Title: Identification of anti-malondialdehyde reactive bands in cashew extracts Authors
Submitted to: Internet Web Page
Publication Type: Research Notes
Publication Acceptance Date: October 18, 2011
Publication Date: October 18, 2011
Citation: Mattison, C.P., Tarver, M.R., Desormeaux, W.A. 2011. Identification of anti-malondialdehyde reactive bands in cashew extracts. Internet Web Page. AB CAM Website. Technical Abstract: Malondialdehyde (MDA) is a chemical compound that can result from the reaction of polyunsaturated fats with primary amine groups on proteins. MDA is a marker for oxidative stress, and is one of several advanced lipoxidation endproducts (ALEs) commonly associated with the lipoxidation of lipid-rich foods, such as tree nuts, during thermal processing. In some cases, thermal processing of food results in increased IgE binding and the formation of neoallergens. To identify thermal processing induced modifications in cashew nuts, we compared raw and roasted cashew extracts using a commercially available anti-MDA antibody (ab27642). Soluble proteins from raw and roasted cashews were separated by SDS-PAGE, transferred to PVDF membrane, immunoblotted with the MDA antibody, and reactive bands were visualized by enhanced chemiluminescence. We observed two bands recognized by the anti-MDA antibody that co-migrated with the 10kDa molecular weight marker. The size of these bands is consistent with the published size range of Ana o 3 isoforms, a 2S albumin allergen. We did not detect a significant difference in the signal intensity between raw and roasted cashew extracts, suggesting that thermal processing did not cause increased MDA formation. MDA is highly reactive, and may play a role in the pathology of food allergy, and this is the first demonstration of MDA reactive protein modifications in cashew.