Project Number: 6435-43440-020-00
Project Type: Appropriated

Start Date: Jan 28, 2005
End Date: Nov 30, 2009

Objective:
1) Analyze the immunological and allergic properties of peanuts subjected to differing processing conditions and identify the specific, modified, amino acids responsible for altered immunogenicity of the major allergens, and 2) Develop processing technologies for producing hypoallergenic peanuts and/or peanut products and test their allergenicity in vivo.

Approach:
Peanuts will be subjected to chemical/enzymatic, thermal, and non-thermal processing regimes. Changes in allergenic properties due to the processing methods will be identified by immunoassays, using serum (containing IgE antibodies) from peanut allergic individuals, and antibodies against Maillard reaction products and major peanut allergens (Ara h 1 and Ara h 2). Immunogenicity of the various products will be determined by measuring T-cell proliferation, cytokine secretion, and histamine release from the blood of peanut allergic individuals in response to these products. Specific amino acid residues modified during different processing events will be identified by cloning, mutagenesis, and expression of Ara h 1 and Ara h 2 cDNA's (in E. coli), followed by immunological analysis. Processes resulting in reduction of allergenic properties in vitro will be examined in vivo using animal models for causing tolerization, skin reactivity, and overall immunological responses. Novel processing methods for reducing peanut allergenicity will be developed.