These authors contributed equally to this work.
Boiling peanut Ara h 1 results in the formation of aggregates with reduced allergenicity
Version of Record online: 16 NOV 2011
Copyright © 2011 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
Molecular Nutrition & Food Research
Volume 55, Issue 12, pages 1887–1894, December 2011
How to Cite
Blanc, F., Vissers, Y. M., Adel-Patient, K., Rigby, N. M., Mackie, A. R., Gunning, A. P., Wellner, N. K., Skov, P. S., Przybylski-Nicaise, L., Ballmer-Weber, B., Zuidmeer-Jongejan, L., Szépfalusi, Z., Ruinemans-Koerts, J., Jansen, A. P. H., Bernard, H., Wal, J.-M., Savelkoul, H. F. J., Wichers, H. J. and Mills, E. N. C. (2011), Boiling peanut Ara h 1 results in the formation of aggregates with reduced allergenicity. Mol. Nutr. Food Res., 55: 1887–1894. doi: 10.1002/mnfr.201100251
- Issue online: 2 DEC 2011
- Version of Record online: 16 NOV 2011
- Manuscript Accepted: 28 AUG 2011
- Manuscript Revised: 26 AUG 2011
- Manuscript Received: 11 APR 2011
- University of Warmia and Mazury, Olsztyn, Poland
- Food Allergy Across Europe', EuroPrevall. Grant Number: 514000
- Biological and Biotechnological Sciences Research Council
- Ara h 1;
- Peanut allergy;
- Thermal processing
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.