title: Allergen composition analysis and allergenicity assessment of Chinese peanut cultivars.
abstract: Peanut (Arachis hypogaea) is among the eight major food allergens in the world. Several attempts have been made to decrease or eliminate the allergenicity of peanut. Systemic screening of thousands of peanut cultivars may identify peanut with low allergenicity. In this study, the allergen compositions of 53 Chinese peanut cultivars were characterized, and their allergenicity to sera IgE of Chinese patients and in a mouse model was assessed. Contents of total protein and allergens were quantified by SDS-PAGE and densitometry analysis on gel. Although the contents of allergens broadly varied among cultivars, they were related to one another. The IgE binding capacity of cultivars was tested by ELISA, and their allergenicity was further evaluated in a mouse model by oral sensitization. Results showed that the allergenicity of peanut was affected by allergen composition rather than a single allergen. Peanut cultivars with low allergenicity may contain more Ara h 3/4 (24 kDa), Ara h 2 and less Ara h 3/4 (43, 38, and 36 kDa), Ara h 6. Screening based on allergen composition would facilitate the identification of low-allergenic peanut.
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China.
authors.forename: Zhihua
authors.initials: Z
authors.lastname: Wu
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China; Department of Food Science, Nanchang University, Nanchang 330047, China.
authors.forename: Ningling
authors.initials: N
authors.lastname: Zhou
authors.affiliation: Cash Crops Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, China.
authors.forename: Faqian
authors.initials: F
authors.lastname: Xiong
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Department of Food Science, Nanchang University, Nanchang 330047, China.
authors.forename: Xin
authors.initials: X
authors.lastname: Li
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China.
authors.forename: Anshu
authors.initials: A
authors.lastname: Yang
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
authors.forename: Ping
authors.initials: P
authors.lastname: Tong
authors.affiliation: Cash Crops Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, China.
authors.forename: Ronghua
authors.initials: R
authors.lastname: Tang
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China. Electronic address: chbgjy@hotmail.com.
authors.forename: Hongbing
authors.initials: H
authors.lastname: Chen
mesh_terms: D000485:Allergens / Q000032:analysis* / Q000276:immunology; D000818:Animals; D010367:Arachis / Q000737:chemistry / Q000276:immunology*; D044466:Asian People; D002478:Cells, Cultured; D004195:Disease Models, Animal; D004591:Electrophoresis, Polyacrylamide Gel; D004797:Enzyme-Linked Immunosorbent Assay; D005260:Female; D006801:Humans; D007073:Immunoglobulin E / Q000276:immunology; D051379:Mice; D008807:Mice, Inbred BALB C; D021184:Nut Hypersensitivity / Q000175:diagnosis*; D010940:Plant Proteins / Q000737:chemistry / Q000276:immunology*
chemical_list: D000485:Allergens; D010940:Plant Proteins; D007073:Immunoglobulin E
keywords: Allergen composition; Allergenicity; IgE binding capacity; Oral sensitization; Peanut