Atmospheric cold plasma reduces Ara h 1 antigenicity in roasted peanuts by altering the protein structure and amino acid profile

• Published in: Food chemistry Vol. 441; p. 138115
• Main Authors: Hsieh, Kuan-Chen, Ting, Yuwen
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 30.05.2024
• Subjects: Allergen Stability; Digestibility; Glycation; Immunoreactivity; Non-thermal plasma; Peanut allergy; Non-thermal plasma; Immunoreactivity; Peanut allergy; Allergen Stability; Glycation; Digestibility
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2023.138115

[Display omitted] •The influence of plasma treatments on peanut allergen was studied.•The changes in Ara h 1 structure and amino acid profile were analyzed.•The antigenicity was evaluated before and after gastric digestion.•The plasma treatment decreased the stability of the allergen. 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.