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Foods 2014, 3(2), 279-289; doi:10.3390/foods3020279

A Novel Proteomic Analysis of the Modifications Induced by High Hydrostatic Pressure on Hazelnut Water-Soluble Proteins

1
Genetics Department, Biology Faculty, Complutense University of Madrid, Madrid 28040, Spain
2
Food Technology Department, National Institute for Agricultural and Food Research and Technology (INIA), Ctra. La Coruña Km. 7.5, Madrid 28040, Spain
3
Allergy Service, Research Institute Hospital 12 de Octubre (i+12), Avenida de Córdoba s/n, Madrid 28041, Spain
4
Center for Biotechnology and Plant Genomic, Polytechnic University of Madrid-National Institute for Agricultural and Food Research and Technology (UPM-INIA), Montegancedo Campus, Boadilla del Monte, Madrid 28660, Spain
*
Author to whom correspondence should be addressed.
Received: 28 January 2014 / Revised: 17 April 2014 / Accepted: 17 April 2014 / Published: 5 May 2014
(This article belongs to the Special Issue High Pressure Processing of Foods)
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Abstract

Food allergies to hazelnut represent an important health problem in industrialized countries because of their high prevalence and severity. Food allergenicity can be changed by several processing procedures since food proteins may undergo modifications which could alter immunoreactivity. High-hydrostatic pressure (HHP) is an emerging processing technology used to develop novel and high-quality foods. The effect of HHP on allergenicity is currently being investigated through changes in protein structure. Our aim is to evaluate the effect of HHP on the protein profile of hazelnut immunoreactive extracts by comparative proteomic analysis with ProteomeLab PF-2D liquid chromatography and mass spectrometry. This protein fractionation method resolves proteins by isoelectric point and hydrophobicity in the first and second dimension, respectively. Second dimension chromatogram analyses show that some protein peaks present in unpressurized hazelnut must be unsolubilized and are not present in HHP-treated hazelnut extracts. Our results show that HHP treatment at low temperature induced marked changes on hazelnut water-soluble protein profile. View Full-Text
Keywords: hazelnut; high hydrostatic pressure; immunoreactivity; ProteomeLab PF-2D hazelnut; high hydrostatic pressure; immunoreactivity; ProteomeLab PF-2D
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This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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MDPI and ACS Style

Prieto, N.; Burbano, C.; Iniesto, E.; Rodríguez, J.; Cabanillas, B.; Crespo, J.F.; Pedrosa, M.M.; Muzquiz, M.; del Pozo, J.C.; Linacero, R.; Cuadrado, C. A Novel Proteomic Analysis of the Modifications Induced by High Hydrostatic Pressure on Hazelnut Water-Soluble Proteins. Foods 2014, 3, 279-289.

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