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Effects of Pulsed UV‐Light on Peanut Allergens in Extracts and Liquid Peanut Butter
Author(s) -
Chung S.Y.,
Yang W.,
Krishnamurthy K.
Publication year - 2008
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2008.00784.x
Subject(s) - peanut butter , chemistry , peanut allergy , food science , solubility , allergen , arachis , chromatography , immunoglobulin e , botany , biology , allergy , antibody , immunology , organic chemistry
Pulsed ultraviolet (PUV) light, a nonthermal technology, was used to treat both the peanut extracts and liquid peanut butter. The objective was to determine if such treatment would lead to a reduction in the allergenic properties of the peanut extract and butter. Peanut samples were PUV treated using a Xenon RS‐3000C under the following conditions: 3 pulses/s, 14.6 cm from the central axis of the lamp, 4 min (extract) or 3 min (liquid peanut butter). After the treatment, the peanut samples were centrifuged and the supernatants analyzed by SDS‐PAGE and competitive inhibition enzyme‐linked immunosorbent assay (ciELISA). For comparison, boiling treatments were also performed. SDS‐PAGE showed that while boiling treatment had little effect on the peanut allergens, PUV‐light‐treated samples displayed a reduced solubility or level of peanut allergens (63 kDa). Solubility of another allergen (18 to 20 kDa) was unaffected. Insoluble aggregates formed were responsible for the reduced level of allergens in PUV‐light‐treated samples. ciELISA showed that untreated samples exhibited an IgE binding 7‐fold higher than the PUV‐treated samples. It was concluded that PUV light was effective in reducing IgE binding of peanut extracts and liquid peanut butter. The current study provides an approach to the development of a possibly less allergenic peanut product. However, the reduction in actual allergenicity needs to be confirmed by clinical studies.