Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXV, Issue 2
Written by Elena MIHAI (DRAGHICI), Anca OANCEA, Oana CRACIUNESCU, Daniela ILIE, Catalina SANDA, Daniela BALAN, Stefana JURCOANE
Food allergy (FA) is a relatively new food safety issue with an increasing prevalence worldwide. Although FA-related diseases are restricted to a small category of individuals, the number of patients concerned is continuously growing in the last years. A total of eight big ingredients have been identified for most of the allergic reactions: peanuts, milk, egg, wheat, soy, tree nuts, fish, and shellfish. The peanuts allergenicity is affected by the whole ingredient composition rather than by a single allergenic protein. In general, Ara h3 accounts for approximately 28% of the total protein fraction, followed by Ara h1 (11%), Ara h2 (10%) and Ara h6 (8%). The aim of our study was to extract the main allergens from peanuts using different methods of extraction. First the fried peanuts samples were defatted by stirring with pre-cooled acetone and 0.07% β-mercaptoethanol and then extracted with different buffers. The identification of proteins was made by Biuret and BCA assay and also by electrophoretic examination.
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