Allergenicity reduction of the bio-elicited peanut sprout powder (BPSP) and toxicological acceptance of BPSP-supplemented diets assessed with ICR mice

Brian B.C. Weng, Yu Chia Liu, Brittany L. White, Ju Chun Chang, Jack P. Davis, Shih Hsuan Hsiao, Robin Y.Y. Chiou

Research output: Contribution to journalArticlepeer-review

Abstract

The allergenic and toxicological acceptances of the bio-elicited peanut sprout powder (BPSP) have not been assessed. BPSP was generated from peanut kernels germinated at 26–28 °C for 72 h (designated as 72 h-NGS). The 72 h-NGS were subsequently sliced, incubated, dried, defatted and pulverized to generate bio-elicited peanut sprout powder (BPSP). Protein solubility of BPSP increased 2.6-fold compared to 72 h-NGS. SDS-PAGE analysis revealed BPSP production triggered extensive degradation of the high-molecular weight peanut allergic proteins, mainly Ara h 1 and Ara h 3. Western blotting detected with peanut allergic patients’ IgE indicated decreased in vitro reactivity. Food safety assessment of BPSP was performed with ICR mice fed with basal (control) and three doses of formulated BPSP-supplemented diets containing 0.11 g (normal), 2.5 g (high) and 25 g (super high) BPSP /kg BW. Animals appeared healthy with steady body weight gain in all groups during the entire 35-day dietary intervention. Hematological and serum biochemical analyses revealed no significant difference among groups. Histopathological examination on the tissue sections of primary organs further supported safety with no pathologies. The in vitro allergic reduction and toxicological safety in the BPSP-supplemented dietary intervention in the ICR mice study, support moving forward with BPSP-involved product development.

Original languageEnglish (US)
JournalJournal of Food Science and Technology
DOIs
StateAccepted/In press - 2022

Keywords

  • Allergenicity
  • BPSP (bio-elicited peanut sprout powder)
  • BPSP-supplemented diets
  • Food safety assessment
  • Peanut
  • Resverachidins
  • Stilbenoids

ASJC Scopus subject areas

  • Food Science

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