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United States Department of Agriculture

Agricultural Research Service

Research Project: REDUCING THE ALLERGENIC PROPERTIES OF PEANUTS

Location: Food Processing and Sensory Quality Research

Title: Effect of phenolic compounds on immunoassays of peanut allergens.

Author
item Chung, Si-Yin

Submitted to: American Peanut Research and Education Society Abstracts
Publication Type: Abstract Only
Publication Acceptance Date: May 27, 2009
Publication Date: July 10, 2010
Citation: Chung, S. 2010. Effect of phenolic compounds on immunoassays of peanut allergens. American Peanut Research and Education Society Abstracts.

Technical Abstract: Phenolic compounds (PCs) are antioxidants. Because of their health benefit, PCs may be added to some food products. Occasionally, these products may be subjected to screening for food allergens (i.e. peanuts). In this case, the screening (an immunoassay technique) may or may not be affected by the PCs present, depending on their levels. Because PCs can bind and precipitate proteins, it was hypothesized that PCs at a certain level have a negative impact on the screening process. To verify this, a model involving ferulic acid (a phenolic) and peanut allergens was used and tested in an inhibition ELISA (an immunoassay). Ferulic acids at various concentrations were each mixed with a peanut extract, diluted, and then mixed with a pooled serum (containing IgE antibodies) from peanut-allergic patients. The mixture was then incubated in a microtiter plate coated with peanut allergens. Inhibition of IgE binding was detected colorimetrically, using a goat anti-human IgE peroxidase and a soluble substrate. A control was performed without ferulic acid. Results showed that the degree of inhibition of IgE binding was similar to the control when the concentration of ferulic acid was low. Ferulic acid at 10 mM led to a reduced inhibition of IgE antibodies. High background or false positive results were observed when the concentration of ferulic acid was >10 mM. The conclusion was that ferulic acid at 10 mM or higher affected the accuracy of the inhibition ELISA. This implies that phenolic compounds, if improperly added, could negatively affect the results of screening for food allergens in food products.

Last Modified: 9/23/2014