Peanut protein sensitivity towards trace iron: A novel mode to ebb allergic response. (1st June 2015)

• Record Type: Journal Article
• Authors: Ghatak, Sumanta Kumar; Majumdar, Dipanwita; Singha, Achintya; Sen, Souvik; Das, Debashree; Chakrabarti, Abhijit; Mukhopadhyay, Chaitali; Sen, Kamalika
• Is Part Of: Food chemistry. Volume 176(2015)
• Page Start: 308
• Page End: 313
• Publication Date: 2015-06-01
• Subjects: Peanut proteins -- Spectroscopy -- Immunoassay -- ELISA -- Trace elements; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2014.12.081
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Proteins cause hypersensitive immunogenic responses in certain individuals. Trace level Fe(III) complexation of the peanut protein fractions at pH 4.8 was observed using different spectral methods. Considerable loss in allergic response of Fe(III) complex of the protein fractions were confirmed using competitive ELISA. Abstract: Peanut is a rich source of plant protein which is inexpensive and abundant in nature. The peanut proteins however cause hypersensitive immunogenic responses in certain individuals. A minute amount of contamination may cause strong allergic reactions and even death. Many chemical pretreatment procedures have been developed and prescribed earlier for removal of this allergenicity. In the present article we have observed trace level Fe(III) and Cu(II) complexation of the protein fractions of peanut at pH 4.8 using different spectral methods. Consequently we studied the allergic response of Fe(III) complex of the protein fractions using competitive enzyme linked immunosorbent assay (ELISA) technique and found that there were considerable losses in allergenicity of conarachin I and arachin fractions upon complexation. Immunoassay of Cu(II) complex was avoided keeping in view the Cu toxicity in living systems. The results bring up a new strategy towards reduction of allergenicity using an inexpensive and simple methodology.