Background

Generic immunoassays for peanut cannot discriminate between allergen levels in peanut-derived food products or therapeutics. Clinical trials of oral immunotherapy (OIT) are strengthened by using standardized peanut preparations with defined doses of major allergens.

Objective

This article describes measurement of Ara h 1, Ara h 2, and Ara h 6 in peanut foods and in peanut flour extracts used for allergy diagnosis and OIT.

Methods

Monoclonal antibody–based enzyme immunoassays for Ara h 1, Ara h 2, and Ara h 6 were used to compare allergen levels in peanut (n = 16) and tree nut (n = 16) butter, peanut flour (n = 11), oils (n = 8), extracts used for diagnosis and OIT (n = 5), and the National Institute for Standards and Technology Peanut Butter Standard Reference Material 2387.

Results

Roasted peanut butters contained 991 to 21,406 μg/g Ara h 1 and exceeded Ara h 2 and Ara h 6 levels by 2- to 4-fold. Similarly, National Institute for Standards and Technology Peanut Butter Standard Reference Material 2387 contained 11,275 μg/g Ara h 1, 2,522 μg/g Ara h 2, and 2,036 μg/g Ara h 6. In contrast, peanut flours contained 787 to 14,631 μg/g Ara h 2 and exceeded Ara h 1 levels by 2- to 20-fold. Flour extracts used for OIT contained 394 to 505 μg/mL Ara h 1, 1,187 to 5,270 μg/mL Ara h 2, and 1,104 to 8,092 μg/mL Ara h 6. In most cases specific peanut allergens were not detected in tree nut butters or peanut oils.

Conclusions

The results show marked differences in specific peanut allergen profiles in peanut butter and flour and peanut preparations for clinical use. Roasting can increase Ara h 1 levels in peanut butter. Variability in allergen levels could affect the outcome of clinical trials of peanut OIT, especially with respect to Ara h 1. Specific allergen measurements will improve standardization and provide accurate dosing of peanut preparations that are being used for OIT.

中文翻译：

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花生食品和诊断或治疗性过敏原产品的特定过敏原特征

背景

花生的通用免疫测定无法区分花生衍生食品或治疗剂中的过敏原水平。口服免疫疗法（OIT）的临床试验通过使用标准花生制剂和确定剂量的主要过敏原而得到加强。

客观的

本文介绍了花生食品和用于过敏诊断和OIT的花生粉提取物中Ara h 1，Ara h 2和Ara h 6的测定。

方法

使用Ara h 1，Ara h 2和Ara h 6的基于单克隆抗体的酶免疫法比较花生（n = 16）和树坚果（n = 16）黄油，花生粉（n = 11）中的过敏原水平，油（n = 8），用于诊断和OIT的提取物（n = 5），以及美国国家标准技术研究院花生酱标准参考材料2387。

结果

烤花生酱的Ara h 1含量为991至21,406μg/ g，超过Ara h 2和Ara h 6的水平达2-4倍。同样，美国国家标准技术研究院花生酱标准参考物质2387包含11,275μg/ g Ara h 1、2,522μg/ g Ara h 2和2,036μg/ g Ara h6。相比之下，花生粉包含787至14,631μg / g Ara h 2并超出Ara h 1水平2至20倍。用于OIT的面粉提取物含量为394至505μg/ mL Ara h 1、1,187至5,270μg/ mL Ara h 2和1,104至8,092μg/ mL Ara h 6。或花生油。

结论

结果表明，在花生酱和面粉以及用于临床的花生制品中，特定的花生过敏原特征存在显着差异。烘焙可以增加花生酱中的Ara h 1含量。过敏原水平的变化可能会影响花生OIT的临床试验结果，尤其是在Ara h 1方面。特定的过敏原测量将改善标准化，并提供用于OIT的花生制剂的准确剂量。