Found a way to make peanuts safer for allergy sufferers




Scientists are not the first time trying to find a solution to the problems with allergies to nuts people by deceiving the immune system and forcing it to ignore certain types of proteins or by the use of probiotics (beneficial bacteria). However, Wade Young of the University of Florida offers a different approach to solve the problem. Instead of changing the body’s response within the allergic reaction, the scientist proposes to replace the nuts themselves.

Young, assistant professor of pischevedeniya and nutrition, as well as a member of the Institute of Food Technology and Agricultural Sciences at the University of Florida suggests using pulsed light to deactivate the proteins within the peanut, which are triggers of allergic reactions. Having started his job about two years ago, and using this technique to extract peanut, Young moved to whole nuts.

This method involves the use of directional pulses of ultraviolet light generated by the system consisting of two xenon lamps, two cooling fans, the treatment chamber with a conveyor belt, and the control module. Placed in a chamber covered with tape nuts pulses of ultraviolet light, which reduces the potential for allergic proteins Ara h1-h3. As a result, antibodies of the human body no longer perceive them as allergens.


During the experiments, Young was able to deactivate the 80 percent of all allergens present in the nuts, but the scientist is not going to stop there and set out to achieve a figure of 99.9 per cent disabled. According to Yang, the attempt to deactivate 100 percent of allergens can lead to the destruction of the texture of nuts, their color, odor, taste and nutritional qualities and properties. The scientist also noted that if the volume of allergic proteins based on one nut can be reduced from 150 mg to 1.5 mg, then in that case they will be safe to consume 95 percent of people who have seen an allergy to nuts.

“This process is not only proves that pulsed light can deactivate nut allergic proteins, but also shows that the pulsed light is able to significantly reduce the allergenic potential of food,” – says Young.

“Recent research has put us one step closer to the actual implementation of this method in the production.”

Despite the fact that all the successful experiments Yang is being held in the laboratory, it is hoped that it will soon turn out to conduct clinical trials on animals and humans. Furthermore, it should be noted that this method of verification deactivate allergens largely relied on the operation of peanuts, although the method has shown to be effective in the case of soybean protein extract, almond and shrimp.


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