RT Journal Article
T1 Mitigation of peanut allergenic reactivity by combined processing: Pressured heating and enzymatic hydrolysis
A1 Cuadrado Hoyo, María Del Carmen
A1 Sanchiz, África
A1 Arribas, Claudia
A1 Pedrosa, Mercedes M.
A1 Gamboa, Pedro
A1 Betancor, Diana
A1 Blanco, Carlos
A1 Cabanillas, Beatriz
A1 Linacero De La Fuente, M. Rosario
AB Among food allergens, peanut is one of the most critical. This study evaluates peanut allergenic features after the combination of heat, pressure, and enzymatic digestion under sonication, by immunodetection using serum IgE of sensitized patients and mass-spectroscopy. In the studied population, there was a predominance of patients with sensitization to Ara h 9 (nsLTP) followed by sensitization to seed storage proteins (Sprot, Ara h 1, 2, 3, and 6). The Sprot sensitized patients showed higher reactivity. The enzyme E5 was efficient for inducing protein fragmentation and allergenic reactivity reduction when it was used combined with pressured heating treatments such as autoclave and Controlled Instantaneous Depressurization (DIC). Only a few Ara h 1 and Ara h 3 peptides were identified after enzymatic digestion of DIC peanut samples. The combination of pressured heating treatments and enzymatic hydrolysis was the most efficient method to strongly mitigate or even eliminate the allergenic potential of peanut. Our findings set a possibility for a group of patients in which their allergy could be treated with a processed less-allergenic peanut and consequently less risky, more easy and quicker desensitization treatment.
PB Elsevier
SN 1466-8564
YR 2023
FD 2023-06
LK https://hdl.handle.net/20.500.14352/122170
UL https://hdl.handle.net/20.500.14352/122170
LA eng
NO Cuadrado, C., Sanchiz, A., Arribas, C., Pedrosa, M. M., Gamboa, P., Betancor, D., Blanco, C., Cabanillas, B., & Linacero, R. (2023). Mitigation of peanut allergenic reactivity by combined processing: Pressured heating and enzymatic hydrolysis. Innovative Food Science and Emerging Technologies, 86. https://doi.org/10.1016/J.IFSET.2023.103383
NO This work was supported by Plan Nacional I + D + i research projects [AGL2017–83082-R and PID2021-122942OB-I00].
NO Ministerio de Economía y Competitividad (España)
NO Ministerio de Ciencia, Innovación y Universidades (España)
DS Docta Complutense
RD 18 dic 2025