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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 #298049
Title: Effect of oleic acid on the allergenic properties of peanut and cashew allergens

Author
item Chung, Si Yin
item Mattison, Chris
item Reed, Shawndrika
item WASSERMAN, L - Allergy/immunology Research Center Of North Texas
item Desormeaux, Wendy

Submitted to: Journal of Allergy Clinical Immunology
Publication Type: Abstract Only
Publication Acceptance Date: 12/11/2013
Publication Date: 3/6/2014
Citation: Chung, S., Mattison, C.P., Reed, S.S., Wasserman, L., Desormeaux, W.A. 2014. Effect of oleic acid on the allergenic properties of peanut and cashew allergens. Journal of Allergy Clinical Immunology. 133(2)Supplement, AB111,387.

Interpretive Summary:

Technical Abstract: Oleic acid is the major fatty acid in peanuts and cashews. There is limited information about its effect on peanut and cashew allergens during heating. The objective was to determine if heat treatment with oleic acid changes the allergenic properties of these nut proteins. Peanut and cashew proteins were fixed to solid phase membranes. The membranes were then incubated with a sodium oleate solution (10 mM) at 70 oC for 30 minutes, and analyzed for IgE binding. Inhibition ELISA and SDS-PAGE were also performed on sodium oleate-treated allergens solutions under the same condition. In blots, both peanut and cashew allergens exhibited a marked reduction in IgE binding, indicating that oleic acid may have blocked their IgE-binding sites by cross-linking. Cross-links were confirmed in SDS-PAGE profiles, in which partially-reduced allergen bands and high molecular-weight cross-links were seen. An overall reduction in IgE binding was obtained in ELISA as well. Treatment of peanut and cashew allergens with oleic acid (10 mM) at high temperature resulted in a marked reduction of IgE binding in both ELISA and blot assays. This suggests that oleic acid may reduce the allergenic properties of peanut and cashew allergens. Given the health benefits of oleic acid, further investigation is needed to determine its potential for producing less allergenic peanut-or cashew-based products.