|M.Sc Student||Tatyana Feider|
|Subject||The Effect of Physical Treatments on the Allergenic Activity|
of Peanut Proteins
|Department||Department of Biotechnology and Food Engineering||Supervisors||Professor Emeritus Yannai Shmuel (Deceased)|
|Professor Emeritus Cogan Uri|
Peanut allergy is one of the most common food allergies, because its proteins can act as powerful allergens, even in tiny amounts. Seven allergens have been discovered in peanuts (Ara h 1-7). The research included testing of the effects of shock wave treatment on the allergenic reaction and the structure of peanut proteins, as shown by in vitro experiments with human sera and in vivo experiments on animals). 70 kV discharge between 2 electrodes generates acoustic shock waves, which produce dynamic pressure of ~1100 atm, in a pulse lasting < 3μsec. Shock wave treatment caused a decrease of allergenic activity in allergic human sera samples (by the Western blotting method). In 50-60% of the cases a decrease in the allergenicity of the peanut proteins was detected after the treatment (varying according to the type of allergen). In vivo experiments, using BN rats, showed that the shock wave treatment was effective enough to significantly decrease the production of IgG2a antibodies (indicators of Th1), but did not affect significantly the production of IgG1 antibodies (indicators of Th2). Electrophoresis and sedimentation studies indicated that the allergenic proteins were partially denatured by the shock wave treatment. No change occurred in the primary structure, or in the number of S-S bonds, as shown by SDS-PAGE. It can be concluded that the shock wave treatment affects the allergic reaction in animals; yet, it does not interfere with the in vitro recognition of allergenic proteins by the existing relevant IgE antibodies.