Effects of Pressure and Temperature Processing on the Allergic Reactivity of the Chestnut
Monday, March 7, 2016
South Exhibit Hall H (Convention Center)
Natividad De Las Cuevas, PhD, Karen M Lozano, MD, Ramón Vives Conesa, MD, Jesús F Crespo, MD, PhD, Maria Del Carmen Dieguez, MD, PhD
Rationale:  Nuts are one of the principal causes of anaphylactic fatal reactions caused by food.  It has been observed that temperature and pressure processing of food, may have the effect of reducing the allergenicity of this food, like nuts, and may be useful to control this allergenic risk. We hypothesized that food processing, in this case boiling and autoclave, could modify chestnut allergenicity.

Methods:  17 patients allergic to chestnut were retrospectively evaluated between 2004 and 2014.  The diagnosis was made by prick-prick, chestnut specific-IgE, and in all patients (except cases of anaphylaxis) oral challenge with chestnut. We measured the binding capacity of IgE in the unprocessed and processed extracts by thermal treatment (boiling and autoclave). Then we determined the effect of thermal and pressure processing over the binding capacity of IgE of each allergen by Inmunoblotting.

Results:  We observe, in the majority of the serums, one or more bands in approximate 25 KD. They also appear in many of the samples, one of more bands of around 50 KD. Both disappear with the first boiling in many cases.


Conclusions:  The different treatments significantly reduce the allergenic capacity of the proteins that appear in westerns of these patients. It does not seem that any treatment increases the allergenicity of the chestnut in these cases.