Abstract
Mature and immature roasted peanuts are reportedly different in the level of Maillard reaction adducts (MRA) and IgE binding (i.e., allergenic capacity). Heating and sugar-protein interaction are the cause for the difference. The objective of this study was to determine if mature and immature raw peanuts (not roasted) are also different through treatment with a reducing sugar such as ribose, glucose or fructose at a mild temperature. Extracts from mature and immature raw peanuts were treated with individual sugars at 37?C and 50?C, respectively, for 0 - 10 days, and then assayed for MRA with nitroblue tetrazolium (NBT) in a time-course manner for 60 min. IgE binding was determined in an enzyme- linked immunosorbent assay (ELISA), using a pooled plasma from peanut-allergic individuals. Of the sugars tested, only ribose produced a big difference or a unique curve pattern in MRA between treated mature and immature peanuts. The unique curve pattern was more pronounced at 50?C (day 5 - 10) than at 37?C. IgE binding under this condition increased, but only with the ribose-treated mature raw peanut. It was concluded that mature and immature raw peanuts were different in MRA and IgE binding when treated with ribose only, and that under such a condition, mature and immature raw peanuts could be identified.
Highlights
Ribose, a functional five-carbon sugar and an emerging nutraceutical ingredient [1], is known for its high reactivity with proteins via the Maillard reaction [2]
Mature and immature roasted peanuts are reportedly different in the level of Maillard reaction adducts (MRA) and immunoglobulin E (IgE) binding
Extracts from mature and immature raw peanuts were treated with individual sugars at 37 ̊C and 50 ̊C, respectively, for 0 - 10 days, and assayed for MRA with nitroblue tetrazolium (NBT) in a time-course manner for 60 min
Summary
A functional five-carbon sugar and an emerging nutraceutical ingredient [1], is known for its high reactivity with proteins via the Maillard reaction (a sugar-protein reaction) [2]. In the Maillard reaction, the ε–amino groups of the protein react with the carbonyl groups of reducing sugars to form Amadori products which further transform to browning, advanced glycation end products In this case, ribose reportedly reacts with proteins much faster than other common sugars (e.g., glucose, fructose, galactose, rhamnose, lactose and arabinose), and results in glycated proteins with a higher radical scavenging and antioxidant activity [3,4]. The products (ketoamines) reduce NBT and produce a colored formazan dye with an absorption maximum at 530 nm [4]. Using this assay, Maillard reaction adducts (MRA) have been found in immature and mature roasted peanuts [7]. The commonly known methods for identifying mature and immature raw peanuts are the size-screening [9] and hull-scraped pod color methods [10]
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