Strategies to Mitigate Peanut Allergy: Production, Processing, Utilization, and Immunotherapy Considerations

Abstract

Peanut (Arachis hypogaea L.) is an important crop grown worldwide for food and edible oil. The surge of peanut allergy in the past 25 years has profoundly impacted both affected individuals and the peanut and related food industries. In response, several strategies to mitigate peanut allergy have emerged to reduce/eliminate the allergenicity of peanuts or to better treat peanut-allergic individuals. In this review, we give an overview of peanut allergy, with a focus on peanut proteins, including the impact of thermal processing on peanut protein structure and detection in food matrices. We discuss several strategies currently being investigated to mitigate peanut allergy, including genetic engineering, novel processing strategies, and immunotherapy in terms of mechanisms, recent research, and limitations. All strategies are discussed with considerations for both peanut-allergic individuals and the numerous industries/government agencies involved throughout peanut production and utilization.

Impact of cold plasma processing on major peanut allergens

“…Peanut proteins are the causative agent for IgE-mediated food allergies. The World Health Organisation (WHO) and the International union of immunological Societies' Allergen Nomenclature subcommittee currently recognise 17 peanut allergens 6 . Out of these 17 allergens Ara h 1, Ara h 2, Ara h 3, Ara h 6 and Ara h 7 are the five major allergens as they account for a majority of the effector activity found in crude peanut extracts 7 .…”

Allergenicity reduction of the bio-elicited peanut sprout powder (BPSP) and toxicological acceptance of BPSP-supplemented diets assessed with ICR mice

“…Conventionally, enzymatic hydrolysis seems to be one of the most advantageous techniques in diminishing the allergenic potential of peanut, since peanut proteins and allergens are not eliminated and do not evaporate upon thermal or vacuum-facilitated treatments (Cabanillas et al 2012 ; Shi et al 2012 ; White et al 2014 ; Shah et al 2019 ). As observed in this study, the indigenous proteases were most likely biosynthesized and functioning extensive enzymatic protein degradation during kernel germination and followed bio-elicitation.…”

“…As estimated, in the USA, 70 to 90% of the allergic patients are reactive to Ara h 1 and Ara h 2 (Burks et al 1995 ; Clarke et al 1998 ). Accordingly, peanut allergy has not only impacted the affected individuals but the development of peanut related industries (White et al 2014 ). Current management mostly relies on allergic individuals avoiding foods containing peanut ingredients, even though a majority of the adverse events occur with accidental ingestion (Shah et al 2019 ).…”

“…Peanut allergenic proteins are not eliminated or evaporated upon thermal or vacuum-facilitated food processing treatments, including thermal processing, high-pressure, pulsed ultraviolet light, high-intensity ultrasound, irradiation and pulsed electric field treatments (Maleki and Hurlburt 2004 ; Nesbit et al 2012 ; White et al 2014 ; Rao et al 2016 ). Enzymatic hydrolysis of peanut allergenic proteins could perhaps diminish peanut allergenicity from the chemical and biochemical aspects (Cabanillas et al 2012 ; Shi et al 2012 ; White et al 2014 ; Shah et al 2019 ). Cabanillas et al ( 2012 ) reported that hydrolysis of the soluble roasted peanut proteins by Alcalase® (an endoprotease) has decreased IgE reactivity, and was presumed to be better than by Flavourzyme® (an exoprotease).…”

Peanut Allergens Attached with <i>p</i>-Aminobenzamidine Are More Resistant to Digestion than Native Allergens

“…Peanut allergy is a health problem and on the rise. Proteins in the peanuts are the culprits, thirteen of which have been identified as allergens [13]. The major peanut allergens are Ara h 1, Ara h 2, and Ara h 3.…”