Peanut Food Research Articles

Registration of FloRun ‘T61’ peanut

AbstractFloRun ‘T61’ (Reg. no. CV‐159, PI 700039) is a high‐oleic, runner market‐type peanut (Arachis hypogaea L. subsp. hypogaea var. hypogaea) cultivar developed by the University of Florida Agricultural Experiment Station, North Florida Research and Education Center, near Marianna, FL. It resulted from a cross between ‘Georiga‐06G’ and a University of Florida Agricultural Experiment Station experimental line ‘UF12302’ and was tested under the experimental designation UF11 × 41‐HO1‐4‐1‐1 and was approved for release in 2021. FloRun ‘T61’ has a semi‐prostrate growth habit, with moderate vine size and a prominent center stem. The seed is smaller than seed of Georgia‐06G but larger than FloRun ‘331’ (67.3 g vs. 64.6 g; P < 0.0001). It yielded similarly to FloRun ‘331’ over the 4‐year period of 2017–2020 in three Florida locations (7862 kg ha−1 vs. 8068 kg ha−1), and its pod yield was slightly greater than Georgia‐06G during the 5‐year period of 2016–2020 (7680 kg ha−1 vs. 7273 kg ha−1; P = 0.0137). The total sound mature kernel grade of FloRun ‘T61’ was slightly greater than that of FloRun ‘331’ (78.6% vs. 77.7%, P < 0.025) but was similar to the total sound mature kernel grade of Georgia‐06G. FloRun ‘T61’ has high oleic oil chemistry composed of 77.1% oleic fatty acid versus 58.7% for Georgia‐06G in 2020 (P < 0.001) and 79.2% in 2021 compared with 65.7% for Georgia‐06G (P < 0.001). Over 5 years, the spotted wilt ratings of FloRun ‘T61’ (2.5) were less than for FloRun ‘331’ (4.8; P < 0.01). In summary, FloRun ‘T61’ combines excellent yield, grade, disease, and oil chemistry traits and should be beneficial to farmers and manufacturers of peanut foods.

Peanut oral immunotherapy using an extensively heated and baked novel composition of peanuts.

Oral immunotherapy (OIT) is an increasingly acceptable therapeutic option for peanut-allergic (PA) children, despite significant side effects. Major peanut allergenic proteins are heat-resistant and are not rendered hypoallergenic after baking or cooking. Lyophilized peanut protein-MH (LPP-MH) is a novel composition from developing peanuts, enabling cooking-induced reduction in allergenicity. We aimed to explore the safety and efficacy of OIT, with extensively heated and baked (EHEB) LPP-MH in PA children. In a single-arm, single-center, pilot study, PA children with a single highest tolerated dose of <100 mg peanut protein were placed on a 40-week OIT protocol with 300 mg daily of heat-treated LPP-MH. A repeat open peanut food challenge was performed after 40 weeks of treatment and at a 6-12 months of follow-up visit. Thirty-three children with PA were enrolled, with a mean cumulative tolerated dose (MCTD) of 71.2 mg PP (95% CI 45-100 mg). After 40 weeks, 32/33 patients were able to consume more than 300 mg of natural PP, with MCTD of 1709 mg (CI 365-3675 mg). There were no severe allergic reactions requiring epinephrine, during any of the observed LPP-MH challenges or any treatment related doses at home. After 6-12 months on daily maintenance, the MCTD was 8821 mg (95% CI 1930-13,500 mg). This enabled most children age-appropriate dietary inclusion of peanuts. An OIT protocol with heat-treated LPP-MH, a novel composition from developing peanuts, seems a potentially safe and efficacious OIT modality for PA children, enabling the introduction of dietary levels of peanut proteins in highly allergic PA children. Validation in randomized controlled studies is mandated.

A novel IgE epitope-specific antibodies-based sandwich ELISA for sensitive measurement of immunoreactivity changes of peanut allergen Ara h 2 in processed foods.

Peanut is an important source of dietary protein for human beings, but it is also recognized as one of the eight major food allergens. Binding of IgE antibodies to specific epitopes in peanut allergens plays important roles in initiating peanut-allergic reactions, and Ara h 2 is widely considered as the most potent peanut allergen and the best predictor of peanut allergy. Therefore, Ara h 2 IgE epitopes can serve as useful biomarkers for prediction of IgE-binding variations of Ara h 2 and peanut in foods. This study aimed to develop and validate an IgE epitope-specific antibodies (IgE-EsAbs)-based sandwich ELISA (sELISA) for detection of Ara h 2 and measurement of Ara h 2 IgE-immunoreactivity changes in foods. DEAE-Sepharose Fast Flow anion-exchange chromatography combining with SDS-PAGE gel extraction were applied to purify Ara h 2 from raw peanut. Hybridoma and epitope vaccine techniques were employed to generate a monoclonal antibody against a major IgE epitope of Ara h 2 and a polyclonal antibody against 12 IgE epitopes of Ara h 2, respectively. ELISA was carried out to evaluate the target binding and specificity of the generated IgE-EsAbs. Subsequently, IgE-EsAbs-based sELISA was developed to detect Ara h 2 and its allergenic residues in food samples. The IgE-binding capacity of Ara h 2 and peanut in foods was determined by competitive ELISA. The dose-effect relationship between the Ara h 2 IgE epitope content and Ara h 2 (or peanut) IgE-binding ability was further established to validate the reliability of the developed sELISA in measuring IgE-binding variations of Ara h 2 and peanut in foods. The obtained Ara h 2 had a purity of 94.44%. Antibody characterization revealed that the IgE-EsAbs recognized the target IgE epitope(s) of Ara h 2 and exhibited high specificity. Accordingly, an IgE-EsAbs-based sELISA using these antibodies was able to detect Ara h 2 and its allergenic residues in food samples, with high sensitivity (a limit of detection of 0.98 ng/mL), accuracy (a mean bias of 0.88%), precision (relative standard deviation < 16.50%), specificity, and recovery (an average recovery of 98.28%). Moreover, the developed sELISA could predict IgE-binding variations of Ara h 2 and peanut in foods, as verified by using sera IgE derived from peanut-allergic individuals. This novel immunoassay could be a user-friendly method to monitor low level of Ara h 2 and to preliminary predict in vitro potential allergenicity of Ara h 2 and peanut in processed foods.

Comprehensive Analyses of Advanced Glycation end Products and Heterocyclic Amines in Peanuts during the Roasting Process.

Advanced glycation end products (AGEs) and heterocyclic amines (HAs) are two kinds of important harmful products formed simultaneously during the thermal processing of proteinaceous food. In this paper, the effect of roasting conditions on the formation of AGEs and HAs, as well as active carbonyl intermediates in common peanut (C-peanut) and high-oleic acid peanut (HO-peanut) was studied simultaneously for the first time. In general, with the increase in roasting temperature (160-200 °C) and time, the contents of AGEs, HAs and active carbonyl intermediates (i.e., glyoxal (GO) and methylglyoxal (MGO)) significantly increased in peanuts. Four kinds of HAs (i.e., AαC, DMIP, Harman and Norharman) were observed in roasted peanuts, of which Harman and Norharman accounted for about 93.0% of the total HAs content after roasting for 30 min at 200 °C. Furthermore, a correlation analysis among AGEs (i.e., Nε-(1-Carboxymethyl)-L-lysine (CML) and Nε-(1-Carboxyethyl)-L-lysine (CEL)), HAs, GO and MGO was conducted. Most of these compounds showed an excellent positive linear relationship (p ≤ 0.001) with each other. The evident increase in GO and MGO contents implied an increase in not only the content of AGEs but also HAs. However, contents of AGEs and HAs showed no significant difference between roasted HO-peanut and C-peanut. This study would provide a theoretical basis for simultaneously controlling the levels of AGEs and HAs in thermal processed peanut foods.

Allometry and Aboveground Biomass of Acacia auriculiformis A. Cunn.ex Benth Based Agroforestry Systems in Yangambi Landscape, Democratic Republic of Congo

Most of the population living near the Yangambi Biosphere Reserve lives mainly from slash-and-burn agriculture which causes deforestation. The agroforestry system (AFS) is reputed to stabilise agriculture, store carbon in plant biomass and in the soil, and improve soil fertility. Acacia auriculiformis is a fast-growing leguminous tree that has been planted in AFS in the Yangambi landscape, but few or no studies assessed its aboveground biomass storage. This study aims to determine the aboveground biomass storage of AFS-based Acacia auriculiformis when intercropped with cassava, maise, and peanut food crops at different tree planting densities in the Yangambi landscape. The experimental device is a multifactorial trial of 36 plots of 400 m2 each one; with 4 treatments and 3 repetitions for each of these tree species in association with maise, groundnut, and cassava. Therefore, for assessing the aboveground biomass, the stem circumference and tree height were taken in each plot. Moreover, to study the A. auriculiformis allometry, 30 trees were cut and the aboveground biomass was estimated from the local allometric model set up in this study. Through this work, we have developed the three best allometric models for estimating the aboveground biomass of A. auriculiformis. The result showed that the aboveground biomass of A. auriculiformis varies between 0.49 and 10.54 t/ha (0.25 to 5.27 t/ha of carbon) depending on tree planting density and food crops. By comparing the results of the current study with those of others who worked on A. auriculiformis biomass, it was noted that the local models developed in this study contribute to increasing the precision of carbon estimation in the Congo basin. This is important for the implementation of REDD+ projects (Reducing emissions from deforestation and forest degradation) in the DRC. In conclusion, agroforestry plantations contribute to storing carbon in plant biomass.

Characteristics and Outcomes of a Large Cohort of Patients with FPIES to Peanut

Early introduction is a powerful tool to reduce IgE-mediated peanut allergy in high-risk infants. However, since early introduction guideline implementation, peanut food protein-induced enterocolitis syndrome (PN-FPIES) appears to be increasing.

Designing an Optimized Electronic Health Record Search Strategy to Identify Patients with Peanut Food Protein Induced Enterocolitis Syndrome (FPIES)

While peanut FPIES is increasingly reported, its true frequency is challenging to measure systematically. We sought to design a strategy to facilitate accurate identification of patients with peanut FPIES utilizing the electronic health record (EHR).

Dilemma of peanut allergy

The peanut food allergy, which is often an immunological allergy based on patient ingestion of peanut, is a significant food allergy. Different forms of allergy exist for both children and adults depending on the allergen. The fundamental methods for diagnosing a peanut allergy are blood and physical testing. Keys for understanding peanut allergy physiology, various etiology, immunological reactions, and diagnosis are introduced in this overview.

Closed-tube saltatory rolling circle amplification with hydroxynaphthol blue for visual on-site detection of peanut as an allergenic food

Peanut allergy as one of the major causes of food-induced anaphylaxis is usually life-threatening for specific individuals. Nowadays, the effective remedy is avoidance of consuming allergen-containing food, urging monitoring the presence of peanut in foods. Herein, we proposed a closed-tube saltatory rolling circle amplification (SRCA) assay with hydroxynaphthol blue (HNB) for visual on-site detection of peanut allergen, displaying highly specificity for Ara h 1-encoding gene. The results can be discriminated by naked eye without opening the tube, averting costly sophisticated apparatus and reducing the risk of cross-contamination. The assay was 1000-, 100- and 10-fold more sensitive than PCR, LAMP and SRCA, respectively. The relative limit of detection is 0.01% in a binary mixture. The relative sensitivity, specificity and accuracy of this method were 100%, 97.50% and 98.67%, respectively. Thus, the visual closed-tube HNB-SRCA assay with superiorities of easy-to-perform, cost-effective and user-friendly has excellent potential for on-site application of food allergy.

Oral immunotherapy for children with a high-threshold peanut allergy

BackgroundBetween 25% and 30% of children with peanut allergy (PA) have a relatively high-threshold peanut allergy (HTPA), with a single maximal tolerated dose (SMTD) higher than 100 mg of peanut protein (PP). However, this threshold may decrease with time, age, exercise, illness, sleep deprivation, and other covariates. ObjectiveTo explore the feasibility of a simplified oral immunotherapy (OIT) protocol in a group of children with HTPA. MethodsChildren with PA with an SMTD higher than 100 mg were placed on a 40-week OIT protocol of either 300 mg/d of PP or 100 mg/d for 20 weeks followed by 300 mg/d for 20 weeks. A repeat open peanut food challenge was performed after 40 weeks of treatment and at a 6-month follow-up visit. After the 40-week challenge, all children received a maintenance dosage of 2 gPP 3 times a week. ResultsA total of 28 children with HTPA were enrolled, with 56% boys, 89% younger than 6 years old, and a mean SMTD of 304 mg (95% confidence interval 229-378). All were placed on the described OIT protocol. Overall, 2 children were not compliant and 3 had allergic reactions at home on the dose previously tolerated in clinic, 23 completed the 40-week protocol, and all were able to consume 2 g of PP. The mean tolerated dosage at the 6-month follow-up was 8 g. This enabled most children age-appropriate dietary inclusion of peanut-containing products. ConclusionIn children with HTPA, a simple, fixed-dose OIT can be both safe and efficacious.

Covalent heterobivalent inhibitor effectively inhibits anaphylaxis to peanut allergen in a humanized mouse model

Abstract Peanut-induced allergy is an IgE-mediated type I hypersensitivity reaction that manifests symptoms ranging from local edema to life-threatening anaphylaxis. While there are treatments for symptoms in allergic patients resulting from allergen exposure, there are few preventive therapies other than avoidance and no allergen specific therapies. We have previously designed a covalent heterobivalent inhibitor (cHBI) that binds in an allergen-specific manner as a preventive for allergic reactions. Building on previous in vitro testing, in this report we have developed a humanized mouse model to test cHBI efficacy in vivo. Humanized mice (NSG-SCF/GM-CSF/IL-3) developed mature functional human mast cells in various tissues and developed robust anaphylactic reactions when passively sensitized with human IgE monoclonal antibodies specific for peanut allergen. We found that the allergic response is IgE dose-dependent and is mediated by human mast cells indicated by elevated tryptase serum levels and the upregulation of mast cell degranulation markers. Using the validated humanized mouse model, we showed that cHBI inhibited IgE-mediated anaphylaxis and human mast cell degranulation. We demonstrated that cHBI effectively inhibits anaphylaxis for up to 14 days, and cHBI inhibition is specific to peanut allergen. Importantly, cHBI rescued the mice from lethal anaphylactic response during oral peanut-induced anaphylaxis. These findings suggest that cHBI has the potential to be an effective preventative for peanut food allergy in patients.

Comparison of allergen quantification strategies for egg, milk, and peanut in food using targeted LC-MS/MS.

Methods for the detection and quantification of food allergens in complex matrices are necessary to ensure compliance with labeling regulations and assess the effectiveness of food allergen preventive controls. Liquid chromatography-tandem mass spectrometry (LC-MS/MS) has emerged as an orthogonal technique in complement to immunochemical-based assays. However, the absence of established guidelines for MS-based quantification of allergens in food has limited harmonization among the method development community. In this study, different quantification strategies were evaluated using a previously developed multiplexed LC-MS/MS method for the detection of egg, milk, and peanut. Peptide performance criteria (retention time, signal-to-noise ratio, and ion ratio tolerance) were established and quantification approaches using varying calibrants, internal standards, background matrices, and calibration curve preparation schemes were systematically evaluated to refine the previous method for routine laboratory use. A matrix-matched calibration curve using allergen ingredients as calibrants and stable isotope-labeled peptides as internal standards provided the most accurate quantitative results. The strategy was further verified with commercially available reference materials and allowed for the confident detection and quantification of food allergens. This work highlights the need for transparency in calibration strategy and peptide performance requirements for effective evaluation of mass spectrometric methods for the quantification of food allergens.

Detection of Peanut Allergen by Real-Time PCR: Looking for a Suitable Detection Marker as Affected by Processing.

Peanut (Arachis hypogaea) contains allergenic proteins, which make it harmful to the sensitised population. The presence of peanut in foods must be indicated on label, to prevent accidental consumption by allergic population. In this work, we use chloroplast markers for specific detection of peanut by real-time PCR (Polymerase Chain Reaction), in order to increase the assay sensitivity. Binary mixtures of raw and processed peanut flour in wheat were performed at concentrations ranging from 100,000 to 0.1 mg/kg. DNA isolation from peanut, mixtures, and other legumes was carried out following three protocols for obtaining genomic and chloroplast-enrich DNA. Quantity and quality of DNA were evaluated, obtaining better results for protocol 2. Specificity and sensitivity of the method has been assayed with specific primers for three chloroplast markers (mat k, rpl16, and trnH-psbA) and Ara h 6 peanut allergen-coding region was selected as nuclear low-copy target and TaqMan probes. Efficiency and linear correlation of calibration curves were within the adequate ranges. Mat k chloroplast marker yielded the most sensitive and efficient detection for peanut. Moreover, detection of mat K in binary mixtures of processed samples was possible for up to 10 mg/kg even after boiling, and autoclave 121 °C 15 min, with acceptable efficiency and linear correlation. Applicability of the method has been assayed in several commercial food products.

Registration of ‘FloRun ‘331’ ’ peanut

Abstract‘FloRun ‘331’ ’ (Reg. no. CV‐144, PI 680624) is a high‐oleic, runner market‐type peanut (Arachis hypogaea L. ssp. hypogaea var. hypogaea) cultivar with medium runner seed size developed by the University of Florida, Florida Agricultural Experiment Station, North Florida Research and Education Center, near Marianna, FL. It was tested under the experimental designation UF15302 and was approved for release in 2016. FloRun ‘331’ has a semi‐prostrate growth habit, with a tall and prominent center stem and dark green leaves. The seed testa is tan and the seeds are smaller than seeds of ‘Georgia‐06G’ (68.8 g vs. 76.9 g per 100 seeds, P &lt; .001). FloRun ‘331’ was released based on its pod yield and grading potential, disease resistance, and high oleic oil content. During the 3‐yr period from 2013 to 2015, at three locations, FloRun ‘331’ had higher pod yield (8,101 vs. 7,533 kg ha–1; P = .0088) than ‘Georgia‐06G’, the dominant cultivar in the southeastern United States. The total sound mature kernels grade of FloRun ‘331’ was slightly less than that of Georgia‐06G (77.1 vs. 79.9%, P &lt; .0032. It also has the benefit of high oleic oil chemistry. with oil composed of 79.3% oleic fatty acid versus 61.3% for Georgia‐06G (P &lt; .01). In addition, FloRun ‘331’ has very good tolerance to two major fungal diseases: late leaf spot and white mold. Therefore, it combines excellent agronomic, grade, disease, and oil chemistry traits and should be beneficial to farmers and manufacturers of peanut foods.

Fungal contamination and aflatoxin content of maize, moringa and peanut foods from rural subsistence farms in South Haiti

Mycotoxins are toxic, low molecular weight compounds produced by fungi. Among them, aflatoxins are the most carcinogenic and they mainly impact on rural communities of developing countries. The present study supplies data on mycobiota and aflatoxin contamination in the most common food products consumed in Haiti. The study concerns analyses performed on 49 samples of meals and seeds collected in South Haiti and tested for fungal occurrence and aflatoxin content by HPLC-DAD technique. The results revealed that three main fungal genera affected Haitian food products: Aspergillus spp. (Section Flavi and Nigri), followed by Penicillium spp. and Fusarium spp. Aflatoxin was present in more than half of the samples of maize (Zea mays L.) kernels (55%), maize meal (57%) and moringa (Moringa oleifera Lam.) seeds (64%), and in 25% of peanut (Arachis hypogaea L.) samples. The tested food products were mostly contaminated by aflatoxin B1 (AFB1) followed by aflatoxin B2 (AFB2), while no aflatoxins type G were detected. The total concentration of aflatoxins in the positive samples was 228 μg/kg on average, i.e., fifty-seven and eleven times higher than the maximum levels allowed in Europe and USA, respectively. Both the presence of aflatoxigenic fungi and aflatoxin contamination in maize kernels seemed to be related to agricultural practices, such as weed control, irrigation and growing cycle length. These findings suggest that the Haitian population is strongly exposed to aflatoxin risk. This risk could be reduced by exploiting simple and accessible farming strategies for minimizing mycotoxin contamination, at least for maize.

Pengaruh Varietas dan Lama Fermentasi Terhadap Kualitas Kefir Susu Kacang Tanah (Arachis Hypogaea)

Kefir is one fermented product that has a taste, a yogurt-like consistency color and has a distinctive yeast aroma. Peanuts are economically ranked second after soybeans. As peanut food has important nutritional benefits in the human nutriency of high protein, minerals and essential fatty acids such as linoleic and oleic acids. Peanut milk contains a very high amino acid almost equivalent to the protein content of animal milk and the price is relatively cheap This study aims to determine the effect of varieties and length of fermentation on the quality of peanut milk kefir. The research design used was Completely Randomized Design (RAL) consisting of 2 factor V peanut varieties consisting of 2 levels (Hypoma 1 and Singa) and long L fermentation factor consisting of 3 levels (21, 24 and 27 hours), each of which was repeated 3 times. The observed observations were pH, total acid, alcohol content, protein content, fat content, Total Plate Count (TPC), Texture Profile Analysis (TPA). Treatment of varieties and duration of fermentation of peanut milk kefir have significant effect on pH value, total acid, fat content, Total Plate Count (TPC), significantly affect alcohol content and no significant effect on protein content, Texture Profile Analysis (TPA), organoleptic aroma, taste and texture. Quality of peanut milk kefir produced on lion varieties with 24 hours fermentation time of total acid 6.43%, alcohol content 2.84%, protein content 2.80%, Total Plate Count (TPC) 30.67 x 103 CFU and Adhesiveness 1.324 g/s.

Two-step chemical mutagen treatment to convert Fuhua 12, a normal oleic Spanish peanut cultivar, into its high oleic version

High oleic peanut food products have proved to have better keeping quality and several health benefits. Most of the high oleic acid peanut cultivars thus far released were bred through hybridization. Breeding through mutagenesis directly provides a possibility of keeping the main agronomic characteristics from the parental cultivars/lines unchanged in the new cultivars, which is of significance to their use in commercial production. The aim of the present study was to convert Fuhua 12, a normal oleic Spanish peanut cultivar, into a high oleic version through EMS (ethyl methane sulfonate) mutagenesis. The effect of the first round of EMS treatment of Fuhua 12 on oleic acid content was limited. However, after the second round of EMS treatment, we were able to identity a high oleic plant through near infrared spectroscopy (NIRS) and further studies by gas chromatography and sequence comparison of the mutated type and wild type FAD2A/FAD2B genes. The mutant had the same mutations in FAD2A and FAD2B as UF435. A G448A substitution in FAD2A and an A insertion (441_442insA) in FAD2B together contribute to the high oleic phenotype of the mutant. In this study, Fuhua 12 was successfully converted into a high oleic version without changing most of the agronomic characters, demonstrating the utility of a two-step chemical mutagen treatment protocol in inducing useful mutations in the cultivated peanut. The novel method may expedite genetics and breeding studies in the cultivated peanut, and is of reference to other polyploid plant species.

Three-year follow-up after peanut food challenges: Accidental reactions in allergic children and introduction failure in tolerant children

Three-year follow-up after peanut food challenges: Accidental reactions in allergic children and introduction failure in tolerant children

Parental and child factors associated with inhalant and food allergy in a population-based prospective cohort study: the Generation R Study

The prevalence of allergic diseases in children is markedly increasing to epidemic proportions. The aim of this study is to describe the presence and examine associated parental and child characteristics of allergic sensitization and physician-diagnosed allergy in Dutch children at age 10 years. This study among 5471 children was performed in a population-based prospective cohort from fetal life onwards. Allergic sensitization was measured by skin prick tests. Physician-diagnosed allergy and parental and child characteristics were collected by questionnaires. In children aged 10 years, inhalant and food allergic sensitization was present in 32.2% and 7.1%, and physician-diagnosed inhalant and food allergy in 12.4% and 2.3%. Maternal and paternal history of allergy, eczema or asthma was associated with increased risks of physician-diagnosed inhalant allergy (aOR (95% CI) 1.44 (1.23–1.70) and 1.59 (1.30–1.94), respectively), but not with food allergy. Asthma and eczema ever at age 10 years were associated with increased risks of physician-diagnosed inhalant allergy (4.60 (3.55–5.96) and 2.42 (1.94–3.03), respectively). Eczema ever at age 10 years was associated with an increased risk of physician-diagnosed food allergy (5.78, 3.04–9.52), with the highest risk of cashew (7.36, 3.20–16.94) and peanut (5.58, 3.08–10.10) food allergy.Conclusions: We found strong effects of parental history of allergy, eczema or asthma on the presence of physician-diagnosed inhalant allergy in children at age 10 years. Eczema ever at age 10 years was a strong risk factor for the development of physician-diagnosed inhalant and food allergy.What is Known:• The prevalence of allergic diseases in children has markedly increased.• Early-life influences are critically important in the development of allergic diseases.What is New:• Maternal and paternal history of allergy, eczema or asthma is associated with increased risks of physician-diagnosed inhalant allergy but not with food allergy.• Eczema ever at age 10 years is associated with an increased risk of physician-diagnosed food allergy, with the highest risk for cashew and peanut food allergy.

Extraction Conditions Affect the Immunoreactivity of Peanut Allergens.

Peanut allergic consumers rely on food package labels to avoid foods containing peanut. The inadvertent presence of peanut in foods due to cross-contact can be fatal if ingestion of such food leads to an allergic reaction. Analytical methods are available to detect undeclared peanut in foods. However, depending on the type of food matrix and food processing parameters, method performance can be adversely affected due to reduction in the extraction efficiency of peanut proteins. Temperature and probe sonication were used as a preincubation treatment for peanut flour slurries to assess their effect on the total peanut protein solubility from raw, light-roasted, and dark-roasted peanut flours. The effect of these treatments on the immunoreactivity of peanut allergens (Ara h 1, Ara h 2, Ara h 3, and Ara h 6) was determined by an indirect enzyme-linked immunosorbent assay using antibodies raised against these individual peanut proteins. Preincubation at 50°C did not significantly improve the peanut protein solubility, whereas an increase in protein solubility was observed when light- and dark-roasted peanut flour slurries were preincubated at 90°C or sonicated. The immunoreactivity of peanut allergens varied depending on the degree of peanut flour roasting and type of preincubation treatment. Overall, the immunoreactivity of peanut allergens from most peanut flour slurries was unaffected when preincubated at 50°C for up to 60min or sonicated with a probe for up to 5min, whereas preincubation at 90°C resulted in a time-dependent reduction in immunoreactivity of peanut allergens. Sonication treatment may improve peanut protein extraction without markedly affecting their immunoreactivity. PRACTICAL APPLICATION: Extraction of peanut proteins is vital for developed analytical methods to estimate peanut allergens in foods. The manuscript describes the effect of two different temperatures (50 and 90°C) and probe-type sonication on peanut protein solubility. The findings suggest sonication can improve peanut protein solubility without markedly affecting their immunoreactivity.