Maillard Reaction Alters the IgE and Antibody Binding Properties of Ara h 6

Abstract

RATIONALE: Previous research demonstrated that roasting enhances certain allergenic properties of peanuts. In order to determine the effects of the Maillard reaction on IgE binding, we subject Ara h 6 to our previously-characterized simulated roasting model (SRM). Ara h 6 is homologous to Ara h 2, so we hypothesis that by subjecting pure Ara h 6 to our SRM we would enhance the IgE binding properties as seen with Ara h 2.