Changes in Major Peanut Allergens Under Different pH Conditions
Allergy, Asthma & Immunology Research
;
: 157-160, 2012.
Article
in English
| WPRIM
| ID: wpr-103657
ABSTRACT
Regional dietary habits and cooking methods affect the prevalence of specific food allergies; therefore, we determined the effects of various pH conditions on major peanut allergens. Peanut kernels were soaked overnight in commercial vinegar (pH 2.3) or acetic acid solutions at pH 1.0, 3.0, or 5.0. Protein extracts from the sera of seven patients with peanut-specific IgE levels >15 kUA/L were analyzed by SDS-PAGE and immunolabeling. A densitometer was used to quantify and compare the allergenicity of each protein. The density of Ara h 1 was reduced by treatment with pH 1.0, 3.0, or 5.0 acetic acid, or commercial vinegar. Ara h 2 remained largely unchanged after treatment with pH 5.0 acetic acid, and was decreased following treatment with pH 1.0, 2.3, or 3.0 acetic acid. Ara h 3 and Ara h 6 appeared as a thick band after treatment with pH 1.0 acetic acid and commercial vinegar. IgE-binding intensities to Ara h 1, Ara h 2, and Ara h 3 were significantly reduced after treatment with pH 1.0 acetic acid or commercial vinegar. These data suggest that treatment with acetic acid at various pH values affects peanut allergenicity and may explain the low prevalence of peanut allergy in Korea.
Full text:
Available
Index:
WPRIM (Western Pacific)
Main subject:
Arachis
/
Immunoglobulin E
/
Allergens
/
Prevalence
/
Acetic Acid
/
Cooking
/
Peanut Hypersensitivity
/
Electrophoresis, Polyacrylamide Gel
/
Feeding Behavior
/
Hydrogen-Ion Concentration
Type of study:
Prevalence study
Limits:
Humans
Country/Region as subject:
Asia
Language:
English
Journal:
Allergy, Asthma & Immunology Research
Year:
2012
Type:
Article
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