Chung S-Y, Yang W, Krishnamurthy K
U.S. Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, 1100 Robert E. Lee Blvd., New Orleans, LA 70124, USA.
J Food Sci. 2008 Jun;73(5):C400-4. doi: 10.1111/j.1750-3841.2008.00784.x.
Pulsed ultraviolet (PUV) light, a nonthermal technology, was used to treat both the peanut extracts and liquid peanut butter. The objective was to determine if such treatment would lead to a reduction in the allergenic properties of the peanut extract and butter. Peanut samples were PUV treated using a Xenon RS-3000C under the following conditions: 3 pulses/s, 14.6 cm from the central axis of the lamp, 4 min (extract) or 3 min (liquid peanut butter). After the treatment, the peanut samples were centrifuged and the supernatants analyzed by SDS-PAGE and competitive inhibition enzyme-linked immunosorbent assay (ciELISA). For comparison, boiling treatments were also performed. SDS-PAGE showed that while boiling treatment had little effect on the peanut allergens, PUV-light-treated samples displayed a reduced solubility or level of peanut allergens (63 kDa). Solubility of another allergen (18 to 20 kDa) was unaffected. Insoluble aggregates formed were responsible for the reduced level of allergens in PUV-light-treated samples. ciELISA showed that untreated samples exhibited an IgE binding 7-fold higher than the PUV-treated samples. It was concluded that PUV light was effective in reducing IgE binding of peanut extracts and liquid peanut butter. The current study provides an approach to the development of a possibly less allergenic peanut product. However, the reduction in actual allergenicity needs to be confirmed by clinical studies.
脉冲紫外线（PUV）光作为一种非热技术，被用于处理花生提取物和液态花生酱。目的是确定这种处理是否会降低花生提取物和花生酱的致敏特性。花生样品在以下条件下使用氙气RS - 3000C进行PUV处理：每秒3次脉冲，距离灯的中心轴14.6厘米，处理4分钟（提取物）或3分钟（液态花生酱）。处理后，将花生样品离心，上清液通过十二烷基硫酸钠 - 聚丙烯酰胺凝胶电泳（SDS - PAGE）和竞争抑制酶联免疫吸附测定（ciELISA）进行分析。作为比较，也进行了煮沸处理。SDS - PAGE显示，虽然煮沸处理对花生过敏原影响不大，但经PUV光处理的样品显示花生过敏原（63 kDa）的溶解度或水平降低。另一种过敏原（18至20 kDa）的溶解度未受影响。形成的不溶性聚集体导致了经PUV光处理的样品中过敏原水平的降低。ciELISA显示，未处理的样品表现出的免疫球蛋白E（IgE）结合能力比经PUV处理的样品高7倍。得出的结论是，PUV光在降低花生提取物和液态花生酱的IgE结合方面是有效的。当前的研究为开发一种可能致敏性较低的花生产品提供了一种方法。然而，实际致敏性的降低需要通过临床研究来证实。
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