BACKGROUND Peanut allergy is a major public health problem that affects 1% of the population and has no effective therapy. OBJECTIVE To examine the safety and efficacy of oral desensitization in peanut-allergic children in combination with a brief course of anti-IgE mAb (omalizumab [Xolair]). METHODS We performed oral peanut desensitization in peanut-allergic children at high risk for devel...

peanuts, an oilseed crop, contain about 46% oil. the peanut shell can be used as fuel or pallets and its dry matter as feedstuff. the whole pods consist of 1-6 kernels. shelling is done at harvest time when the pod moisture content is 5-10%. in this research, a peanut sheller was designed and developed to separate the shell from the pod. the sheller included a hopper, sheller cylinder, concave,...

BACKGROUND Diagnosis of severe peanut allergy is difficult and delays in making an accurate diagnosis may place the patient at risk. Adults with a history of anaphylaxis must strictly avoid any contact with peanuts or products that may contain traces of peanuts. For these persons, conventional evaluations with skin prick testing (SPT) and IgE tests may not be sufficient to assess the risk of an...

BACKGROUND Peanut allergy is an important public health problem in western countries. However, the risk factors associated with this allergy remain uncertain. OBJECTIVE To determine whether the consumption of peanuts during pregnancy and breastfeeding is a risk factor for peanut allergy in infants. METHODS We enrolled 403 infants in a case-control study. The cases were infants aged 18 month...

Water and reusable medical device surfaces can be contaminated by natural toxins such as ricin either accidentally or intentionally. This report focuses on the removal of peanut lectin (PL), a ricin surrogate, from water and reusable medical devices and materials. An ELISA assay was used to determine if commercially available water filters could remove peanut lectin from water, and if commercia...

The physicochemical and sensory properties of peanut spreads fortified with soy flour were studied. Peanut spreads were replaced by whole soybean flour and soy nut flour at 0, 5, 15, 20 and 30% (w/w). All samples were analyzed for fat, protein, sugar, moisture content, adhesiveness, cohesiveness, hardness and sensory characteristics. Replacing peanut spread with soy flour had significant effect...

BACKGROUND There are no published data on peanut sensitization in Egypt and the problem of peanut allergy seems underestimated. We sought to screen for peanut sensitization in a group of atopic Egyptian children in relation to their phenotypic manifestations. METHODS We consecutively enrolled 100 allergic children; 2-10 years old (mean 6.5 yr). The study measurements included clinical evaluat...

Peanut protein and its hydrolysate were compared with a view to their use as food additives. The effects of pH, temperature and protein concentration on some of their key physicochemical properties were investigated. Compared with peanut protein, peanut peptides exhibited a significantly higher solubility and significantly lower turbidity at pH values 2-12 and temperature between 30 and 80°C. P...