High-Oleic Peanuts Are Not Different from Normal Peanuts in Allergenic Properties

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• 作者：Si-Yin Chung ; Soheila Maleki ; Elaine T. Champagne ; Kenneth L. Buhr ; and Daniel W. Gorbet
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2002
• 出版时间：February 13, 2002
• 年：2002
• 卷：50
• 期：4
• 页码：878 - 882
• 全文大小：111K
• 年卷期：v.50,no.4(February 13, 2002)
• ISSN：1520-5118

文摘

High-oleic peanuts are known for a high content of oleic fatty acid. However, it is not known whetherhigh-oleic peanuts are different from normal chemistry peanuts in levels of allergenicity and end-product adducts (i.e., products cross-linked with proteins). For this purpose, four different peanutcultivars (Florunner, Georgia Green, NC 9, and NC 2) were evaluated and compared with high-oleicpeanuts (SunOleic 97R). Adducts such as AGE/CML from Maillard reactions and MDA/HNE fromlipid oxidation were determined, respectively, in ELISA, using polyclonal antibodies. Allergenicity wasdetermined based on IgE binding and T-cell proliferation. Results showed that raw high-oleic peanutswere not different from normal peanuts in adduct levels. After roasting, CML and HNE levels remainedunchanged, but an increased and similar amounts of AGE adducts were found in all peanuts. MDAalso increased but not in high-oleic peanuts. This suggests that high-oleic peanuts are more stableto lipid oxidation than others during heating. Despite this, high-oleic peanuts did not differ from normalpeanuts in IgE binding and T-cell proliferation. It was concluded that a high content of oleic fatty acidhas no effect on peanut allergenicity and that high-oleic peanuts do not give a higher or lower risk ofallergy than normal peanuts.Keywords: High-oleic peanuts; allergenicity; Maillard reaction adducts; lipid oxidation adducts; AGE;CML; MDA; HNE; IgE antibodies; T-cells; polyclonal antibodies; ELISA