This study aimed to analyze the influence of thermal processing on the IgE binding properties of ... more This study aimed to analyze the influence of thermal processing on the IgE binding properties of three forms of peanut, its effects in the content of individual allergens and IgE cross-linking capacity in effector cells of allergy. Three forms of peanut were selected and subjected to thermal processing. Immunoreactivity was evaluated by means of immunoblot or ELISA inhibition assay. Specific antibodies were used to identify changes in the content of the main allergens in peanut samples. The ability of treated peanut to cross-link IgE was evaluated in a basophil activation assay and Skin Prick Testing (SPT). The results showed that thermal/pressure treatments at specific conditions had the capacity to decrease IgE binding properties of protein extracts from peanut. This effect went along with an altered capacity to activate basophils sensitized with IgE from patients with peanut allergy and the wheal size in SPT.
The ingestion of lupine seed flour (LSF) has been reported as a cause of allergic reactions, part... more The ingestion of lupine seed flour (LSF) has been reported as a cause of allergic reactions, particularly in patients sensitized to peanut, but there is little evidence of its allergenic potential after inhalation. We sought to evaluate the clinical and immunologic reactivity to lupine in employees working with this seed flour. An occupational history was obtained in 7 subjects (median age, 35 years) working with LSF at an agricultural research center. Three subjects (1, 6, and 7) reported work-related allergy symptoms immediately after being exposed to lupine. Skin prick test results with LSF extract were positive in these 3 patients with work-related symptoms. Moreover, lupine-specific IgE antibodies were detected in subjects 6 and 7. In subject 6, the controlled exposure to LSF elicited immediate naso-ocular symptoms without changes in FEV 1 . In subject 7, a bronchial provocation with LSF extract elicited an immediate fall (25%) in FEV 1 . Double-blinded, placebo-controlled LSF oral challenge results were positive in subjects 6 and 7. Immunologic reactivity to other legumes was detected in subjects 6 and 7, but specific inhalation testing and oral challenge results were negative. Thus, the inhalation of lupine flour could be an important cause of allergic sensitization in exposed workers and might give rise to occupational asthma and food allergy. (J Allergy Clin Immunol 2001;108:295-7.)
In the last years, legume proteins are gaining importance as food ingredients because of their nu... more In the last years, legume proteins are gaining importance as food ingredients because of their nutraceutical properties. However, legumes are also considered relevant in the development of food allergies through ingestion. Peanuts and soybeans are important food allergens in Western countries, while lentil and chickpea allergy are more relevant in the Mediterranean area. Information about the effects of thermal-processing procedures at various temperatures and conditions is scarce; therefore, the effect of these procedures on legume allergenic properties is not defined so far. The SDS-PAGE and IgE-immunoblotting patterns of chickpeas and lentils were analyzed before and after boiling (up to 60 min) and autoclaving (1.2 and 2.6 atm, up to 30 min). The results indicated that some of these treatments reduce IgE binding to lentil and chickpea, the most important being harsh autoclaving. However, several extremely resistant immunoreactive proteins still remained in these legumes even after this extreme treatment.
This study investigated the changes produced by canning in the proximate composition and in the b... more This study investigated the changes produced by canning in the proximate composition and in the bioactive constituents of two "ready to eat" Spanish beans. The foremost difference in the raw beans corresponded to the lectin: a higher content was found in raw Curruquilla beans (16.50 mg 100 mg(-1)) compared with raw Almonga beans (0.6 mg 100 mg(-1)). In general, industrial canning significantly increased the protein (>7%) and dietary fibre (>5%) contents of both beans varieties. However, the minerals, total α-galactosides and inositol phosphates contents were reduced (>25%) in both canned seeds. The trypsin inhibitors content was almost abolished by canning, and no lectins were found in either of the canned samples. Canned Curruquilla showed a decrease (38%) of their antioxidant activity. These "ready to eat" beans exhibited adequate nutritive profiles according to the USDA dietary recommendations. Furthermore, they had bioactive components content that a...
Legume seeds are employed as a protein source for animal and human nutrition not only for their n... more Legume seeds are employed as a protein source for animal and human nutrition not only for their nutritional value (high in protein, lipids and dietary fibre), but also their adaptability to marginal soils and climates.
Journal of the Science of Food and Agriculture, 2000
Five different genotypes (Tesoro, Marko, Clip, Vyp-70 and Nanta) of sun¯ower seeds were studied a... more Five different genotypes (Tesoro, Marko, Clip, Vyp-70 and Nanta) of sun¯ower seeds were studied and the phenolic compositions of their kernel and hull were characterised by HPLC and MS techniques. The main phenolic compounds present in both the kernel and hull are chlorogenic acid, caffeic acid and two caffeoylquinic derivatives. Both derivatives were characterised by partial alkaline hydrolysis and LC/MS. The four phenolic compounds present in the kernel ranged from 94.6% (genotype Clip) to 99.3% (genotype Marko) of the total phenolic compounds of the whole seed. Therefore the dehulling of the seed scarcely improves its nutritional value.
Journal of the Science of Food and Agriculture, 2005
Five castrated male Iberian pigs (100 ± 2 kg mean live body weight) fitted with T-shaped ileal ca... more Five castrated male Iberian pigs (100 ± 2 kg mean live body weight) fitted with T-shaped ileal cannulas were used to determine ileal digestibility of legume seed meals. The diets were based on defatted soybean (256 g kg −1 ), lupin (451 g kg −1 ) or chickpea (731 g kg −1 ) seed meals and contained similar amounts of digestible energy (14.2-15.1 kJ g −1 ) and protein (107 g kg −1 ). Only myristic acid (C14:0) ileal apparent digestibility was higher (p < 0.05) in lupin than in chickpea meal. Ileal apparent digestibility of unsaturated fatty acids (FA) (710-920 g kg −1 ) was higher (p < 0.05) than that of saturated (480-710 g kg −1 ) FA for both seed meals. Ileal digestibility of chickpea starch was 850 g kg −1 . Ileal digestibility of oligosaccharides (sucrose, raffinose, stachyose, verbascose and ciceritol) in lupin (820 g kg −1 ) and chickpea (690 g kg −1 ) was higher (p < 0.05) than that of defatted soybean (510 g kg −1 ). However, total amounts of oligosaccharides digested were higher (p < 0.05) for lupin and chickpea meals (29.6 and 24.6 g kg −1 feed respectively) than for soybean (15.2 g kg −1 feed). Among individual non-starch polysaccharide (NSP) sugars, ileal digestibility values for rhamnose and xylose in lupins were higher (p < 0.05) than those for soybean or chickpea. Ileal digestibility of lupin meal NSP (650 g kg −1 ) was higher (p < 0.05) than those of soybean (560 g kg −1 ) or chickpea (430 g kg −1 ). Up to the terminal ileum, higher (p < 0.05) amounts of lupin total NSP (94.1 g kg −1 ) than for soybean (24.3 g kg −1 ) or chickpea (27.1 g kg −1 ) were digested. Lactate, acetate and isobutyrate concentrations were higher (p < 0.05) in ileal contents of pigs fed lupin and chickpea seed meals compared with soybean-fed animals. It is concluded that higher lactate and short chain fatty acids concentrations in ileal contents of pigs fed lupin or chickpea seed meals compared with soybean are likely to be the result of higher total amounts of lupin NSP and/or lupin and chickpea oligosaccharides digested up to the terminal ileum. This might have a protective effect on Iberian pig's intestinal physiology. Both lupin and chickpea meals are likely to constitute a valuable alternative to defatted soybean in Iberian pig feeding.
The aim of this study was to investigate changes in walnut allergenicity after processing treatme... more The aim of this study was to investigate changes in walnut allergenicity after processing treatments by in vitro techniques and physiologically relevant assays. The allergenicity of walnuts subjected to high hydrostatic pressure and thermal/pressure treatments was evaluated by IgE-immunoblot and antibodies against walnut major allergen Jug r 4. The ability of processed walnut to cross-link IgE on effector cells was evaluated using a rat basophil leukaemia cell line and by skin prick testing. Susceptibility to gastric and duodenal digestion was also evaluated. The results showed that walnuts subjected to pressure treatment at 256 kPa, 138°C, were able to diminish the IgE cross-linking capacity on effector cells more efficiently than high pressure treated walnuts. IgE immunoblot confirmed these results. Moreover, higher susceptibility to digestion of pressure treated walnut proteins was observed. The use of processed walnuts with decreased IgE binding capacity could be a potential strategy for walnut tolerance induction.
This study aimed to analyze the influence of thermal processing on the IgE binding properties of ... more This study aimed to analyze the influence of thermal processing on the IgE binding properties of three forms of peanut, its effects in the content of individual allergens and IgE cross-linking capacity in effector cells of allergy. Three forms of peanut were selected and subjected to thermal processing. Immunoreactivity was evaluated by means of immunoblot or ELISA inhibition assay. Specific antibodies were used to identify changes in the content of the main allergens in peanut samples. The ability of treated peanut to cross-link IgE was evaluated in a basophil activation assay and Skin Prick Testing (SPT). The results showed that thermal/pressure treatments at specific conditions had the capacity to decrease IgE binding properties of protein extracts from peanut. This effect went along with an altered capacity to activate basophils sensitized with IgE from patients with peanut allergy and the wheal size in SPT.
The ingestion of lupine seed flour (LSF) has been reported as a cause of allergic reactions, part... more The ingestion of lupine seed flour (LSF) has been reported as a cause of allergic reactions, particularly in patients sensitized to peanut, but there is little evidence of its allergenic potential after inhalation. We sought to evaluate the clinical and immunologic reactivity to lupine in employees working with this seed flour. An occupational history was obtained in 7 subjects (median age, 35 years) working with LSF at an agricultural research center. Three subjects (1, 6, and 7) reported work-related allergy symptoms immediately after being exposed to lupine. Skin prick test results with LSF extract were positive in these 3 patients with work-related symptoms. Moreover, lupine-specific IgE antibodies were detected in subjects 6 and 7. In subject 6, the controlled exposure to LSF elicited immediate naso-ocular symptoms without changes in FEV 1 . In subject 7, a bronchial provocation with LSF extract elicited an immediate fall (25%) in FEV 1 . Double-blinded, placebo-controlled LSF oral challenge results were positive in subjects 6 and 7. Immunologic reactivity to other legumes was detected in subjects 6 and 7, but specific inhalation testing and oral challenge results were negative. Thus, the inhalation of lupine flour could be an important cause of allergic sensitization in exposed workers and might give rise to occupational asthma and food allergy. (J Allergy Clin Immunol 2001;108:295-7.)
In the last years, legume proteins are gaining importance as food ingredients because of their nu... more In the last years, legume proteins are gaining importance as food ingredients because of their nutraceutical properties. However, legumes are also considered relevant in the development of food allergies through ingestion. Peanuts and soybeans are important food allergens in Western countries, while lentil and chickpea allergy are more relevant in the Mediterranean area. Information about the effects of thermal-processing procedures at various temperatures and conditions is scarce; therefore, the effect of these procedures on legume allergenic properties is not defined so far. The SDS-PAGE and IgE-immunoblotting patterns of chickpeas and lentils were analyzed before and after boiling (up to 60 min) and autoclaving (1.2 and 2.6 atm, up to 30 min). The results indicated that some of these treatments reduce IgE binding to lentil and chickpea, the most important being harsh autoclaving. However, several extremely resistant immunoreactive proteins still remained in these legumes even after this extreme treatment.
This study investigated the changes produced by canning in the proximate composition and in the b... more This study investigated the changes produced by canning in the proximate composition and in the bioactive constituents of two "ready to eat" Spanish beans. The foremost difference in the raw beans corresponded to the lectin: a higher content was found in raw Curruquilla beans (16.50 mg 100 mg(-1)) compared with raw Almonga beans (0.6 mg 100 mg(-1)). In general, industrial canning significantly increased the protein (>7%) and dietary fibre (>5%) contents of both beans varieties. However, the minerals, total α-galactosides and inositol phosphates contents were reduced (>25%) in both canned seeds. The trypsin inhibitors content was almost abolished by canning, and no lectins were found in either of the canned samples. Canned Curruquilla showed a decrease (38%) of their antioxidant activity. These "ready to eat" beans exhibited adequate nutritive profiles according to the USDA dietary recommendations. Furthermore, they had bioactive components content that a...
Legume seeds are employed as a protein source for animal and human nutrition not only for their n... more Legume seeds are employed as a protein source for animal and human nutrition not only for their nutritional value (high in protein, lipids and dietary fibre), but also their adaptability to marginal soils and climates.
Journal of the Science of Food and Agriculture, 2000
Five different genotypes (Tesoro, Marko, Clip, Vyp-70 and Nanta) of sun¯ower seeds were studied a... more Five different genotypes (Tesoro, Marko, Clip, Vyp-70 and Nanta) of sun¯ower seeds were studied and the phenolic compositions of their kernel and hull were characterised by HPLC and MS techniques. The main phenolic compounds present in both the kernel and hull are chlorogenic acid, caffeic acid and two caffeoylquinic derivatives. Both derivatives were characterised by partial alkaline hydrolysis and LC/MS. The four phenolic compounds present in the kernel ranged from 94.6% (genotype Clip) to 99.3% (genotype Marko) of the total phenolic compounds of the whole seed. Therefore the dehulling of the seed scarcely improves its nutritional value.
Journal of the Science of Food and Agriculture, 2005
Five castrated male Iberian pigs (100 ± 2 kg mean live body weight) fitted with T-shaped ileal ca... more Five castrated male Iberian pigs (100 ± 2 kg mean live body weight) fitted with T-shaped ileal cannulas were used to determine ileal digestibility of legume seed meals. The diets were based on defatted soybean (256 g kg −1 ), lupin (451 g kg −1 ) or chickpea (731 g kg −1 ) seed meals and contained similar amounts of digestible energy (14.2-15.1 kJ g −1 ) and protein (107 g kg −1 ). Only myristic acid (C14:0) ileal apparent digestibility was higher (p < 0.05) in lupin than in chickpea meal. Ileal apparent digestibility of unsaturated fatty acids (FA) (710-920 g kg −1 ) was higher (p < 0.05) than that of saturated (480-710 g kg −1 ) FA for both seed meals. Ileal digestibility of chickpea starch was 850 g kg −1 . Ileal digestibility of oligosaccharides (sucrose, raffinose, stachyose, verbascose and ciceritol) in lupin (820 g kg −1 ) and chickpea (690 g kg −1 ) was higher (p < 0.05) than that of defatted soybean (510 g kg −1 ). However, total amounts of oligosaccharides digested were higher (p < 0.05) for lupin and chickpea meals (29.6 and 24.6 g kg −1 feed respectively) than for soybean (15.2 g kg −1 feed). Among individual non-starch polysaccharide (NSP) sugars, ileal digestibility values for rhamnose and xylose in lupins were higher (p < 0.05) than those for soybean or chickpea. Ileal digestibility of lupin meal NSP (650 g kg −1 ) was higher (p < 0.05) than those of soybean (560 g kg −1 ) or chickpea (430 g kg −1 ). Up to the terminal ileum, higher (p < 0.05) amounts of lupin total NSP (94.1 g kg −1 ) than for soybean (24.3 g kg −1 ) or chickpea (27.1 g kg −1 ) were digested. Lactate, acetate and isobutyrate concentrations were higher (p < 0.05) in ileal contents of pigs fed lupin and chickpea seed meals compared with soybean-fed animals. It is concluded that higher lactate and short chain fatty acids concentrations in ileal contents of pigs fed lupin or chickpea seed meals compared with soybean are likely to be the result of higher total amounts of lupin NSP and/or lupin and chickpea oligosaccharides digested up to the terminal ileum. This might have a protective effect on Iberian pig's intestinal physiology. Both lupin and chickpea meals are likely to constitute a valuable alternative to defatted soybean in Iberian pig feeding.
The aim of this study was to investigate changes in walnut allergenicity after processing treatme... more The aim of this study was to investigate changes in walnut allergenicity after processing treatments by in vitro techniques and physiologically relevant assays. The allergenicity of walnuts subjected to high hydrostatic pressure and thermal/pressure treatments was evaluated by IgE-immunoblot and antibodies against walnut major allergen Jug r 4. The ability of processed walnut to cross-link IgE on effector cells was evaluated using a rat basophil leukaemia cell line and by skin prick testing. Susceptibility to gastric and duodenal digestion was also evaluated. The results showed that walnuts subjected to pressure treatment at 256 kPa, 138°C, were able to diminish the IgE cross-linking capacity on effector cells more efficiently than high pressure treated walnuts. IgE immunoblot confirmed these results. Moreover, higher susceptibility to digestion of pressure treated walnut proteins was observed. The use of processed walnuts with decreased IgE binding capacity could be a potential strategy for walnut tolerance induction.
Uploads
Papers by Carmen Burbano