Acosta, M.R., K.H. Roux, S.S. Teuber, S.K. Sathe, 1999. Production and characterization of rabbit polyclonal antibodies to almond (Prunus amygdalus L) major storage protein. J Agric Food Chem. 47: 4053-9.
Rabbits were immunized with purified almond major protein (AMP), the primary storage protein in almonds. Rabbit anti-AMP polyclonal antibodies (PA) could detect AMP when as little as 1-10 ng/mL were used to coat microtiter plates in a noncompetitive enzyme linked-immunosorbent assay (ELISA). Competitive inhibition ELISA assays detected the AMP down to 300 ng/mL. PA recognized the AMP in protein extracts from all U.S. major marketing cultivars of almonds (Mission, Neplus, Peerless, Carmel, and Nonpareil) with specific reactivity of 52.6-75% as compared to that of the AMP alone. Immunoreactivity of protein extracts prepared from commercial samples of blanched almonds, roasted almonds, and almond paste was respectively reduced by 50.0%, 56.6%, and 68.4% (noncompetitive ELISA) when compared to the immunoreactivity of the AMP. Moist heat (121 degrees C, 15 min) pretreatment of the AMP reduced the PA reactivity by 87% (noncompetitive ELISA). Exposing AMP to pH extremes (12.5 and 1.5-2.5) caused a 53% and 57% reduction in PA reactivity, respectively (noncompetitive ELISA). PA showed some cross-reactivity with the cashew major globulin, and to a lesser extent, the Tepary and Great Northern bean major storage protein (7S or phaseolin). The presence of almonds in a commercial food was detected using PA in a competitive ELISA.
Sathe, S.K., K.W.C. Sze-Tao, W.J. Wolf , B.R. Hamaker, 1997. Biochemical Characterization and in Vitro Digestibility of the Major Globulin in Cashew Nut (Anacardium occidentale). J. Agric. Food Chem. 45(8): 2854–2860.
The major globulin (anacardein) in cashew nut (Anacardium occidentale) is a 13S globulin. The globulin is not a glycoprotein and is composed of at least two major types of polypeptides with estimated molecular weights in the range 18000−24000 and 30000−37000. The globulin has A1%280nm of 9.88, 10.56, 9.68, and 9.59 in distilled water, 0.5 M NaCl, 0.02 M sodium phosphate buffer pH 7.5, and 0.02 M Tris-HCl buffer pH 8.1, respectively. The Stokes radius of the globulin was 57 ± 3.2 Å (n = 17). The isoelectric pH (pI) of the globulin was in the pH range 6.2−7.2. Hydrophobic, uncharged polar, acidic, and basic amino acids respectively accounted for 36.4, 19.88, 25.3, and 18.4% of the total amino acids. Sulfur amino acids and threonine were respectively the first and second limiting amino acids in the purified globulin. Among the proteinases tested, pepsin was the most efficient in hydrolyzing the globulin in vitro
Alphan, E., M. Pala, F. Ackurt, T. Yilmaz, 1997. Nutritional composition of hazelnuts and its effects on glucose and lipid metabolism. In: Kosal AI, Oky Y, Gunes NT, eds. Proceedings of the Fourth International Symposium on Hazelnut. Acta Hort. 445:305-10.
Turkey holds the first place is the world with respect to hazelnut production and export. Besides its economic importance, the high nutritional value of hazelnut makes it a special food. Hazelnuts are rich in protein, complex carbohydrates, dietary fiber, iron, calcium, potassium and vitamin E. Nutritional analyses conducted in our laboratories have revealed a high protein content (16.9%). Its protein quality (66.6%) is also high in comparison to many proteins of plant origin. It appeared to be one of the best sources of plant origin for iron (5.8 mg/100g), calcium (160.0 mg/100 g), and zinc (2.2 mg/100g), which are the most important minerals for growth and development. Hazelnuts were also found to be rich in potassium(655 mg/100g), which is necessary for nerve stimulation and functioning of muscle tissue. Hazelnuts were found to be good sources for vitamins B1 (0.33 mg/100g), and B2 (0.12 mg/100g), and very good sources for vitamin B6 (0.24 mg/100g) and Vitamin E (31.4 mg/100g). VitaminsB2 and B6 are especially important nutrients for the school-age children. The hazelnut is also the second best source of vitamin E after plant oils. This vitamin is essential for the normal functioning of muscle tissue and the reproduction system. It protects the organism against cancer. Vitamin E also prevents the hemolysis of erythrocytes, and thus protects the body against anemia. Chemical and nutritional compositions of hazelnut are shown in table. 1 (Pala et al., 1995). The average fat content of hazelnuts analyzed in our laboratories was found to be 62.7% and 82% of this high yield was assessed to be oleic acid. This monounsaturated fatty acid was shown by many workers to increase the level of high density lipoprotein (HDL), in blood. HDL, in turns, lowers blood cholesterol and thus protects against atherosclerosis. According to a long term survey conducted in the United States over 20,000 subjects (Loma Linda University, 1990), the risk of death from coronary heart disease is lowered by half in people consuming nuts at least once a day as compared with those who don’t. Because of their chemical and nutritional compositions, hazelnuts have potential beneficial health effects. Diet is a cornerstone of therapy for patients with non-insulin-dependent diabetes mellitus (NIDDM). The goal of diet therapy in patients with diabetes is not only to improve control of hyperglycemia but also to reduce the risk of coronary heart disease by optimizing plasma lipid levels. Currently recommended high carbohydrate, low fat diets increase triglyceride and lower high density lipoprotein (HDL) cholesterol concentrations (Garg et al., 1988; Koskinen et al., 1992
Hopper, K., B. Lampi, E. O’Grady, 1994. Biotin content in vegetables and nuts available on the Canadian market. Food Research International. 27:495-7.
Biotin levels were determined in four different samples of vegetables and nuts available on the Canadian market by microbiological assay with Lactobacillus plantarum ATCC 8014. The mean total biotin levels for the different vegetables ranged from 0·2 to 8·4 μg/100 g and for the different nuts from 0·7 to 91·1 μg/100 g. The data for biotin levels in the different vegetables and nuts provide additional information for improving the data base for biotin in the Canadian Nutrient File.
Sathe, S.K., 1992. Solubilization, electorphoretic characterization and in vitro digestibility of almond (Prunus amygdalus) proteins. J Food Biochem. 16:249-64.
The major U.S. marketing varieties of almonds contained moisture, protein, fat, and ash in the range 4.35-5.86%, 16.42-22.17%, 53.59-56.05%, and 2.69-2.93%, respectively. Two fatty acids, oleic (range 52.44-67.07%) and linoleic (range 22.05-38.67%) accounted for up to 90% of the total fat. The majority of almond proteins (≥ 95%) are water soluble with a minimum solubility at pH ≤ 4.0. Sodium chloride (1.0 M) decreased the almond protein solubility in aqueous medium. Electrophoretic analyses indicated that one water soluble protein dominates the almond protein composition. This oligomeric major protein is made up of two kinds of polypeptides (molecular weight range 20,000-22,000 and 38,000-41,000) linked via disulfide bonds. Among the proteases tested, pepsin was the most efficient in hydrolyzing the almond proteins.
