Researchers test pumpkin enzyme to reduce peanut allergy protein recognition
Scientists from Wroclaw University of Environmental and Life Sciences and Wroclaw Medical University published lab results on a pumpkin-derived enzyme that weakens peanut protein binding in the journal Food Chemistry.
Study investigates natural enzyme effects
Researchers examined whether an enzyme from figleaf gourd could lower how antibodies recognize peanut proteins. The study found that enzymatic hydrolysis significantly reduced the immunoreactivity of these proteins in laboratory settings. Ewa Willak-Janc noted that even small amounts of allergens can trigger serious reactions like anaphylaxis.
Results show reduced allergenic potential
The enzyme precisely cuts peanut proteins without destroying them, according to the publication details. This process points to a potential method for developing foods with lower allergenic risk. The team is looking for ways to modify allergenic proteins to reduce immune system recognition.
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