Effect of high pressure on peanut allergens in the presence of polyphenol oxidase and caffeic acid

Authors: Chung, Si Yin; HOUSKA, M - Food Research Institute Prague; Reed, Shawndrika

Submitted to: Journal of Allergy Clinical Immunology
Publication Type: Abstract Only
Publication Acceptance Date: 11/29/2011
Publication Date: 2/6/2012
Citation: Chung, S., Houska, M. 2012. Effect of high pressure on peanut allergens in the presence of polyphenol oxidase and caffeic acid. Journal of Allergy Clinical Immunology. 129(2):AB233-883.

Interpretive Summary:

Technical Abstract: High pressure (HP) enhances enzymatic reactions. Because polyphenol oxidase (PPO) is an enzyme, and reduces IgE binding of peanut allergens in presence of caffeic acid (CA), we postulated that a further reduction in IgE binding can be achieved, using HP together with PPO and CA. Peanut extracts containing CA were treated with PPO, followed by treatments with and without HP. The conditions for HP treatment were: 300 and 500 MPa, each for 3 and 10 min. Treatments without PPO but with HP were also performed. After treatment, SDS-PAGE was performed and IgE binding was determined colorimetrically in competitive ELISA. SDS-PAGE data showed that in the absence of PPO, HP had no effect on major peanut allergens; however, in the presence of PPO, HP at 500 MPa (3 and 10 min) induced a higher reduction of allergens than PPO alone. IgE binding was reduced in both PPO and PPO/HP-500-3 min treatments, compared to the control (no PPO); however, a higher reduction in IgE binding was seen with PPO/HP-500 at 10 min. PPO together with CA reduced the levels of major peanut allergens and IgE binding. Applying HP at 300 MPa (3-10 min) to the PPO treatment did not enhance the reducing effect. By contrast, HP at 500 MPa (3-10 min) enhanced the reduction of allergens, but only HP-500 at 3-10 min appeared to lower the IgE binding further, compared to PPO treatment alone. In the absence of PPO, HP had no effect on major peanut allergens under the conditions tested.