PDF(Pubmed)
Abstract：
Higher rates of peanut allergy have been observed in countries that commonly roast peanuts prior to consumption. Despite the importance of understanding the role of thermal processing in allergy and on peanut composition, studies toward generating signatures that identify molecular contents following processing are scant. Here, we identified spectral signatures to track changes and differences in the molecular composition of peanuts under raw, roasted, and high-pressure and high-temperature autoclaved conditions. We analyzed both the solid flesh of the seed and solutions derived from soaking peanuts using High-Resolution Magic Angle Spinning (HR-MAS) and solution 1H Nuclear Magnetic Resonance (NMR) spectroscopy, respectively. The NMR spectra of intact peanuts revealed triglycerides as the dominant species, assigned on the basis of multiplets at 4.1 and 4.3 ppm, and corresponding defatted flours revealed the presence of sugars. Sucrose assigned based on a doublet at 5.4 ppm (anomeric proton), and triglycerides were the most abundant small molecules observed, with little variation between conditions. Soaked peanut solutions were devoid of lipids, and their resulting spectra matched the profiles of defatted peanuts. Spectral signatures resulting from autoclaving differed strikingly between those from raw and roasted peanuts, with considerable line-broadening in regions corresponding to proteins and amino-acid side chains, from 0.5 to 2.0 ppm and 6.5 to 8.5 ppm. Taken together, by using complementary NMR methods to obtain a fingerprint of the molecular components in peanuts, we demonstrated that autoclaving led to a distinct composition, likely resulting from the hydrolytic cleavage of proteins, the most important molecule of the allergic reaction.
摘要：
在通常在食用前烘烤花生的国家中观察到较高的花生过敏率。尽管了解热加工在过敏和花生成分中的作用很重要，在加工后产生识别分子含量的签名的研究很少。这里,我们确定了光谱特征来跟踪生花生分子组成的变化和差异，烤,和高压和高温蒸压条件。我们使用高分辨率魔角旋转（HR-MAS）和溶液1H核磁共振（NMR）光谱法分析了种子的固体肉和浸泡花生的溶液，分别。完整花生的NMR光谱显示甘油三酯是主要物种，基于4.1和4.3ppm的多重峰分配，和相应的脱脂面粉显示糖的存在。基于5.4ppm（异头质子）的双峰分配的蔗糖，甘油三酯是观察到的最丰富的小分子，条件之间几乎没有变化。浸泡过的花生溶液没有脂质，它们得到的光谱与脱脂花生的轮廓相匹配。高压灭菌产生的光谱特征在生花生和烤花生之间有着惊人的不同，与蛋白质和氨基酸侧链相对应的区域具有相当大的线宽，从0.5到2.0ppm和6.5到8.5ppm。一起来看,通过使用互补的NMR方法获得花生分子组分的指纹图谱，我们证明了高压灭菌会产生不同的成分，可能是由蛋白质的水解裂解引起的，过敏反应最重要的分子.
