Identification of digestion-resistant peptides in various processed peanut reveals their distinct allergenicity.

ABSTRACT: Peanut protein is a significant food allergen that can trigger severe reactions. The allergenicity of peanut protein may be affected by the thermal processing method and matrices, and its anti-digestibility may also change accordingly. This study investigated how three heat treatment techniques affect the allergenicity and digestibility of peanut proteins and compared the differences in anti-digestive peptide segments by Mass spectrometry. Results showed that boiling and frying reduced sensitization, while roasting potentially increased it. After gastric digestion, allergenicity of Ara h 1 decreases due to breakdown of allergenic peptide segments. Hydrophobic regions of Ara h 1 where monomers interact resist degradation. Compared to boiling and frying, roasting can retain more allergenic p

SUBMITTER: Hou T 

PROVIDER: S-EPMC11497363 | biostudies-literature | 2024 Dec

REPOSITORIES: biostudies-literature