Boiling peanut Ara h 1 results in the formation of aggregates with reduced allergenicity
✍ Scribed by Fany Blanc; Yvonne M. Vissers; Karine Adel-Patient; Neil M. Rigby; Alan R. Mackie; A. Patrick Gunning; Nikolaus K. Wellner; Per S. Skov; Laetitia Przybylski-Nicaise; Barbara Ballmer-Weber; Laurian Zuidmeer-Jongejan; Zsolt Szépfalusi; Janneke Ruinemans-Koerts; Ad P. H. Jansen; Hervé Bernard; Jean-Michel Wal; Huub F. J. Savelkoul; Harry J. Wichers; E. N. Clare Mills
- Publisher
- John Wiley and Sons
- Year
- 2011
- Tongue
- English
- Weight
- 513 KB
- Volume
- 55
- Category
- Article
- ISSN
- 1613-4125
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✦ Synopsis
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.