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United States Department of Agriculture

Agricultural Research Service

Title: Cross-Linking of Peanut Allergens by Polyphenol Oxidase and Its Effects on Peanut Allergenicity

Authors
item Chung, Si-Yin
item Champagne, Elaine

Submitted to: American Academy of Allergy Asthma and Immunology
Publication Type: Abstract Only
Publication Acceptance Date: November 1, 2003
Publication Date: February 1, 2004
Citation: 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

Technical Abstract: Polyphenol oxidase (PPO) catalyzes the cross-linking of proteins. The objective of this study was to determine if PPO induces cross-linking of peanut allergens and reduces their allergenic properties. Protein extracts were prepared from defatted roasted peanut meals. The extracts were then incubated with PPO at 37 C, pH 7 for 60 minutes, and analyzed by SDS-PAGE and competitive ELISA using a pooled serum from peanut allergic individuals. Results showed that PPO reacted mostly with two peanut proteins. These were the major peanut allergens Ara h 1 and Ara h 2. After PPO treatment, Ara h 1 and Ara h 2 were each seen to decrease significantly in levels. High molecular-weight polymers were formed due to the cross-linking of the allergens induced by PPO. IgE binding of the PPO-treated peanut extracts was reduced approximately 4-fold as compared to the untreated in ELISA. It was concluded that PPO induces cross-linking of peanut allergens, and consequently, reduces their allergenic properties to a certain extent.

Last Modified: 9/20/2014