Format

Send to

Choose Destination
Food Chem. 2019 May 30;281:130-139. doi: 10.1016/j.foodchem.2018.12.070. Epub 2018 Dec 27.

Allergenicity assessment on thermally processed peanut influenced by extraction and assessment methods.

Author information

1
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; School of Food Science and Technology, Nanchang University, Nanchang 330031, China.
2
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China. Electronic address: wuzhihua@ncu.edu.cn.
3
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; School of Environment & Chemical Engineering, Nanchang University, Nanchang 330031, China.
4
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China.
5
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
6
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China. Electronic address: chenhongbing@ncu.edu.cn.

Abstract

The effect of processing on allergenicity of peanut, a major allergic food remains uncertainty. To discover the influence of thermal processing, extraction and assessment methods on potential allergenicity, protein was extracted by three methods or digested in the form of defatted peanut powder (DPP). The components of extracted allergens were analyzed using electrophoresis and mass spectrometry; the advanced structures (the secondary structure and the tertiary structure) were characterized through spectroscopies; the potential allergenicities were assessed by enzyme linked immunosorbent assay (ELISA), Biolayer interferometry (BLI) and KU812 cell degranulation assay. Results demonstrated that extraction influenced the allergenicity assessment significantly, and the assessment method was also important. The potential allergenicity of protein changed after processing, it increased after roasting, while decreased after boiling. Additionally, digested DPP combined with basophilic granulocyte degranulation model might be a good allergenicity assessment method.

KEYWORDS:

Allergenicity; Assessment methods; Extraction methods; Peanut; Thermal processing

PMID:
30658739
DOI:
10.1016/j.foodchem.2018.12.070
[Indexed for MEDLINE]

Supplemental Content

Full text links

Icon for Elsevier Science
Loading ...
Support Center