Allergenicity attributes of different peanut market types

Stef J. Koppelman, Shyamali Jayasena, Dion Luykx, Erik Schepens, Danijela Apostolovic, Govardus A.H. De Jong, Thomas G. Isleib, Julie Nordlee, Joe Baumert, Steve L. Taylor, Hsiaopo Cheng, Soheila Maleki

Research output: Contribution to journalArticle

17 Citations (Scopus)

Abstract

Four different market classes of peanut (Runner, Virginia Spanish, and Valencia) are commonly consumed in Western countries, but for some consumers peanuts are a main cause of food-induced anaphylaxis. Limited information is available on the comparative allergenicity of these distinct market classes. The aim of this study was to compare allergenicity attributes of different peanut cultivars.The protein content and protein profiles were highly comparable for all tested cultivars. All cultivar samples contained the major allergens Ara h 1, Ara h 2, Ara h 3 and Ara h 6, as assessed by SDS-PAGE and RP-HPLC, although some minor differences in major allergen content were found between samples. All samples were reactive in commercial ELISAs for detection and quantification of peanut protein. IgE-binding potency differed between samples with a maximum factor of 2, indicating a highly comparable allergenicity.Based on our observations, we conclude that peanuts from the main market types consumed in Western countries are highly comparable in their allergenicity attributes, indicating that safety considerations with regard to peanut allergy are not dependent on the peanut cultivar in question.

Original languageEnglish (US)
Pages (from-to)82-90
Number of pages9
JournalFood and Chemical Toxicology
Volume91
DOIs
StatePublished - May 1 2016

Fingerprint

allergenicity
peanuts
markets
Allergens
Allergies
Proteins
cultivars
allergens
Immunoglobulin E
Peanut Hypersensitivity
peanut protein
sampling
anaphylaxis
Anaphylaxis
hypersensitivity
Arachis
Polyacrylamide Gel Electrophoresis
Enzyme-Linked Immunosorbent Assay
High Pressure Liquid Chromatography
protein content

Keywords

  • Allergen
  • Arachis hypogaea
  • IgE
  • Immunoassay
  • Peanut

ASJC Scopus subject areas

  • Food Science
  • Toxicology

Cite this

Koppelman, S. J., Jayasena, S., Luykx, D., Schepens, E., Apostolovic, D., De Jong, G. A. H., ... Maleki, S. (2016). Allergenicity attributes of different peanut market types. Food and Chemical Toxicology, 91, 82-90. https://doi.org/10.1016/j.fct.2016.02.016

Allergenicity attributes of different peanut market types. / Koppelman, Stef J.; Jayasena, Shyamali; Luykx, Dion; Schepens, Erik; Apostolovic, Danijela; De Jong, Govardus A.H.; Isleib, Thomas G.; Nordlee, Julie; Baumert, Joe; Taylor, Steve L.; Cheng, Hsiaopo; Maleki, Soheila.

In: Food and Chemical Toxicology, Vol. 91, 01.05.2016, p. 82-90.

Research output: Contribution to journalArticle

Koppelman, SJ, Jayasena, S, Luykx, D, Schepens, E, Apostolovic, D, De Jong, GAH, Isleib, TG, Nordlee, J, Baumert, J, Taylor, SL, Cheng, H & Maleki, S 2016, 'Allergenicity attributes of different peanut market types', Food and Chemical Toxicology, vol. 91, pp. 82-90. https://doi.org/10.1016/j.fct.2016.02.016
Koppelman SJ, Jayasena S, Luykx D, Schepens E, Apostolovic D, De Jong GAH et al. Allergenicity attributes of different peanut market types. Food and Chemical Toxicology. 2016 May 1;91:82-90. https://doi.org/10.1016/j.fct.2016.02.016
Koppelman, Stef J. ; Jayasena, Shyamali ; Luykx, Dion ; Schepens, Erik ; Apostolovic, Danijela ; De Jong, Govardus A.H. ; Isleib, Thomas G. ; Nordlee, Julie ; Baumert, Joe ; Taylor, Steve L. ; Cheng, Hsiaopo ; Maleki, Soheila. / Allergenicity attributes of different peanut market types. In: Food and Chemical Toxicology. 2016 ; Vol. 91. pp. 82-90.
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