Research progress in peanut allergens and their allergenicity reduction. (November 2019)

• Record Type: Journal Article
• Authors: Pi, Xiaowen; Wan, Yin; Yang, Yili; Li, Ruyi; Wu, Xiaojiang; Xie, Mingyong; Li, Xin; Fu, Guiming
• Is Part Of: Trends in food science & technology. Volume 93(2019)
• Page Start: 212
• Page End: 220
• Publication Date: 2019-11
• Subjects: Peanut -- Peanut allergen -- Peanut allergy -- Allergenicity; Food industry and trade -- Periodicals; Food -- Biotechnology -- Periodicals; 664.005
• DOI: 10.1016/j.tifs.2019.09.014
• Languages: English
• ISSNs: 0924-2244

Abstract

Abstract: Background: Peanut is a nutrient-rich popular food. However, it has been estimated that 1%–2% of the world's population are allergic to peanut, which can cause serious allergic reactions, including allergic shock and anaphylactic death in certain people. Thus, identifying peanut allergens and decreasing allergenicity have been serious and important food safety issues. Scope and approach: Sixteen peanut allergens and their structure and IgE linear binding site are summarized in this review. Various techniques and means to reduce peanut allergenicity, including physical (heat, radiation, and high-pressure treatments), chemical (glycosylation, magnetic-bead adsorption, and acid treatment), and biological (microbial fermentation, enzyme catalysis, and genetic engineering) methods, are evaluated and compared. Key findings and conclusions: Multiple allergens are present in peanuts. Their sequences, structures and allergenic characters have been examined extensively. Although Ara h 1, Ara h 2, Ara h 3, and Ara h 6 are the major allergens, individuals allergic to peanut often had IgE recognized multiple peanut allergens. Among the various methods capable of reducing peanut allergenicity, heating and high-pressure treatments appear to be practical and effective in general, and irradiation, acid treatment, and other physical and chemical may work under certain circumstances. Of note, fermentation has the advantage of improving tasting and reducing allergenicity at the same time. It is conceivable that combination of multiple methods will result in more effective means to reduce allergenicity of peanut and prevent the development of serious allergy. Highlights: Peanut allergy affects up to 2% of population, and its incidence rate is increasing. Sixteen peanut allergens, named Ara h 1 to Ara h 17, are introduced in detail. Allergenicity of peanut can be reduced by physical, chemical, and biological methods. Progress, principle, disadvantages and advantages of methods are evaluated. Combination of multiple methods to reduce peanut allergenicity are very promising.