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Products: Peanuts
Subject: Allergy

Allergenicity Reduction in Peanut Allergen Ara h 1 Induced by Ultrasound-Assisted Glycation

Authors: Lyu, H., Zeng, L., Zhang, X., Luo, W., & Zhu, Q.
  • Journals: Journal of agricultural and food chemistry.
  • Pages: 10.1021/acs.jafc.5c12598
  • Year: 2026
This research investigated the impact of ultrasound-assisted glycation (UG) on the allergenicity of the peanut allergen Ara h 1. Spectral analysis showed that the free amino acid content in the UG-G group decreased most significantly, with a simultaneous increase in surface hydrophobicity. Additionally, the digestive stability of Ara h 1 was enhanced after UG treatment. Liquid chromatography-tandem mass spectrometry (LC-MS/MS) analysis confirmed that lysine is the major glycation modification site of Ara h 1. Compared to the UG-M and UG-MTS groups, UG-G exhibited the most significant inhibitory effect on IgG/IgE binding capacity. Further verification was conducted using KU812 cells and a mouse allergic model. Both the UG-G and UG-M groups were found to significantly inhibit the release of β-hexosaminidase and histamine, effectively regulate the balance of Th1/Th2 cytokines, and suppress the expression of specific antibodies (IgE, IgG1, and IgG2a), thereby alleviating the allergic symptoms in mice. These results demonstrate that UG treatment significantly reduces the allergenicity of Ara h 1, and there are significant differences in the allergenicity reduction effect among glycans of different lengths, with the UG-G group exhibiting a particularly pronounced effect.

https://doi.org/10.1021/acs.jafc.5c12598