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Elisabetta Visalberghi - One of the best experts on this subject based on the ideXlab platform.
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Optional tool use: The case of wild bearded capuchins (Sapajus libidinosus) cracking Cashew Nuts by biting or by using percussors.
American journal of primatology, 2020Co-Authors: Elisabetta Visalberghi, Virginia Barca, Patrícia Izar, Dorothy M. Fragaszy, Valentina TruppaAbstract:Tool use in humans can be optional, that is, the same person can use different tools or no tool to achieve a given goal. Strategies to reach the same goal may differ across individuals and cultures and at the intra-individual level. This is the first experimental study at the intra-individual level on the optional use of a tool in wild nonhuman primates. We investigated optional tool use by wild bearded capuchins (Sapajus libidinosus) of Fazenda Boa Vista (FBV; Piaui, Brazil). These monkeys habitually succeed in cracking open the mesocarp of dry Cashew Nuts (Anacardium spp.) by pounding them with stones and/or by biting. We assessed whether availability of a stone and resistance of the nut affected capuchins' choice to pound or to bite the Nuts and their rates of success. Sixteen capuchins (1-16 years) received small and large dry Cashew Nuts by an anvil together with a stone (Stone condition) or without a stone (No-Stone condition). In the Stone conditions, subjects used it to crack the nut in 89.1% (large Nuts) and 90.1% (small nut) of the trials. Nut size significantly affected the number of strikes used to open it. Availability of the stone significantly increased the average percent of success. In the No-Stone conditions, monkeys searched for and used other percussors to crack the Nuts in 54% of trials. In all conditions, age affects percentage of success and number of strikes to reach success. We argue that exclusive use of stones in other sites may be due to the higher abundance of stones at these sites compared with FBV. Since capuchins opened Cashews with a tool 1-2 years earlier than they succeed at cracking more resistant palm Nuts, we suggest that success at opening Cashew Nuts with percussors may support the monkeys' persistent efforts to crack palm Nuts.
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wild bearded capuchins process Cashew Nuts without contacting caustic compounds
American Journal of Primatology, 2013Co-Authors: Giulia Sirianni, Elisabetta VisalberghiAbstract:Complex and flexible food processing was a key element for the evolutionary success of hominins, enlarging the range of exploitable foods while enabling occupation of new habitats. Only a few primate species crack open encased food by using percussive tools and/or avoid physical contact with irritant compounds by removing the structures containing them. We describe, for the first time, how a population of bearded capuchin monkeys (Sapajus libidinosus) accesses the nutritious kernel of Cashew Nuts avoiding the caustic chemicals protecting it. Two processing strategies, namely rubbing/piercing and stone tool use, are used according to maturity of the Nuts. The frequency of Cashew Nuts processing increases with capuchin age, and the same set of processing strategies appears to be absent in other capuchin populations, making Cashew Nuts processing an excellent candidate for social transmission. Am. J. Primatol. 75:387-393, 2013. © 2013 Wiley Periodicals, Inc.
Martinus A J S Van Boekel - One of the best experts on this subject based on the ideXlab platform.
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diversity in secondary metabolites including mycotoxins from strains of aspergillus section nigri isolated from raw Cashew Nuts from benin west africa
PLOS ONE, 2016Co-Authors: Yendouban Lamboni, Kristian Fog Nielsen, Anita R Linnemann, Yuksel Gezgin, K Hell, M J R Nout, Eddy J Smid, Manuele Tamo, Martinus A J S Van BoekelAbstract:In a previous study, raw Cashew kernels were assayed for the fungal contamination focusing on strains belonging to the genus Aspergillus and on aflatoxins producers. These samples showed high contamination with Aspergillus section Nigri species and absence of aflatoxins. To investigate the diversity of secondary metabolites, including mycotoxins, the species of A. section Nigri may produce and thus threaten to contaminate the raw Cashew kernels, 150 strains were isolated from Cashew samples and assayed for their production of secondary metabolites using liquid chromatography high resolution mass spectrometry (LC-HRMS). Seven species of black Aspergilli were isolated based on morphological and chemical identification: A. tubingensis (44%), A. niger (32%), A. brasiliensis (10%), A. carbonarius (8.7%), A. luchuensis (2.7%), A. aculeatus (2%) and A. aculeatinus (0.7%). From these, 45 metabolites and their isomers were identified. Aurasperone and pyranonigrin A, produced by all species excluding A. aculeatus and A. aculeatinus, were most prevalent and were encountered in 146 (97.3%) and 145 (95.7%) isolates, respectively. Three mycotoxins groups were detected: fumonisins (B2 and B4) (2.7%) ochratoxin A (13.3%), and secalonic acids (2%), indicating that these mycotoxins could occur in raw Cashew Nuts. Thirty strains of black Aspergilli were randomly sampled for verification of species identity based on sequences of β-tubulin and calmodulin genes. Among them, 27 isolates were positive to the primers used and 11 were identified as A. niger, 7 as A. tubingensis, 6 as A. carbonarius, 2 as A. luchuensis and 1 as A. welwitschiae confirming the species names as based on morphology and chemical features. These strains clustered in 5 clades in A. section Nigri. Chemical profile clustering also showed also 5 groups confirming the species specific metabolites production.
Edy Sousa De Brito - One of the best experts on this subject based on the ideXlab platform.
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cold plasma processing effect on Cashew Nuts composition and allergenicity
Food Research International, 2019Co-Authors: Elenilson Alves G Filho, Christopher P. Mattison, Maria Izabel Gallão, Lorena Mara A Silva, Francisco Oiram Filho, Sueli Rodrigues, Fabiano A N Fernandes, Edy Sousa De BritoAbstract:Abstract The study investigated the influence of atmospheric plasma processing on Cashew nut composition as well as on its allergenicity. The Cashew Nuts were processed by low-pressure plasma, using glow discharge plasma (80 W and 50 kHz power supply). Anacardic acids and allergens were quantified by HPLC and immunoassay, respectively. Additionally, the overall composition was evaluated by 1H qNMR. Increases in amounts of anacardic acids (15:1, 15:2, and 15:3) and fatty acids (oleic, linoleic, palmitic and stearic) were detected after all process conditions, with 70.92% of total variance captured using 2 LVs. The total amount of anacardic acids increased from 0.7 to 1.2 μg·mg−1 of nut. The major change was observed for anacardic acid (C15:3) with an increase from 0.2 to 0.55 μg/mg of nut for the samples treated with a flow of 10 mL·min−1 and 30 min of processing. On the other hand, the amount of sucrose decreased, from 33 to 18 mg·g−1 of nut, after all processing conditions. Plasma processing of Cashew Nuts did not affect binding of either the rabbit anti-Cashew or human Cashew allergic IgE binding. Among the treatments, 10 min of plasma processing at flow rate of 30 mL·min−1 of synthetic air followed by 20 min at flow rate 5.8 mL·min−1 had the least effect on nut composition as a whole.
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Effects of industrial Cashew nut processing on anacardic acid content and allergen recognition by IgE.
Food chemistry, 2017Co-Authors: Christopher P. Mattison, Jefferson Malveira Cavalcante, Maria Izabel Gallão, Edy Sousa De BritoAbstract:Cashew Nuts are important both nutritionally and industrially, but can also cause food allergies in some individuals. The present study aimed to assess the effect(s) of industrial processing on anacardic acids and allergens present in Cashew Nuts. Sample analyses were performed using liquid chromatography coupled with mass spectrometry, SDS-PAGE and immunoassay. The anacardic acid concentration ranged from 6.2 to 82.6mg/g during processing, and this variation was attributed to Cashew nut shell liquid incorporation during storage and humidification. Dehydrated and selected samples did not significantly differ in anacardic acid content, having values similar to the raw sample. SDS-PAGE and immunoassay analysis with rabbit polyclonal sera and human IgE indicated only minor differences in protein solubility and antibody binding following processing steps. The findings indicate that appreciable amounts of anacardic acid remain in processed Nuts, and that changes to Cashew allergens during industrial processing may only mildly affect antibody recognition.
Yuksel Gezgin - One of the best experts on this subject based on the ideXlab platform.
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diversity in secondary metabolites including mycotoxins from strains of aspergillus section nigri isolated from raw Cashew Nuts from benin west africa
PLOS ONE, 2016Co-Authors: Yendouban Lamboni, Kristian Fog Nielsen, Anita R Linnemann, Yuksel Gezgin, K Hell, M J R Nout, Eddy J Smid, Manuele Tamo, Martinus A J S Van BoekelAbstract:In a previous study, raw Cashew kernels were assayed for the fungal contamination focusing on strains belonging to the genus Aspergillus and on aflatoxins producers. These samples showed high contamination with Aspergillus section Nigri species and absence of aflatoxins. To investigate the diversity of secondary metabolites, including mycotoxins, the species of A. section Nigri may produce and thus threaten to contaminate the raw Cashew kernels, 150 strains were isolated from Cashew samples and assayed for their production of secondary metabolites using liquid chromatography high resolution mass spectrometry (LC-HRMS). Seven species of black Aspergilli were isolated based on morphological and chemical identification: A. tubingensis (44%), A. niger (32%), A. brasiliensis (10%), A. carbonarius (8.7%), A. luchuensis (2.7%), A. aculeatus (2%) and A. aculeatinus (0.7%). From these, 45 metabolites and their isomers were identified. Aurasperone and pyranonigrin A, produced by all species excluding A. aculeatus and A. aculeatinus, were most prevalent and were encountered in 146 (97.3%) and 145 (95.7%) isolates, respectively. Three mycotoxins groups were detected: fumonisins (B2 and B4) (2.7%) ochratoxin A (13.3%), and secalonic acids (2%), indicating that these mycotoxins could occur in raw Cashew Nuts. Thirty strains of black Aspergilli were randomly sampled for verification of species identity based on sequences of β-tubulin and calmodulin genes. Among them, 27 isolates were positive to the primers used and 11 were identified as A. niger, 7 as A. tubingensis, 6 as A. carbonarius, 2 as A. luchuensis and 1 as A. welwitschiae confirming the species names as based on morphology and chemical features. These strains clustered in 5 clades in A. section Nigri. Chemical profile clustering also showed also 5 groups confirming the species specific metabolites production.
Christopher P. Mattison - One of the best experts on this subject based on the ideXlab platform.
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cold plasma processing effect on Cashew Nuts composition and allergenicity
Food Research International, 2019Co-Authors: Elenilson Alves G Filho, Christopher P. Mattison, Maria Izabel Gallão, Lorena Mara A Silva, Francisco Oiram Filho, Sueli Rodrigues, Fabiano A N Fernandes, Edy Sousa De BritoAbstract:Abstract The study investigated the influence of atmospheric plasma processing on Cashew nut composition as well as on its allergenicity. The Cashew Nuts were processed by low-pressure plasma, using glow discharge plasma (80 W and 50 kHz power supply). Anacardic acids and allergens were quantified by HPLC and immunoassay, respectively. Additionally, the overall composition was evaluated by 1H qNMR. Increases in amounts of anacardic acids (15:1, 15:2, and 15:3) and fatty acids (oleic, linoleic, palmitic and stearic) were detected after all process conditions, with 70.92% of total variance captured using 2 LVs. The total amount of anacardic acids increased from 0.7 to 1.2 μg·mg−1 of nut. The major change was observed for anacardic acid (C15:3) with an increase from 0.2 to 0.55 μg/mg of nut for the samples treated with a flow of 10 mL·min−1 and 30 min of processing. On the other hand, the amount of sucrose decreased, from 33 to 18 mg·g−1 of nut, after all processing conditions. Plasma processing of Cashew Nuts did not affect binding of either the rabbit anti-Cashew or human Cashew allergic IgE binding. Among the treatments, 10 min of plasma processing at flow rate of 30 mL·min−1 of synthetic air followed by 20 min at flow rate 5.8 mL·min−1 had the least effect on nut composition as a whole.
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Effects of industrial Cashew nut processing on anacardic acid content and allergen recognition by IgE.
Food chemistry, 2017Co-Authors: Christopher P. Mattison, Jefferson Malveira Cavalcante, Maria Izabel Gallão, Edy Sousa De BritoAbstract:Cashew Nuts are important both nutritionally and industrially, but can also cause food allergies in some individuals. The present study aimed to assess the effect(s) of industrial processing on anacardic acids and allergens present in Cashew Nuts. Sample analyses were performed using liquid chromatography coupled with mass spectrometry, SDS-PAGE and immunoassay. The anacardic acid concentration ranged from 6.2 to 82.6mg/g during processing, and this variation was attributed to Cashew nut shell liquid incorporation during storage and humidification. Dehydrated and selected samples did not significantly differ in anacardic acid content, having values similar to the raw sample. SDS-PAGE and immunoassay analysis with rabbit polyclonal sera and human IgE indicated only minor differences in protein solubility and antibody binding following processing steps. The findings indicate that appreciable amounts of anacardic acid remain in processed Nuts, and that changes to Cashew allergens during industrial processing may only mildly affect antibody recognition.
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identification and characterization of ana o 3 modifications on arginine 111 residue in heated Cashew Nuts
Journal of Agricultural and Food Chemistry, 2017Co-Authors: Christopher P. Mattison, Casey C Grimm, Heidi J Chial, Darrell R Mccaslin, Siyin Chung, Yvette Brenmattison, Richard L WassermanAbstract:Raw and roasted Cashew nut extracts were evaluated for protein modifications by mass spectrometry. Independent modifications on the Arg-111 residue of Ana o 3 were observed in roasted but not raw Cashew Nuts. The mass changes of 72.0064 or 53.9529 Da are consistent with the formation of carboxyethyl and hydroimidazolone modifications at the Arg-111 residue. These same modifications were observed in Ana o 3 purified from roasted but not raw Cashew Nuts, albeit at a relatively low occurrence. Circular dichroism indicated that Ana o 3 purified from raw and roasted Cashew Nuts had similar secondary structure, and dynamic light scattering analysis indicated there was no observable difference in particle size. The stability of Ana o 3 purified from raw and roasted Cashew Nuts to trypsin was similar in the absence of or following treatment with a reducing agent. Only minor differences in IgE binding to Ana o 3 were observed by ELISA among a cohort of Cashew-allergic patient sera.