Allergenic Content of New Alimentary Pasta Made of Lentils Compared with Lentil Seeds and Analysis of the Impact of Boiling Processing
Tóm tắt
There is growing interest in legumes such as lentil as healthy ingredients in gluten-free products. In that respect, foods based on lentils, like alimentary pasta, have been produced and successfully commercialized in recent years. Lentils are also known for inducing severe allergic reactions; however, it is currently unknown if novel alimentary pasta based on lentil retains the same allergenic potential as lentil seeds. In this study, the allergenic content of alimentary lentil pasta compared with lentil seeds was analyzed by immunoassays using sera from patients with allergic sensitization to lentil or with specific antibodies that recognize major lentil allergens. The effect of boiling processing was also analyzed. Results showed that alimentary lentil pasta has a significant allergenic content close to the general allergenic content observed for lentil seeds. Both alimentary lentil pasta and lentil seeds were similarly affected by boiling, with an important transfer of allergens from the food to the boiling water. This study shows that alimentary pasta made of lentils has a significant allergenic potential and highlights the necessity to analyze the allergenic content of new foods and novel ingredients introduced in traditional food products.
Tài liệu tham khảo
Faris MAIE, Hamed RT, Issa AY (2013) Role of lentils (Lens culinaris L.) in human health and nutrition: a review. Mediterr J Nutr Metab 6:3–16. https://doi.org/10.1007/s12349-012-0109-8
Martínez San Ireneo M, Ibáñez MD, Sánchez JJ, Carnés J, Fernández-Caldas E (2008) Clinical features of legume allergy in children from a Mediterranean area. Ann Allergy Asthma Immunol 101:179–184. https://doi.org/10.1016/s1081-1206(10)60207-4
Crespo JF, Pascual C, Burks AW, Helm RM, Esteban MM (1995) Frequency of food allergy in a pediatric population from Spain. Pediatr Allergy Immunol 6:39–43. https://doi.org/10.1111/j.1399-3038.1995.tb00256.x
Somoza ML, Blanca-López N, Alzate DP, Garcimartin MI, Ruano FJ, De La Torre MV, Haroun E, Gomez F, Mayorga C, Aranda A, Blanca M, Canto G (2016) Study of relevant allergens in children and adults with lentil allergy in a population of Madrid compared to those with allergy to lentil and peanut. J Allergy Clin Immunol 137:AB237
López-Torrejón G, Salcedo G, Martín-Esteban M, Díaz-Perales A, Pascual CY, Sánchez-Monge R (2003) Len c 1, a major allergen and vicilin from lentil seeds: protein isolation and cDNA cloning. J Allergy Clin Immunol 112:1208–1215. https://doi.org/10.1016/j.jaci.2003.08.035
Sánchez-Monge R, Pascual CY, Díaz-Perales A, Fernández-Crespo J, Martín-Esteban M, Salcedo G (2000) Isolation and characterization of relevant allergens from boiled lentils. J Allergy Clin Immunol 106:955–961. https://doi.org/10.1067/mai.2000.109912
Akkerdaas J, Finkina EI, Balandin SV, Santos Magadán S, Knulst A, Fernandez-Rivas M, Asero R, van Ree R, Ovchinnikova TV (2012) Lentil (Lens culinaris) lipid transfer protein Len c 3: a novel legume allergen. Int Arch Allergy Immunol 157:51–57. https://doi.org/10.1159/000324946
Vereda A, Andreae DA, Lin J, Shreffler WG, Ibañez MD, Cuesta-Herranz J, Bardina L, Sampson HA (2010) Identification of IgE sequential epitopes of lentil (Len c 1) by means of peptide microarray immunoassay. J Allergy Clin Immunol 126:596–601.e1. https://doi.org/10.1016/j.jaci.2010.06.023
Foschia M, Horstmann SW, Arendt EK, Zannini E (2017) Legumes as functional ingredients in gluten-free bakery and pasta products. Annu Rev Food Sci Technol 8:75–96. https://doi.org/10.1146/annurev-food-030216-030045
Mariani M, Bocchi S, D'alessandro A (2020) Dried pasta based on legumes and process for the production thereof. U.S. patent application no 16/488,740
Turner PJ, Mehr S, Sayers R, Wong M, Shamji MH, Campbell DE, Mills C (2014) Loss of allergenic proteins during boiling explains tolerance to boiled peanut in peanut allergy. J Allergy Clin Immunol 134:751–753. https://doi.org/10.1016/j.jaci.2014.06.016
Cuadrado C, Cabanillas B, Pedrosa MM, Varela A, Guillamón E, Muzquiz M, Crespo JF, Rodriguez J, Burano C (2009) Influence of thermal processing on IgE reactivity to lentil and chickpea proteins. Mol Nutr Food Res 53:1462–1468. https://doi.org/10.1002/mnfr.200800485
Holzhauser T, Wackermann O, Ballmer-Weber BK, Bindslev-Jensen C, Scibilia J, Perono-Garoffo L, Utsumi S, Poulsen LK, Vieths S (2009) Soybean (Glycine max) allergy in Europe: Gly m 5 (beta-conglycinin) and Gly m 6 (glycinin) are potential diagnostic markers for severe allergic reactions to soy. J Allergy Clin Immunol 123:452–458. https://doi.org/10.1016/j.jaci.2008.09.034
Finkina EI, Melnikova DN, Bogdanov IV, Matveevskaya NS, Ignatova AA, Toropygin IY, Ovchinnikova TV (2020) Impact of different lipid ligands on the stability and IgE-binding capacity of the lentil allergen Len c 3. Biomolecules 10:1668. https://doi.org/10.3390/biom10121668