Author/Authors :
Yaghoubi Naei, Vahid Immunology Research Center - Bu-Ali Research Institute - University of Medical Sciences, Mashhad, Iran , Sankian, Mojtaba Immunology Research Center - Bu-Ali Research Institute - University of Medical Sciences, Mashhad, Iran , Moghadam, Malihe Immunology Research Center - Bu-Ali Research Institute - University of Medical Sciences, Mashhad, Iran , Farshidi, Narges Immunology Research Center - Bu-Ali Research Institute - University of Medical Sciences, Mashhad, Iran , Ayati, Hasan Immunology Research Center - Bu-Ali Research Institute - University of Medical Sciences, Mashhad, Iran , Hamid, Fatemeh Department of Medical Laboratory - Varastegan Institute for Medical Sciences, Mashhad, Iran , Varasteh, Abdol-Reza Immunology Research Center - Bu-Ali Research Institute - University of Medical Sciences, Mashhad, Iran
Abstract :
Background:Gamma irradiation is a form of processing with an array of applications in medical sciences such
as microbial decontamination, viruses inactivation, cervical carcinoma and breast cancer treatment. One of the
ways in which gamma irradiation has the potential to be used is in reducing the allergenicity of food allergens.
Methods: In the present study, pistachios were irradiated with either a 1, 10, or 100 kGy dose of gamma
irradiation. The binding rate of mice and human antibodies to the allergens of the pistachio extracts were
examined via Western blot analysis.
Results:Our findings show an inverse dose-response relationship between the binding rate of antibodies to the
pistachio allergens and the gamma irradiation dose. Despite these promising findings, the results of our sensory
evaluation indicate that gamma irradiation causes undesirable changes to the sensory characteristics of
pistachios, especially at the dose of 100 kGy.
Conclusions: Gamma irradiation appears to be an effective method in reducing the allergenicity of pistachios.
Thus, this form of processing has the potential to prevent adverse allergic reactions to the major pistachio
allergens in sensitized subjects. However, further research must be dedicated to examining the dose sufficient in
reducing allergencity, while maintaining adequate sensory quality for satisfactory consumption.