Title
Allergenicity attributes of different peanut market types
Author
Koppelman, S.J.
Jayasena, S.
Luykx, D.
Schepens, E.
Apostolovic, D.
de Jong, G.A.H.
Isleib, T.G.
Nordlee, J.
Baumert, J.
Taylor, S.L.
Cheng, H.
Maleki, S.
Publication year
2016
Abstract
Four different market classes of peanut (Runner, Virginia Spanish, and Valencia) are commonly consumed in Western countries, but for some consumers peanuts are a main cause of food-induced anaphylaxis. Limited information is available on the comparative allergenicity of these distinct market classes. The aim of this study was to compare allergenicity attributes of different peanut cultivars.The protein content and protein profiles were highly comparable for all tested cultivars. All cultivar samples contained the major allergens Ara h 1, Ara h 2, Ara h 3 and Ara h 6, as assessed by SDS-PAGE and RP-HPLC, although some minor differences in major allergen content were found between samples. All samples were reactive in commercial ELISAs for detection and quantification of peanut protein. IgE-binding potency differed between samples with a maximum factor of 2, indicating a highly comparable allergenicity.Based on our observations, we conclude that peanuts from the main market types consumed in Western countries are highly comparable in their allergenicity attributes, indicating that safety considerations with regard to peanut allergy are not dependent on the peanut cultivar in question. © 2016 Elsevier Ltd.
Subject
Life
FI - Functional Ingredients
ELSS - Earth, Life and Social Sciences
Food and Nutrition
Biology
Healthy Living
Allergen
Arachis hypogaea
IgE
Immunoassay
Peanut
To reference this document use:
http://resolver.tudelft.nl/uuid:24445bc0-91ab-46b6-8362-e707a06427b4
DOI
https://doi.org/10.1016/j.fct.2016.02.016
TNO identifier
534103
ISSN
0278-6915
Source
Food and Chemical Toxicology, 91, 82-90
Document type
article