| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1184566 | Food Chemistry | 2014 | 7 Pages |
•Pressure treatment at 256 kPa, 138 °C decreased walnut allergenicity in vitro.•Activation of basophils decreased after challenge with pressured walnut (256 kPa, 138 °C).•No changes on walnut allergenicity were found after high pressure treatments at low temperature.
The aim of this study was to investigate changes in walnut allergenicity after processing treatments by in vitro techniques and physiologically relevant assays. The allergenicity of walnuts subjected to high hydrostatic pressure and thermal/pressure treatments was evaluated by IgE-immunoblot and antibodies against walnut major allergen Jug r 4. The ability of processed walnut to cross-link IgE on effector cells was evaluated using a rat basophil leukaemia cell line and by skin prick testing. Susceptibility to gastric and duodenal digestion was also evaluated. The results showed that walnuts subjected to pressure treatment at 256 kPa, 138 °C, were able to diminish the IgE cross-linking capacity on effector cells more efficiently than high pressure treated walnuts. IgE immunoblot confirmed these results. Moreover, higher susceptibility to digestion of pressure treated walnut proteins was observed. The use of processed walnuts with decreased IgE binding capacity could be a potential strategy for walnut tolerance induction.
