Peanut allergy has garnered significant attention because of the high sensitization rate, increase in allergy, and severity of the reaction. Sufficiently reliable therapies and efficient mitigating techniques to combat peanut allergy are still lacking. Current management relies on avoiding peanuts and nuts and seeds with homologous proteins, although adverse events mostly occur with accidental ingestion. There is a need for hypoallergenic peanut products to protect sensitized individuals and perhaps serve as immunotherapeutic products. Alongside traditional practices of thermal and chemical treatment, novel processing approaches such as high‐pressure processing, pulsed ultraviolet light, high‐intensity ultrasound, irradiation, and pulsed electric field have been performed toward reducing the immunoreactivity of peanut. Covalent and noncovalent chemical modifications to proteins also have the tendency to alter peanut allergenicity. Enzymatic hydrolysis seems to be the most advantageous technique in diminishing the allergenic potential of peanut. Furthermore, the combined processing approach (hurdle technologies) such as enzymatic hydrolysis followed by, or in conjunction with, roasting, high pressure and heat, ultrasound with enzymatic treatment, or germination have shown a significant reduction of peanut immunoreactivity and may emerge as useful techniques in reducing the allergenicity of peanut and other foods. This study represents our current knowledge about the alterations in allergenic properties of peanut via different processing mechanisms as well as evaluating its future potential, geographical based data on increasing sensitization, clinical relevance, eliciting dose, and current management of peanut allergy. Furthermore, the molecular characteristics and clinical relevance of peanut allergens have been discussed.

中文翻译：

---

花生过敏：缓解的特征和方法

由于高致敏率，变态反应的增加和反应的严重性，花生变态反应已引起了广泛的关注。仍然缺乏足够可靠的疗法和有效的缓解技术来对抗花生过敏。当前的管理依靠避免使用具有同源蛋白质的花生，坚果和种子，尽管不良事件大多发生在意外摄入的情况下。需要低变应原性花生产品以保护致敏个体并可能用作免疫治疗产品。除了传统的热处理和化学处理方法外，还采取了新的处理方法，例如高压处理，脉冲紫外线，高强度超声，辐照和脉冲电场，以降低花生的免疫反应性。对蛋白质的共价和非共价化学修饰也具有改变花生过敏性的趋势。酶促水解似乎是减少花生过敏原潜力的最有利技术。此外，组合的加工方法（障碍技术），例如酶促水解，随后的烘烤，高压和高温，超声与酶促处理或发芽的组合，已显示出花生免疫反应性的显着降低，可能会成为有用的技术减少花生和其他食物的致敏性。这项研究代表了我们目前有关通过不同加工机制改变花生的致敏特性的知识，并评估了其未来的潜力，有关致敏性增加的地理基础数据，临床相关性，引起剂量，以及目前对花生过敏的处理。此外，已经讨论了花生过敏原的分子特征和临床意义。