Food Chemistry· 2026Q1
Germination reshapes allergen profiles in peanut and lupine but preserves residual IgE reactivity
- 1citations
- Q1SCImago
- 2026year
Short summary
Germination of peanut and lupine modifies but does not eliminate their allergenic proteins, retaining significant IgE reactivity in allergic patients.
AI-generated from the title and abstract; the full text is not read.
Key points
- Germination modifies the allergenic protein profiles of peanut and lupine.
- Both germinated peanut and lupine retained significant IgE reactivity.
- Techniques used include SDS-PAGE, western blot, ELISA with allergic patient sera, and skin prick tests.
- Allergen modification occurs during the degradation of seed storage proteins for seedling growth.
AI-generated from the title and abstract; the full text is not read.
Abstract
During germination, seed storage proteins are degraded by endogenous proteases into shorter peptides or even free amino acids in order to provide the nitrogen required for the seedling growth along the germination process. A few lines of evidence indicated that germination can reduce allergenicity of peanut, rice and soybean. The aim of this study is to determine the influence of germination on the allergenic capacity of peanut and lupine measured by SDS-PAGE, western blot and ELISA with IgE serum of allergic patients and skin prick test with ungerminated and germinated peanut and lupine samples. The results indicate that germination modifies, but does not eliminate, the immunoreactivity of peanut and lupine, and both retained a considerable fraction of the original allergenic capacity.
The authors' abstract, as published at the source. Food Chemistry, 2026 · DOI ↗
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Field: Immunology and Allergy
Immunology and AllergyMedicine