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<p>The effects of food processing on the release of major and minor allergens from their biological sources have been only partially investigated in peanut. This study aimed to examine, in vitro<i>,</i> the impact of atmospheric boiling across a wide range of durations on the allergenic content of peanuts and the release of major and minor allergens from this legume. The influence of kernel pre-hydration was also assessed. Our findings indicate that pre-hydration increased the susceptibility of Ara h 1 to subsequent boiling, resulting in a significant reduction in its detectability within the kernel. In contrast, Ara h 2 and Ara h 3 were more boiling-resistant. The minor allergens Ara h 8 and Ara h 9 were released into the hydration water in smaller quantities than major allergens. Moreover, boiling did not facilitate the transfer of Ara h 8 and Ara h 9 into the boiling water. Our study demonstrated that major allergens were more readily released from peanuts through hydration than minor allergens. Additionally, our results revealed that peanuts subjected to hydration followed by boiling exhibited a reduced Ara h 1 content, which might have potential utility in the initial stages of immunotherapy in the future.</p>

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Influence of Boiling Processing and Hydration Steps on the Allergenic Content of Peanut and the Release of Major and Minor Allergens

  • 期刊论文

  • 发表日期：

    2025年7月29日

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  • Rafael Valdelvira,
  • Damian Stodulski,
  • Celine Galleani,
  • Jesus F. Crespo,
  • Beatriz Cabanillas

摘要

The effects of food processing on the release of major and minor allergens from their biological sources have been only partially investigated in peanut. This study aimed to examine, in vitro, the impact of atmospheric boiling across a wide range of durations on the allergenic content of peanuts and the release of major and minor allergens from this legume. The influence of kernel pre-hydration was also assessed. Our findings indicate that pre-hydration increased the susceptibility of Ara h 1 to subsequent boiling, resulting in a significant reduction in its detectability within the kernel. In contrast, Ara h 2 and Ara h 3 were more boiling-resistant. The minor allergens Ara h 8 and Ara h 9 were released into the hydration water in smaller quantities than major allergens. Moreover, boiling did not facilitate the transfer of Ara h 8 and Ara h 9 into the boiling water. Our study demonstrated that major allergens were more readily released from peanuts through hydration than minor allergens. Additionally, our results revealed that peanuts subjected to hydration followed by boiling exhibited a reduced Ara h 1 content, which might have potential utility in the initial stages of immunotherapy in the future.