title: Quantitative and qualitative optimization of allergen extraction from peanut and selected tree nuts. Part 2. Optimization of buffer and ionic strength using a full factorial experimental design.
abstract: A full factorial design was used to assess the single and interactive effects of three non-denaturing aqueous (phosphate, borate, and carbonate) buffers at various ionic strengths (I) on allergen extractability from and immunoglobulin E (IgE) immunoreactivity of peanut, almond, hazelnut, and pistachio. The results indicated that the type and ionic strength of the buffer had different effects on protein recovery from the nuts under study. Substantial differences in protein profiles, abundance, and IgE-binding intensity with different combinations of pH and ionic strength were found. A significant interaction between pH and ionic strength was observed for pistachio and almond. The optimal buffer system conditions, which maximized the IgE-binding efficiency of allergens and provided satisfactory to superior protein recovery yield and profiles, were carbonate buffer at an ionic strength of I=0.075 for peanut, carbonate buffer at I=0.15 for almond, phosphate buffer at I=0.5 for hazelnut, and borate at I=0.15 for pistachio. The buffer type and its ionic strength could be manipulated to achieve the selective solubility of desired allergens.
authors.affiliation: Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, St-Hyacinthe, Quebec J2S 8E3, Canada. Electronic address: lamia.lhocine@agr.gc.ca.
authors.forename: Lamia
authors.initials: L
authors.lastname: L'Hocine
authors.affiliation: Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, St-Hyacinthe, Quebec J2S 8E3, Canada.
authors.forename: Mélanie
authors.initials: M
authors.lastname: Pitre
mesh_terms: D000485:Allergens / Q000276:immunology*; D010367:Arachis / Q000737:chemistry*; D021184:Nut Hypersensitivity / Q000276:immunology*; D009754:Nuts / Q000737:chemistry*; D009994:Osmolar Concentration
chemical_list: D000485:Allergens
keywords: Allergen; Almond; Buffer; Experimental design; Extraction; Full factorial; Hazelnut; IgE binding; Immunoreactivity; Ionic strength; Optimization; Peanut; Pistachio; Protein profile; Tree nut