Cargando…

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...

Descripción completa

Detalles Bibliográficos
Autores principales: Mattison, Christopher P., Aryana, Kayanush J., Clermont, Kristen, Prestenburg, Eric, Lloyd, Steven W., Grimm, Casey C., Wasserman, Richard L.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
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
_version_ 1783609608522170368
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
work_keys_str_mv AT mattisonchristopherp microbiologicalphysicochemicalandimmunologicalanalysisofacommercialcashewnutbasedyogurt
AT aryanakayanushj microbiologicalphysicochemicalandimmunologicalanalysisofacommercialcashewnutbasedyogurt
AT clermontkristen microbiologicalphysicochemicalandimmunologicalanalysisofacommercialcashewnutbasedyogurt
AT prestenburgeric microbiologicalphysicochemicalandimmunologicalanalysisofacommercialcashewnutbasedyogurt
AT lloydstevenw microbiologicalphysicochemicalandimmunologicalanalysisofacommercialcashewnutbasedyogurt
AT grimmcaseyc microbiologicalphysicochemicalandimmunologicalanalysisofacommercialcashewnutbasedyogurt
AT wassermanrichardl microbiologicalphysicochemicalandimmunologicalanalysisofacommercialcashewnutbasedyogurt