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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 #167656
Title: THE PEANUT ALLERGENS ARE ALTERED BY ROASTING

Author
item Maleki, Soheila
item YAMAKI, K - NATL. FOOD RES. INST.
item Champagne, Elaine
item SHINOHARA, K - National Food Research Institute - Japan

Submitted to: Immunology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 7/22/2004
Publication Date: 7/24/2004
Citation: Maleki, S.J., Yamaki, K., Champagne, E.T., Shinohara, K. 2004. The peanut allergens are altered by roasting. Immunology. 505-509.

Interpretive Summary: The incidence of food allergy has increased over the last 15 years. It has been suggested that the methods of processing a particular food contribute to the rate of sensitization. It is quite possible that the processing methods have increased the rate of sensitization directly or indirectly, by affecting the age and frequency of exposure to peanut products. In order to understand the changes in the allergenic properties of roasted peanuts, the main allergens were purified from both raw and roasted peanuts and subjected to various assays, such as, digestive enzyme and IgE binding analysis. The structural and chemical alterations observed in the purified peanut allergens may, in part, explain the differences seen in the allergenic properties of peanut proteins following roasting.

Technical Abstract: The incidence of food allergy has increased over the last 15 years. It has been suggested that the methods of processing a particular food contribute to the rate of sensitization. It is quite possible that the processing methods have increased the rate of sensitization directly or indirectly, by affecting the age and frequency of exposure to peanut products. In order to understand the changes in the allergenic properties of roasted peanuts, the main allergens were purified from both raw and roasted peanuts and subjected to various assays, such as, digestive enzyme and IgE binding analysis. The structural and chemical alterations observed in the purified peanut allergens may, in part, explain the differences seen in the allergenic properties of peanut proteins following roasting.