Effect of heating and glycation on the allergenicity of Ara h 2/6
نویسندگان
چکیده
Results Heating Ara h 2/6 at 110°C resulted in extensive denaturation whilst Ara h 2/6 extracted from roasted peanut retained its native conformation. Allergen stimulation of PBMC from peanut allergic patients induced proliferation of mainly CD4+ T-cells and induction of Th2 cytokine secretion which was unaffected by thermal processing. IgE reactivity and functionality of Ara h 2/6 was decreased by heating. Whilst heating-glycation further reduced the IgE binding capacity of the proteins, it moderated their loss of histamine releasing capacity. Ara h 2/6 purified from roasted peanut demonstrated the same IgE reactivity as unheated, native Ara h 2/6.
منابع مشابه
Effect of Heating and Glycation on the Allergenicity of 2S Albumins (Ara h 2/6) from Peanut
BACKGROUND Peanut allergy is one of the most common and severe food allergies, and processing is known to influence the allergenicity of peanut proteins. We aimed to establish the effect of heating and glycation on the IgE-binding properties and biological activity of 2S albumins (Ara h 2/6) from peanut. METHODOLOGY/PRINCIPAL FINDINGS Native Ara h 2/6 was purified from raw peanuts and heated ...
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