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Boiling peanut Ara h 1 results in the formation of aggregates with reduced allergenicity

2011; Wiley; Volume: 55; Issue: 12 Linguagem: Inglês

10.1002/mnfr.201100251

1613-4133

Fany Blanc, Yvonne M. Vissers, Karine Adel‐Patient, Neil M. Rigby, Alan R. Mackie, A. Patrick Gunning, Nikolaus Wellner, Per Stahl Skov, Laetitia Przybylski‐Nicaise, Barbara Ballmer‐Weber, Laurian Zuidmeer, Zsolt Szépfalusi, Janneke Ruinemans‐Koerts, Ad Jansen, Hervé Bernard, Jean‐Michel Wal, Huub F. J. Savelkoul, Harry J. Wichers, E. N. Clare Mills,

Occupational exposure and asthma

Abstract Scope : Roasting rather than boiling and Maillard modifications may modulate peanut allergenicity. We investigated how these factors affect the allergenic properties of a major peanut allergen, Ara h 1. Methods and results : Ara h 1 was purified from either raw (N‐Ara h 1) or roasted (R‐Ara h 1) peanuts. Boiling (100°C 15 min; H‐Ara h 1) resulted in a partial loss of Ara h 1 secondary structure and formation of rod‐like branched aggregates with reduced IgE‐binding capacity and impaired ability to induce mediator release. Glycated Ara h 1 (G‐Ara h 1) formed by boiling in the presence of glucose behaved similarly. However, H‐ and G‐Ara h1 retained the T‐cell reactivity of N‐Ara h 1. R‐Ara h 1 was denatured, comprised compact, globular aggregates, and showed no evidence of glycation but retained the IgE‐binding capacity of the native protein. Conclusion : Ara h 1 aggregates formed by boiling were morphologically distinct from those formed by roasting and had lower allergenic activity. Glycation had no additional effect on Ara h 1 allergenicity compared with heating alone. Taken together with published data on the loss of Ara h 2/6 from boiled peanuts, this supports the hypothesis that boiling reduces the allergenicity of peanuts.