Effect of cold plasma treatment on the antigenicity of peanut allergen Ara h 1 |
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| Affiliation: | 1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China;2. School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China;3. Department of Clinical Laboratory, Wuxi People’s Hospital, Wuxi, Jiangsu 214023, China;4. Wuxi School of Medicine, Jiangnan University, Wuxi, Jiangsu Province 214122, China;1. School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China;2. Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China;3. Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China;4. Food Refrigeration and Computerized Food Technology, University College Dublin, National University of Ireland, Agriculture and Food Science Centre, Belfield, Dublin 4, Ireland;1. College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450001, PR China;2. Henan Collaborative Innovation Center of Food Production and Safety, Zhengzhou 450001, PR China;3. College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310029, PR China;1. School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China;2. Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China;3. Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China;4. Food Refrigeration and Computerized Food Technology, University College Dublin, National University of Ireland, Agriculture and Food Science Centre, Belfield, Dublin 4, Ireland |
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| Abstract: | The objective of this study was to investigate the effects of cold atmospheric plasma on the antigenicity of protein Ara h 1. Dry, defatted peanut flour (DPF), whole peanut (WP) were subjected to cold atmospheric plasma at voltage of 80 kV for different treatment durations (0, 15, 30, 45 and 60 min). The allergen samples were analyzed using SDS-PAGE, immunoblot and competitive ELISA. Furthermore, the secondary structure was examined using circular dichroism. SDS-PAGE results revealed no change in the protein intensity bands corresponding to Ara h 1 for both DPF and WP. Competitive ELISA of samples showed a reduction in antigenicity up to 43% for DPF and 9.3% for WP. Circular dichroism studies revealed modifications in secondary structure induced by plasma reactive species.Industrial relevanceCold plasma has emerged as a novel processing technique. This study provides evidence for reduction of antigenicity of Ara h1 in peanuts using cold plasma. This study also demonstrated the plasma-induced changes in protein structure at high treatment duration. The work described in this research is relevant to the processing of cereal grains and legumes wherein allergenicity is a major concern. This results provide the basis for possible industrial implementation. |
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