Mitigation of peanut allergenic reactivity by combined processing: Pressured heating and enzymatic hydrolysis

• DOI: 10.1016/j.ifset.2023.103383
• Publication Date: 2023-05-15T17:32:54Z
• Authors: Carmen Cuadrado; Africa Sanchiz; Claudia Arribas; Mercedes M. Pedrosa; Pedro Gamboa; Diana Betancor; Carlos Blanco; Beatriz Cabanillas; Rosario Linacero
• Keywords: Peanut Allergy; Enzymatic Hydrolysis

Among food allergens, peanut is one of the most critical. This study evaluates allergenic features after combination heat, pressure, and enzymatic digestion under sonication, by immunodetection using serum IgE sensitized patients mass-spectroscopy. In studied population, there was a predominance with sensitization to Ara h 9 (nsLTP) followed seed storage proteins (Sprot, 1, 2, 3, 6). The Sprot showed higher reactivity. enzyme E5 efficient for inducing protein fragmentation reactivity reduction when it used combined pressured heating treatments such as autoclave Controlled Instantaneous Depressurization (DIC). Only few 1 3 peptides were identified DIC samples. hydrolysis method strongly mitigate or even eliminate potential peanut. Our findings set possibility group in which their allergy could be treated processed less-allergenic consequently less risky, more easy quicker desensitization treatment. identify innovative thermal, pressure processing conditions highly effective abolish potency peanut, may relevant consumers, clinicians, regulatory agencies industry. applications reduced binding tolerance induction might convenient strategy.