Peanut polyamines may be non-allergenic

Polyamines such as putrescine, spermidine and spermine have been implicated in preventing food allergies in early life, but they have also been reported to be able to bind to immunoglobulin E (IgE) antibodies in vitro (ie they are possibly allergenic). The objective of this study was to determine if...

Full description

Saved in:
Bibliographic Details
Published in:Journal of the science of food and agriculture 2005-04, Vol.85 (6), p.990-994
Main Authors: Chung, S.Y, Champagne, E.T
Format: Article
Language:English
Subjects:
allergenicity
Allergies
antigen-antibody reactions
Biological and medical sciences
enzyme-linked immunosorbent assay
food allergies
Food industries
Food science
Fundamental and applied biological sciences. Psychology
General aspects
humans
IgE
immunoglobulin E
Methods of analysis, processing and quality control, regulation, standards
Peanuts
polyamines
putrescine
spermidine
spermine
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Polyamines such as putrescine, spermidine and spermine have been implicated in preventing food allergies in early life, but they have also been reported to be able to bind to immunoglobulin E (IgE) antibodies in vitro (ie they are possibly allergenic). The objective of this study was to determine if polyamines bind in vitro to IgE antibodies from a pooled serum of five peanut-allergic individuals. Levels of polyamines were also determined by ion-exchange chromatography. Indirect and inhibition enzyme immunosorbent assays (ELISAs) were used to determine the IgE binding or allergenic properties of polyamines. Results showed that, of the three polyamines, spermidine was predominant in peanuts. In both indirect and inhibition ELISAs, IgE antibodies did not bind to the polyamines. It was concluded that polyamines from peanuts, unlike peanut proteins, are not allergenic or an additional threat to patients who are allergic to peanuts.
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.2059