Pistachio nut allergy: An updated overview
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/1822/60436 |
Resumo: | Pistachio nut (Pistacia vera) is highly appreciated for its organoleptic characteristics and potential health benefits. However, this tree nut is also responsible for triggering moderate to severe IgE-mediated reactions in allergic individuals. Currently, pistachio nut allergy has gained some special attention, mainly due to its intrinsic relation with cashew nut allergy. Like for other nuts, the prevalence of pistachio nut allergy seems to be increasing at a global scale. Until now, there are five allergenic proteins officially listed for pistachio nut (Pis v 1, Pis v 2, Pis v 3, Pis v 4 and Pis v 5). Relevant data on their biochemical classification has become available, enabling establishing a correlation with the respective clinical symptoms. The establishment of an effective allergen risk assessment is a key issue for the food industry, policy makers and regulatory agencies. Thus, the availability of fast, specific and sensitive methods to detect trace amounts of allergens in processed foods is crucial. In the specific case of pistachio nut, there are some protein- and DNA-based methods for its detection/quantification in foods, which can aid to verify label information. Accordingly, all relevant research advances on this topic were summarised, updated and critically discussed in this review. |
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Pistachio nut allergy: An updated overviewclinical relevancedetection methodseffect of food processingfood allergypistachio nut allergensPistacia vera L.Science & TechnologyPistachio nut (Pistacia vera) is highly appreciated for its organoleptic characteristics and potential health benefits. However, this tree nut is also responsible for triggering moderate to severe IgE-mediated reactions in allergic individuals. Currently, pistachio nut allergy has gained some special attention, mainly due to its intrinsic relation with cashew nut allergy. Like for other nuts, the prevalence of pistachio nut allergy seems to be increasing at a global scale. Until now, there are five allergenic proteins officially listed for pistachio nut (Pis v 1, Pis v 2, Pis v 3, Pis v 4 and Pis v 5). Relevant data on their biochemical classification has become available, enabling establishing a correlation with the respective clinical symptoms. The establishment of an effective allergen risk assessment is a key issue for the food industry, policy makers and regulatory agencies. Thus, the availability of fast, specific and sensitive methods to detect trace amounts of allergens in processed foods is crucial. In the specific case of pistachio nut, there are some protein- and DNA-based methods for its detection/quantification in foods, which can aid to verify label information. Accordingly, all relevant research advances on this topic were summarised, updated and critically discussed in this review.This work was supported by the FCT/MEC through national funds and cofinanced by FEDER, under the Partnership Agreement PT2020; under Grant UID/QUI/50006/2013 – POCI/01/0145/FEDER/007265; and the project under Grant NORTE-01-0145-FEDER-000011. Joana Costa is grateful to FCT post-doctoral grant (SFRH/BPD/102404/2014) financed by POPH-QREN (subsidised by FSE and MCTES).info:eu-repo/semantics/publishedVersionTaylor and FrancisUniversidade do MinhoCosta, JoanaSilva, IsaVicente, A. A.Oliveira, M. Beatriz P. P.Mafra, Isabel20192019-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/60436engCosta, Joana; Silva, Isa; Vicente, António A.; Oliveira, M. Beatriz P. P.; Mafra, Isabel, Pistachio nut allergy: An updated overview. Critical Reviews in Food Science and Nutrition, 59(4), 546-562, 20191040-83981549-785210.1080/10408398.2017.137994728925724http://www.tandfonline.com/toc/bfsn20/currentinfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:33:35Zoai:repositorium.sdum.uminho.pt:1822/60436Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:29:09.138221Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Pistachio nut allergy: An updated overview |
title |
Pistachio nut allergy: An updated overview |
spellingShingle |
Pistachio nut allergy: An updated overview Costa, Joana clinical relevance detection methods effect of food processing food allergy pistachio nut allergens Pistacia vera L. Science & Technology |
title_short |
Pistachio nut allergy: An updated overview |
title_full |
Pistachio nut allergy: An updated overview |
title_fullStr |
Pistachio nut allergy: An updated overview |
title_full_unstemmed |
Pistachio nut allergy: An updated overview |
title_sort |
Pistachio nut allergy: An updated overview |
author |
Costa, Joana |
author_facet |
Costa, Joana Silva, Isa Vicente, A. A. Oliveira, M. Beatriz P. P. Mafra, Isabel |
author_role |
author |
author2 |
Silva, Isa Vicente, A. A. Oliveira, M. Beatriz P. P. Mafra, Isabel |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Universidade do Minho |
dc.contributor.author.fl_str_mv |
Costa, Joana Silva, Isa Vicente, A. A. Oliveira, M. Beatriz P. P. Mafra, Isabel |
dc.subject.por.fl_str_mv |
clinical relevance detection methods effect of food processing food allergy pistachio nut allergens Pistacia vera L. Science & Technology |
topic |
clinical relevance detection methods effect of food processing food allergy pistachio nut allergens Pistacia vera L. Science & Technology |
description |
Pistachio nut (Pistacia vera) is highly appreciated for its organoleptic characteristics and potential health benefits. However, this tree nut is also responsible for triggering moderate to severe IgE-mediated reactions in allergic individuals. Currently, pistachio nut allergy has gained some special attention, mainly due to its intrinsic relation with cashew nut allergy. Like for other nuts, the prevalence of pistachio nut allergy seems to be increasing at a global scale. Until now, there are five allergenic proteins officially listed for pistachio nut (Pis v 1, Pis v 2, Pis v 3, Pis v 4 and Pis v 5). Relevant data on their biochemical classification has become available, enabling establishing a correlation with the respective clinical symptoms. The establishment of an effective allergen risk assessment is a key issue for the food industry, policy makers and regulatory agencies. Thus, the availability of fast, specific and sensitive methods to detect trace amounts of allergens in processed foods is crucial. In the specific case of pistachio nut, there are some protein- and DNA-based methods for its detection/quantification in foods, which can aid to verify label information. Accordingly, all relevant research advances on this topic were summarised, updated and critically discussed in this review. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019 2019-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/1822/60436 |
url |
http://hdl.handle.net/1822/60436 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Costa, Joana; Silva, Isa; Vicente, António A.; Oliveira, M. Beatriz P. P.; Mafra, Isabel, Pistachio nut allergy: An updated overview. Critical Reviews in Food Science and Nutrition, 59(4), 546-562, 2019 1040-8398 1549-7852 10.1080/10408398.2017.1379947 28925724 http://www.tandfonline.com/toc/bfsn20/current |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Taylor and Francis |
publisher.none.fl_str_mv |
Taylor and Francis |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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