Association of End-Product Adducts with Increased IgE Binding of Roasted Peanuts

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• 作者：Si-Yin Chung and Elaine T. Champagne
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2001
• 出版时间：August 2001
• 年：2001
• 卷：49
• 期：8
• 页码：3911 - 3916
• 全文大小：112K
• 年卷期：v.49,no.8(August 2001)
• ISSN：1520-5118

文摘

Recently, we have shown that roasted peanuts have a higher level of IgE binding (i.e., potentiallymore allergenic) than raw peanuts. We hypothesized that this increase in IgE binding of roastedpeanuts is due to an increased levels of protein-bound end products or adducts such as advancedglycation end products (AGE), N-(carboxymethyl)lysine (CML), malondialdehyde (MDA), and4-hydroxynonenal (HNE). To support our hypothesis, we produced polyclonal antibodies (IgG) toeach of these adducts, determined their levels in raw and roasted peanuts, and examined theirability to bind to IgE from a pooled serum of patients with clinically important peanut allergy.Results showed that AGE, CML, MDA, and HNE adducts were all present in raw and roastedpeanuts. Roasted peanuts exhibited a higher level of AGE and MDA adducts than raw peanuts.IgE was partially inhibited in a competitive ELISA by antibodies to AGE but not by antibodies toCML, MDA, or HNE. This indicates that IgE has an affinity for peanut AGE adducts. Roastedpeanuts exhibited a higher level of IgE binding, which was correlated with a higher level of AGEadducts. We concluded that there is an association between AGE adducts and increased IgE binding(i.e., allergenicity) of roasted peanuts.Keywords: Peanuts (Arachis hypogaea L.); allergenicity; IgE; ELISA; polyclonal antibodies;Maillard reaction adducts; lipid oxidation adducts; AGE; CML; MDA; HNE