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ARS Home » Southeast Area » New Orleans, Louisiana » Southern Regional Research Center » Food Processing and Sensory Quality Research » Research » Publications at this Location » Publication #263608
Title: Influence of cultivar and processing on the allergenicity of pistachio nut assessed in vitro

Author
item NOORBAKSH, REIHANEH - Ferdowsi University Of Mashhad
item MORTAZAVI, SEYED ALI - Ferdowsi University Of Mashhad
item SANKIAN, MOJTABA - Ferdowsi University Of Mashhad
item SHAHIDI, FAKHRI - Ferdowsi University Of Mashhad
item Maleki, Soheila
item ROOZBEH, LEILA - Ferdowsi University Of Mashhad
item FALAK, REZA - Ferdowsi University Of Mashhad
item REZA SIMA, HAMID - Ferdowsi University Of Mashhad
item VARASTEH, ABDOL REZA - Ferdowsi University Of Mashhad

Submitted to: Journal of Agricultural and Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 8/17/2010
Publication Date: 8/25/2010
Citation: Noorbaksh, R., Mortazavi, S., Sankian, M., Shahidi, F., Maleki, S.J., Roozbeh, L., Falak, R., Reza Sima, H., Varasteh, A. 2010. Influence of cultivar and processing on the allergenicity of pistachio nut assessed in vitro. Journal of Agricultural and Food Chemistry. 58:10231-10235.

Interpretive Summary: Pistachio (Pistacia vera) is a tree nut that has been reported to cause IgE-mediated allergic reactions. This study was undertaken to investigate the distinctions between different types of pistachio nut, and the influence of different processing on the IgE-binding capacity of whole pistachio protein extracts. The influence of different processes on allergenicity was investigated using different immunoassays. The immunoassasys of different pistachio varieties showed no marked difference among them. The antibody-binding capacity was significantly lower for the protein extract prepared from steam-roasted than from raw and dry-roasted pistachio nuts. The results of sensory evaluation analysis showed no significant differences in taste or quality between raw, roasted, and steam-roasted pistachio nut treatments. The most significant finding of the present study was the successful reduction of antibody binding by pistachio extracts following steam-roast processing without any significant changes in sensory quality of product.

Technical Abstract: Pistachio (Pistacia vera) is a tree nut that has been reported to cause IgE-mediated allergic reactions. This study was undertaken to investigate the distinction between different cultivars of pistachio nut, and the influence of different processing on the IgE-binding capacity of whole pistachio protein extracts. The influence of different processes on allergenicity was investigated using competitive inhibition ELISA and Western blotting assays. The Western blotting results of extracts from pistachio cultivars showed no marked difference among them. The IgE-binding capacity was significantly lower for the protein extract prepared from steam-roasted, than from raw and dry-roasted pistachio nuts. The results of sensory evaluation analysis and hedonic rating proved no significant differences in taste quality between raw, roasted, and steam-roasted pistachio nut treatments. The most significant finding of the present study was the successful reduction of IgE binding by pistachio extracts using steam-roast processing without any significant changes in sensory quality of product.