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ARS Home » Southeast Area » New Orleans, Louisiana » Southern Regional Research Center » Food Processing and Sensory Quality Research » Research » Publications at this Location » Publication #161084
Title: CROSS-LINKING OF PEANUT ALLERGENS BY POLYPHENOL OXIDASE AND ITS EFFECTS ON PEANUT ALLERGENICITY

Author
item Chung, Si Yin
item Champagne, Elaine

Submitted to: American Academy of Allergy Asthma and Immunology
Publication Type: Abstract Only
Publication Acceptance Date: 11/1/2003
Publication Date: 2/1/2004
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

Interpretive Summary:

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.