Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

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Record number 416600
Title Boiling peanut Ara h 1 results in the formation of aggregates with reduced allergenicity
Author(s) 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.; Bernard, H.; Wal, J.M.; Savelkoul, H.F.J.; Wichers, H.J.; Mills, E.N.C.
Source Molecular Nutrition & Food Research 55 (2011)12. - ISSN 1613-4125 - p. 1887 - 1894.
Department(s) Cell Biology and Immunology
FBR Fresh Supply Chains
Food Chemistry Group
Publication type Refereed Article in a scientific journal
Publication year 2011
Keyword(s) food allergens - ige binding - proteins - ara-h-1
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
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