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Science Nuts

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Submitted By sdgrgdarh
Words 401
Pages 2
By
Yael L. Maxwell
11 August 2014 6:45 pm
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The threat of death does not loom over most people who dip their fists in a bowl of honey-roasted cashews. For those with severe nut allergies, however, such a treat can quickly turn into a trip to the emergency room. Now, preliminary research focusing on modifying the protein structures of peanuts and tree nuts could lead to the creation of hypoallergenic nuts that even the severely allergic can enjoy.

Peanuts and tree nuts such as cashews and walnuts cause life-threatening allergic reactions in an estimated 19 million adults and children in the United States. “The only widely accepted practice for preventing an allergic reaction to nuts is strict avoidance—stay away from the food,” notes Christopher Mattison, a molecular biologist with the U.S. Department of Agriculture’s Agricultural Research Service. But because even the most careful nut avoider is still prone to accidentally ingesting one, Mattison decided to look for an alternate solution: changing the food instead of changing the person.

Many nut allergies are triggered when the immune system recognizes specific proteins in the food and releases the antibody immunoglobulin E (IgE) to latch on to the allergen, thereby causing reactions from mild itching to life-threatening anaphylaxis, a whole body reaction that may include an itchy rash, throat swelling, and low blood pressure. Mattison knew that the problem isn’t the release of IgE per se, but rather the myriad allergic reactions triggered when it binds to the nut proteins. So he decided to modify the shape of cashew proteins so that IgE wouldn’t be able to recognize them.

For this preliminary experiment, Mattison and his team treated proteins from cashew extract with a potent combination of heat and sodium sulfite, a chemical often used in food preservation and known to be safe to eat. The

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