Abstract
Peanut allergy continues to be a problem in most developed countries of the world. We sought a processing method that would alter allergenic peanut proteins, such that allergen recognition by IgE from allergic individuals would be significantly reduced or eliminated. Such a method would render accidental exposures to trace amounts of peanuts safer. A combination of boiling and frying decreased recovery of Ara h 1 and Ara h 2 at their expected MWs. In contrast, treatment with high pressures under varying temperatures had no effect on protein extraction profiles. Antibodies specific for Ara h 1, Ara h 2, and Ara h 6 bound proteins extracted from raw samples but not in boiled/fried samples. However, pre-incubation of serum with boiled/fried extract removed most raw peanut-reactive IgE from solution, including IgE directed to Ara h 1 and 2. Thus, this method of processing is unlikely to generate a peanut product tolerated by peanut allergic patients. Importantly, variability in individual patients' IgE repertoires may mean that some patients' IgE would bind fewer polypeptides in the sequentially processed seed.
MeSH terms
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2S Albumins, Plant / chemistry*
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2S Albumins, Plant / immunology
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Allergens / chemistry*
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Allergens / immunology
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Animals
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Antibodies / chemistry
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Antibodies / metabolism
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Antigens, Plant / chemistry*
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Antigens, Plant / immunology
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Arachis / chemistry*
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Arachis / immunology
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Chickens
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Cooking
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Food Technology
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Glycoproteins / chemistry*
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Glycoproteins / immunology
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Humans
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Immune Sera / chemistry
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Immunoblotting
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Immunoglobulin E / biosynthesis
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Immunoglobulin E / chemistry*
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Membrane Proteins
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Peanut Hypersensitivity / immunology*
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Peanut Hypersensitivity / physiopathology
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Plant Proteins / chemistry*
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Plant Proteins / immunology
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Seeds / chemistry
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Seeds / immunology
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Solubility
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Transition Temperature
Substances
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2S Albumins, Plant
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Allergens
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Antibodies
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Antigens, Plant
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Ara h 1 protein, Arachis hypogaea
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Ara h 2 allergen, Arachis hypogaea
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Glycoproteins
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Immune Sera
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Membrane Proteins
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Plant Proteins
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Immunoglobulin E
Grants and funding
This research was partially supported by Masterfoods Inc. (SST). The remaining funding was provided by the University of California, Davis. The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.