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المؤلفYu, Jianmei
المؤلفHernandez, Michelle
المؤلفLi, Hao
المؤلفGoktepe, Ipek
المؤلفRobinette, Carole
المؤلفAuerbach, Amy
المؤلفPeden, David
المؤلفAhmedna, Mohamed
تاريخ الإتاحة2017-03-05T09:47:56Z
تاريخ النشر2015-03
اسم المنشورFood Research Internationalen_US
المعرّفhttp://dx.doi.org/10.1016/j.foodres.2015.01.007
الاقتباسYu, J., Hernandez, M., Li, H., Goktepe, I., Robinette, C., Auerbach, A., Peden, D. and Ahmedna, M. (2015)” Allergenicity of roasted peanuts treated with a non-human digestive protease” Food Research International,vol.69, pp. 341–347.
الرقم المعياري الدولي للكتاب0963-9969
معرّف المصادر الموحدhttp://www.sciencedirect.com/science/article/pii/S0963996915000095
معرّف المصادر الموحدhttp://hdl.handle.net/10576/5342
الملخصPeanut allergy is a severe and lifelong type of food allergy triggered by allergenic proteins and peptides in peanuts. This study investigated the effects of ultrasound-assisted alcalase treatment on the concentrations of major allergenic proteins (Ara h 1 and Ara h 2) in roasted peanut kernels and the allergenicity of treated peanut extracts. Peanut kernels were sonicated for 1h in buffer solution, incubated with different amount of alcalase for various time, then vacuum dried. The variations of Ara h 1 and Ara h 2 contents in soluble and insoluble portions of peanuts treatments were evaluated by sandwich ELISA and SDS-PAGE, respectively. The in vitro IgE-binding capacity of treated peanut extracts was determined by a competitive inhibition ELISA using pooled plasma of 10 peanut allergic patients. Samples with lower in vitro IgE-binding were used for human skin prick tests (SPTs) in peanut allergic individuals. Results indicate that alcalase digestion of sonicated peanuts significantly increased protein solubility while decreasing Ara h 1 and Ara h 2 concentrations in both soluble and insoluble portions of peanuts relative to untreated peanuts. The maximum reductions of Ara h 1 and Ara h 2 levels were obtained following 3hour digestion with alcalase at concentrations of 4.54 and 6.05U/100g. Samples obtained under these conditions showed the lowest in vitro IgE-binding and caused the least allergic response in human SPTs. The current study suggests that the allergenic potential of peanuts could be reduced by postharvest processing such as ultrasound-assisted enzymatic treatment of peanuts kernels.
راعي المشروعThe study was funded by USDA National Institute of Food Research, Agricultural and Food Research Initiative program. Award number: 2011-67017-30003. Part of the study was supported by UL1TR001111 from the NIH (National Center for Advancing Translational Sciences).
اللغةen
الناشرElsevier Ltd.
الموضوعPeanut allergens
الموضوعAra h 1
الموضوعAra h 2
الموضوعAlcalase
الموضوعEnzyme treatment
الموضوعIgE-binding
الموضوعSkin prick test
العنوانAllergenicity of roasted peanuts treated with a non-human digestive protease
النوعArticle
الصفحات341–347
رقم المجلد69
ESSN1873-7145


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