Allergenicity of Maillard reaction products from peanut proteins.
It is known that peanut allergy is caused by peanut proteins. However, little is known about the impact of roasting on the allergenicity of peanuts. During roasting, proteins react with sugars to form Maillard reaction products, which could affect allergenicity. To determine if the Maillard reaction could convert a nonallergenic peanut protein into a potentially allergenic product, nonallergenic lectin was reacted with glucose or fructose at 50 degrees C for 28 days. Browning products from heat-treated peanuts were also examined. The products were analyzed in immunoblot and competitive assays, using a pooled serum (i.e., IgE antibodies) from patients with peanut anaphylaxis. Results showed that the products were recognized by IgE and had an inhibitory effect on IgE binding to a peanut allergen. Thus, the findings suggest that these Maillard reaction products are potentially allergenic and indicate the need to verify whether the Maillard reaction products formed in peanuts during roasting increase their allergenicity.
Chung
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Southern Regional Research Center, Agricultural Research Service, U. S. Department of Agriculture, 1100 Robert E. Lee Boulevard, New Orleans, Louisiana 70124, USA. sychung@nola.srrc.usda.gov
Champagne
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D010367:Arachis / Q000009:adverse effects / Q000737:chemistry*; D004591:Electrophoresis, Polyacrylamide Gel; D005512:Food Hypersensitivity / Q000097:blood / Q000209:etiology*; D006358:Hot Temperature; D006801:Humans; D015151:Immunoblotting; D007073:Immunoglobulin E / Q000097:blood; D015416:Maillard Reaction; D019887:Peanut Agglutinin / Q000009:adverse effects / Q000737:chemistry*; D037121:Plant Lectins; D010940:Plant Proteins / Q000009:adverse effects / Q000737:chemistry*
D019887:Peanut Agglutinin; D037121:Plant Lectins; D010940:Plant Proteins; D007073:Immunoglobulin E