title: Potential changes in the allergenicity of three forms of peanut after thermal processing.
abstract: This study aimed to analyze the influence of thermal processing on the IgE binding properties of three forms of peanut, its effects in the content of individual allergens and IgE cross-linking capacity in effector cells of allergy. Three forms of peanut were selected and subjected to thermal processing. Immunoreactivity was evaluated by means of immunoblot or ELISA inhibition assay. Specific antibodies were used to identify changes in the content of the main allergens in peanut samples. The ability of treated peanut to cross-link IgE was evaluated in a basophil activation assay and Skin Prick Testing (SPT). The results showed that thermal/pressure treatments at specific conditions had the capacity to decrease IgE binding properties of protein extracts from peanut. This effect went along with an altered capacity to activate basophils sensitized with IgE from patients with peanut allergy and the wheal size in SPT.
authors: Department of Dermatology and Allergy, University of Bonn Medical Center, Sigmund-Freud-Str., 25, 53127 Bonn, Germany. Electronic address: Beatriz.Cabanillas@ukb.uni-bonn.de.
authors: Beatriz
authors: B
authors: Cabanillas
authors: Department of Food Technology, National Institute of Agricultural, Food Research, and Technology (INIA), Ctra. La Coruña Km. 7.5, 28040 Madrid, Spain.
authors: Carmen
authors: C
authors: Cuadrado
authors: Department of Allergy, Research Institute Hospital 12 de Octubre (i+12), Avenida de Córdoba s/n, 28041 Madrid, Spain.
authors: Julia
authors: J
authors: Rodriguez
authors: Department of Dermatology and Allergy, University of Bonn Medical Center, Sigmund-Freud-Str., 25, 53127 Bonn, Germany.
authors: Juana
authors: J
authors: Hart
authors: Department of Food Technology, National Institute of Agricultural, Food Research, and Technology (INIA), Ctra. La Coruña Km. 7.5, 28040 Madrid, Spain.
authors: Carmen
authors: C
authors: Burbano
authors: Department of Allergy, Research Institute Hospital 12 de Octubre (i+12), Avenida de Córdoba s/n, 28041 Madrid, Spain.
authors: Jesus F
authors: JF
authors: Crespo
authors: Department of Dermatology and Allergy, University of Bonn Medical Center, Sigmund-Freud-Str., 25, 53127 Bonn, Germany.
authors: Natalija
authors: N
authors: Novak
mesh_terms: D000485:Allergens / Q000276:immunology*; D010367:Arachis / Q000009:adverse effects / Q000737:chemistry / Q000276:immunology*; D004797:Enzyme-Linked Immunosorbent Assay / Q000379:methods*; D005511:Food Handling; D006361:Heating; D006801:Humans; D015151:Immunoblotting; D021183:Peanut Hypersensitivity / Q000097:blood / Q000276:immunology*; D012882:Skin Tests
chemical_list: D000485:Allergens
keywords: Basophil activation; Peanut allergy; Processing; Thermal treatments