title: Processing can alter the properties of peanut extract preparations.
abstract: As peanut allergy is an increasing public health risk, affecting over 1% of the United States and United Kingdom school children, it is important that methods and reagents for accurate diagnosis of food allergy and detection of allergenic foods are reliable and consistent. Given that most current experimental, diagnostic, and detection tests rely on the presence of soluble allergens in food extracts, we investigated the effects of thermal processing on the solubility and IgE binding of the major peanut allergens, Ara h 1 and Ara h 2. The soluble and insoluble fractions of peanuts that were boiled, fried, and roasted were subjected to electrophoresis and Western blot analysis using anti-Ara h 1 and anti-Ara h 2 antibodies and serum IgE from peanut allergic individuals. Overall protein solubility is reduced with processing and IgE binding increases in the insoluble fractions, due mostly to the increase in the amount of insoluble proteins, with increased time of heating in all processes tested. Therefore, it can be concluded that thermal processing of peanuts alters solubility, and the differences in protein solubility within various extract preparations may contribute to inconsistent skin prick test and immunoassay results, particularly when nonstandardized reagents are used.
authors.affiliation: US Department of Agriculture, Agriculture Research Service, Southern Regional Research Center, 1100 Robert E Lee Boulevard, New Orleans, Louisiana 70124, USA.
authors.forename: David A
authors.initials: DA
authors.lastname: Schmitt
authors.forename: Jacqueline B
authors.initials: JB
authors.lastname: Nesbit
authors.forename: Barry K
authors.initials: BK
authors.lastname: Hurlburt
authors.forename: Hsiaopo
authors.initials: H
authors.lastname: Cheng
authors.forename: Soheila J
authors.initials: SJ
authors.lastname: Maleki
mesh_terms: D055516:2S Albumins, Plant / Q000737:chemistry / Q000276:immunology; D000485:Allergens / Q000737:chemistry / Q000276:immunology; D052179:Antigens, Plant; D010367:Arachis / Q000737:chemistry / Q000276:immunology*; D005511:Food Handling; D006023:Glycoproteins / Q000737:chemistry / Q000276:immunology; D006801:Humans; D007073:Immunoglobulin E / Q000276:immunology; D008565:Membrane Proteins; D021183:Peanut Hypersensitivity / Q000276:immunology; D028321:Plant Preparations / Q000737:chemistry / Q000276:immunology*; D010940:Plant Proteins / Q000737:chemistry / Q000276:immunology; D012995:Solubility; D013696:Temperature
chemical_list: D055516:2S Albumins, Plant; D000485:Allergens; D052179:Antigens, Plant; C500889:Ara h 1 protein, Arachis hypogaea; C500890:Ara h 2 allergen, Arachis hypogaea; D006023:Glycoproteins; D008565:Membrane Proteins; D028321:Plant Preparations; D010940:Plant Proteins; D007073:Immunoglobulin E