Allergenic Properties of Roasted Peanut Allergens May Be Reduced by Peroxidase
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- 作者：Si-Yin Chung ; Soheila J. Maleki ; and Elaine T. Champagne
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2004
- 出版时间：July 14, 2004
- 年：2004
- 卷：52
- 期：14
- 页码：4541 - 4545
- 全文大小：91K
- 年卷期：v.52,no.14(July 14, 2004)
- ISSN：1520-5118
文摘
Peanut allergy is a public health issue. The culprits are the peanut allergens. Reducing the allergenicproperties of these allergens or proteins will be beneficial to allergic individuals. In this study, theobjective was to determine if peroxidase (POD), which catalyzes protein cross-linking, reduces theallergenic properties of peanut allergens. In the experiments, protein extracts from raw and roasteddefatted peanut meals at pH 8 were incubated with and without POD in the presence of hydrogenperoxide at 37 
C for 60 min. The POD-treated and untreated samples were then analyzed by SDS-PAGE, western blots, and competitive inhibition ELISA. IgE binding or allergenicity was determinedin blots and ELISA. Results showed that POD treatment had no effect on raw peanuts with respectto protein cross-linking. However, a significant decrease was seen in the levels of the major allergens,Ara h 1 and Ara h 2, in roasted peanuts after POD treatment. Also, polymers were formed. Despitethis, a reduction in IgE binding was observed. It was concluded that POD induced the cross-linkingof mainly Ara h 1 and Ara h 2 from roasted peanuts and that, due to POD treatment, IgE binding wasreduced. The finding indicates that POD can help reduce the allergenic properties of roasted peanutallergens.Keywords: Peroxidase; enzymes; raw and roasted peanuts; allergenicity; Ara h 1 and Ara h 2 allergens;cross-linking; IgE antibodies; ELISA; western blots
C for 60 min. The POD-treated and untreated samples were then analyzed by SDS-PAGE, western blots, and competitive inhibition ELISA. IgE binding or allergenicity was determinedin blots and ELISA. Results showed that POD treatment had no effect on raw peanuts with respectto protein cross-linking. However, a significant decrease was seen in the levels of the major allergens,Ara h 1 and Ara h 2, in roasted peanuts after POD treatment. Also, polymers were formed. Despitethis, a reduction in IgE binding was observed. It was concluded that POD induced the cross-linkingof mainly Ara h 1 and Ara h 2 from roasted peanuts and that, due to POD treatment, IgE binding wasreduced. The finding indicates that POD can help reduce the allergenic properties of roasted peanutallergens.Keywords: Peroxidase; enzymes; raw and roasted peanuts; allergenicity; Ara h 1 and Ara h 2 allergens;cross-linking; IgE antibodies; ELISA; western blots