Boiling peanut Ara h 1 results in the formation of aggregates with reduced allergenicity

Fany Blanc, Yvonne M. Vissers, Karine Adel-Patient, Neil M. Rigby, Alan R. Mackie, A. Patrick Gunning, Nikolaus K. Wellner, Per S. Skov, Laetitia Przybylski-Nicaise, Barbara Ballmer-Weber, Laurian Zuidmeer-Jongejan, Zsolt Szépfalusi, Janneke Ruinemans-Koerts, Ad P H Jansen, Hervé Bernard, Jean Michel Wal, Huub F J Savelkoul, Harry J. Wichers, E. N Clare Mills

    Research output: Contribution to journalArticlepeer-review


    Scope: Roasting rather than boiling and Maillard modifications may modulate peanut allergenicity. We investigated how these factors affect the allergenic properties of a major peanut allergen, Ara h 1. Methods and results: Ara h 1 was purified from either raw (N-Ara h 1) or roasted (R-Ara h 1) peanuts. Boiling (100°C 15min; H-Ara h 1) resulted in a partial loss of Ara h 1 secondary structure and formation of rod-like branched aggregates with reduced IgE-binding capacity and impaired ability to induce mediator release. Glycated Ara h 1 (G-Ara h 1) formed by boiling in the presence of glucose behaved similarly. However, H- and G-Ara h1 retained the T-cell reactivity of N-Ara h 1. R-Ara h 1 was denatured, comprised compact, globular aggregates, and showed no evidence of glycation but retained the IgE-binding capacity of the native protein. Conclusion: Ara h 1 aggregates formed by boiling were morphologically distinct from those formed by roasting and had lower allergenic activity. Glycation had no additional effect on Ara h 1 allergenicity compared with heating alone. Taken together with published data on the loss of Ara h 2/6 from boiled peanuts, this supports the hypothesis that boiling reduces the allergenicity of peanuts. © 2011 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.
    Original languageEnglish
    Pages (from-to)1887-1894
    Number of pages7
    JournalMolecular Nutrition and Food Research
    Issue number12
    Publication statusPublished - Dec 2011


    • Allergenicity
    • Ara h 1
    • EuroPrevall
    • IgE
    • Peanut allergy
    • Thermal processing


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