Allergenicity assessment on thermally processed peanut influenced by extraction and assessment methods. (30th May 2019)

• Record Type: Journal Article
• Authors: Zhang, Ying; Wu, Zhihua; Li, Kun; Li, Xin; Yang, Anshu; Tong, Ping; Chen, Hongbing
• Is Part Of: Food chemistry. Volume 281(2019)
• Page Start: 130
• Page End: 139
• Publication Date: 2019-05-30
• Subjects: Allergenicity -- Assessment methods -- Extraction methods -- Peanut -- Thermal processing; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2018.12.070
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Processing altered the structure of protein, changing its allergenic properties. Different extraction methods of peanut proteins affected allergenicity assessment. Digested defatted peanut powders (DPP) was recommended for allergenicity assessment. Abstract: The effect of processing on allergenicity of peanut, a major allergic food remains uncertainty. To discover the influence of thermal processing, extraction and assessment methods on potential allergenicity, protein was extracted by three methods or digested in the form of defatted peanut powder (DPP). The components of extracted allergens were analyzed using electrophoresis and mass spectrometry; the advanced structures (the secondary structure and the tertiary structure) were characterized through spectroscopies; the potential allergenicities were assessed by enzyme linked immunosorbent assay (ELISA), Biolayer interferometry (BLI) and KU812 cell degranulation assay. Results demonstrated that extraction influenced the allergenicity assessment significantly, and the assessment method was also important. The potential allergenicity of protein changed after processing, it increased after roasting, while decreased after boiling. Additionally, digested DPP combined with basophilic granulocyte degranulation model might be a good allergenicity assessment method.