Allergenicity attributes of different peanut market types

Stef J. Koppelman, Shyamali Jayasena, Dion Luykx, Erik Schepens, Danijela Apostolovic, Govardus A.H. De Jong, Thomas G. Isleib, Julie Nordlee, Joe Baumert, Steve L. Taylor, Hsiaopo Cheng, Soheila Maleki

Research output: Contribution to journalArticlepeer-review

48 Scopus citations


Four different market classes of peanut (Runner, Virginia Spanish, and Valencia) are commonly consumed in Western countries, but for some consumers peanuts are a main cause of food-induced anaphylaxis. Limited information is available on the comparative allergenicity of these distinct market classes. The aim of this study was to compare allergenicity attributes of different peanut cultivars.The protein content and protein profiles were highly comparable for all tested cultivars. All cultivar samples contained the major allergens Ara h 1, Ara h 2, Ara h 3 and Ara h 6, as assessed by SDS-PAGE and RP-HPLC, although some minor differences in major allergen content were found between samples. All samples were reactive in commercial ELISAs for detection and quantification of peanut protein. IgE-binding potency differed between samples with a maximum factor of 2, indicating a highly comparable allergenicity.Based on our observations, we conclude that peanuts from the main market types consumed in Western countries are highly comparable in their allergenicity attributes, indicating that safety considerations with regard to peanut allergy are not dependent on the peanut cultivar in question.

Original languageEnglish (US)
Pages (from-to)82-90
Number of pages9
JournalFood and Chemical Toxicology
StatePublished - May 1 2016


  • Allergen
  • Arachis hypogaea
  • IgE
  • Immunoassay
  • Peanut

ASJC Scopus subject areas

  • Food Science
  • Toxicology


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