Peanut (Arachis hypogaea L.) is an important crop grown worldwide for food and edible oil. The surge of peanut allergy in the past 25 years has profoundly impacted both affected individuals and the peanut and related food industries. In response, several strategies to mitigate peanut allergy have emerged to reduce/eliminate the allergenicity of peanuts or to better treat peanut-allergic individuals. In this review, we give an overview of peanut allergy, with a focus on peanut proteins, including the impact of thermal processing on peanut protein structure and detection in food matrices. We discuss several strategies currently being investigated to mitigate peanut allergy, including genetic engineering, novel processing strategies, and immunotherapy in terms of mechanisms, recent research, and limitations. All strategies are discussed with considerations for both peanut-allergic individuals and the numerous industries/government agencies involved throughout peanut production and utilization.

中文翻译：

---

减轻花生过敏的策略：生产，加工，利用和免疫疗法的考虑。

花生（Arachis hypogaea L.）是世界范围内重要的粮食和食用油作物。在过去的25年中，花生过敏症的激增对受影响的个人以及花生及相关食品行业都产生了深远的影响。作为响应，已经出现了几种减轻花生过敏的策略，以减少/消除花生的致敏性或更好地治疗花生过敏的个体。在这篇综述中，我们概述了花生过敏，重点是花生蛋白，包括热处理对花生蛋白结构和食品基质检测的影响。我们从机理，最新研究和局限性方面讨论了目前正在研究的减轻花生过敏的几种策略，包括基因工程，新颖的加工策略和免疫疗法。