ArticleFood science & nutrition2018
Effects of different thermal processing methods on the structure and allergenicity of peanut allergen Ara h 1.
Article in Food science & nutrition, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 21 papers.
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Who cites it
21 citing papers in PubMed.
- A Review of Walnut Allergy: Allergens Characteristic, the Impact of Processing on Allergenicity and Future Perspectives.Foods (Basel, Switzerland) · 2026Review
- Serological Cross-Reactivity and Potential Allergenic Risk of Edible Cricket Proteins in Children and Adolescents with House Dust Mite Allergy.Journal of agricultural and food chemistry · 2026Article
- Digestibility of Natural and Recombinant Allergenic Peanut Proteins in Artificial Gastrointestinal Fluids.Food safety (Tokyo, Japan) · 2025Article
- Advances in Food Processing Techniques for Allergenicity Reduction and Allergen Identification.Foods (Basel, Switzerland) · 2025Review
- Research Advancements in Peanut Proteins, Their Allergenic Potentials, and the Approaches to Mitigate Peanut Allergenicity.Nutrients · 2025Review
- Evaluation of the Functional Properties and Edible Safety of Concocted Xanthii Fructus Protein.Foods (Basel, Switzerland) · 2025Article
- Identification of digestion-resistant peptides in various processed peanut reveals their distinct allergenicity.Food chemistry: X · 2024Article
- Effects of Flavourzyme and Alkaline Protease Treatment on Structure and Allergenicity of Peanut Allergen Ara h 1.Food technology and biotechnology · 2024Article
- The Cardioprotective Properties of Selected Nuts: Their Functional Ingredients and Molecular Mechanisms.Foods (Basel, Switzerland) · 2024Review
- Molecular Profiling of Peanut under Raw, Roasting, and Autoclaving Conditions Using High-Resolution Magic Angle Spinning and SolutionMolecules (Basel, Switzerland) · 2023Article
- The Impact of AAPH-Induced Oxidation on the Functional and Structural Properties, and Proteomics of Arachin.Molecules (Basel, Switzerland) · 2023Article
- Effects of ultrasound-assisted high temperature-pressure treatment on the structure and allergenicity of tropomyosin from clam (Food chemistry: X · 2023Article
- Peanut Allergenicity: An Insight into Its Mitigation Using Thermomechanical Processing.Foods (Basel, Switzerland) · 2023Review
- Composition of Nuts and Their Potential Health Benefits-An Overview.Foods (Basel, Switzerland) · 2023Review
- Review
- Maillard Reaction Induced Changes in Allergenicity of Food.Foods (Basel, Switzerland) · 2022Review
- Isolation and proteomic characterization of tropomyosin extracted from edible insect protein.Food chemistry. Molecular sciences · 2021Article
- The Conformational Structural Change of Soy Glycinin via Lactic Acid Bacteria Fermentation Reduced Immunoglobulin E Reactivity.Foods (Basel, Switzerland) · 2021Article
- Crosslinked Recombinant-Ara h 1 Catalyzed by Microbial Transglutaminase: Preparation, Structural Characterization and Allergic Assessment.Foods (Basel, Switzerland) · 2020Article
- Allergenicity of Fermented Foods: Emphasis on Seeds Protein-Based Products.Foods (Basel, Switzerland) · 2020Review
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Boiling and frying can alter the structure of peanut allergens and therefore change the IgE-binding capacity of the Ara h 1. In this research, we aim to clarify the connections between structural changes and the allergenicity alteration, and recommend an effective thermal method to minimize the allergenicity of Ara h 1. Anion exchange chromatography was used to isolate Ara h 1 from non/heat-treated peanuts. Ara h 1 in boiled peanuts has a relatively low hydrophobic index, reduced maximum emission wavelength in the fluorescence, less content of α-helix, and the lowest IgE-binding efficiency. On the contrary, Ara h 1 in fried peanuts present a much higher degeneration degree, a red shift in fluorescence, and a decrease in the content of α-helix. These data indicate that boiling can reduce the allergenicity of Ara h 1, thus can be utilized in peanut processing from a security point of view.
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