新型旋轉式電漿設備減少花生過敏原 Ara h 1之研究

Abstract

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The demand for peanut consumption has been rising globally over the past few decades due to its complete nutrient profile. Despite its benefits, one significant drawback is the presence of an allergen called Ara h 1, which is majority of peanut allergen and poses potential health risks. This necessitates a treatment during the food processing stage to ensure public safety for peanut consumption. Among a variety of food processing methods, cold plasma is a nonthermal food processing that can improve food properties without compromising nutritional content. Several studies have suggested that cold plasma has the potential to reduce the allergenicity of peanuts, though further research is mandatory to improve its efficiency. This study aims to investigate a type of cold plasma generator called rotary cold plasma treatment and validate its ability to reduce peanut allergenicity. In the experiment, air and argon gas were utilized to treat peanuts under various conditions, including different treatment times (0, 10, 20, 30, 40, 50 and 60 min) and chamber conditions (non-rotated and rotated peanut). The peanut samples were then analyzed for the peanut protein causing antigenicity (Ara h 1) using Western blotting. As the results from Western blotting remained inconclusive, the ELISA method was employed which showed the reductions of Ara h 1 by 47% and 45% after 60 minutes of air gas treatment for non-rotated and rotated peanuts, respectively. Additionally, argon gas treatment resulted in the decrease of Ara h 1 by 44% and 19% at 60 minutes in non-rotated and rotated peanut, respectively. Therefore, the rotary plasma possesses the potential to enhance the effectiveness of cold plasma systems in reducing peanut allergens. Nevertheless, additional research is needed to not only achieve greater reductions of Ara h 1, but also gain deeper understanding of the interactions between cold plasma and peanut allergens.