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Related Experiment Video

Updated: May 22, 2026

Removal and Replacement of Endogenous Ligands from Lipid-Bound Proteins and Allergens

Removal and Replacement of Endogenous Ligands from Lipid-Bound Proteins and Allergens

Published on: February 24, 2021

Changes in Major Peanut Allergens Under Different pH Conditions.

Jihyun Kim¹, Jeongok Lee, Won Hee Seo

¹Department of Pediatrics, Samsung Medical Center, Sungkyunkwan University School of Medicine, Seoul, Korea.

Allergy, Asthma & Immunology Research

|May 2, 2012

Summary

This summary is machine-generated.

Acetic acid treatment significantly reduces peanut allergenicity, particularly at low pH levels. This finding may explain the lower prevalence of peanut allergies in regions like Korea.

Keywords:

Acetic acid Ara h 1 allergen Ara h 2 allergen Ara h 3 allergen allergens peanuts

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Non-destructive SPE-UPLC-based Quantification of Aflatoxins and Stilbenoid Phytoalexins in Single Peanut (Arachis spp.) Seeds

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Published on: April 19, 2024

Area of Science:

Food Science
Allergy Research
Biochemistry

Background:

Regional dietary habits influence food allergy prevalence.
Understanding allergen modification is crucial for allergy management.

Purpose of the Study:

To investigate the impact of varying pH conditions using acetic acid on major peanut allergens.
To correlate allergenicity changes with potential regional allergy prevalence.

Main Methods:

Peanut kernels treated with acetic acid at pH 1.0, 3.0, 5.0, and commercial vinegar (pH 2.3).
Analysis of protein extracts using SDS-PAGE and immunolabeling with sera from peanut-allergic patients.
Quantification of allergenicity using densitometry and IgE-binding assays.

Main Results:

Treatment with acetic acid (especially pH 1.0) and vinegar reduced the density and IgE-binding of key peanut allergens (Ara h 1, Ara h 2, Ara h 3).
Ara h 2 showed reduced allergenicity at lower pH, while Ara h 3 and Ara h 6 were notably affected by pH 1.0 treatment.
Significant reduction in IgE-binding to Ara h 1, Ara h 2, and Ara h 3 was observed after pH 1.0 acetic acid or commercial vinegar treatment.

Conclusions:

Acetic acid treatment, particularly at low pH, significantly alters peanut allergen structure and reduces allergenicity.
These findings suggest a potential mechanism for the lower prevalence of peanut allergy in certain regions, like Korea, possibly due to food processing methods.