Peanut Allergen Research Paper

Major allergens and their source of proteins

Following table shows the major peanut allergens and their source of proteins. Table 2:The major protein sources and the allergen compounds in peanut.(Cross Reactivity Syndromes in Food Allergy by BE Garcia, MT Lizaso)

Peanut allergens and their IgE binding epitopes possess psychochemical properties that resistant to digestive properties and thermal processing. This enhance their allergenicity by enhancing their ability to reach the intestinal mucosa. Ara h1 has ability to form dimmers, trimers and larger complexes upon heating without affecting IgE reactivity .Large proteolytic fragments are produced from reaction with pepsin, trypsin, and chymotripsin like gastrointestinal enzymes. This

These are the mechanisms causing ultimate symptoms of peanut allergy like vomiting, diarrhea, angioedema, urticaria, asthma and anaphylaxis.

7 Methods of reducing peanut allergy

There is no eliminating method of peanut allergy. But there are many methods to reduce and management of avoidance of the offending food is best. But peanut is widely used in food industry as additives. Also allergens can contaminate to food during manufacturing processes when using peanut oil. The methods of reducing allergy are classified as mainly biological, chemical and physical methods.

7.1 Chemical methods

7.1.1 Tannic acids

Principal-Tannic acid interacts with allergens and form indigestible complex ,and epitopes on the allergens are covered by complex formation reducing the allergeicity. The scientific researchers have found that complexes do not release Ara h 1 or Ara h 2 during pH 2 and pH 8 and the IgE binding ability is reduced when the concentration of Tannic acid is about 1-2 mg/ml. Tannic acid interacts with both allergic and non allergic compounds. Therefore it is badly affect to the nutrition of peanut and intaking indigestible proteins may cause stomach