title: Allergens of Arachis hypogaea and the effect of processing on their detection by ELISA.
abstract: Food allergies are an emerging public health problem in industrialized areas of the world. They represent a considerable health problem in these areas because of the relatively high number of reported cases. Usually, food allergens are proteins or glycoproteins with a molecular mass ranging from 10 to 70 kDa. Among the food allergies, peanut is accounted to be responsible for more than 50% of the food allergy fatalities. Threshold doses for peanut allergenic reactions have been found to range from as low as 100 µg to 1 g of peanut protein, which equal to 400 µg to 4 g peanut meal. Allergens from peanut are mainly seed storage proteins that are composed of conglutin, vicilin, and glycinin families. Several peanut proteins have been identified to induce allergic reactions, particularly Ara h 1-11. This review is mainly focused on different classes of peanut allergens, the effect of thermal and chemical treatment of peanut allergens on the IgY binding and detectability of these allergens by enzyme linked immunosorbent assay (ELISA) to provide knowledge for food industry.
authors.affiliation: Department of Food Safety and Food Quality, University of Gent, Gent, Belgium.|Department of Agriculture, Abdul Wali Khan University Mardan, Mardan, Pakistan.
authors.forename: Amjad
authors.initials: A
authors.lastname: Iqbal
authors.affiliation: Department of Agriculture, Abdul Wali Khan University Mardan, Mardan, Pakistan.
authors.forename: Farooq
authors.initials: F
authors.lastname: Shah
authors.affiliation: Department of Botany, Abdul Wali Khan University Mardan, Mardan, Pakistan.
authors.forename: Muhammad
authors.initials: M
authors.lastname: Hamayun
authors.affiliation: Department of Biotechnology, Abdul Wali Khan University Mardan, Mardan, Pakistan.
authors.forename: Ayaz
authors.initials: A
authors.lastname: Ahmad
authors.affiliation: Department of Botany, Abdul Wali Khan University Mardan, Mardan, Pakistan.
authors.forename: Anwar
authors.initials: A
authors.lastname: Hussain
authors.affiliation: School of Applied Biosciences, College of Agriculture and Life Science, Kyungpook National University, Daegu, South Korea.
authors.forename: Muhammad
authors.initials: M
authors.lastname: Waqas
authors.affiliation: School of Applied Biosciences, College of Agriculture and Life Science, Kyungpook National University, Daegu, South Korea.
authors.forename: Sang-Mo
authors.initials: SM
authors.lastname: Kang
authors.affiliation: School of Applied Biosciences, College of Agriculture and Life Science, Kyungpook National University, Daegu, South Korea; ijlee@knu.ac.kr.
authors.forename: In-Jung
authors.initials: IJ
authors.lastname: Lee
keywords: allergens processing; anaphylaxis; conglutin; glycinin; peanut proteins; vicilin