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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 #191832
Title: EFFECT OF PHYTIC ACID ON IGE BINDING TO PEANUT ALLERGENS

Author
item Chung, Si Yin
item Champagne, Elaine

Submitted to: American Academy of Allergy Asthma and Immunology
Publication Type: Abstract Only
Publication Acceptance Date: 4/12/2006
Publication Date: 5/22/2006
Citation: Chung, S., Champagne, E.T. 2006. Effect of phytic acid on ige binding to peanut allergens. American Academy of Allergy Asthma and Immunology. 117(2):S38.

Interpretive Summary:

Technical Abstract: Phytic acid is a peanut component with 6 phosphate groups. Our preliminary studies indicated that it binds to peanuts major allergens. Our objective was to determine if phytic acid-bound peanut allergens are different from native allergens in IgE binding. Two different methods of plate preparation for the indirect ELISA were used in this study. In the first method, a peanut protein extract was first treated with phytic acid (2 mM), centrifuged, and discarded. The resultant pellets (containing the phytic-acid bound allergens) were then diluted with 0.1 M sodium bicarbonate buffer pH 9 for plate coating. In the second method, the plate was coated with the extract, followed by the addition of phytic acid. A control plate was performed by coating the plate with a phytic acid-free extract. A pooled serum (IgE antibodies) from five peanut-allergic individuals was then added and detected colorimetrically, using a rabbit anti-human IgE peroxidase conjugate, and a substrate of o-phenylenediamine. Results showed that plates coated with phytic acid-bound peanut allergens (prepared from the above two methods) appeared to exhibit the same level of IgE binding as the control plate. This suggests that phytic acid did not affect IgE binding or the allergenic properties of peanut allergens. We concluded that phytic acid appears to have no effect on the allergenic properties of peanut allergens.