Rapid identification of hyper-allergenic and hypo-allergenic properties in modified and processed peanut products through different mechanisms and methods
Keywords:
Rapid Identification, Hyper-allergenic, Modified peanut productsAbstract
Peanuts contain a variety of proteins, with Ara h 1, Ara h 2 and 6, and Ara h 3 identified as major allergens responsible for triggering allergic reactions in most individuals. Their allergenicity arises from three primary factors: (1) Structural Stability, these proteins possess highly stable molecular structures, making them resistant to degradation by digestive enzymes, thus increasing their likelihood of entering the immune system intact and eliciting an immune response. (2) High protein content, the relatively high concentrations of Ara h 1, Ara h 2 and 6, and Ara h 3 in peanuts elevate the chances of human exposure. (3) Strong allergenicity, these proteins exhibit a high binding affinity to immunoglobulin E (IgE) antibodies, rapidly initiating allergic reactions upon entry into the body. Advancements in the rapid detection of peanut allergens and allergic reactions have seen significant progress in recent years. This review evaluates the hypoallergenic and hyper allergenic properties of modified and processed peanut products, along with innovative detection methods for applications in healthcare, clinical settings, and the food processing industry.
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Copyright (c) 2024 Hua Liu (Author); Shuqi Mu, Zhi Li (Co-auther)
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
