Boiling and Frying Peanuts Decreases Soluble Peanut (Arachis Hypogaea) Allergens Ara h 1 and Ara h 2 But Does Not Generate Hypoallergenic Peanuts

• Published in: PloS one Vol. 11; no. 6; p. e0157849
• Main Authors: Comstock, Sarah S., Maleki, Soheila J., Teuber, Suzanne S.
• Format: Journal Article
• Language: English
• Published: United States Public Library of Science 01.06.2016; Public Library of Science (PLoS)
• Subjects: 2S Albumins, Plant - chemistry; 2S Albumins, Plant - immunology; Allergens; Allergens - chemistry; Allergens - immunology; Allergies; Animals; Antibodies; Antibodies - chemistry; Antibodies - metabolism; Antigens, Plant - chemistry; Antigens, Plant - immunology; Ara h 1 antigen; Ara h 2 antigen; Arachis - chemistry; Arachis - immunology; Arachis hypogaea; Asthma; Biology and Life Sciences; Boiling; Chickens; Cooking; Developed countries; Drug dosages; Food allergies; Food Technology; Frying; Glycoproteins - chemistry; Glycoproteins - immunology; Humans; Hypersensitivity; Immune Sera - chemistry; Immunoblotting; Immunoglobulin E; Immunoglobulin E - biosynthesis; Immunoglobulin E - chemistry; Immunology; Internal medicine; Legumes; Medicine; Medicine and Health Sciences; Methods; Nuts; Patients; Peanut Hypersensitivity - immunology; Peanut Hypersensitivity - physiopathology; Peanuts; Physical Sciences; Plant Proteins - chemistry; Plant Proteins - immunology; Polypeptides; Proteins; Research and Analysis Methods; Rheumatology; Seeds - chemistry; Seeds - immunology; Solubility; Temperature effects; Transition Temperature; United States > US; California; Michigan
• ISSN: 1932-6203; 1932-6203
• DOI: 10.1371/journal.pone.0157849

Peanut allergy continues to be a problem in most developed countries of the world. We sought a processing method that would alter allergenic peanut proteins, such that allergen recognition by IgE from allergic individuals would be significantly reduced or eliminated. Such a method would render accidental exposures to trace amounts of peanuts safer. A combination of boiling and frying decreased recovery of Ara h 1 and Ara h 2 at their expected MWs. In contrast, treatment with high pressures under varying temperatures had no effect on protein extraction profiles. Antibodies specific for Ara h 1, Ara h 2, and Ara h 6 bound proteins extracted from raw samples but not in boiled/fried samples. However, pre-incubation of serum with boiled/fried extract removed most raw peanut-reactive IgE from solution, including IgE directed to Ara h 1 and 2. Thus, this method of processing is unlikely to generate a peanut product tolerated by peanut allergic patients. Importantly, variability in individual patients' IgE repertoires may mean that some patients' IgE would bind fewer polypeptides in the sequentially processed seed.