Reduction of major peanut allergens Ara h 1 and Ara h 2, in roasted peanuts by ultrasound assisted enzymatic treatment

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• 作者：Hao Li^a ; ^c ; Jianmei Yu^b ; ^jyu@ncat.edu ; Mohamed Ahmedna^a ; Ipek Goktepe^b
• 关键词：Peanut allergen reduction ; Ara h 1 ; Ara h 2 ; Ultrasound ; Enzyme treatment ; IgE-binding
• 刊名：Food Chemistry
• 出版年：2013
• 出版时间：15 November, 2013
• 年：2013
• 卷：141
• 期：2
• 页码：762-768
• 全文大小：415 K

文摘

This study investigated the effects of ultrasound, enzyme concentration and enzyme treatment time on soluble protein and major allergenic proteins (Ara h 1 and Ara h 2) of roasted peanut kernels. A 3-factor, five-level orthogonal experimental design was implemented with various ultrasonication times, concentrations of trypsin or ¦Á-chymotrypsin and treatment times. The total soluble proteins were determined by the Bicinchoninic acid (BCA) method, Ara h 1 and Ara h 2 were evaluated by SDS-PAGE and sandwich ELISA. The IgE-binding of peanut extracts was analysed by a competitive inhibition ELISA. Results indicate that ultrasound treatment, followed by protease digestion of peanuts, significantly increased the solubility of peanut protein and decreased the concentrations of Ara h 1 and Ara h 2. The sequential treatment of peanuts by ultrasonication-trypsin-alpha chymotrypsin, resulted in maximum reductions of Ara h 1/Ara h 2, and lowest IgE-binding. This study provides an approach to significantly reduce allergenic proteins in peanut product.