Reducing peanut allergens by high pressure combined with polyphenol oxidase

Abstract

Polyphenol oxidase (PPO) has been shown to reduce major peanut allergens. Since high pressure (HP) can increase enzyme activity, we postulated that further reduction of peanut allergens can be achieved through HP combined with PPO. Peanut extracts containing caffeic acid were treated with each of the following: (1) HP; (2) HP + PPO; (3) PPO; and (4) none. HP was conducted at 300 and 500 MPa, each for 3 and 10 min, 37 • C. After treatment, SDS-PAGE was performed and allergenic capacity (IgE binding) was determined colorimetrically in inhibition enzyme-linked immunosorbent assay and Western blots, using a pooled plasma from peanut-allergic patients. Data showed that HP alone had no effect on major peanut allergens. However, HP at 500 MPa combined with PPO (HP500/PPO) induced a higher (approximately twofold) reduction of major peanut allergens and IgE binding than PPO alone or HP300/PPO. There was no difference between treatment times. We concluded that HP500/PPO at 3-min enhanced a twofold reduction of the allergenic capacity of peanut extracts, as compared to PPO itself.

Effects of heating, autoclaving and ultra-high pressure on the solubility, immunoreactivity and structure of major allergens in egg

“…Liang found a positive effect on pineapple juice, with a reduction in allergenicity that correlated with increasing pressure and a maximum reduction of approximately 20% under 500 MPa (Liang et al, 2015). A greater reduction of the major peanut allergens and IgE-binding capacity was induced when using a high-pressure treatment at 500 MPa combined with polyphenol oxidase (Chung, Houska, & Reed, 2013). Acero-Lopez et al (2012) reported that OVT treated with high pressure and different pH levels resulted in changes in the sulfhydryl groups, surface hydrophobicity, enthalpy, and intrinsic fluorescence, along with partial aggregation.…”