Permanent URL to this publication: http://dx.doi.org/10.5167/uzh-58970
Blanc, F; Vissers, Y M; Adel-Patient, Karine; Rigby, N M; Mackie, A R; Gunning, A P; Wellner, N K; Skov, P S; Przybylski-Nicaise, L; Ballmer-Weber, B; Zuidmeer-Jongejan, L; Szépfalusi, Z; Ruinemans-Koerts, J; Jansen, A P H; Bernard, H; Wal, J M; Savelkoul, H F J; Wichers, H J; Mills, E N C (2011). Boiling peanut Ara h 1 results in the formation of aggregates with reduced allergenicity. Molecular Nutrition & Food Research, 55(12):1887-1894.
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Roasting rather than boiling and Maillard modifications may modulate peanut allergenicity. We investigated how these factors affect the allergenic properties of a major peanut allergen, Ara h 1.
METHODS AND RESULTS:
Ara h 1 was purified from either raw (N-Ara h 1) or roasted (R-Ara h 1) peanuts. Boiling (100°C 15 min; H-Ara h 1) resulted in a partial loss of Ara h 1 secondary structure and formation of rod-like branched aggregates with reduced IgE-binding capacity and impaired ability to induce mediator release. Glycated Ara h 1 (G-Ara h 1) formed by boiling in the presence of glucose behaved similarly. However, H- and G-Ara h1 retained the T-cell reactivity of N-Ara h 1. R-Ara h 1 was denatured, comprised compact, globular aggregates, and showed no evidence of glycation but retained the IgE-binding capacity of the native protein.
Ara h 1 aggregates formed by boiling were morphologically distinct from those formed by roasting and had lower allergenic activity. Glycation had no additional effect on Ara h 1 allergenicity compared with heating alone. Taken together with published data on the loss of Ara h 2/6 from boiled peanuts, this supports the hypothesis that boiling reduces the allergenicity of peanuts.
Copyright © 2011 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.
|Item Type:||Journal Article, refereed, original work|
|Communities & Collections:||04 Faculty of Medicine > University Hospital Zurich > Dermatology Clinic|
|DDC:||610 Medicine & health|
|Deposited On:||26 Feb 2012 16:57|
|Last Modified:||27 Nov 2013 18:59|
|Citations:||Web of Science®. Times cited: 5|
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