Insoluble and soluble roasted walnut proteins retain antibody reactivity

Melanie L. Downs, Angela Simpson, Adnan Custovic, Aida Semic-Jusufagic, Joan Bartra, Montserrat Fernandez-Rivas, Stephen L Taylor, Joseph L Baumert, E. N.Clare Mills

Research output: Contribution to journalArticle

14 Citations (Scopus)

Abstract

Thermal processing techniques commonly used during food production have the potential to impact food allergens by inducing physical and/or chemical changes to the proteins. English walnuts (Juglans regia) are among the most commonly allergenic tree nuts, but little information is available regarding how walnut allergens respond to thermal processing. This study evaluated the effects of dry roasting (132 or 180°C for 5, 10, or 20 min) on the solubility and immunoreactivity of walnut proteins. A dramatic decrease in walnut protein solubility was observed following dry roasting at 180°C for 20 min. However, both the soluble and insoluble protein fractions from roasted walnuts maintained substantial amounts of IgG immunoreactivity (using anti-raw and anti-roasted walnut antisera), with similar patterns of reactivity observed for human IgE from walnut-allergic individuals. Thus, walnut proteins are relatively stable under certain thermal processing conditions, and IgE reactivity remains present even when insoluble aggregates are formed.

Original languageEnglish (US)
Pages (from-to)1013-1021
Number of pages9
JournalFood Chemistry
Volume194
DOIs
StatePublished - Mar 1 2016

Fingerprint

Juglans
walnuts
antibodies
Antibodies
Proteins
proteins
Allergens
Immunoglobulin E
Juglans regia
Thermal processing (foods)
roasting
heat treatment
Solubility
allergens
Hot Temperature
Immune Sera
protein solubility
Immunoglobulin G
protein aggregates
Food

Keywords

  • Food allergy
  • Thermal processing
  • Tree nut
  • Walnut

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

Cite this

Downs, M. L., Simpson, A., Custovic, A., Semic-Jusufagic, A., Bartra, J., Fernandez-Rivas, M., ... Mills, E. N. C. (2016). Insoluble and soluble roasted walnut proteins retain antibody reactivity. Food Chemistry, 194, 1013-1021. https://doi.org/10.1016/j.foodchem.2015.08.119

Insoluble and soluble roasted walnut proteins retain antibody reactivity. / Downs, Melanie L.; Simpson, Angela; Custovic, Adnan; Semic-Jusufagic, Aida; Bartra, Joan; Fernandez-Rivas, Montserrat; Taylor, Stephen L; Baumert, Joseph L; Mills, E. N.Clare.

In: Food Chemistry, Vol. 194, 01.03.2016, p. 1013-1021.

Research output: Contribution to journalArticle

Downs, ML, Simpson, A, Custovic, A, Semic-Jusufagic, A, Bartra, J, Fernandez-Rivas, M, Taylor, SL, Baumert, JL & Mills, ENC 2016, 'Insoluble and soluble roasted walnut proteins retain antibody reactivity', Food Chemistry, vol. 194, pp. 1013-1021. https://doi.org/10.1016/j.foodchem.2015.08.119
Downs ML, Simpson A, Custovic A, Semic-Jusufagic A, Bartra J, Fernandez-Rivas M et al. Insoluble and soluble roasted walnut proteins retain antibody reactivity. Food Chemistry. 2016 Mar 1;194:1013-1021. https://doi.org/10.1016/j.foodchem.2015.08.119
Downs, Melanie L. ; Simpson, Angela ; Custovic, Adnan ; Semic-Jusufagic, Aida ; Bartra, Joan ; Fernandez-Rivas, Montserrat ; Taylor, Stephen L ; Baumert, Joseph L ; Mills, E. N.Clare. / Insoluble and soluble roasted walnut proteins retain antibody reactivity. In: Food Chemistry. 2016 ; Vol. 194. pp. 1013-1021.
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