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Reduction of IgE Immunoreactivity of Whole Peanut (Arachis hypogaea L.) After Pulsed Light Illumination

Abstract

Pulsed light (PL), a novel food processing and preservation technology, has been shown in literature to reduce allergen levels on peanut, soybean, almond and shrimp protein extracts. This study investigated how PL affected the immunoreactivity of whole peanut kernels at two sample-to-lamp distances (7 and 10 cm) and a PL frequency of 3 pulses/s. A combination of different illumination durations and distances were tested to explore the effective conditions for PL roasting of whole peanuts. After the PL treatments, crude protein of the whole peanuts was extracted and compared to that of the raw peanuts (control) in vitro for allergen reactivity using sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), Western blot, dot blot, and enzyme-linked immunosorbent assay (ELISA) with pooled plasma of allergenic patients. The SDS-PAGE, Western blot, dot blot results all showed that PL was capable of mitigating all major allergens of whole peanut kernels to an undetectable level. Indirect ELISA results showed 80 % signal reduction for the PL-treated peanut as compared to raw peanut. A closer distance (7 cm) between the PL lamp and the sample resulted in stronger reduction of IgE immunoreactivity than 10 cm.

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Correspondence to Wade Yang.

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Zhao, X., Yang, W., Chung, SY. et al. Reduction of IgE Immunoreactivity of Whole Peanut (Arachis hypogaea L.) After Pulsed Light Illumination. Food Bioprocess Technol 7, 2637–2645 (2014). https://doi.org/10.1007/s11947-014-1260-7

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Keywords

  • Pulsed light
  • Peanut
  • IgE
  • Immunoreactivity
  • Color
  • Texture