Boiling peanut Ara h 1 results in the formation of aggregates with reduced allergenicity |
| |
Authors: | Blanc Fany Vissers Yvonne M Adel-Patient Karine Rigby Neil M Mackie Alan R Gunning A Patrick Wellner Nikolaus K Skov Per S Przybylski-Nicaise Laetitia Ballmer-Weber Barbara Zuidmeer-Jongejan Laurian Szépfalusi Zsolt Ruinemans-Koerts Janneke Jansen Ad P H Bernard Hervé Wal Jean-Michel Savelkoul Huub F J Wichers Harry J Mills E N Clare |
| |
Affiliation: | INRA, UR496, Unité d'Immuno-Allergie Alimentaire, Jouy-en-Josas, France. |
| |
Abstract: | Scope : Roasting rather than boiling and Maillard modifications may modulate peanut allergenicity. We investigated how these factors affect the allergenic properties of a major peanut allergen, Ara h 1. Methods and results : Ara h 1 was purified from either raw (N‐Ara h 1) or roasted (R‐Ara h 1) peanuts. Boiling (100°C 15 min; H‐Ara h 1) resulted in a partial loss of Ara h 1 secondary structure and formation of rod‐like branched aggregates with reduced IgE‐binding capacity and impaired ability to induce mediator release. Glycated Ara h 1 (G‐Ara h 1) formed by boiling in the presence of glucose behaved similarly. However, H‐ and G‐Ara h1 retained the T‐cell reactivity of N‐Ara h 1. R‐Ara h 1 was denatured, comprised compact, globular aggregates, and showed no evidence of glycation but retained the IgE‐binding capacity of the native protein. Conclusion : Ara h 1 aggregates formed by boiling were morphologically distinct from those formed by roasting and had lower allergenic activity. Glycation had no additional effect on Ara h 1 allergenicity compared with heating alone. Taken together with published data on the loss of Ara h 2/6 from boiled peanuts, this supports the hypothesis that boiling reduces the allergenicity of peanuts. |
| |
Keywords: | Allergenicity Ara h 1 EuroPrevall IgE Peanut allergy Thermal processing |
本文献已被 PubMed 等数据库收录! |
|