Boiling peanut Ara h 1 results in the formation of aggregates with reduced allergenicity

F. Blanc, Y.M. Vissers, K. Adel-Patient, N.M. Rigby, A.R. Mackie, A.P. Gunning, N.K. Wellner, P.S. Skov, L. Przybylski-Nicaise, B. Ballmer-Weber, L. Zuidmeer-Jongejan, Z. Szépfalusi, J. Ruinemans-Koerts, A.P. Jansen, H. Bernard, J.M. Wal, H.F.J. Savelkoul, H.J. Wichers, E.N.C. Mills

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Scope: Roasting rather than boiling and Maillard modifications may modulate peanut allergenicity. We investigated how these factors affect the allergenic properties of a major peanut allergen, Ara h 1. Methods and results: Ara h 1 was purified from either raw (N-Ara h 1) or roasted (R-Ara h 1) peanuts. Boiling (100°C 15¿min; H-Ara h 1) resulted in a partial loss of Ara h 1 secondary structure and formation of rod-like branched aggregates with reduced IgE-binding capacity and impaired ability to induce mediator release. Glycated Ara h 1 (G-Ara h 1) formed by boiling in the presence of glucose behaved similarly. However, H- and G-Ara h1 retained the T-cell reactivity of N-Ara h 1. R-Ara h 1 was denatured, comprised compact, globular aggregates, and showed no evidence of glycation but retained the IgE-binding capacity of the native protein. Conclusion: Ara h 1 aggregates formed by boiling were morphologically distinct from those formed by roasting and had lower allergenic activity. Glycation had no additional effect on Ara h 1 allergenicity compared with heating alone. Taken together with published data on the loss of Ara h 2/6 from boiled peanuts, this supports the hypothesis that boiling reduces the allergenicity of peanuts
Original languageEnglish
Pages (from-to)1887-1894
JournalMolecular Nutrition & Food Research
Issue number12
Publication statusPublished - 2011


  • food allergens
  • ige binding
  • proteins
  • ara-h-1

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    Blanc, F., Vissers, Y. M., Adel-Patient, K., Rigby, N. M., Mackie, A. R., Gunning, A. P., ... Mills, E. N. C. (2011). Boiling peanut Ara h 1 results in the formation of aggregates with reduced allergenicity. Molecular Nutrition & Food Research, 55(12), 1887-1894.