Atmospheric cold plasma reduces Ara h 1 antigenicity in roasted peanuts by altering the protein structure and amino acid profile
Journal
Food chemistry
Journal Volume
441
Date Issued
2023-11-29
Author(s)
Hsieh, Kuan-Chen
Abstract
Ara h 1 is the major allergen in peanuts. To enhance the unique flavor, peanuts are usually roasted at high temperatures. However, roasting can increase the allergenic potential, owing to glycation of allergens. Atmospheric cold plasma (ACP) is a non-thermal processing technology that generates reactive species, enabling protein structural changes. Herein, glucose was also added to the ACP-treated peanut protein before roasting. The content and antigenicity of the advanced glycation end products were measured. The antigenicity was evaluated by ELISA and in vitro digestion assays. The amino acid profile and secondary and tertiary protein structures were also assessed. The antigenicity of Ara h 1 decreased by 91 % and 76 % after 30 min of air and nitrogen plasma treatment, respectively. The glycation degree and thermal and digestive stabilities were also reduced. These results correlated with the structural changes, denaturation, and aggregation. Therefore, cold plasma may reduce the allergic effects of peanuts.
Subjects
Allergen Stability; Digestibility; Glycation; Immunoreactivity; Non-thermal plasma; Peanut allergy
SDGs
Type
journal article