title: Heat and pressure treatments effects on peanut allergenicity.
abstract: Peanut allergy is recognized as one of the most severe food allergies. The aim of this study was to investigate the changes in IgE binding capacity of peanut proteins produced by thermal-processing methods, including autoclaving. Immunoreactivity to raw and thermally processed peanut extracts was evaluated by IgE immunoblot and skin prick test in patients with clinical allergy to peanut. Roasted peanut and autoclaved roasted peanut were selected for IgE ELISA experiments with individual sera, immunoblot experiments with antibodies against peanut allergens (Ara h 1, Ara h 2 and Ara h 3), digestion experiments, and circular dichroism spectroscopy. In vitro and in vivo experiments showed IgE immunoreactivity of roasted peanut proteins decreased significantly at extreme conditions of autoclaving. Circular dichroism experiments showed unfolding of proteins in autoclave treated samples, which makes them more susceptible to digestion. Autoclaving at 2.56atm, for 30min, produces a significant decrease of IgE-binding capacity of peanut allergens.
authors.affiliation: Servicio de Alergia, Hospital Universitario 12 de Octubre. Instituto de Investigación Hospital 12 de Octubre (i+12), Avenida de Córdoba s/n, 28041 Madrid, Spain. Electronic address: bcabanillas.hdoc@salud.madrid.org.
authors.forename: Beatriz
authors.initials: B
authors.lastname: Cabanillas
authors.affiliation: US Department of Agriculture, Agriculture Research Service, Southern Regional Research Center, 1100 Robert E. Lee Boulevard, New Orleans, LA, United States.
authors.forename: Soheila J
authors.initials: SJ
authors.lastname: Maleki
authors.affiliation: Servicio de Alergia, Hospital Universitario 12 de Octubre. Instituto de Investigación Hospital 12 de Octubre (i+12), Avenida de Córdoba s/n, 28041 Madrid, Spain.
authors.forename: Julia
authors.initials: J
authors.lastname: Rodríguez
authors.affiliation: Departamento de Tecnología de Alimentos, SGIT-INIA, Ctra. de La Coruña km 7.5, 28040 Madrid, Spain.
authors.forename: Carmen
authors.initials: C
authors.lastname: Burbano
authors.affiliation: Departamento de Tecnología de Alimentos, SGIT-INIA, Ctra. de La Coruña km 7.5, 28040 Madrid, Spain.
authors.forename: Mercedes
authors.initials: M
authors.lastname: Muzquiz
authors.affiliation: Servicio de Alergia, Hospital Universitario 12 de Octubre. Instituto de Investigación Hospital 12 de Octubre (i+12), Avenida de Córdoba s/n, 28041 Madrid, Spain.
authors.forename: María Aránzazu
authors.initials: MA
authors.lastname: Jiménez
authors.affiliation: Departamento de Tecnología de Alimentos, SGIT-INIA, Ctra. de La Coruña km 7.5, 28040 Madrid, Spain.
authors.forename: Mercedes M
authors.initials: MM
authors.lastname: Pedrosa
authors.affiliation: Departamento de Tecnología de Alimentos, SGIT-INIA, Ctra. de La Coruña km 7.5, 28040 Madrid, Spain.
authors.forename: Carmen
authors.initials: C
authors.lastname: Cuadrado
authors.affiliation: Servicio de Alergia, Hospital Universitario 12 de Octubre. Instituto de Investigación Hospital 12 de Octubre (i+12), Avenida de Córdoba s/n, 28041 Madrid, Spain.
authors.forename: Jesús F
authors.initials: JF
authors.lastname: Crespo
mesh_terms: D000485:Allergens / Q000276:immunology*; D010367:Arachis / Q000737:chemistry*; D005260:Female; D006358:Hot Temperature; D006801:Humans; D008297:Male; D021183:Peanut Hypersensitivity / Q000276:immunology*; D011312:Pressure
chemical_list: D000485:Allergens
keywords: Autoclave treatment; Peanut allergy; Thermal-processing methods