Effects of Cooking Methods and Buffer Composition on Peanut Allergenicity

Abstract

Abstract: Cooking methods seem to decrease the allergenicity of peanut. This study was to investigate: (i) the effects of buffer composition on peanut allergens extraction efficiency, (ii) the effects of cooking methods on peanut allergenicity. The relative contents of major peanut allergens of various buffers were quantified by SDS-PAGE densitometry. The capability of IgE (immunoglobulin E) bound to the different peanut preparations (fried, boiled and roasted) was detected with ELISA. In result, different buffers lead to different extraction efficiency for total protein and Ara h 1, and no significant difference was observed for Ara h 3. The IgE binding capability of different processed peanuts was significantly different when extracted with PBS 7.6, but not with Urea buffer. Therefore, cooking methods may not explain the reason for the lower prevalence of peanut allergy in China.

Key words: peanut allergy, cooking methods, Ara h1, buffer composition, allergenicity

CONG Yan-Jun, XUE Wen-Tong, ZHANG Hui, LOU Fei, LIU Xiao-Yi. Effects of Cooking Methods and Buffer Composition on Peanut Allergenicity[J]. FOOD SCIENCE, 2007, 28(11): 207-210.

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Effects of Cooking Methods and Buffer Composition on Peanut Allergenicity

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