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United States Department of Agriculture

Agricultural Research Service

Title: Effect of Enzyme Treatment on the Allergenic Properties of Peanuts

Authors
item Chung, Si-Yin
item Champagne, Elaine

Submitted to: Allergy and Immunology Meeting American Academy
Publication Type: Abstract Only
Publication Acceptance Date: November 1, 2002
Publication Date: February 12, 2003
Citation: Chung, S., Champagne, E.T. 2003. Effect of enzyme treatment on the allergenic properties of peanuts. Allergy and Immunology Meeting American Academy. 717.

Technical Abstract: Enzymes such as transglutaminase (TGA) and peroxidase (POD) are known to catalyze cross-links between proteins. For this reason, they have been shown to be capable of changing the allergenic properties of proteins such as those from milk, wheat and soybeans. The objective of this study was to determine if treatment of peanut proteins with TGA or POD leads to a change in the allergenic properties of peanuts. For this purpose, protein extracts from raw and roasted peanuts were each incubated with the respective enzymes at 37 C and different times. Treated and control samples were then applied to SDS-PAGE, Western blots, and competitive ELISA for IgE binding determination, using a pooled serum from patient with peanut anaphylaxis. Results showed that enzyme treatment (1 or 16 hr) appeared to have no effect on raw peanut proteins in terms of IgE binding. However, with roasted peanuts, POD treatment resulted in a partial loss of Ara h1 and Ara h2 along with the formation of new polymers (as evidenced by SDS-PAGE and blots). IgE binding in this case was lower than the control in a competitive ELISA. By contrast, TGA treatment did not result in a loss of the above two proteins or a lower IgE binding. It was concluded that while TGA is not a good candidate for reducing peanut allergenicity, POD may have an application in this area.

Last Modified: 7/23/2014
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