PMID- 15675461
OWN - NLM
STAT- MEDLINE
DCOM- 20050607
LR  - 20190729
IS  - 1060-3271 (Print)
IS  - 1060-3271 (Linking)
VI  - 87
IP  - 6
DP  - 2004 Nov-Dec
TI  - Structural and functional alterations in major peanut allergens caused by thermal 
      processing.
PG  - 1475-9
AB  - The majority of foods that we eat are subjected to some type of processing either 
      at home or by the manufacturer. The biochemical reactions that occur in foods as 
      a result of thermal processing can be both beneficial and harmful. Here, we 
      briefly review the effects of thermal processing and some of the effects of the 
      Maillard reaction on the allergenicity of food proteins. Specifically, we focus 
      on the known effects of roasting on the allergenic properties of peanut proteins 
      and the contribution of Maillard reaction products or advanced glycation end 
      products to these observed effects. The most thorough understanding of the 
      effects of thermal processing on allergenicity involves the peanut proteins. 
      Thermal processing alters specific biophysical and immunological properties of 
      peanut proteins, such as structure, function, solubility, digestibility, 
      immunoglobulin E (IgE) binding, and T-cell responses. A better understanding of 
      the effects of thermal processing-induced biochemical and immunological 
      alterations is of utmost importance for proper risk assessment of existing and 
      newly introduced proteins in the food source, as well as development of effective 
      diagnostic tools and therapeutic treatments for food allergy.
FAU - Maleki, Soheila J
AU  - Maleki SJ
AD  - US Department of Agriculture, Agricultural Research Service, Southern Regional 
      Research Center, New Orleans, LA 70124, USA. sjmaleki@srrc.ars.usda.gov
FAU - Hurlburt, Barry K
AU  - Hurlburt BK
LA  - eng
PT  - Journal Article
PT  - Research Support, U.S. Gov't, Non-P.H.S.
PT  - Review
PL  - England
TA  - J AOAC Int
JT  - Journal of AOAC International
JID - 9215446
RN  - 0 (Allergens)
SB  - IM
MH  - Allergens/*chemistry/immunology
MH  - Arachis/*adverse effects/*chemistry/immunology
MH  - *Food Handling
MH  - *Food Hypersensitivity
MH  - Hot Temperature
MH  - Maillard Reaction
RF  - 38
EDAT- 2005/01/29 09:00
MHDA- 2005/06/09 09:00
CRDT- 2005/01/29 09:00
PHST- 2005/01/29 09:00 [pubmed]
PHST- 2005/06/09 09:00 [medline]
PHST- 2005/01/29 09:00 [entrez]
PST - ppublish
SO  - J AOAC Int. 2004 Nov-Dec;87(6):1475-9.