title: A Novel Proteomic Analysis of the Modifications Induced by High Hydrostatic Pressure on Hazelnut Water-Soluble Proteins.
abstract: Food allergies to hazelnut represent an important health problem in industrialized countries because of their high prevalence and severity. Food allergenicity can be changed by several processing procedures since food proteins may undergo modifications which could alter immunoreactivity. High-hydrostatic pressure (HHP) is an emerging processing technology used to develop novel and high-quality foods. The effect of HHP on allergenicity is currently being investigated through changes in protein structure. Our aim is to evaluate the effect of HHP on the protein profile of hazelnut immunoreactive extracts by comparative proteomic analysis with ProteomeLab PF-2D liquid chromatography and mass spectrometry. This protein fractionation method resolves proteins by isoelectric point and hydrophobicity in the first and second dimension, respectively. Second dimension chromatogram analyses show that some protein peaks present in unpressurized hazelnut must be unsolubilized and are not present in HHP-treated hazelnut extracts. Our results show that HHP treatment at low temperature induced marked changes on hazelnut water-soluble protein profile.
authors.affiliation: Genetics Department, Biology Faculty, Complutense University of Madrid, Madrid 28040, Spain. nuph_seth@hotmail.com.
authors.forename: Nuria
authors.initials: N
authors.lastname: Prieto
authors.affiliation: Food Technology Department, National Institute for Agricultural and Food Research and Technology (INIA), Ctra. La Coruña Km. 7.5, Madrid 28040, Spain. burbano@inia.es.
authors.forename: Carmen
authors.initials: C
authors.lastname: Burbano
authors.affiliation: Genetics Department, Biology Faculty, Complutense University of Madrid, Madrid 28040, Spain. e.iniesto@gmail.coM.
authors.forename: Elisa
authors.initials: E
authors.lastname: Iniesto
authors.affiliation: Allergy Service, Research Institute Hospital 12 de Octubre (i+12), Avenida de Córdoba s/n, Madrid 28041, Spain. juliarodriguez2@telefonica.net.
authors.forename: Julia
authors.initials: J
authors.lastname: Rodríguez
authors.affiliation: Allergy Service, Research Institute Hospital 12 de Octubre (i+12), Avenida de Córdoba s/n, Madrid 28041, Spain. Beatriz.Cabanillas@ukb.uni-bonn.de.
authors.forename: Beatriz
authors.initials: B
authors.lastname: Cabanillas
authors.affiliation: Allergy Service, Research Institute Hospital 12 de Octubre (i+12), Avenida de Córdoba s/n, Madrid 28041, Spain. jfcrespo@isciii.es.
authors.forename: Jesus F
authors.initials: JF
authors.lastname: Crespo
authors.affiliation: Food Technology Department, National Institute for Agricultural and Food Research and Technology (INIA), Ctra. La Coruña Km. 7.5, Madrid 28040, Spain. mmartin@inia.es.
authors.forename: Mercedes M
authors.initials: MM
authors.lastname: Pedrosa
authors.affiliation: Food Technology Department, National Institute for Agricultural and Food Research and Technology (INIA), Ctra. La Coruña Km. 7.5, Madrid 28040, Spain. muzquiz@inia.es.
authors.forename: Mercedes
authors.initials: M
authors.lastname: Muzquiz
authors.affiliation: Center for Biotechnology and Plant Genomic, Polytechnic University of Madrid-National Institute for Agricultural and Food Research and Technology (UPM-INIA), Montegancedo Campus, Boadilla del Monte, Madrid 28660, Spain. jc.delpozo@upm.es.
authors.forename: Juan Carlos
authors.initials: JC
authors.lastname: Del Pozo
authors.affiliation: Genetics Department, Biology Faculty, Complutense University of Madrid, Madrid 28040, Spain. charolin@ucm.es.
authors.forename: Rosario
authors.initials: R
authors.lastname: Linacero
authors.affiliation: Food Technology Department, National Institute for Agricultural and Food Research and Technology (INIA), Ctra. La Coruña Km. 7.5, Madrid 28040, Spain. cuadrado@inia.es.
authors.forename: Carmen
authors.initials: C
authors.lastname: Cuadrado
keywords: ProteomeLab PF-2D; hazelnut; high hydrostatic pressure; immunoreactivity