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United States Department of Agriculture

Agricultural Research Service

Research Project: REDUCING THE ALLERGENIC PROPERTIES OF PEANUTS

Location: Food Processing and Sensory Quality Research

Title: Ferulic acid enhances IgE binding to peanut allergens in western blots.

Authors
item Chung, Si-Yin
item Champagne, Elaine

Submitted to: Journal of Allergy Clinical Immunology
Publication Type: Abstract Only
Publication Acceptance Date: December 1, 2008
Publication Date: February 15, 2009
Citation: Chung, S., Champagne, E.T. 2009. Ferulic acid enhances IgE binding to peanut allergens in western blots. Journal of Allergy Clinical Immunology. 123(2)-S192.

Technical Abstract: Because phenolic compounds can precipitate or complex with proteins, we postulated that interactions of phenolics with IgE antibodies help enhance IgE binding to peanut allergens in Western blots. Three different phenolics, such as, ferulic, caffeic and chlorogenic acids were examined. Each was mixed with a diluted pooled plasma from peanut-allergic patients, and incubated with a PVDF membrane containing major peanut allergens transferred from SDS-PAGE. The membrane was probed with a goat anti-human IgE peroxidase and '-phenylenediamine. A control without phenolics was also performed. Results showed that of the phree phenolics tested, only ferulic acid was able to enhance the density of allergen bands on the membrane, and reduced the time for color development. In this case, the ferulic acid protocol was approximately 6 times faster than the control. We concluded that ferulic acid enhanced IgE binding to peanut allergens in Western blot.

Last Modified: 9/20/2014
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