Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

In Vivo and In Vitro Assessment and Proteomic Analysis of the Effectiveness of Physical Treatments in Reducing Allergenicity of Hazelnut Proteins

Elisabetta De Angelis
ORCID logo ,
Danilo Di Bona
ORCID logo ,
Rosa Pilolli
ORCID logo ,
Roberto Loiodice
,
Anna Luparelli
,
Lucia Giliberti
,
Maria Pia Rossi
,
Luigi Macchia
,
Linda Monaci
* ORCID logo
Version 1 : Received: 18 January 2022 / Approved: 20 January 2022 / Online: 20 January 2022 (08:34:30 CET)

A peer-reviewed article of this Preprint also exists.

De Angelis, E.; Di Bona, D.; Pilolli, R.; Loiodice, R.; Luparelli, A.; Giliberti, L.; D’Uggento, A.M.; Rossi, M.P.; Macchia, L.; Monaci, L. In Vivo and In Vitro Assessment and Proteomic Analysis of the Effectiveness of Physical Treatments in Reducing Allergenicity of Hazelnut Proteins. Nutrients 2022, 14, 874. De Angelis, E.; Di Bona, D.; Pilolli, R.; Loiodice, R.; Luparelli, A.; Giliberti, L.; D’Uggento, A.M.; Rossi, M.P.; Macchia, L.; Monaci, L. In Vivo and In Vitro Assessment and Proteomic Analysis of the Effectiveness of Physical Treatments in Reducing Allergenicity of Hazelnut Proteins. Nutrients 2022, 14, 874.

Abstract

Hazelnut is a widespread nut species, especially in Europe, that can be consumed raw or roasted, due to its pleasant taste and nutritional properties. Despite the renowned beneficial properties, hazelnuts contain several proteins capable of inducing food allergy in sensitized individuals such as Cor a 2 (profilin), Cor a 8 (lipid transfer protein), Cor a 9 (11S seed storage globulin, legumin-like) and Cor a 11 (7S seed storage globulin, vicilin-like). In the present paper we investigated the effectiveness of autoclave based treatments in decreasing the allergic potential of hazelnut as also assessed by submitting the treated material to in vivo skin prick test and to in vitro immunoblot analysis with sera of allergic individuals exposed to the treated food material. This preliminary analysis shows that autoclave treatment, preceded by hydration and/or followed by drying, seems to be a promising approach and appears to be effective in reducing the allergenicity of hazelnut in most patients, probably due to the denaturation of most major and minor allergenic proteins. This work will open to the opportunity to produce, in perspective, hypoallergenic hazelnut derivatives tolerated by the allergic subjects.

Keywords

food allergy; allergens; allergenicity reduction; skin prick test; proteomic analysis; physical treatments

Subject

Biology and Life Sciences, Biochemistry and Molecular Biology

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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