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Researchers discover a way to potentially decrease peanut allergen

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CHICAGO–Peanuts are widely used in food processing because they are rich in fats and protein, however they are also one of the eight major food allergens. In a recent study from the Journal of Food Science published by the Institute of Food Technologists (IFT), researchers from Ningbo Institute of Agricultural Sciences in China found that seed germination could reduce the allergen level in peanuts.

Allergenic proteins in peanuts are degraded during seed germination. The researchers found that by altering that natural process by controlling certain environmental factors, peanut allergenicity could be reduced. The study specifically looked at temperature and light effects on Ara h1, a previously identified peanut allergen.

The authors concluded that short-term germination could be an easy way to improve food safety of peanuts and produce hypoallergenic peanut food. Further studies are needed to assess the effects of germination on other major peanut allergens.

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Read the article in the Journal of Food Science: http://onlinelibrary.wiley.com/doi/10.1111/1750-3841.13161/abstract

About IFT

Founded in 1939, the Institute of Food Technologists is committed to advancing the science of food. Our non-profit scientific society–more than 17,000 members from more than 95 countries–brings together food scientists, technologists and related professionals from academia, government and industry. For more information, please visit ift.org.

Media Contact

Mindy Weinstein
[email protected]
312-604-0231
@IFT

http://www.ift.org

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