ArticleAnnals of translational medicine2018
Boiling and roasting treatment affecting the peanut allergenicity.
Article in Annals of translational medicine, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers, 1 of them a synthesis that pooled it.
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Who cites it
10 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Guideline
- Intestinal uptake regulates T cell responses to dietary antigens.bioRxiv : the preprint server for biology · 2026Article
- Sustainable Emerging Proteins: Allergenic Proteins in Edible Insects, Microalgae, and Microorganisms, and Desensitization Processing Technologies.Foods (Basel, Switzerland) · 2025Review
- The Etiology of IgE-Mediated Food Allergy: Potential Therapeutics and Challenges.International journal of molecular sciences · 2025Review
- Identification of digestion-resistant peptides in various processed peanut reveals their distinct allergenicity.Food chemistry: X · 2024Article
- Effect of Peanut Protein Treated with Alkaline Protease and Flavorzyme on BALB/c Mice.Foods (Basel, Switzerland) · 2023Article
- Peanut Allergenicity: An Insight into Its Mitigation Using Thermomechanical Processing.Foods (Basel, Switzerland) · 2023Review
- Berberine-containing natural-medicine with boiled peanut-OIT induces sustained peanut-tolerance associated with distinct microbiota signature.Frontiers in immunology · 2023Article
- Impact of irradiation on physico-chemical and nutritional properties of fruits and vegetables: A mini review.Heliyon · 2022Review
- Maillard Reaction Induced Changes in Allergenicity of Food.Foods (Basel, Switzerland) · 2022Review
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundPeanut allergy appears to be less prevalent in other parts of the world than North America and several European countries, and it has been proposed difference in cooking practices may be responsible. In this study, the boiling and roasting processes were investigated to find a potential method to enhanced or reduce the allergenicity.
methodsThe allergenicity of different peanut products, as reflected by changes in ethology (diarrhea and weight loss) and pathology (splenomegaly and jejunum breakage) were observed, and relevant serological indexes were determined after feeding different peanut products. Different peanut proteins were used to analyze the ability to resistance digestion in simulated gastric fluid (SGF). Ultraviolet spectrum and CD spectra were used to analyze structure changes of Ara h 2 in roasting and boiling treatment.
resultsIn the detection of the corresponding serological indicators, boiled peanuts show a lower sensitization than roasted and raw peanuts. SGF experiments demonstrated an increased resistance of roasted peanut protein to digestion. The results of ultraviolet spectrum and CD spectra showed that the roasting and boiling causes altered structures of the Ara h 2 peanut allergens.
conclusionsThe summary show that different thermal processing may affect the structure and immunoreactivity, and the sensitization of roasted or boiled peanuts will be enhanced or reduced.
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