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<b>.</b> Cashew nuts often cause severe allergic reactions, and cashew nut allergens are stable to several types of processing. To compare its characteristics to dairy yog...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-11-01
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| Series: | International Journal of Molecular Sciences |
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| Online Access: | https://www.mdpi.com/1422-0067/21/21/8267 |
| _version_ | 1797548845411860480 |
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| author | Christopher P. Mattison Kayanush J. Aryana Kristen Clermont Eric Prestenburg Steven W. Lloyd Casey C. Grimm Richard L. Wasserman |
| author_facet | Christopher P. Mattison Kayanush J. Aryana Kristen Clermont Eric Prestenburg Steven W. Lloyd Casey C. Grimm Richard L. Wasserman |
| author_sort | Christopher P. Mattison |
| collection | DOAJ |
| description | Nut-based milks and yogurts are gaining popularity, but may not offer the same benefits as dairy yogurts to consumers<b>.</b> 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 <i>Streptococcus thermophilus</i> 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. |
| first_indexed | 2024-03-10T15:05:34Z |
| format | Article |
| id | doaj.art-e7e2b6d224834cc7b1b44219019308db |
| institution | Directory Open Access Journal |
| issn | 1661-6596 1422-0067 |
| language | English |
| last_indexed | 2024-03-10T15:05:34Z |
| publishDate | 2020-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | International Journal of Molecular Sciences |
| spelling | doaj.art-e7e2b6d224834cc7b1b44219019308db2023-11-20T19:48:00ZengMDPI AGInternational Journal of Molecular Sciences1661-65961422-00672020-11-012121826710.3390/ijms21218267Microbiological, Physicochemical, and Immunological Analysis of a Commercial Cashew Nut-Based YogurtChristopher P. Mattison0Kayanush J. Aryana1Kristen Clermont2Eric Prestenburg3Steven W. Lloyd4Casey C. Grimm5Richard L. Wasserman6Southern Regional Research Center, United States Department of Agriculture, Agricultural Research Service, New Orleans, LA 70124, USASchool of Nutrition and Food Science, Louisiana State University Agricultural Center, 115 Dairy Science Building, Baton Rouge, LA 70803, USASouthern Regional Research Center, United States Department of Agriculture, Agricultural Research Service, New Orleans, LA 70124, USASouthern Regional Research Center, United States Department of Agriculture, Agricultural Research Service, New Orleans, LA 70124, USASouthern Regional Research Center, United States Department of Agriculture, Agricultural Research Service, New Orleans, LA 70124, USASouthern Regional Research Center, United States Department of Agriculture, Agricultural Research Service, New Orleans, LA 70124, USAAllergy Partners of North Texas Research, Dallas, TX 75230, USANut-based milks and yogurts are gaining popularity, but may not offer the same benefits as dairy yogurts to consumers<b>.</b> 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 <i>Streptococcus thermophilus</i> 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.https://www.mdpi.com/1422-0067/21/21/8267cashewallergenyogurtlactic acid bacteriafermentationfood allergy |
| spellingShingle | Christopher P. Mattison Kayanush J. Aryana Kristen Clermont Eric Prestenburg Steven W. Lloyd Casey C. Grimm Richard L. Wasserman Microbiological, Physicochemical, and Immunological Analysis of a Commercial Cashew Nut-Based Yogurt International Journal of Molecular Sciences cashew allergen yogurt lactic acid bacteria fermentation food allergy |
| 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 | cashew allergen yogurt lactic acid bacteria fermentation food allergy |
| url | https://www.mdpi.com/1422-0067/21/21/8267 |
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