Allergenic properties of roasted peanut allergens may be reduced by peroxidase

Journal of Agricultural and Food Chemistry
Si-Yin ChungE T Champagne

Abstract

Peanut allergy is a public health issue. The culprits are the peanut allergens. Reducing the allergenic properties of these allergens or proteins will be beneficial to allergic individuals. In this study, the objective was to determine if peroxidase (POD), which catalyzes protein cross-linking, reduces the allergenic properties of peanut allergens. In the experiments, protein extracts from raw and roasted defatted peanut meals at pH 8 were incubated with and without POD in the presence of hydrogen peroxide at 37 degrees C for 60 min. The POD-treated and untreated samples were then analyzed by SDS-PAGE, western blots, and competitive inhibition ELISA. IgE binding or allergenicity was determined in blots and ELISA. Results showed that POD treatment had no effect on raw peanuts with respect to protein cross-linking. However, a significant decrease was seen in the levels of the major allergens, Ara h 1 and Ara h 2, in roasted peanuts after POD treatment. Also, polymers were formed. Despite this, a reduction in IgE binding was observed. It was concluded that POD induced the cross-linking of mainly Ara h 1 and Ara h 2 from roasted peanuts and that, due to POD treatment, IgE binding was reduced. The finding indicates that POD can help...Continue Reading

References

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Citations

Dec 12, 2012·Plant Foods for Human Nutrition·Alok Kumar VermaPremendra D Dwivedi
Jul 16, 2009·Molecular Nutrition & Food Research·Shridhar K Sathe, Girdhari M Sharma
Jun 26, 2008·Journal of Food Science·S-Y ChungK Krishnamurthy
Mar 6, 2010·Molecular Nutrition & Food Research·Dragana StanicTanja Cirkovic Velickovic
Jan 1, 2010·Annual Review of Food Science and Technology·Johanna BuchertKristiina Kruus
Apr 17, 2014·Critical Reviews in Food Science and Nutrition·Rodrigo Jiménez-SaizIván López-Expósito
Mar 18, 2015·Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association·Kitty C M VerhoeckxIan Kimber
Jan 28, 2015·Food Chemistry·Sumanta Kumar GhatakKamalika Sen
Jan 7, 2014·Annual Review of Food Science and Technology·Brittany L WhiteJack P Davis
Jun 14, 2014·Journal of Agricultural and Food Chemistry·Christopher P MattisonCasey C Grimm
Oct 12, 2007·Journal of Agricultural and Food Chemistry·Si-Yin Chung, Elaine T Champagne

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