Influence of peanut matrix on stability of allergens in gastric‐simulated digesta: 2S albumins are main contributors to the IgE reactivity of short digestion‐resistant peptides

• DOI: 10.1111/cea.13113
• Publication Date: 2018-02-07T13:46:39Z
• Authors: I. Prodic; D. Stanic‐Vucinic; D. Apostolovic; J. Mihailovic; M. Radibratovic; J. Radosavljevic; L. Burazer; M. Milcic; K. Smiljanic; M. van Hage; T. Cirkovic Velic...
• Keywords: Digestion; Reactivity; Matrix (chemical analysis); Cross-reactivity

Summary Background Most food allergens sensitizing via the gastrointestinal tract are stable proteins that resistant to pepsin digestion, in particular major peanut allergens, Ara h 2 and 6. Survival of their large fragments is essential for capacity. However, immunoreactive proteins/peptides which immune system exposed during digestion unknown. Particularly, IgE reactivity short digestion‐resistant peptides (SDRPs; <10 kDa) released by gastric under standardized physiologically relevant vitro conditions has not been investigated. Objective The aim this study was investigate identify products examine SDRPs whole grains. Methods Two‐dimensional gel‐based proteomics shotgun peptidomics, immunoblotting with allergen‐specific antibodies from peanut‐sensitized patients, enzyme‐linked immunosorbent inhibition assay ImmunoCAP tests, including far ultraviolet‐circular dichroism spectroscopy were used characterize digesta. Results 6 remained mostly intact, more potent inhibiting binding than 1 3. 3 exhibited sequential into a series preserved allergenic A high number identified 1, part continuous epitope sequences possessed substantial potential. Conclusion Clinical Relevance Peanut grain oral phase enzymes generates mixture products, where remain intact digested have capacity highlighting important roles allergic reactions peanut.