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United States Department of Agriculture

Agricultural Research Service

Research Project: Primary and Secondary Prevention of Peanut and Tree Nut Allergy

Location: Food Processing and Sensory Quality Research

Title: Influence of cultivar and processing on the allergenicity of pistachio nut assessed in vitro

Authors
item Noorbaksh, Reihaneh -
item Mortazavi, Seyed Ali -
item Sankian, Mojtaba -
item Shahidi, Fakhri -
item Maleki, Soheila
item Roozbeh, Leila -
item Falak, Reza -
item Reza Sima, Hamid -
item Varasteh, Abdol Reza -

Submitted to: Journal of Agricultural and Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: August 17, 2010
Publication Date: August 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.

Last Modified: 10/1/2014