Author(s)

Si-Yin Chung

.

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.

Maillard Reaction, Ribose, Peanut Maturity and Allergenic Properties, Nitroblue Tetrazolium, IgE

S. Chung, "Effect of Ribose on Mature/Immature Raw Peanut Proteins and Their Allergenic Properties," Food and Nutrition Sciences, Vol. 2 No. 4, 2011, pp. 294-300. doi: 10.4236/fns.2011.24042.