Boiling and roasting treatment affecting the peanut allergenicity
Tong Zhang1, Yunfeng Shi1, Yanqing Zhao1
1Shanghai Key Laboratory of Bio-Energy Crops, School of Life Sciences, Shanghai University, Shanghai 200444, China.
Annals of Translational Medicine
|October 30, 2018
Summary
Cooking methods impact peanut allergy. Boiling peanuts may reduce allergenicity, while roasting can increase it by altering allergen structures and resistance to digestion.
Area of Science:
- Food Science
- Allergy Research
- Immunology
Background:
- Peanut allergy prevalence varies globally, potentially due to differing culinary techniques.
- Investigated the effects of boiling and roasting on peanut allergenicity.
Purpose of the Study:
- To determine how thermal processing (boiling, roasting) affects peanut allergenicity.
- To identify potential methods for enhancing or reducing peanut allergenicity through cooking.
Main Methods:
- Assessed allergenicity via animal models (diarrhea, weight loss, splenomegaly, jejunum breakage) and serological indicators.
- Analyzed peanut protein resistance to simulated gastric fluid (SGF).
- Utilized UV-Vis and Circular Dichroism (CD) spectroscopy to examine structural changes in Ara h 2.
Main Results:
- Boiled peanuts exhibited lower sensitization compared to roasted and raw peanuts.
- Roasted peanut proteins showed increased resistance to digestion in SGF.
- Roasting and boiling altered the structures of Ara h 2, a major peanut allergen.
Conclusions:
- Thermal processing significantly influences peanut allergen structure and immunoreactivity.
- Specific cooking methods can either enhance or reduce peanut sensitization.
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