ArticleMolecular nutrition & food research2016
Heat processing of peanut seed enhances the sensitization potential of the major peanut allergen Ara h 6.
Article in Molecular nutrition & food research, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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Who cites it
15 citing papers in PubMed.
- Variable IgE cross-reactivity between peanut 2S-albumins: The case for measuring IgE to both Ara h 2 and Ara h 6.Clinical and experimental allergy : journal of the British Society for Allergy and Clinical Immunology · 2019Trial
- Microbial fermentation as a strategy for the abatement of peanut allergens.Applied and environmental microbiology · 2026Review
- Mouse Models of Food Allergies: Where Do They Take Us?Clinical reviews in allergy & immunology · 2026Review
- Maillard Reaction Induced Changes in Allergenicity of Food.Foods (Basel, Switzerland) · 2022Review
- Are Physicochemical Properties Shaping the Allergenic Potency of Plant Allergens?Clinical reviews in allergy & immunology · 2022Review
- The Effector Function of Allergens.Frontiers in allergy · 2022Review
- Aptamer-Based Fluorescent Biosensor for the Rapid and Sensitive Detection of Allergens in Food Matrices.Foods (Basel, Switzerland) · 2021Review
- Sensitization Potency of Sunflower Seed Protein in a Mouse Model: Identification of 2S-Albumins More Allergenic Than SFA-8.Molecular nutrition & food research · 2021Article
- Allergenicity of Fermented Foods: Emphasis on Seeds Protein-Based Products.Foods (Basel, Switzerland) · 2020Review
- Review
- Article
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- Effects of different thermal processing methods on the structure and allergenicity of peanut allergen Ara h 1.Food science & nutrition · 2018Article
- Peanut allergens.Molecular immunology · 2018Review
- Application of the adverse outcome pathway (AOP) concept to structure the available in vivo and in vitro mechanistic data for allergic sensitization to food proteins.Clinical and translational allergy · 2017Review
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
scopeProcessing of food has been shown to impact IgE binding and functionality of food allergens. In the present study, we investigated the impact of heat processing on the sensitization capacity of Ara h 6, a major peanut allergen and one of the most potent elicitors of the allergic reaction. METHODS AND
resultsPeanut extracts obtained from raw or heat-processed peanut and some fractions thereof were biochemically and immunochemically characterized. These extracts/fractions, purified Ara h 6, or recombinant Ara h 6 including Ara h 6 mutants lacking disulfide bridges were used in in vitro digestion tests and mouse models of experimental sensitization. Peanut roasting led to the formation of complexes of high molecular weight, notably between Ara h 6 and Ara h 1, which supported the induction of IgE specific to native Ara h 6. On the contrary, a fraction containing free monomeric 2S albumins or purified native Ara h 6 displayed no intrinsic allergenicity. In addition to complex formation, heat denaturation and/or partial destabilization enhanced Ara h 6 immunogenicity and increased its sensitivity to digestion.
conclusionThese results suggest that sensitization potency and IgE binding capacity can be supported by different structures, modified and/or produced during food processing in interaction with other food constituents.
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