Effects of cooking methods on peanut allergenicity

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Presentation transcript:

Effects of cooking methods on peanut allergenicity Kirsten Beyer, MDa, Ellen Morrowa, Xiu-Min Li, MDa, Ludmilla Bardina, MSa, Gary A. Bannon, PhDb, A.Wesley Burks, MDb, Hugh A. Sampson, MDa Journal of Allergy and Clinical Immunology Volume 107, Issue 6, Pages 1077-1081 (June 2001) DOI: 10.1067/mai.2001.115480 Copyright © 2001 Mosby, Inc. Terms and Conditions

Fig. 1 SDS-PAGE analysis for 2 varieties of peanuts, Florunner and Valencia, which were either roasted (R ; lanes 5 and 9 ), fried (F ; lanes 4 and 8 ), or boiled (B ; lanes 3 and 7 ). In addition, peanut butter (PB) and commercially roasted peanuts (CR) are shown in lanes 11 and 12 . Two different kinds of molecular weight standards are shown in lanes 1, 2, 6 , and 10 , respectively. Arrows indicate the location of the Ara h 1 trimer and monomer, the Ara h 2 doublet, and an Ara h 3 fragment. Journal of Allergy and Clinical Immunology 2001 107, 1077-1081DOI: (10.1067/mai.2001.115480) Copyright © 2001 Mosby, Inc. Terms and Conditions

Fig. 2 Comparison of the protein content and allergenicity between roasted and fried (A ), as well as roasted and boiled (B ), peanut preparations. Black bars represent the OD for protein of roasted peanuts, open bars represent the OD of fried peanuts, and hatched bars represent the OD of boiled peanuts after protein separation by SDS-PAGE. Circles represent the corresponding OD of immunoblotted membranes for anti–peanut-specific IgE by using serum from 8 patients with peanut allergy. Black circles represent binding to roasted peanuts, open circles represent binding to fried peanuts, and hatched circles represent binding to boiled peanuts. For Ara h 2, the cumulative OD of both bands is shown. *P < .05, **P < .01, ***P < .001. Journal of Allergy and Clinical Immunology 2001 107, 1077-1081DOI: (10.1067/mai.2001.115480) Copyright © 2001 Mosby, Inc. Terms and Conditions

Fig. 3 Immunoblot for anti–peanut-specific IgE against 2 varieties of peanuts, Florunner and Valencia, which were either roasted (R ; lanes 5 and 9 ), fried (F ; lanes 4 and 8 ), or boiled (B ; lanes 3 and 7 ). Shown is a representative example from 8 patients with peanut allergy (see Fig 2). Two different kinds of molecular weight standards are shown in lanes 1, 2, and 6, respectively. Arrows indicate the location of the Ara h 1 trimer and monomer, the Ara h 2 doublet, and the Ara h 3 fragment. Journal of Allergy and Clinical Immunology 2001 107, 1077-1081DOI: (10.1067/mai.2001.115480) Copyright © 2001 Mosby, Inc. Terms and Conditions