Non-thermal processing of cashews: irradiation reduces allergenicity by altering the structure of Ana o 3

作者：Yunpeng Shen, Yu Tian, Zhongliang Wang, Xin Li, Yong Wu, Hongbing Chen · 发表于：Food & Function · 年份：2023 · DOI：10.1039/d2fo03057h · 被引用次数：20 · 研究领域：Food Allergy and Anaphylaxis Research、Consumer Attitudes and Food Labeling、Microbial Inactivation Methods

, indicating that irradiation reduced the IgE binding capacity of Ana o 3, which was consistent with the results of western blotting. In addition, the basophil degranulation analysis showed that the release of IL-6, TNF-α, and histamine was decreased. It was shown that the potential allergenicity of the irradiated Ana o 3 was remarkably decreased since irradiation could mask or destroy the allergen epitopes, providing a new approach to reduce the allergenicity of cashew products.