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The effect of cooking methods on the allergenicity of peanut

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It has been rarely studied why the prevalence of peanut allergy is relative low in China. The aim of this study was to investigate: (i) the major peanut allergens in China, (ii) the effect of buffer composition on peanut allergens extraction efficiency, and (iii) the effect of cooking methods on peanut allergenicity. The allergenic property of peanut protein extracts was assessed by immunoblotting. The relative contents of the major peanut allergens were quantified by densitometry. The ability of IgE to bind to the different peanut preparations (fried, boiled and roasted) was detected with ELISA. In conclusion, Ara h 1 and several proteins belonging to the Ara h 3 were major peanut allergens. Different buffers lead to different extraction efficiency for allergen fragments. The IgE binding property of peanuts processed by cooking, frying and roasting did not differ significantly. Therefore, cooking methods may not explain the reason for the lower prevalence of peanut allergy in China.
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Keywords: Ara h 1; Peanut allergens; allergenicity; buffer composition; cooking methods; peanut proteins

Document Type: Research Article

Affiliations: 1: College of Food Science & Nutritional Engineering, China Agricultural University, PR China 2: Department of Dermatology, Peking University Third Hospital, PR China

Publication date: March 1, 2007

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