ArticleToxicology reports2016
Heat-induced alterations in cashew allergen solubility and IgE binding.
Article in Toxicology reports, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed, 48 citations in OpenAlex.
- Optimising Extraction of Specific Food Allergens from Challenging Food Matrices for Immunoassay Quantification.Foods (Basel, Switzerland) · 2025Article
- Heating Differentiates Pecan Allergen Stability: Car i 4 Is More Heat Labile Than Car i 1 and Car i 2.Food science & nutrition · 2025Article
- Heat Treatment of Hazelnut Allergens Monitored by Polyclonal Sera and Epitope Fingerprinting.Foods (Basel, Switzerland) · 2024Article
- Development of Cashew and Pistachio Ladders through a Food-Processing Approach.Foods (Basel, Switzerland) · 2024Article
- Food Allergens of Plant Origin.Foods (Basel, Switzerland) · 2023Review
- Characterization of Anti-Ana o 3 Monoclonal Antibodies and Their Application in Comparing Brazilian Cashew Cultivars.Antibodies (Basel, Switzerland) · 2021Article
- Tree nut allergy.Postepy dermatologii i alergologii · 2021Review
- Detection of Peanut Allergen by Real-Time PCR: Looking for a Suitable Detection Marker as Affected by Processing.Foods (Basel, Switzerland) · 2021Article
- Article
- Microbiological, Physicochemical, and Immunological Analysis of a Commercial Cashew Nut-Based Yogurt.International journal of molecular sciences · 2020Article
- A cashew specific monoclonal antibody recognizing the small subunit of Ana o 3.Toxicology reports · 2019Article
- Consumer-friendly food allergen detection: moving towards smartphone-based immunoassays.Analytical and bioanalytical chemistry · 2018Review
Corrections and comments
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Authors and funding
6 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Cashew nuts are an increasingly common cause of food allergy. We compare the soluble protein profile of cashew nuts following heating. SDS-PAGE indicate that heating can alter the solubility of cashew nut proteins. The 11S legumin, Ana o 2, dominates the soluble protein content in ready to eat and mildly heated cashew nuts. However, we found that in dark-roasted cashew nuts, the soluble protein profile shifts and the 2S albumin Ana o 3 composes up to 40% of the soluble protein. Analysis of trypsin-treated extracts by LC/MS/MS indicate changes in the relative number and intensity of peptides. The relative cumulative intensity of the 5 most commonly observed Ana o 1 and 2 peptides are altered by heating, while those of the 5 most commonly observed Ana o 3 peptides remaine relatively constant. ELISA experiments indicate that there is a decrease in rabbit IgG and human serum IgE binding to soluble cashew proteins following heating. Our findings indicate that heating can alter the solubility of cashew allergens, resulting in altered IgE binding. Our results support the use of both Ana o 2 and Ana o 3 as potential cashew allergen diagnostic targets.
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