Effect of processing on the detectability of pecan proteins assessed by immunological and proteomic tools

Autores
Polenta, Gustavo Alberto; Weber, Dorcas; Godefroy Benrejeb, Samuel; Abbott, Michael
Año de publicación
2011
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Fuente
Food analytical methods 5 (2) : 216–225. (April 2012)
Materia
Pecan
Alérgenos
Pecana
Allergens
Effect of Processing
Pecan Proteins
Immunological Tools
Proteomic Tools
Food Allergens Detection
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/5085
Acceder
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oai_identifier_str oai:localhost:20.500.12123/5085
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network_name_str INTA Digital (INTA)
spelling Effect of processing on the detectability of pecan proteins assessed by immunological and proteomic toolsPolenta, Gustavo AlbertoWeber, DorcasGodefroy Benrejeb, SamuelAbbott, MichaelPecanAlérgenosPecanaAllergensEffect of ProcessingPecan ProteinsImmunological ToolsProteomic ToolsFood Allergens DetectionThe 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.Springer2019-05-09T18:22:01Z2019-05-09T18:22:01Z2011-05-19info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/5085https://rd.springer.com/article/10.1007/s12161-011-9255-81936-97511936-976X (Online)https://doi.org/10.1007/s12161-011-9255-8Food analytical methods 5 (2) : 216–225. (April 2012)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-29T13:44:39Zoai:localhost:20.500.12123/5085instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-29 13:44:40.144INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv 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
spellingShingle Effect of processing on the detectability of pecan proteins assessed by immunological and proteomic tools
Polenta, Gustavo Alberto
Pecan
Alérgenos
Pecana
Allergens
Effect of Processing
Pecan Proteins
Immunological Tools
Proteomic Tools
Food Allergens Detection
title_short 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_sort Effect of processing on the detectability of pecan proteins assessed by immunological and proteomic tools
dc.creator.none.fl_str_mv Polenta, Gustavo Alberto
Weber, Dorcas
Godefroy Benrejeb, Samuel
Abbott, Michael
author Polenta, Gustavo Alberto
author_facet Polenta, Gustavo Alberto
Weber, Dorcas
Godefroy Benrejeb, Samuel
Abbott, Michael
author_role author
author2 Weber, Dorcas
Godefroy Benrejeb, Samuel
Abbott, Michael
author2_role author
author
author
dc.subject.none.fl_str_mv Pecan
Alérgenos
Pecana
Allergens
Effect of Processing
Pecan Proteins
Immunological Tools
Proteomic Tools
Food Allergens Detection
topic Pecan
Alérgenos
Pecana
Allergens
Effect of Processing
Pecan Proteins
Immunological Tools
Proteomic Tools
Food Allergens Detection
dc.description.none.fl_txt_mv 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.
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.
publishDate 2011
dc.date.none.fl_str_mv 2011-05-19
2019-05-09T18:22:01Z
2019-05-09T18:22:01Z
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv 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
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
identifier_str_mv 1936-9751
1936-976X (Online)
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
dc.source.none.fl_str_mv Food analytical methods 5 (2) : 216–225. (April 2012)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.559606

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