Effect of processing on the detectability of pecan proteins assessed by immunological and proteomic tools
The present study evaluates the effect of food processing on the antigenicity of pecan proteins as measured by enzyme-linked immunosorbent assay (ELISA). In addition, proteomic tools were used to identify potential pecan markers suitable for confirming the presence of pecan proteins in food and vali...
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| Format: | Artículo |
| Language: | Inglés |
| Published: |
Springer
2019
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| Online Access: | http://hdl.handle.net/20.500.12123/5085 https://rd.springer.com/article/10.1007/s12161-011-9255-8 https://doi.org/10.1007/s12161-011-9255-8 |
| _version_ | 1855483552929415168 |
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| author | Polenta, Gustavo Alberto Weber, Dorcas Godefroy Benrejeb, Samuel Abbott, Michael |
| author_browse | Abbott, Michael Godefroy Benrejeb, Samuel Polenta, Gustavo Alberto Weber, Dorcas |
| author_facet | Polenta, Gustavo Alberto Weber, Dorcas Godefroy Benrejeb, Samuel Abbott, Michael |
| author_sort | Polenta, Gustavo Alberto |
| collection | INTA Digital |
| description | The present study evaluates the effect of food processing on the antigenicity of pecan proteins as measured by enzyme-linked immunosorbent assay (ELISA). In addition, proteomic tools were used to identify potential pecan markers suitable for confirming the presence of pecan proteins in food and validating new methods developed to detect traces of the commodity. To assess the effects of processing on protein stability and antigenicity, pecan nuts were submitted to heat treatments and extracts were analysed by ELISA, sodium dodecyl sulphate polyacrylamide gel electrophoresis and Western blot. The ELISA method was able to detect pecan traces even after submitting the commodity to
rigorous treatments, though these treatments affected the detectability to varying degrees. Proteomic assessment showed that the majority of pecan proteins were matched by homology to walnut proteins, which are more abundantly populated in the protein sequence databases. However, there
were a few important exceptions: 7S vicilin, 11S legumin and putative allergen I1, unambiguously identified as pecan in origin. Interestingly, putative allergen I1 offered unique analytical advantages to be used as a pecan marker for validation and confirmation purposes. |
| format | Artículo |
| id | INTA5085 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2019 |
| publishDateRange | 2019 |
| publishDateSort | 2019 |
| publisher | Springer |
| publisherStr | Springer |
| record_format | dspace |
| spelling | INTA50852024-11-13T10:58:25Z Effect of processing on the detectability of pecan proteins assessed by immunological and proteomic tools Polenta, Gustavo Alberto Weber, Dorcas Godefroy Benrejeb, Samuel Abbott, Michael Pecan Alérgenos Pecana Allergens Effect of Processing Pecan Proteins Immunological Tools Proteomic Tools Food Allergens Detection The present study evaluates the effect of food processing on the antigenicity of pecan proteins as measured by enzyme-linked immunosorbent assay (ELISA). In addition, proteomic tools were used to identify potential pecan markers suitable for confirming the presence of pecan proteins in food and validating new methods developed to detect traces of the commodity. To assess the effects of processing on protein stability and antigenicity, pecan nuts were submitted to heat treatments and extracts were analysed by ELISA, sodium dodecyl sulphate polyacrylamide gel electrophoresis and Western blot. The ELISA method was able to detect pecan traces even after submitting the commodity to rigorous treatments, though these treatments affected the detectability to varying degrees. Proteomic assessment showed that the majority of pecan proteins were matched by homology to walnut proteins, which are more abundantly populated in the protein sequence databases. However, there were a few important exceptions: 7S vicilin, 11S legumin and putative allergen I1, unambiguously identified as pecan in origin. Interestingly, putative allergen I1 offered unique analytical advantages to be used as a pecan marker for validation and confirmation purposes. Fil: Polenta, Gustavo Alberto. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Fil: Weber, Dorcas. Health Canada. Bureau of Chemical Safety; Canada. Fil: Godefroy Benrejeb, Samuel. Health Canada. Bureau of Chemical Safety; Canada. Fil: Abbott, Michael. Health Canada. Bureau of Chemical Safety; Canada. 2019-05-09T18:22:01Z 2019-05-09T18:22:01Z 2011-05-19 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/5085 https://rd.springer.com/article/10.1007/s12161-011-9255-8 1936-9751 1936-976X (Online) https://doi.org/10.1007/s12161-011-9255-8 eng info:eu-repo/semantics/restrictedAccess application/pdf Springer Food analytical methods 5 (2) : 216–225. (April 2012) |
| spellingShingle | Pecan Alérgenos Pecana Allergens Effect of Processing Pecan Proteins Immunological Tools Proteomic Tools Food Allergens Detection Polenta, Gustavo Alberto Weber, Dorcas Godefroy Benrejeb, Samuel Abbott, Michael Effect of processing on the detectability of pecan proteins assessed by immunological and proteomic tools |
| title | Effect of processing on the detectability of pecan proteins assessed by immunological and proteomic tools |
| title_full | Effect of processing on the detectability of pecan proteins assessed by immunological and proteomic tools |
| title_fullStr | Effect of processing on the detectability of pecan proteins assessed by immunological and proteomic tools |
| title_full_unstemmed | Effect of processing on the detectability of pecan proteins assessed by immunological and proteomic tools |
| title_short | Effect of processing on the detectability of pecan proteins assessed by immunological and proteomic tools |
| title_sort | effect of processing on the detectability of pecan proteins assessed by immunological and proteomic tools |
| topic | Pecan Alérgenos Pecana Allergens Effect of Processing Pecan Proteins Immunological Tools Proteomic Tools Food Allergens Detection |
| url | http://hdl.handle.net/20.500.12123/5085 https://rd.springer.com/article/10.1007/s12161-011-9255-8 https://doi.org/10.1007/s12161-011-9255-8 |
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