Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Cross-reactivity00:42

Cross-reactivity

32.7K
Overview
32.7K
Responses to Heat and Cold Stress02:45

Responses to Heat and Cold Stress

14.5K
Every organism has an optimum temperature range within which healthy growth and physiological functioning can occur. At the ends of this range, there will be a minimum and maximum temperature that interrupt biological processes.
14.5K

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Can Citizen Science Be a Key Factor in the Fight Against Mislabeling? Discovering What Squid Is on the Plate.

Foods (Basel, Switzerland)·2026
Same author

A Review of Bioelectrochemical Strategies for Enhanced Polyhydroxyalkanoate Production.

Bioengineering (Basel, Switzerland)·2025
Same author

Impact of Heat and Pressure Processing Treatments on the Digestibility of Peanut, Hazelnut, Pistachio and Cashew Allergens.

Foods (Basel, Switzerland)·2024
Same author

Disposable amperometric biotool for peanut detection in processed foods by targeting a chloroplast DNA marker.

Talanta·2024
Same author

Effects of enzymatic hydrolysis combined with pressured heating on tree nut allergenicity.

Food chemistry·2024
Same author

Beta-Lactam Antibiotic Resistance Genes in the Microbiome of the Public Transport System of Quito, Ecuador.

International journal of environmental research and public health·2023

Related Experiment Video

Updated: Dec 27, 2025

Removal and Replacement of Endogenous Ligands from Lipid-Bound Proteins and Allergens
09:09

Removal and Replacement of Endogenous Ligands from Lipid-Bound Proteins and Allergens

Published on: February 24, 2021

3.3K

Changes Induced by Pressure Processing on Immunoreactive Proteins of Tree Nuts.

Carmen Cuadrado1, Africa Sanchiz1, Fatima Vicente1

  • 1Departamento de Tecnología de Alimentos, SGIT-INIA, Ctra. La Coruña Km. 7.5, 28040 Madrid, Spain.

Molecules (Basel, Switzerland)
|February 26, 2020
PubMed
Summary

Processing tree nuts with heat and high pressure significantly reduces their allergenic proteins. Some nuts like hazelnut and chestnut are more affected than others, but ultra-high pressure alone doesn't alter hazelnut and almond immunoreactivity.

Keywords:
allergensalmondcashewchestnuthazelnutpeanutpistachiopressure processingthermal processing

More Related Videos

Comparison of Tobacco Host Cell Protein Removal Methods by Blanching Intact Plants or by Heat Treatment of Extracts
11:06

Comparison of Tobacco Host Cell Protein Removal Methods by Blanching Intact Plants or by Heat Treatment of Extracts

Published on: August 8, 2016

9.4K
Basophil Activation Test for Allergy Diagnosis
07:22

Basophil Activation Test for Allergy Diagnosis

Published on: May 31, 2021

9.2K

Related Experiment Videos

Last Updated: Dec 27, 2025

Removal and Replacement of Endogenous Ligands from Lipid-Bound Proteins and Allergens
09:09

Removal and Replacement of Endogenous Ligands from Lipid-Bound Proteins and Allergens

Published on: February 24, 2021

3.3K
Comparison of Tobacco Host Cell Protein Removal Methods by Blanching Intact Plants or by Heat Treatment of Extracts
11:06

Comparison of Tobacco Host Cell Protein Removal Methods by Blanching Intact Plants or by Heat Treatment of Extracts

Published on: August 8, 2016

9.4K
Basophil Activation Test for Allergy Diagnosis
07:22

Basophil Activation Test for Allergy Diagnosis

Published on: May 31, 2021

9.2K

Area of Science:

  • Food Science
  • Allergenicity Research
  • Protein Chemistry

Background:

  • Tree nuts are nutritious but can cause allergies.
  • Food processing aims to improve safety and reduce allergenicity.
  • Understanding protein modification during processing is crucial.

Purpose of the Study:

  • To investigate the impact of heat and high-pressure processing on tree nut allergenic proteins.
  • To compare the resistance of different tree nut proteins to processing.

Main Methods:

  • Applied heat and/or pressure processing, including ultra-high pressure (HHP, 300-600 MPa).
  • Analyzed SDS-PAGE and immunodetection profiles of allergenic proteins (11S, 2S, LTP).
  • Tested pistachio, cashew, peanut, hazelnut, almond, and chestnut.

Main Results:

  • Combined heat and pressure processing progressively reduced allergenic proteins.
  • Pistachio, cashew, and peanut proteins showed higher resistance to processing than hazelnut and chestnut.
  • Increased pressure and treatment time enhanced allergenic potential reduction.
  • Ultra-high pressure (HHP) alone did not alter hazelnut and almond immunoreactivity.

Conclusions:

  • Heat and high-pressure processing effectively reduce the allergenic potential of tree nuts.
  • Processing parameters influence the degree of allergen reduction.
  • Differential protein stability exists among tree nut species.