Major peanut allergens are quickly released from peanuts when seeds are hydrated under specific conditions

Special Issue “Molecular and Cellular Advances in Atopic Diseases”

“…Ara h 3 showed no decrease in content, despite its release into the hydration water. Minor allergens Ara h 8 and Ara h 9, which are less abundant in peanuts, also transferred into the water, leading to a reduction in their seed levels [24]. Specific heating conditions, such as boiling, have also been found to facilitate the release of low molecular weight allergens such as Ara h 2 from peanuts into the boiling water, highlighting how thermal processing affects allergen dispersion [25,26].…”