https://doi.org/10.17113/ftb.62.01.24.8064

Effects of Flavourzyme and Alkaline Protease Treatment on Structure and Allergenicity of Peanut Allergen
Ara h 1

Erlian Shu¹, Shuo Wang¹, Xiangxiang Kong¹, Xiaodong Sun², Qiaoling Yang³, Qin Chen^1* and Bing Niu^1*

¹School of Life Sciences, Shanghai University, No. 99, Shangda Road, Baoshan District, Shanghai, PR China

²School of Medicine, Shanghai University, No. 99, Shangda Road, Baoshan District, Shanghai, PR China

³School of Environmental and Chemical Engineering, Shanghai University, No. 99, Shangda Road, Baoshan District, Shanghai, PR China

Article history:

Received: 31 December 2022
Accepted: 18 December 2023

Keywords:

protease treatment; protein structure analysis; Ara h 1; peanut allergen

Summary:

Research background. Peanut allergy poses a significant threat to human health due to the increased risk of long-term morbidity at low doses. Modifying protein structure to affect sensitization is a popular topic.

Experimental approach. In this study, the purified peanut allergen Ara h 1 was enzymatically hydrolysed using Flavourzyme, alkaline protease or a combination of both. The binding ability of Ara h 1 to antibodies, gene expression and secretion levels of the proinflammatory factors interleukin-5 and interleukin-6 in Caco-2 cells was measured. Changes in the secondary and tertiary structures before and after treatment with Ara h 1 were analysed by circular dichroism and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE).

Results and conclusions. The results indicated a decrease of the allergenicity and proinflammatory ability of Ara h 1. The evaluation showed that the Flavourzyme and alkaline protease treatments caused particle shortening and aggregation. The fluorescence emission peak increased by 3.4-fold after the combined treatment with both proteases. Additionally, the secondary structure underwent changes and the hydrophobicity also increased 8.95-fold after the combined treatment.

Novelty and scientific contribution. These findings partially uncover the mechanism of peanut sensitization and provide an effective theoretical basis for the development of a new method of peanut desensitization.