Allergic reaction to cashew ingestion is frequently more severe than reaction to peanut ingestion and food allergens are commonly resistant to digestive proteases.  The purpose of this study is to characterize the sensitivity of cashew proteins to proteolysis. Cashew protein extracts and purified cashew allergens were subjected to proteolysis with varying protease-protein ratios and conditions. The effects of proteolysis were visualized by SDS-PAGE and immuno-assay. Proteins and peptides were also evaluated by HPLC-coupled mass-spectrometry, and spectral data from the analysis were evaluated with Spectrum Mill software to further compare and identify protein fragments. Protease concentration and prior treatment with reducing agents influenced the susceptibility of cashew proteins to proteolysis. Our results indicate that processing steps including reduction and proteolysis could be used to reduce cashew allergen levels.

Effects of reduction and proteolysis on cashew allergens

245th National Meeting (2013)

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