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Microbiological, Physicochemical, and Immunological Analysis of a Commercial Cashew Nut-Based Yogurt
Nut-based milks and yogurts are gaining popularity, but may not offer the same benefits as dairy yogurts to consumers. Cashew nuts often cause severe allergic reactions, and cashew nut allergens are stable to several types of processing. To compare its characteristics to dairy yogurt and characteriz...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7663355/ https://www.ncbi.nlm.nih.gov/pubmed/33158240 http://dx.doi.org/10.3390/ijms21218267 |
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author | Mattison, Christopher P. Aryana, Kayanush J. Clermont, Kristen Prestenburg, Eric Lloyd, Steven W. Grimm, Casey C. Wasserman, Richard L. |
author_facet | Mattison, Christopher P. Aryana, Kayanush J. Clermont, Kristen Prestenburg, Eric Lloyd, Steven W. Grimm, Casey C. Wasserman, Richard L. |
author_sort | Mattison, Christopher P. |
collection | PubMed |
description | Nut-based milks and yogurts are gaining popularity, but may not offer the same benefits as dairy yogurts to consumers. Cashew nuts often cause severe allergic reactions, and cashew nut allergens are stable to several types of processing. To compare its characteristics to dairy yogurt and characterize the effects of fermentation on the Ana o 1–3 cashew nut allergens, a commercial yogurt made from cashew nuts (Cashewgurt) was evaluated for microbiological, physiochemical, and immunological properties. Average counts for lactobacilli and Streptococcus thermophilus were greater than 10 million colony forming units per milliliter, indicating the capacity to provide a health benefit. Cashewgurt pH and viscosity values were comparable to cow milk yogurts, and it was off white in color. SDS-PAGE analysis indicated a clear reduction in Ana o 1 and 2, and immuno-assay with polyclonal anti-cashew IgG antibody and cashew-allergic IgE indicated an overall reduction in allergen content. In contrast, SDS-PAGE, mass spectrometry, immunoblot, and ELISA all revealed that Ana o 3 was relatively unaffected by the fermentation process. In conclusion, Ana o 1 and Ana o 2 are sensitive to degradation, while Ana o 3 survives lactic acid bacterial fermentation during yogurt production. The analysis presented here indicates that cashew nut yogurt is not suitable for those with cashew nut allergy. |
format | Online Article Text |
id | pubmed-7663355 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-76633552020-11-14 Microbiological, Physicochemical, and Immunological Analysis of a Commercial Cashew Nut-Based Yogurt Mattison, Christopher P. Aryana, Kayanush J. Clermont, Kristen Prestenburg, Eric Lloyd, Steven W. Grimm, Casey C. Wasserman, Richard L. Int J Mol Sci Article Nut-based milks and yogurts are gaining popularity, but may not offer the same benefits as dairy yogurts to consumers. Cashew nuts often cause severe allergic reactions, and cashew nut allergens are stable to several types of processing. To compare its characteristics to dairy yogurt and characterize the effects of fermentation on the Ana o 1–3 cashew nut allergens, a commercial yogurt made from cashew nuts (Cashewgurt) was evaluated for microbiological, physiochemical, and immunological properties. Average counts for lactobacilli and Streptococcus thermophilus were greater than 10 million colony forming units per milliliter, indicating the capacity to provide a health benefit. Cashewgurt pH and viscosity values were comparable to cow milk yogurts, and it was off white in color. SDS-PAGE analysis indicated a clear reduction in Ana o 1 and 2, and immuno-assay with polyclonal anti-cashew IgG antibody and cashew-allergic IgE indicated an overall reduction in allergen content. In contrast, SDS-PAGE, mass spectrometry, immunoblot, and ELISA all revealed that Ana o 3 was relatively unaffected by the fermentation process. In conclusion, Ana o 1 and Ana o 2 are sensitive to degradation, while Ana o 3 survives lactic acid bacterial fermentation during yogurt production. The analysis presented here indicates that cashew nut yogurt is not suitable for those with cashew nut allergy. MDPI 2020-11-04 /pmc/articles/PMC7663355/ /pubmed/33158240 http://dx.doi.org/10.3390/ijms21218267 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Mattison, Christopher P. Aryana, Kayanush J. Clermont, Kristen Prestenburg, Eric Lloyd, Steven W. Grimm, Casey C. Wasserman, Richard L. Microbiological, Physicochemical, and Immunological Analysis of a Commercial Cashew Nut-Based Yogurt |
title | Microbiological, Physicochemical, and Immunological Analysis of a Commercial Cashew Nut-Based Yogurt |
title_full | Microbiological, Physicochemical, and Immunological Analysis of a Commercial Cashew Nut-Based Yogurt |
title_fullStr | Microbiological, Physicochemical, and Immunological Analysis of a Commercial Cashew Nut-Based Yogurt |
title_full_unstemmed | Microbiological, Physicochemical, and Immunological Analysis of a Commercial Cashew Nut-Based Yogurt |
title_short | Microbiological, Physicochemical, and Immunological Analysis of a Commercial Cashew Nut-Based Yogurt |
title_sort | microbiological, physicochemical, and immunological analysis of a commercial cashew nut-based yogurt |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7663355/ https://www.ncbi.nlm.nih.gov/pubmed/33158240 http://dx.doi.org/10.3390/ijms21218267 |
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