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Research Article | Open Access

Study on mechanism of increased allergenicity induced by Ara h 3 from roasted peanut using bone marrow-derived dendritic cells

MinJia Wanga,1, Shuo Wanga,1, Xiaodong Sunb, ZhiRui Denga( ), Bing Niua, Qin Chena( )
School of Life Sciences, Shanghai University, Shanghai 200444, China
Medical School, Shanghai University, Shanghai 200444, China

1 Authors contributed equally to this article.Peer review under responsibility of KeAi Communications Co., Ltd.]]>

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Abstract

Little information was so far available about allergenic mechanism of the roasted peanut allergens during initial stages of allergy. The purpose of this study was to determine the influence of roasting (150 °C, 20 min) on biochemical and biological properties of Ara h 3, a major peanut allergen. Allergenicity of roasted peanut emulsion to mice, differences in uptakes between Ara h 3 purified from raw peanuts (named as Ara h 3-Raw) and that purified from roasted peanuts (named as Ara h 3-Roasted) by bone marrow-derived dendritic cells (BMDCs) and the implication of cell surface receptors involving in uptake, and changes in glycosylation and structure of Ara h 3 after roasting were analyzed in this study. This study suggested that roasting increased allergenicity of peanut to BALB/c mice. Maillard reaction and structural changes of Ara h 3 induced by roasting significantly altered the uptake of Ara h 3-Roasted by BMDCs, and modified Ara h 3 fate in processes involved in immunogenicity and hyper allergenicity, indicating that food processing pattern can change food allergenicity.

Keywords

Ara h 3Roasted peanutBone marrow-derived dendritic cells (BMDCs)AllergenicityMaillard reactions

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Food Science and Human Wellness
Volume 12 Issue 3,
May 2023
Pages 755-764
DOI: 10.1016/j.fshw.2022.09.009
Cite this article:
Wang M, Wang S, Sun X, et al. Study on mechanism of increased allergenicity induced by Ara h 3 from roasted peanut using bone marrow-derived dendritic cells. Food Science and Human Wellness, 2023, 12(3): 755-764. https://doi.org/10.1016/j.fshw.2022.09.009

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Received: 21 April 2020
Revised: 25 October 2020
Accepted: 22 November 2020
Published: 15 October 2022
© 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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