Boiling peanut Ara h 1 results in the formation of aggregates with reduced allergenicity
| العنوان: | Boiling peanut Ara h 1 results in the formation of aggregates with reduced allergenicity |
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| المؤلفون: | Fany Blanc, Harry J. Wichers, Per Stahl Skov, Alan R. Mackie, Laetitia Przybylski-Nicaise, Nikolaus Wellner, Huub F. J. Savelkoul, Ad Jansen, Laurian Zuidmeer-Jongejan, E. N. Clare Mills, Neil M. Rigby, Yvonne M. Vissers, Barbara Ballmer-Weber, A. Patrick Gunning, Hervé Bernard, J.-M. Wal, Zsolt Szépfalusi, Karine Adel-Patient, Janneke Ruinemans-Koerts |
| المساهمون: | Unité de Recherche Immuno-Allergie Alimentaire, Institut National de la Recherche Agronomique (INRA), Wageningen University and Research Centre (WUR), Institute of Food Research [Norwich], RefLab ApS, Partenaires INRAE, Allergy Unit - Department of Dermatology, Universität Zürich [Zürich] = University of Zurich (UZH), Vrije universiteit = Free university of Amsterdam [Amsterdam] (VU), Medizinische Universität Wien = Medical University of Vienna, Department of Clinical Chemistry and Haematology, University Medical Center [Utrecht], Radboud University Medical Center [Nijmegen], We thank Kurt Quartz for organization of the trial within Rijnstate Hospital, The Netherlands and Malgorzata Iwan (University of Warmia and Mazury, Olsztyn, Poland) for performing the NBT assay. The work described was carried out under the EU FP6 project 'The Prevalence, Cost and Basis of Food Allergy Across Europe', EuroPrevall (Contract No. 514000). E. N. C. M. and N. M. R. were also supported by the institute strategic program grant to IFR from the Biological and Biotechnological Sciences Research Council in the UK., AII - Amsterdam institute for Infection and Immunity, Experimental Immunology, VU University Amsterdam, University of Zurich, Mills, E N C |
| المصدر: | Molecular Nutrition and Food Research Molecular Nutrition and Food Research, Wiley-VCH Verlag, 2011, 55 (12), pp.1887-1894. ⟨10.1002/mnfr.201100251⟩ Molecular Nutrition & Food Research 55 (2011) 12 Molecular nutrition & food research, 55(12), 1887-1894. Wiley-VCH Verlag Molecular Nutrition & Food Research, 55(12), 1887-1894 Molecular Nutrition and Food Research 12 (55), 1887-1894. (2011) |
| بيانات النشر: | HAL CCSD, 2011. |
| سنة النشر: | 2011 |
| مصطلحات موضوعية: | Male, ige binding, Hot Temperature, Arachis, Food Handling, food science and technology, T-Lymphocytes, [SDV]Life Sciences [q-bio], medicine.disease_cause, 01 natural sciences, procédé thermique, food allergens, chemistry.chemical_compound, Allergen, Glycation, FBR Fresh Supply Chains, heterocyclic compounds, Food science, allergie alimentaire, Protein secondary structure, Plant Proteins, Roasting, Food Chemistry, ara-h-1, 10177 Dermatology Clinic, food and beverages, 04 agricultural and veterinary sciences, 040401 food science, Maillard reaction, Allergenicity, 1305 Biotechnology, symbols, Female, lipids (amino acids, peptides, and proteins), IgE, Histamine, Biotechnology, Ara h 1, EuroPrevall, Peanut allergy, Thermal, processing, allergenicite, 610 Medicine & health, Celbiologie en Immunologie, Cell Line, Young Adult, symbols.namesake, 0404 agricultural biotechnology, Boiling, Levensmiddelenchemie, medicine, Animals, Humans, Peanut Hypersensitivity, Reactivity (chemistry), 1106 Food Science, Cell Proliferation, Glycoproteins, 010401 analytical chemistry, Membrane Proteins, Allergens, Antigens, Plant, Immunoglobulin E, biochemical phenomena, metabolism, and nutrition, proteins, Rats, 0104 chemical sciences, carbohydrates (lipids), Cell Biology and Immunology, chemistry, WIAS, Leukocytes, Mononuclear, cacahuete, Food Science |
| الوصف: | International audience; 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. |
| وصف الملف: | application/pdf; application/octet-stream; Blanc.pdf - application/pdf |
| اللغة: | English |
| تدمد: | 1613-4125 1613-4133 |
| الوصول الحر: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::86d7309da912710e3b20a4e13fb285d7Test https://hal.inrae.fr/hal-02647106/file/Blanc_1.pdfTest |
| حقوق: | OPEN |
| رقم الانضمام: | edsair.doi.dedup.....86d7309da912710e3b20a4e13fb285d7 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 16134125 16134133 |
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