The protein content and allergen composition was studied of cashews from 8 different origins (Benin, Brazil, Ghana, India, Ivory Coast, Mozambique, Tanzania, Vietnam), subjected to different in-shell heat treatments (steamed, fried, drum-roasted). On 2D electrophoresis, 9 isoforms of Ana o 1, 29 isoforms of Ana o 2 (11 of the acidic subunit, 18 of the basic subunit), and 8 isoforms of the large subunit of Ana o 3 were tentatively identified. Based on 1D and 2D electrophoresis, no difference in allergen content (Ana o 1, 2, 3) was detected between the cashews of different origins (P > 0.5), some small but significant differences were detected in allergen solubility between differently heated cashews. No major differences in N- and C-terminal microheterogeneity of Ana o 3 were detected between cashews of different origins. Between the different heat treatments, no difference was detected in glycation, pepsin digestibility, or IgE binding of the cashew proteins.

中文翻译：

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产地和加工方法会轻微影响腰果（Anacardium occidentale）的致敏特性

研究了来自 8 个不同产地（贝宁、巴西、加纳、印度、科特迪瓦、莫桑比克、坦桑尼亚、越南）的腰果的蛋白质含量和过敏原成分，这些腰果经过不同的壳内热处理（蒸、炸、鼓烤） . 在二维电泳中​​，初步鉴定了 Ana o 1 的 9 种异构体、Ana o 2 的 29 种异构体（酸性亚基的 11 个、碱性亚基的 18 个）和 Ana o 3 的大亚基的 8 种异构体。基于一维和二维电泳，不同产地腰果之间的过敏原含量（Ana o 1, 2, 3）未检测到差异（P > 0.5），不同加热腰果之间的过敏原溶解度存在一些微小但显着的差异。在不同来源的腰果之间未检测到 Ana o 3 的 N 端和 C 端微异质性的重大差异。