Projects

REDUCING THE ALLERGENIC PROPERTIES OF PEANUTS Appropriated (D)   Accession Number: 409180

Publications

Reducing the allergenic capacity of peanut extracts and liquid peanut butter by phenolic compounds. - (Peer Reviewed Journal)

Chung, S., Champagne, E.T. 2009. Reducing the allergenic capacity of peanut extracts and liquid peanut butter by phenolic compounds. Food Chemistry. 115:1345-1349.

Ferulic acid enhances IgE binding to peanut allergens in western blots. - (Abstract)

Chung, S., Champagne, E.T. 2009. Ferulic acid enhances IgE binding to peanut allergens in western blots. Journal of Allergy Clinical Immunology. 123(2)-S192.

Proteomic screening points to the potential importance of Ara h 3 basic subunit in allergenicity of peanut - (Peer Reviewed Journal)

Guo, B.Z., Liang, X., Chung, S.Y., Maleki, S.J. 2008. Proteomic screening points to the potential importance of Ara h 3 basic subunit in allergenicity of peanut. Inflammation & Allergy - Drug Targets. 7(3):163-166

Effects of pulsed UV-light on peanut allergens in extracts and liquid peanut butter. - (Peer Reviewed Journal)

Chung, S., Yang, W., Krishnamurthy, K. 2008. Effects of pulsed UV-light on peanut allergens in extracts and liquid peanut butter. Journal of Food Science. 73(5):C400-C404.

Proteomic analysis of peanut seed storage proteins and genetic variation in a potential peanut allergen - (Peer Reviewed Journal)

Guo, B., Liang, X., Chung, S., Holbrook, C.C., Maleki, S.J. 2008. Proteomic analysis of peanut seed storage proteins and genetic variation in a potential peanut allergen. Protein & Peptide Letters. 15:567-577.

Using phenolic compounds to reduce the allergenic properties of peanut extracts and peanut butter slurries. - (Abstract)

Chung, S., Champagne, E.T. 2008. Using phenolic compounds to reduce the allergenic properties of peanut extracts and peanut butter slurries. Journal of Allergy Clinical Immunology. 121(2):S249.

Effect of Phytic Acid on Peanut Allergens and Allergenic Properties of Extracts - (Peer Reviewed Journal)

Chung, S., Champagne, E.T. 2007. Effect of phytic acid on peanut allergens and allergenic properties of extracts. Journal of Agricultural and Food Chemistry. 55:9054-9058.

Effect of Non-Thermal Processing on Peanut Allergens. - (Abstract)

Chung, S., Yang, W., Singh, A., Krishna, K. 2007. Effect of non-thermal processing on peanut allergens. American Peanut Research and Education Society Abstracts.

Treatment of Natural Peanut Butter with Phytic Acid - (Abstract)

Chung, S.Y., Champagne, E.T. 2007. Treatment of natural peanut butter with phytic acid. Journal of Allergy Clinical Immunology. 119(1)S118.

Reducing the Allergenic Properties of Peanut Allergens by Copper/Hydrogen Peroxide - (Book/Chapter)

Chung, S., Kato, Y., Champagne, E.T. 2007. Reducing the allergenic properties of peanut allergens by copper/hydrogen peroxide. Recent Progress in Medicinal Plants. 15:443-453.

Effect of Phytic Acid on Ige Binding to Peanut Allergens - (Abstract)

Chung, S., Champagne, E.T. 2006. Effect of phytic acid on ige binding to peanut allergens. American Academy of Allergy Asthma and Immunology. 117(2):S38.

Reducing the Allergenic Properties of Peanut Extracts by Removing Peanut Allergens with Phytic Acids - (Abstract)

Chung, S., Champagne, E.T. 2005. Reducing the allergenic properties of peanut extracts by removing peanut allergens with phytic acids. American Peanut Research and Education Society Abstracts. 118

Use of Copper/hydrogen Peroxide to Reduce Peanut Allergenicity - (Abstract)

Chung, S., Kato, Y., Champagne, E.T. 2005. Use of copper/hydrogen peroxide to reduce peanut allergenicity. American Academy of Allergy Asthma and Immunology. 115(2):134.

Polyphenol Oxidase/caffeic Acid May Reduce the Allergenicity of Peanut Allergens - (Peer Reviewed Journal)

Chung, S., Champagne, E.T., Kato, Y. 2005. Polyphenol oxidase/caffeic acid may reduce the allergenicity of peanut allergens. Journal of the Science of Food and Agriculture. 85:1631-2637.

Allergenic properties of roasted peanut allergens may be reduced by peroxidase. - (Peer Reviewed Journal)

Chung, S., Maleki, S.J., Champagne, E.T. 2004. Cross-linking of peanut proteins by peroxidase and its effects on peanut allergenicity. Journal of Agriculture and Food Chemistry. 52(14):4541-4545.

Peanut Polyamines May Be Non-Allergenic - (Peer Reviewed Journal)

Chung, S., Champagne, E.T. 2004. Determination of polyamines in peanuts and their role in peanut allergenicity. Journal of the Science of Food and Agriculture. 85:990-994.

Characterization of Five Seed-Proteins Missing in One Peanut Genotype and the Allergic Nature of These Proteins - (Abstract)

Guo, B., Liang, X. Q., Maleki, S. J., Chung, S. Y., Holbrook, Jr., C. C., Ozias-Akins, P. 2004. Characterization of five seed-proteins missing in one peanut genotype and the allergic nature of these proteins [abstract]. In: Proceedings of the American Peanut Research and Education Society, July 13-16, 2004, San Antonio, Texas. 36:28.

The Effects of Boiling, Frying and Roasting on the Allergenicity of Peanuts - (Peer Reviewed Journal)

Schmitt, D.A., Maleki, S.J., Chung, S. 2004. The effects of boiling, frying and roasting on the allergenicity of peanuts. Journal of Allergy Clinical Immunology. 113:520.

The Major Peanut Allergen, Ara H 2, Functions As a Trypsin Inhibitor and Roasting Enhances This Function - (Peer Reviewed Journal)

Maleki, S.J., Viquez, O., Jacks, T.J., Dodo, H., Champagne, E.T., Chung, S., Landry, S. 2003. The major peanut allergen, ara h 2, functions as a trypsin inhibitor and roasting enhances this function. Journal of Allergy Clinical Immunology. 112(1):190-195.

Cross-Linking of Peanut Allergens by Polyphenol Oxidase and Its Effects on Peanut Allergenicity - (Abstract)

Chung, S., Champagne, E.T. 2004. Cross-linking of peanut allergens by polyphenol oxidase and its effects on peanut allergenicity. American Academy of Allergy Asthma and Immunology. 113:1158

Linking Peanut Allergenicity to the Processes of Maturation, Curing and Roasting - (Peer Reviewed Journal)

Chung, S., Butts, C.L., Maleki, S.J., Champagne, E.T. 2003. Linking peanut allergenicity to the processes of maturation, curing and roasting. Journal of Agricultural and Food Chemistry.

Reducing the Allergenic Properties of Peanut Proteins by Peroxidase - (Abstract)

Chung, S., Maleki, S.J., Champagne, E.T. 2003. Reducing the allergenic properties of peanut proteins by peroxidase. American Peanut Research and Education Society Abstracts. 43.

Effect of Enzyme Treatment on the Allergenic Properties of Peanuts - (Abstract)

Chung, S., Champagne, E.T. 2003. Effect of enzyme treatment on the allergenic properties of peanuts. Allergy and Immunology Meeting American Academy. 717.