title: Effect of instant controlled pressure drop on IgE antibody reactivity to peanut, lentil, chickpea and soybean proteins.
abstract: BACKGROUND
  The use of legume seeds is being expanded in the food industry due to their excellent nutritional and technological properties. However, legumes have been considered causative agents of allergic reactions through ingestion. Previous studies indicated that processing methods combining heat and steam pressure, such as instant controlled pressure drop (DIC®), could decrease allergenicity. The aim of this study was to investigate the impact of DIC treatment on peanut, lentil, chickpea and soybean IgE antibody reactivity.
  
  
  METHODS
  Peanut, lentil, chickpea and soybean seeds were subjected to DIC treatment at different pressure and time conditions (3 and 6 bar for 1 and 3 min). Control (raw) and DIC-treated extracts were analyzed by SDS-PAGE and immunoblotting using a serum pool from sensitized patients.
  
  
  RESULTS
  DIC treatment did not affect the total protein content of legume seeds. Nevertheless, modifications of protein profiles after DIC showed a general decrease in IgE binding to legume proteins that was correlated to a higher steam pressure and longer treatment. The immunoreactivity of soybean proteins was almost abolished with treatment at 6 bar for 3 min.
  
  
  CONCLUSIONS
  The results demonstrated that DIC treatment produces a reduction in the overall in vitro IgE binding of peanut, lentil and chickpea and a drastic reduction in soybean immunoreactivity.
authors.affiliation: Departamento de Tecnología de Alimentos, SGIT-INIA, Madrid, Spain.
authors.forename: Carmen
authors.initials: C
authors.lastname: Cuadrado
authors.forename: Beatriz
authors.initials: B
authors.lastname: Cabanillas
authors.forename: Mercedes M
authors.initials: MM
authors.lastname: Pedrosa
authors.forename: Mercedes
authors.initials: M
authors.lastname: Muzquiz
authors.forename: Joseph
authors.initials: J
authors.lastname: Haddad
authors.forename: Karim
authors.initials: K
authors.lastname: Allaf
authors.forename: Julia
authors.initials: J
authors.lastname: Rodriguez
authors.forename: Jesus F
authors.initials: JF
authors.lastname: Crespo
authors.forename: Carmen
authors.initials: C
authors.lastname: Burbano
mesh_terms: D000399:Air Pressure; D000485:Allergens / Q000276:immunology; D010367:Arachis / Q000009:adverse effects / Q000276:immunology; D029863:Cicer / Q000009:adverse effects / Q000276:immunology; D007887:Fabaceae / Q000276:immunology*; D005512:Food Hypersensitivity / Q000276:immunology; D006801:Humans; D007073:Immunoglobulin E / Q000276:immunology* / Q000378:metabolism; D027806:Lens Plant / Q000009:adverse effects / Q000276:immunology; D010940:Plant Proteins / Q000276:immunology* / Q000378:metabolism; D011485:Protein Binding / Q000276:immunology; D013025:Glycine max / Q000009:adverse effects / Q000276:immunology
chemical_list: D000485:Allergens; D010940:Plant Proteins; D007073:Immunoglobulin E