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Peanut varieties with reduced Ara h 1 content indicating no reduced allergenicity
Author(s) -
Krause Susanne,
Latendorf Ties,
Schmidt Hendrik,
DarcanNicolaisen Yasemin,
Reese Gerald,
Petersen Arnd,
Janssen Ottmar,
Becker WolfMeinhard
Publication year - 2010
Publication title -
molecular nutrition and food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.495
H-Index - 131
eISSN - 1613-4133
pISSN - 1613-4125
DOI - 10.1002/mnfr.200900072
Subject(s) - hypoallergenic , allergen , peanut allergy , food science , allergy , immunoglobulin e , food allergens , microbiology and biotechnology , chemistry , biology , food allergy , immunology , antibody
Abstract Peanut allergy is a major cause of food‐induced severe anaphylactic reactions. To date, no medical care is available to prevent and treat peanut allergy and therefore hypoallergenic peanut varieties are of considerable health political and economic interest. Major allergens that induce IgE‐responses in peanut‐sensitive patients are Ara h 1, Ara h 2 and Ara h 3/4. In order to identify hypoallergenic peanuts, commercially locally available peanut varieties were screened for their allergen content. Ara h 1‐deficient peanuts from Southeast Asia were identified by SDS‐PAGE, immunoblotting, inhibition assays and ELISA. 2‐D PAGE analyses demonstrated the different compositions of the tested extracts and revealed a number of variations of the allergen patterns of peanuts from different varieties. Mediator release experiments of these peanut extracts demonstrated similar allergenicities as compared with standard peanut extract. These results indicate that the allergenicity of peanuts with reduced Ara h 1 content might be compensated by the other allergens, and thus do not necessarily cause a reduction of allergenicity.