Assessment of the sensitizing potential of processed peanut proteins in Brown Norway rats: Roasting does not enhance allergenicity

Stine Kroghsbo, Neil M. Rigby, Philip E. Johnson, Karine Adel-Patient, Katrine L. Bøgh, Louise J. Salt, E. N.Clare Mills, Charlotte B. Madsen

Research output: Contribution to journalArticle

17 Citations (Scopus)

Abstract

Background: IgE-binding of process-modified foods or proteins is the most common method for examination of how food processing affects allergenicity of food allergens. How processing affects sensitization capacity is generally studied by administration of purified food proteins or food extracts and not allergens present in their natural food matrix. Objectives: The aim was to investigate if thermal processing increases sensitization potential of whole peanuts via the oral route. In parallel, the effect of heating on sensitization potential of the major peanut allergen Ara h 1 was assessed via the intraperitoneal route. Methods: Sensitization potential of processed peanut products and Ara h 1 was examined in Brown Norway (BN) rats by oral administration of blanched or oil-roasted peanuts or peanut butter or by intraperitoneal immunization of purified native (N-), heated (H-) or heat glycated (G-)Ara h 1. Levels of specific IgG and IgE were determined by ELISA and IgE functionality was examined by rat basophilic leukemia (RBL) cell assay. Results: In rats dosed orally, roasted peanuts induced significant higher levels of specific IgE to NAra h 1 and 2 than blanched peanuts or peanut butter but with the lowest level of RBL degranulation. However, extract from roasted peanuts was found to be a superior elicitor of RBL degranulation. Process-modified Ara h 1 had similar sensitizing capacity as NAra h 1 but specific IgE reacted more readily with process-modified Ara h 1 than with native. Conclusions: Peanut products induce functional specific IgE when dosed orally to BN rats. Roasted peanuts do not have a higher sensitizing capacity than blanched peanuts. In spite of this, extract from roasted peanuts is a superior elicitor of RBL cell degranulation irrespectively of the peanut product used for sensitization. The results also suggest that new epitopes are formed or disclosed by heating Ara h 1 without glucose.

Original languageEnglish (US)
Article numbere96475
JournalPloS one
Volume9
Issue number5
DOIs
StatePublished - May 7 2014

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peanut protein
allergenicity
Rattus norvegicus
roasting
peanuts
Rats
Immunoglobulin E
peanut products
leukemia
Proteins
allergens
rats
peanut butter
Leukemia
Allergens
Food
heat
Butter
extracts
Immunization

ASJC Scopus subject areas

  • Biochemistry, Genetics and Molecular Biology(all)
  • Agricultural and Biological Sciences(all)
  • General

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Assessment of the sensitizing potential of processed peanut proteins in Brown Norway rats : Roasting does not enhance allergenicity. / Kroghsbo, Stine; Rigby, Neil M.; Johnson, Philip E.; Adel-Patient, Karine; Bøgh, Katrine L.; Salt, Louise J.; Mills, E. N.Clare; Madsen, Charlotte B.

In: PloS one, Vol. 9, No. 5, e96475, 07.05.2014.

Research output: Contribution to journalArticle

Kroghsbo, Stine ; Rigby, Neil M. ; Johnson, Philip E. ; Adel-Patient, Karine ; Bøgh, Katrine L. ; Salt, Louise J. ; Mills, E. N.Clare ; Madsen, Charlotte B. / Assessment of the sensitizing potential of processed peanut proteins in Brown Norway rats : Roasting does not enhance allergenicity. In: PloS one. 2014 ; Vol. 9, No. 5.
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AU - Johnson, Philip E.

AU - Adel-Patient, Karine

AU - Bøgh, Katrine L.

AU - Salt, Louise J.

AU - Mills, E. N.Clare

AU - Madsen, Charlotte B.

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