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A. Ilchmann, S. Burgdorf, S. Scheurer, Z. Waibler, R. Nagai, A. Wellner, Y. Yamamoto, H. Yamamoto, T. Henle, C. Kurts, U. Kalinke, S. Vieths and M. Toda, “Glycation of a Food Allergen by the Maillard Reaction Enhances Its T-Cell Immunogenicity: Role of Macrophage Scavenger Receptor Class A Type I and II,” Journal of Allergy and Clinical Immunology, Vol. 125, No. 1, 2010, pp. 175-183. doi:10.1016/j.jaci.2009.08.013

has been cited by the following article:

• TITLE: Effect of Ribose on Mature/Immature Raw Peanut Proteins and Their Allergenic Properties

  AUTHORS: Si-Yin Chung

  KEYWORDS: Maillard Reaction, Ribose, Peanut Maturity and Allergenic Properties, Nitroblue Tetrazolium, IgE

  JOURNAL NAME: Food and Nutrition Sciences, Vol.2 No.4, July 1, 2011

  ABSTRACT: Mature and immature roasted peanuts are reportedly different in the level of Maillard reaction adducts (MRA) and IgE binding (i.e., allergenic capacity). Heating and sugar-protein interaction are the cause for the difference. The objective of this study was to determine if mature and immature raw peanuts (not roasted) are also different through treatment with a reducing sugar such as ribose, glucose or fructose at a mild temperature. Extracts from mature and immature raw peanuts were treated with individual sugars at 37?C and 50?C, respectively, for 0 - 10 days, and then assayed for MRA with nitroblue tetrazolium (NBT) in a time-course manner for 60 min. IgE binding was determined in an enzyme- linked immunosorbent assay (ELISA), using a pooled plasma from peanut-allergic individuals. Of the sugars tested, only ribose produced a big difference or a unique curve pattern in MRA between treated mature and immature peanuts. The unique curve pattern was more pronounced at 50?C (day 5 - 10) than at 37?C. IgE binding under this condition increased, but only with the ribose-treated mature raw peanut. It was concluded that mature and immature raw peanuts were different in MRA and IgE binding when treated with ribose only, and that under such a condition, mature and immature raw peanuts could be identified.