Boiling and Frying Peanuts Decreases Soluble Peanut (Arachis Hypogaea) Allergens Ara h 1 and Ara h 2 But Does Not Generate Hypoallergenic Peanuts.
Peanut allergy continues to be a problem in most developed countries of the world. We sought a processing method that would alter allergenic peanut proteins, such that allergen recognition by IgE from allergic individuals would be significantly reduced or eliminated. Such a method would render accidental exposures to trace amounts of peanuts safer. A combination of boiling and frying decreased recovery of Ara h 1 and Ara h 2 at their expected MWs. In contrast, treatment with high pressures under varying temperatures had no effect on protein extraction profiles. Antibodies specific for Ara h 1, Ara h 2, and Ara h 6 bound proteins extracted from raw samples but not in boiled/fried samples. However, pre-incubation of serum with boiled/fried extract removed most raw peanut-reactive IgE from solution, including IgE directed to Ara h 1 and 2. Thus, this method of processing is unlikely to generate a peanut product tolerated by peanut allergic patients. Importantly, variability in individual patients' IgE repertoires may mean that some patients' IgE would bind fewer polypeptides in the sequentially processed seed.
Department of Internal Medicine, Division of Rheumatology, Allergy and Clinical Immunology, School of Medicine, University of California Davis, Davis, California, United States of America.
Sarah S
SS
Comstock
United States Department of Agriculture-Agricultural Research Service-Southern Regional Research Center (USDA-ARS-SRRC), New Orleans, Louisiana, United States of America.
Soheila J
SJ
Maleki
Department of Internal Medicine, Division of Rheumatology, Allergy and Clinical Immunology, School of Medicine, University of California Davis, Davis, California, United States of America.
Suzanne S
SS
Teuber
D055516:2S Albumins, Plant / Q000737:chemistry* / Q000276:immunology; D000485:Allergens / Q000737:chemistry* / Q000276:immunology; D000818:Animals; D000906:Antibodies / Q000737:chemistry / Q000378:metabolism; D052179:Antigens, Plant / Q000737:chemistry* / Q000276:immunology; D010367:Arachis / Q000737:chemistry* / Q000276:immunology; D002645:Chickens; D003296:Cooking; D005524:Food Technology; D006023:Glycoproteins / Q000737:chemistry* / Q000276:immunology; D006801:Humans; D007106:Immune Sera / Q000737:chemistry; D015151:Immunoblotting; D007073:Immunoglobulin E / Q000096:biosynthesis / Q000737:chemistry*; D008565:Membrane Proteins; D021183:Peanut Hypersensitivity / Q000276:immunology* / Q000503:physiopathology; D010940:Plant Proteins / Q000737:chemistry* / Q000276:immunology; D012639:Seeds / Q000737:chemistry / Q000276:immunology; D012995:Solubility; D044366:Transition Temperature
D055516:2S Albumins, Plant; D000485:Allergens; D000906:Antibodies; D052179:Antigens, Plant; C500889:Ara h 1 protein, Arachis hypogaea; C500890:Ara h 2 allergen, Arachis hypogaea; D006023:Glycoproteins; D007106:Immune Sera; D008565:Membrane Proteins; D010940:Plant Proteins; D007073:Immunoglobulin E