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Effects of Maillard reaction on structural modification and potential allergenicity of peanut 7S globulin (Ara h 1).

BACKGROUND
Ara h 1 is a major food allergen in peanuts. Recently, many studies have revealed that the MR affects the allergenicity of food proteins.


RESULTS
To investigate the influence of the MR on the allergenicity of Ara h 1, R-Ara h 1 was processed with glucose in dry heating conditions for different times. The degree of MR was assessed by four methods. The changes in secondary and tertiary structures were characterized through spectroscopy assays. The AGE structures were identified in a protein sample dry heating for 60 min, indicating the formation of AGE-Ara h 1. SGF digestion analysis showed that AGE-Ara h 1 has higher resistance to peptic digestion compared with R-Ara h 1. The BALB/c mouse model was also utilized to explore the effect of the MR on the allergenicity of Ara h 1, and the results showed that the Th2-type cytokines, antibodys and histamine contents increased, as well as greater degranulation degree of RBL cells in the AGE-Ara h 1 group compared with the R-Ara h 1 group.


CONCLUSION
During the process of dry heating proteins participated in the MR with changes in secondary and tertiary structures. The condition of 100°C for 60 min caused the formation of AGE-Ara h 1. SGF digestion analysis showed that AGE-Ara h 1 has a greater resistance to peptic digestion compared with R-Ara h 1. The BALB/c mouse model showed that AGE-Ara h 1 has more allergenicity, indicating that the MR could enhance the allergenicity of Ara h 1. This article is protected by copyright. All rights reserved.