Author
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Chung, Si Yin |
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Submitted to: American Peanut Research and Education Society Abstracts
Publication Type: Abstract Only Publication Acceptance Date: 5/30/2008 Publication Date: 7/12/2008 Citation: Chung, S. 2008. Effect of phenolic compounds on the allergenic properties of peanut extracts and peanut butter slurries. American Peanut Research and Education Society Abstracts. Interpretive Summary: Technical Abstract: Phenolic compounds (PCs) are phytochemicals and antioxidants with known health benefits. They are known to bind to proteins as soluble and insoluble complexes. As soluble complexes, with major peanut allergens formed in the presence of polyphenol oxidase (PPO), PCs have been shown to be able to reduce the allergenic property of a peanut extract. The objectives of this study were to determine: (1) if PCs/ PPO have a similar effect in peanut butter slurries as in peanut extracts, and; (2) if PCs would form insoluble allergen complexes and reduce the allergenic properties of both peanut extracts and butter slurries. Three different PCs such as caffeic, chlorogenic, and ferulic acids were examined and each added to the peanut extracts, and peanut butter slurries at low and high concentrations for formation of soluble (in presence of PPO) and insoluble complexes. After stirring for 60 minutes, the mixtures were centrifuged and analyzed by SDS-PAGE and enzyme-linked immunosorbent assays (ELISA) for IgE binding. Results showed that proteins that formed insoluble complexes with PCs were mostly major peanut allergens, and a reduction in IgE binding of peanut extracts and peanut butter slurries was observed. The PCs/PPO treatment also led to a similar reduction in IgE-binding, despite the formation of soluble allergen complexes or cross-links, which probably were less allergenic. The conclusion was that PCs were effective in reducing the allergenic properties of peanut extracts and peanut butter slurries. |
