Ali
authors.initials: SA
authors.lastname: Mortazavi
authors.forename: Mojtaba
authors.initials: M
authors.lastname: Sankian
authors.forename: Fakhri
authors.initials: F
authors.lastname: Shahidi
authors.forename: Soheila J
authors.initials: SJ
authors.lastname: Maleki
authors.forename: Leila Roozbeh
authors.initials: LR
authors.lastname: Nasiraii
authors.forename: Reza
authors.initials: R
authors.lastname: Falak
authors.forename: Hamid Reza
authors.initials: HR
authors.lastname: Sima
authors.forename: AbdolReza
authors.initials: A
authors.lastname: Varasteh
mesh_terms: D000328:Adult; D000485:Allergens / Q000276:immunology*; D005260:Female; D005511:Food Handling / Q000379:methods*; D006801:Humans; D007073:Immunoglobulin E / Q000276:immunology / Q000378:metabolism; D008297:Male; D021184:Nut Hypersensitivity / Q000097:blood / Q000276:immunology*; D009754:Nuts / Q000276:immunology* / Q000378:metabolism; D027927:Pistacia / Q000276:immunology* / Q000378:metabolism; D010940:Plant Proteins / Q000276:immunology / Q000378:metabolism; D011786:Quality Control; D013045:Species Specificity; D055815:Young Adult
chemical_list: D000485:Allergens; D010940:Plant Proteins; D007073:Immunoglobulin E