Microbiological, Physicochemical, and Immunological Analysis of a Commercial Cashew Nut-Based Yogurt
Abstract
:1. Introduction
2. Results
2.1. Microbiological and Physicochemical Properties of Cashewgurt
2.2. Cashewgurt Soluble Protein
2.3. Cashew Allergen Peptides in Cashewgurt
2.4. Cashewgurt and Cashew Nut Extract Antibody–Allergen Binding Comparison
3. Discussion
4. Materials and Methods
4.1. Materials
4.2. Microbiological Analyses
4.3. Physicochemical Analyses
4.4. Cashew Extract Preparation
4.5. Sodium Dodecyl Sulfate–Polyacrylamide Gel Electrophoresis (SDS-PAGE) and Immunoblot
4.6. Liquid Chromatography–Mass Spectrometry (LC–MS/MS)
4.7. Enzyme-Linked Immunosorbent Assay (ELISA)
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Parameter | Average of Six Samples | ±Standard Deviation |
---|---|---|
Lactobacilli count | 5.4 × 107 (7.73 Log10 CFU/mL) | 1.1 × 107 |
Bifidobacteria count | 2.5 × 104 (4.40 Log10 CFU/mL) | 3.0 × 104 |
Streptococcus thermophilus count | 2.6 × 107 (7.42 Log10 CFU/mL) | 9.8 × 106 |
Coliform count | <10 | - |
Yeast and mold count | <10 | - |
pH | 4.46 | 0.11 |
% TA | 0.53 | 0.02 |
Viscosity (cP) | 13649 | 2938 |
L* | 84.69 | 0.47 |
a* | 0.73 | 0.15 |
b* | 8.89 | 0.53 |
C* | 8.92 | 0.52 |
h* | 85.23 | 1.18 |
Ana o 1 (Vicilin-Like Protein) | |
Cashew nut 1 | MGPPTKFSFSLFLVSVLVLCLGFALAKIDPELKQCKHQCKVQRQYDEQQKEQCVKECEKY 60 |
Cashewgurt 1 | MGPPTKFSFSLFLVSVLVLCLGFALAKIDPELKQCKHQCKVQRQYDEQQKEQCVKECEKY 60 |
Cashew nut 61 | YKEKKGREREHEEEEEEWGTGGVDEPSTHEPAEKHLSQCMRQCERQEGGQQKQLCRFRCQ 120 |
Cashewgurt 61 | YKEKKGREREHEEEEEEWGTGGVDEPSTHEPAEKHLSQCMRQCERQEGGQQKQLCRFRCQ 120 |
Cashew nut 121 | ERYKKERGQHNYKREDDEDEDEDEAEEEDENPYVFEDEDFTTKVKTEQGKVVLLPKFTQK 180 |
Cashewgurt 121 | ERYKKERGQHNYKREDDEDEDEDEAEEEDENPYVFEDEDFTTKVKTEQGKVVLLPKFTQK 180 |
Cashew nut 181 | SKLLHALEKYRLAVLVANPQAFVVPSHMDADSIFFVSWGRGTITKILENKRESINVRQGD 240 |
Cashewgurt 181 | SKLLHALEKYRLAVLVANPQAFVVPSHMDADSIFFVSWGRGTITKILENKRESINVRQGD 240 |
Cashew nut 241 | IVSISSGTPFYIANNDENEKLYLVQFLRPVNLPGHFEVFHGPGGENPESFYRAFSWEILE 300 |
Cashewgurt 241 | IVSISSGTPFYIANNDENEKLYLVQFLRPVNLPGHFEVFHGPGGENPESFYRAFSWEILE 300 |
Cashew nut 301 | AALKTSKDTLEKLFEKQDQGTIMKASKEQIRAMSRRGEGPKIWPFTEESTGSFKLFKKDP 360 |
Cashewgurt 301 | AALKTSKDTLEKLFEKQDQGTIMKASKEQIRAMSRRGEGPKIWPFTEESTGSFKLFKKDP 360 |
Cashew nut 361 | SQSNKYGQLFEAERIDYPPLEKLDMVVSYANITKGGMSVPFYNSRATKIAIVVSGEGCVE 420 |
Cashewgurt 361 | SQSNKYGQLFEAERIDYPPLEKLDMVVSYANITKGGMSVPFYNSRATKIAIVVSGEGCVE 420 |
Cashew nut 421 | IACPHLSSSKSSHPSYKKLRARIRKDTVFIVPAGHPFATVASGNENLEIVCFEVNAEGNI 480 |
Cashewgurt 421 | IACPHLSSSKSSHPSYKKLRARIRKDTVFIVPAGHPFATVASGNENLEIVCFEVNAEGNI 480 |
Cashew nut 481 | RYTLAGKKNIIKVMEKEAKELAFKMEGEEVDKVFGKQDEEFFFQGPEWRKEKEGRADE 538 |
Cashewgurt 481 | RYTLAGKKNIIKVMEKEAKELAFKMEGEEVDKVFGKQDEEFFFQGPEWRKEKEGRADE 538 |
Ana o 2 (legumin-like protein) | |
Cashew nut 1 | LSVCFLILFHGCLASRQEWQQQDECQIDRLDALEPDNRVEYEAGTVEAWDPNHEQFRCAG 60 |
Cashewgurt 1 | LSVCFLILFHGCLASRQEWQQQDECQIDRLDALEPDNRVEYEAGTVEAWDPNHEQFRCAG 60 |
Cashew nut 61 | VALVRHTIQPNGLLLPQYSNAPQLIYVVQGEGMTGISYPGCPETYQAPQQGRQQGQSGRF 120 |
Cashewgurt 61 | VALVRHTIQPNGLLLPQYSNAPQLIYVVQGEGMTGISYPGCPETYQAPQQGRQQGQSGRF 120 |
Cashew nut 121 | QDRHQKIRRFRRGDIIAIPAGVAHWCYNEGNSPVVTVTLLDVSNSQNQLDRTPRKFHLAG 180 |
Cashewgurt 121 | QDRHQKIRRFRRGDIIAIPAGVAHWCYNEGNSPVVTVTLLDVSNSQNQLDRTPRKFHLAG 180 |
Cashew nut 181 | NPKDVFQQQQQHQSRGRNLFSGFDTELLAEAFQVDERLIKQLKSEDNRGGIVKVKDDELR 240 |
Cashewgurt 181 | NPKDVFQQQQQHQSRGRNLFSGFDTELLAEAFQVDERLIKQLKSEDNRGGIVKVKDDELR 240 |
Cashew nut 241 | VIRPSRSQSERGSESEEESEDEKRRWGQRDNGIEETICTMRLKENINDPARADIYTPEVG 300 |
Cashewgurt 241 | VIRPSRSQSERGSESEEESEDEKRRWGQRDNGIEETICTMRLKENINDPARADIYTPEVG 300 |
Cashew nut 301 | RLTTLNSLNLPILKWLQLSVEKGVLYKNALVLPHWNLNSHSIIYGCKGKGQVQVVDNFGN 360 |
Cashewgurt 301 | RLTTLNSLNLPILKWLQLSVEKGVLYKNALVLPHWNLNSHSIIYGCKGKGQVQVVDNFGN 360 |
Cashew nut 361 | RVFDGEVREGQMLVVPQNFAVVKRAREERFEWISFKTNDRAMTSPLAGRTSVLGGMPEEV 420 |
Cashewgurt 361 | RVFDGEVREGQMLVVPQNFAVVKRAREERFEWISFKTNDRAMTSPLAGRTSVLGGMPEEV 420 |
Cashew nut 421 | LANAFQISREDARKIKFNNQQTTLTSGESSHHMRDDA 457 |
Cashewgurt 421 | LANAFQISREDARKIKFNNQQTTLTSGESSHHMRDDA 457 |
Ana o 3 (2S albumin) | |
Cashew nut 1 | MAKFLLLLSAFAVLLLVANASIYRAIVEVEEDSGREQSCQRQFEEQQRFRNCQRYVKQEV 60 |
Cashewgurt 1 | MAKFLLLLSAFAVLLLVANASIYRAIVEVEEDSGREQSCQRQFEEQQRFRNCQRYVKQEV 60 |
Cashew nut 61 | QRGGRYNQRQESLRECCQELQEVDRRCRCQNLEQMVRQLQQQEQIKGEEVRELYETASEL 120 |
Cashewgurt 61 | QRGGRYNQRQESLRECCQELQEVDRRCRCQNLEQMVRQLQQQEQIKGEEVRELYETASEL 120 |
Cashew nut 121 | PRICSISPSQGCQFQSSY 138 |
Cashewgurt 121 | PRICSISPSQGCQFQSSY 138 |
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Mattison, C.P.; Aryana, K.J.; Clermont, K.; Prestenburg, E.; Lloyd, S.W.; Grimm, C.C.; Wasserman, R.L. Microbiological, Physicochemical, and Immunological Analysis of a Commercial Cashew Nut-Based Yogurt. Int. J. Mol. Sci. 2020, 21, 8267. https://doi.org/10.3390/ijms21218267
Mattison CP, Aryana KJ, Clermont K, Prestenburg E, Lloyd SW, Grimm CC, Wasserman RL. Microbiological, Physicochemical, and Immunological Analysis of a Commercial Cashew Nut-Based Yogurt. International Journal of Molecular Sciences. 2020; 21(21):8267. https://doi.org/10.3390/ijms21218267
Chicago/Turabian StyleMattison, Christopher P., Kayanush J. Aryana, Kristen Clermont, Eric Prestenburg, Steven W. Lloyd, Casey C. Grimm, and Richard L. Wasserman. 2020. "Microbiological, Physicochemical, and Immunological Analysis of a Commercial Cashew Nut-Based Yogurt" International Journal of Molecular Sciences 21, no. 21: 8267. https://doi.org/10.3390/ijms21218267