Heat processing of peanut seed enhances the sensitization potential of the major peanut allergen Ara h 6.

ABSTRACT:

Scope

Processing of food has been shown to impact IgE binding and functionality of food allergens. In the present study, we investigated the impact of heat processing on the sensitization capacity of Ara h 6, a major peanut allergen and one of the most potent elicitors of the allergic reaction.

Methods and results

Peanut extracts obtained from raw or heat-processed peanut and some fractions thereof were biochemically and immunochemically characterized. These extracts/fractions, purified Ara h 6, or recombinant Ara h 6 including Ara h 6 mutants lacking disulfide bridges were used in in vitro digestion tests and mouse models of experimental sensitization. Peanut roasting led to the formation of complexes of high molecular weight, notably between Ara h 6 and Ara h 1, which supp

SUBMITTER: Guillon B 

PROVIDER: S-EPMC5213772 | biostudies-literature | 2016 Dec

REPOSITORIES: biostudies-literature