Pistachio nut allergy: An updated overview

Detalhes bibliográficos
Autor(a) principal: Costa, Joana
Data de Publicação: 2019
Outros Autores: Silva, Isa, Vicente, A. A., Oliveira, M. Beatriz P. P., Mafra, Isabel
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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spelling 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
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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