Allergenic Content of New Alimentary Pasta Made of Lentils Compared with Lentil Seeds and Analysis of the Impact of Boiling Processing.
Alimentary pasta
Food allergy
Food safety
Gluten-free
Legumes
Lentil
Journal
Plant foods for human nutrition (Dordrecht, Netherlands)
ISSN: 1573-9104
Titre abrégé: Plant Foods Hum Nutr
Pays: Netherlands
ID NLM: 8803554
Informations de publication
Date de publication:
Sep 2022
Sep 2022
Historique:
accepted:
26
07
2022
pubmed:
4
8
2022
medline:
14
9
2022
entrez:
3
8
2022
Statut:
ppublish
Résumé
There is growing interest in legumes such as lentil as healthy ingredients in gluten-free products. In that respect, foods based on lentils, like alimentary pasta, have been produced and successfully commercialized in recent years. Lentils are also known for inducing severe allergic reactions; however, it is currently unknown if novel alimentary pasta based on lentil retains the same allergenic potential as lentil seeds. In this study, the allergenic content of alimentary lentil pasta compared with lentil seeds was analyzed by immunoassays using sera from patients with allergic sensitization to lentil or with specific antibodies that recognize major lentil allergens. The effect of boiling processing was also analyzed. Results showed that alimentary lentil pasta has a significant allergenic content close to the general allergenic content observed for lentil seeds. Both alimentary lentil pasta and lentil seeds were similarly affected by boiling, with an important transfer of allergens from the food to the boiling water. This study shows that alimentary pasta made of lentils has a significant allergenic potential and highlights the necessity to analyze the allergenic content of new foods and novel ingredients introduced in traditional food products.
Identifiants
pubmed: 35921022
doi: 10.1007/s11130-022-00997-w
pii: 10.1007/s11130-022-00997-w
doi:
Substances chimiques
Allergens
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
443-446Informations de copyright
© 2022. The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.
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