Extraction of cashew allergens for sensitization.
Proteins were extracted from acetone-defatted cashew flour (Stallergenes
Greer) by overnight stirring in PBS 1X, at 4°C. The solution was
centrifuged for 30 min at 3000 x g to eliminate insoluble components.
Supernatant was frozen at -80°C and lyophilized (Lyofal). Nitrogen
inertization was performed. Solutions for sensitization and oral
challenge were obtained by adding the required volume of PBS 1X into
vials. The final protein concentration was controlled using the Bradford
assay.