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ARS Home » Southeast Area » New Orleans, Louisiana » Southern Regional Research Center » Food Processing and Sensory Quality Research » Research » Publications at this Location » Publication #251603
Title: Comparison of different immobilized systems in the removal of peanut allergens from peanut extracts.

Author
item Chung, Si Yin
item Champagne, Elaine

Submitted to: American Chemical Society Abstracts
Publication Type: Abstract Only
Publication Acceptance Date: 12/28/2009
Publication Date: 2/15/2010
Citation: Chung, S., Champagne, E.T. 2010. Comparison of different immobilized systems in the removal of peanut allergens from peanut extracts. American Chemical Society Abstracts.

Interpretive Summary:

Technical Abstract: The objective of this study was to determine which of the magnetic-bead systems (Ca2+, Fe3+, caffeic acid, hydrophobic) would bind and separate peanut allergens from other proteins in a peanut extract more efficiently. Commercial Ca2+ and hydrophobic magnetic beads, and caffeic-beads (prepared by attaching caffeic acids to aminoethyl beads in the presence of carbodiimide) were each treated (rotated) with roasted peanut extracts. In addition, plain beads were treated with peanut extracts that had been incubated with Fe3+. After beads treatment, all extracts were retrieved on a magnetic device that separated beads from the extracts. Protein/allergens that bound to the beads were retrieved by regenerating the beads with 1 M NaCl, and analyzed by SDS-PAGE and ELISA using a pooled plasma from peanut-allergic donors. Results showed that the majority of major peanut allergens were removed from the extracts by the 4 magnetic-bead systems, and IgE bindings were reduced; however, a significant amount of other proteins were also removed. It was concluded that while the magnetic-beads systems captured major peanut allergens, the systems were not much different from each other in their specificity for peanut allergens for separation from other proteins in the extracts.