Format:
Online-Ressource
ISSN:
1613-4133
Content:
Abstract: Scope: 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. Conclusion: 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.
In:
volume:55
In:
number:12
In:
year:2011
In:
pages:1887-1894
In:
extent:8
In:
Molecular nutrition & food research, Weinheim : Wiley-VCH, [2004]-, 55, Heft 12 (2011), 1887-1894 (gesamt 8), 1613-4133
Language:
English
DOI:
10.1002/mnfr.201100251
URN:
urn:nbn:de:101:1-2023041007125629688164
URL:
https://doi.org/10.1002/mnfr.201100251
URL:
https://nbn-resolving.org/urn:nbn:de:101:1-2023041007125629688164
URL:
https://d-nb.info/1285832329/34
URL:
https://doi.org/10.1002/mnfr.201100251
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