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.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 541644
Title Release of major peanut allergens from their matrix under various pH and simulated saliva conditions—Ara h2 and ara h6 are readily bio-accessible
Author(s) Koppelman, Stef J.; Smits, Mieke; Tomassen, Monic; Jong, Govardus A.H. De; Baumert, Joe; Taylor, Steve L.; Witkamp, Renger; Veldman, Robert Jan; Pieters, Raymond; Wichers, Harry
Source Nutrients 10 (2018)9. - ISSN 2072-6643
DOI https://doi.org/10.3390/nu10091281
Department(s) FBR Consumer Science & Health
VLAG
Chair Nutrition and Pharmacology (HNE)
Nature Conservation and Plant Ecology
Publication type Refereed Article in a scientific journal
Publication year 2018
Keyword(s) Allergen - Arachis hypogaea - Bio-accessibility - Peanut - Saliva
Abstract

The oral mucosa is the first immune tissue that encounters allergens upon ingestion of food. We hypothesized that the bio-accessibility of allergens at this stage may be a key determinant for sensitization. Light roasted peanut flour was suspended at various pH in buffers mimicking saliva. Protein concentrations and allergens profiles were determined in the supernatants. Peanut protein solubility was poor in the pH range between 3 and 6, while at a low pH (1.5) and at moderately high pHs (>8), it increased. In the pH range of saliva, between 6.5 and 8.5, the allergens Ara h2 and Ara h6 were readily released, whereas Ara h1 and Ara h3 were poorly released. Increasing the pH from 6.5 to 8.5 slightly increased the release of Ara h1 and Ara h3, but the recovery remained low (approximately 20%) compared to that of Ara h2 and Ara h6 (approximately 100% and 65%, respectively). This remarkable difference in the extraction kinetics suggests that Ara h2 and Ara h6 are the first allergens an individual is exposed to upon ingestion of peanut-containing food. We conclude that the peanut allergens Ara h2 and Ara h6 are quickly bio-accessible in the mouth, potentially explaining their extraordinary allergenicity.

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