Release of major peanut allergens from their matrix under various pH and simulated saliva conditions—Ara h2 and ara h6 are readily bio-accessible

Authors Raymond Pieters , Harry Wichers , Renger Witkamp , Steve L. Taylor , Stef J. Koppelman , Govardus A.H. de de Jong , Joe Baumert , Robert Jan Veldman , Monic Tomassen , Mieke Smits
Published in Nutrients — Open Access Journal of Human Nutrition
Publication date 11 September 2018
Research groups Innovative Testing in Life Sciences and Chemistry
Type Article

Summary

from the article: "Abstract: The oral mucosa is the first immune tissue that encounters allergens upon ingestion of food. We hypothesized that the bio-accessibility of allergens at this stage may be a key determinant for sensitization. Light roasted peanut flour was suspended at various pH in buffers mimicking saliva. Protein concentrations and allergens profiles were determined in the supernatants. Peanut protein solubility was poor in the pH range between 3 and 6, while at a low pH (1.5) and at moderately high pHs (>8), it increased. In the pH range of saliva, between 6.5 and 8.5, the allergens Ara h2 and Ara h6 were readily released, whereas Ara h1 and Ara h3 were poorly released. Increasing the pH from 6.5 to 8.5 slightly increased the release of Ara h1 and Ara h3, but the recovery remained low (approximately 20%) compared to that of Ara h2 and Ara h6 (approximately 100% and 65%, respectively). This remarkable difference in the extraction kinetics suggests that Ara h2 and Ara h6 are the first allergens an individual is exposed to upon ingestion of peanut-containing food. We conclude that the peanut allergens Ara h2 and Ara h6 are quickly bio-accessible in the mouth, potentially explaining their extraordinary allergenicity."

researchcomponents.publicationcontent.personslist.publicationauthors

  • Raymond Pieters | Professor | Research group Innovative Testing in Life Sciences & Chemistry
    Raymond Pieters
    • Professor
    • Research groups: Innovative Testing in Life Sciences and Chemistry
  • Robert Jan Veldman | Researcher | Research group Innovative Testing in Life Sciences and Chemistry
    Robert Jan Veldman
    • Researcher
    • Research groups: Innovative Testing in Life Sciences and Chemistry
  • Mieke Smits | Researcher | Research group Innovative Testing in Life Sciences and Chemistry
    Mieke Smits
    • Researcher
    • Research groups: Innovative Testing in Life Sciences and Chemistry

Language English
Published in Nutrients — Open Access Journal of Human Nutrition
Year and volume 10 1281
Key words peanut, Arachis hypogaea, allergen, bio-accessibility, saliva

Raymond Pieters

Raymond Pieters | Professor | Research group Innovative Testing in Life Sciences & Chemistry

Raymond Pieters

  • Professor
  • Research group: Innovative Testing in Life Sciences and Chemistry