Effects of Extrusion, Boiling, Autoclaving, and Microwave Heating on Lupine Allergenicity
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- 作者：Javier Á ; lvarez-Á ; lvarez ; Eva Guillamó ; n ; Jesú ; s F. Crespo ; Carmen Cuadrado ; Carmen Burbano ; Julia Rodrí ; guez ; Consuelo Ferná ; ndez ; and Mercedes Muzquiz
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2005
- 出版时间：February 23, 2005
- 年：2005
- 卷：53
- 期：4
- 页码：1294 - 1298
- 全文大小：208K
- 年卷期：v.53,no.4(February 23, 2005)
- ISSN：1520-5118
文摘
Lupine flour has been reported as a causative agent of allergic reactions. However, the allergenicityof lupine after thermal processing is not well-known. For this purpose, the allergenic characteristicsof lupine seeds after boiling (up to 60 min), autoclaving (121 
C, 1.18 atm, up to 20 min and 138 C,2.56 atm, up to 30 min), microwave heating (30 min), and extrusion cooking were studied. The IgE-binding capacity was analyzed by IgE-immunoblotting and CAP inhibition using a serum pool from23 patients with lupine-specific IgE. Skin testing was carried out in four patients. An important reductionin allergenicity after autoclaving at 138 C for 20 min was observed. IgE antibodies from two individualsera recognized bands at 23 and 29 kDa in autoclaved samples at 138 C for 20 min. Autoclavingfor 30 min abolished the IgE binding to these two components. A previously undetected band at 70kDa was recognized by an individual serum. Therefore, prolonged autoclaving might have an importanteffect on the allergenicity of lupine with the majority of patients lacking IgE reactivity to these processedsamples.Keywords: Lupine; autoclave; food hypersensitivity; thermal processing; legumes; neoallergen
C, 1.18 atm, up to 20 min and 138 C,2.56 atm, up to 30 min), microwave heating (30 min), and extrusion cooking were studied. The IgE-binding capacity was analyzed by IgE-immunoblotting and CAP inhibition using a serum pool from23 patients with lupine-specific IgE. Skin testing was carried out in four patients. An important reductionin allergenicity after autoclaving at 138 C for 20 min was observed. IgE antibodies from two individualsera recognized bands at 23 and 29 kDa in autoclaved samples at 138 C for 20 min. Autoclavingfor 30 min abolished the IgE binding to these two components. A previously undetected band at 70kDa was recognized by an individual serum. Therefore, prolonged autoclaving might have an importanteffect on the allergenicity of lupine with the majority of patients lacking IgE reactivity to these processedsamples.Keywords: Lupine; autoclave; food hypersensitivity; thermal processing; legumes; neoallergen