title: Extended boiling of peanut progressively reduces IgE allergenicity while retaining T cell reactivity.
abstract: Current peanut oral immunotherapy is hampered by frequent adverse events. It has been shown that boiling can reduce peanut allergenicity. Hypoallergenic peanut products have the potential to reduce treatment-related reactions during desensitization.
  
  
  
  To show that extended boiling (for up to 12 h) can progressively reduce peanut allergenicity while retaining T cell reactivity.
  
  
  
  Raw peanuts were boiled for half, 1, 2, 4 and 12 h in deionized water. After dehydration, boiled and raw peanuts were ground, defatted and soluble proteins extracted in PBS and cooking water (leachate) retained. SDS-PAGE, Western blot, inhibition ELISA, mass spectrometry and skin prick test were used to characterize changes to peanut allergens and human IgE reactivity. T cell responses to raw and boiled peanut extracts were determined by proliferation of CD4+/CD25+/CD134+ T cells in peanut-allergic and non-allergic individuals.
  
  
  
  Extended boiling progressively reduced peanut allergenicity through a combination of leaching of allergens into cooking water, fragmentation of allergens and denaturation of conformational epitopes. Two-hour boiling led to an eightfold reduction in IgE binding capacity of boiled peanuts as determined by inhibition ELISA, while 12-h boiling led to a 19-fold reduction. Mass spectrometry revealed an increasing number of unique allergen peptides with longer boiling times. Raw, 2- and 12-h boiled peanut extracts were equivalent in their ability to stimulate T cell activation and proliferation.
  
  
  
  Progressive reduction in peanut allergenicity with extended boiling does not affect T cell reactivity. Boiled peanuts may be a candidate for oral immunotherapy.
authors.affiliation: Department of Paediatrics and Child Health, Flinders University of South Australia, Adelaide, SA, Australia.|Flinders Proteomics Facility, Department of Human Physiology, Flinders University of South Australia, Adelaide, SA, Australia.
authors.forename: B
authors.initials: B
authors.lastname: Tao
authors.affiliation: Flinders Proteomics Facility, Department of Human Physiology, Flinders University of South Australia, Adelaide, SA, Australia.
authors.forename: K
authors.initials: K
authors.lastname: Bernardo
authors.affiliation: School of Pharmacy and Medical Sciences, University of South Australia, Adelaide, SA, Australia.
authors.forename: P
authors.initials: P
authors.lastname: Eldi
authors.affiliation: Flinders Proteomics Facility, Department of Human Physiology, Flinders University of South Australia, Adelaide, SA, Australia.
authors.forename: N
authors.initials: N
authors.lastname: Chegeni
authors.affiliation: School of Pharmacy and Medical Sciences, University of South Australia, Adelaide, SA, Australia.
authors.forename: M
authors.initials: M
authors.lastname: Wiese
authors.affiliation: Department of Immunology, Flinders University of South Australia, Adelaide, SA, Australia.
authors.forename: A
authors.initials: A
authors.lastname: Colella
authors.affiliation: Department and School of Medicine, University of Adelaide, Adelaide, SA, Australia.
authors.forename: A
authors.initials: A
authors.lastname: Kral
authors.affiliation: School of Pharmacy and Medical Sciences, University of South Australia, Adelaide, SA, Australia.
authors.forename: J
authors.initials: J
authors.lastname: Hayball
authors.affiliation: Department and School of Medicine, University of Adelaide, Adelaide, SA, Australia.
authors.forename: W
authors.initials: W
authors.lastname: Smith
authors.affiliation: Department of Paediatrics and Child Health, Flinders University of South Australia, Adelaide, SA, Australia.
authors.forename: K
authors.initials: K
authors.lastname: Forsyth
authors.affiliation: Flinders Proteomics Facility, Department of Human Physiology, Flinders University of South Australia, Adelaide, SA, Australia.
authors.forename: T
authors.initials: T
authors.lastname: Chataway
mesh_terms: D055516:2S Albumins, Plant / Q000276:immunology; D000485:Allergens / Q000276:immunology*; D000595:Amino Acid Sequence; D052179:Antigens, Plant / Q000737:chemistry / Q000276:immunology*; D010367:Arachis / Q000009:adverse effects / Q000276:immunology*; D003296:Cooking; D006023:Glycoproteins / Q000276:immunology; D006358:Hot Temperature; D006801:Humans; D007073:Immunoglobulin E / Q000276:immunology*; D008213:Lymphocyte Activation / Q000276:immunology*; D008565:Membrane Proteins; D021183:Peanut Hypersensitivity / Q000175:diagnosis / Q000276:immunology* / Q000378:metabolism / Q000628:therapy; D010940:Plant Proteins / Q000276:immunology; D059748:Proteolysis; D012882:Skin Tests; D013601:T-Lymphocytes / Q000276:immunology* / Q000378:metabolism
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; D010940:Plant Proteins; D007073:Immunoglobulin E
keywords: T cell reactivity; extended boiling; hypoallergenic peanut; mass spectrometry; peanut allergy; peanut oral immunotherapy