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Research Project:
Peanut Allergenicity As Affected by End Products Produced During Roasting
Location:
Food Processing and Sensory Quality Research
Project Number: 6435-43440-010-00
Project Type:
Appropriated
Start Date: Dec 18, 2001
End Date: Aug 31, 2004
Objective:
1) Determine effect of end products produced during roasting on binding of IgE to proteins identified in raw peanuts as being allergens, and potential of end products for making non-allergenic protein allergenic. 2) Determine effect of roasting on stability of allergens to digestion. 3) Identify end products associated with peanut allergenicity. 4) Screen a core of the core peanut germplasm collection for the levels of individual allergens to identify a peanut cultivar with reduced levels of one or more allergens.
Approach:
End products refer to those produced during peanut roasting from reactions between protein (allergens, non-allergens) and other components (e.g., sugar, peptide, biogenic amines) leading to racemization (i.e., changes from Lto D-amino acid), crosslinking (i.e., forming lysinoalanine or polymers), and/or changes in ionic charge and hydrophobicity of proteins. Peanut allergens will be extracted along with non-allergens from raw and roasted peanuts. End products will be prepared and competitive inhibition microtiter plate assay will be performed using IgE antibodies from serum of allergic patients to determine if these products affect peanut allergenicity. Proteins extracted from roasted peanuts will be tested in competitive inhibition assay to determine the presence of end products and their effect on peanut allergenicity. Digestive enzymes will be used to determine effects of roasting on digestibility of peanut allergens. Antibodies will be developed against the known peanut allergens.
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