PMID- 26471623
OWN - NLM
STAT- MEDLINE
DCOM- 20160613
LR  - 20181202
IS  - 1873-7072 (Electronic)
IS  - 0308-8146 (Linking)
VI  - 194
DP  - 2016 Mar 1
TI  - Quantitative and qualitative optimization of allergen extraction from peanut and 
      selected tree nuts. Part 2. Optimization of buffer and ionic strength using a 
      full factorial experimental design.
PG  - 820-7
LID - S0308-8146(15)01229-7 [pii]
LID - 10.1016/j.foodchem.2015.08.032 [doi]
AB  - A full factorial design was used to assess the single and interactive effects of 
      three non-denaturing aqueous (phosphate, borate, and carbonate) buffers at 
      various ionic strengths (I) on allergen extractability from and immunoglobulin E 
      (IgE) immunoreactivity of peanut, almond, hazelnut, and pistachio. The results 
      indicated that the type and ionic strength of the buffer had different effects on 
      protein recovery from the nuts under study. Substantial differences in protein 
      profiles, abundance, and IgE-binding intensity with different combinations of pH 
      and ionic strength were found. A significant interaction between pH and ionic 
      strength was observed for pistachio and almond. The optimal buffer system 
      conditions, which maximized the IgE-binding efficiency of allergens and provided 
      satisfactory to superior protein recovery yield and profiles, were carbonate 
      buffer at an ionic strength of I=0.075 for peanut, carbonate buffer at I=0.15 for 
      almond, phosphate buffer at I=0.5 for hazelnut, and borate at I=0.15 for 
      pistachio. The buffer type and its ionic strength could be manipulated to achieve 
      the selective solubility of desired allergens.
CI  - Crown Copyright (c) 2015. Published by Elsevier Ltd. All rights reserved.
FAU - L'Hocine, Lamia
AU  - L'Hocine L
AD  - Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 
      Casavant Boulevard West, St-Hyacinthe, Quebec J2S 8E3, Canada. Electronic 
      address: lamia.lhocine@agr.gc.ca.
FAU - Pitre, Melanie
AU  - Pitre M
AD  - Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 
      Casavant Boulevard West, St-Hyacinthe, Quebec J2S 8E3, Canada.
LA  - eng
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
DEP - 20150814
PL  - England
TA  - Food Chem
JT  - Food chemistry
JID - 7702639
RN  - 0 (Allergens)
SB  - IM
MH  - Allergens/*immunology
MH  - Arachis/*chemistry
MH  - Nut Hypersensitivity/*immunology
MH  - Nuts/*chemistry
MH  - Osmolar Concentration
OTO - NOTNLM
OT  - Allergen
OT  - Almond
OT  - Buffer
OT  - Experimental design
OT  - Extraction
OT  - Full factorial
OT  - Hazelnut
OT  - IgE binding
OT  - Immunoreactivity
OT  - Ionic strength
OT  - Optimization
OT  - Peanut
OT  - Pistachio
OT  - Protein profile
OT  - Tree nut
EDAT- 2015/10/17 06:00
MHDA- 2016/06/14 06:00
CRDT- 2015/10/17 06:00
PHST- 2014/08/07 00:00 [received]
PHST- 2015/07/03 00:00 [revised]
PHST- 2015/08/10 00:00 [accepted]
PHST- 2015/10/17 06:00 [entrez]
PHST- 2015/10/17 06:00 [pubmed]
PHST- 2016/06/14 06:00 [medline]
AID - S0308-8146(15)01229-7 [pii]
AID - 10.1016/j.foodchem.2015.08.032 [doi]
PST - ppublish
SO  - Food Chem. 2016 Mar 1;194:820-7. doi: 10.1016/j.foodchem.2015.08.032. Epub 2015 
      Aug 14.