Effect Of Microbial Fermentation On The Allergens In Peanut Protein

This research studied the fermentation effect of two probiotics (Bacillus subtilis andBacillus natto) in reducing peanut protein allerginicity. The fermented products was evaluatedfrom5aspects-basic physiochemical properties, protein distribution, allergenicity, sensoryevaluation and food functional properties. The result of this research can provide sometheoretical evidence for reducing peanut allergeniciy by fermentation.The result suggests: autoclaving can slightly increase the sample’s WSPC (water solubleprotein content), but it has no effect on the sample’s RSVOV (the ratio of the sample volumeto the original volume), pH, TPC (total protein content) and DH (degree of hydrolysis);autoclaving can degrade protein subunits to a great extent, significantly decreases Ara h1content and reduces IgE binding capability by20%; autoclaving has no effect on the samples’sensory evaluation, and it can greatly increase the samples’ oil absorbency, slightly decreasethe samples’ water absorbency, has little effect on the samples’ emulsibility as well asincrease the samples’ emulsion stability, foamability and foaming stability.Fermentation with Bacillus subtilis can significantly decrease the samples’RSVOV andpH, and increase the samples’WSPC and DH. Although the samples’TPC has not changed,the content ofAra h1and Ara h2is greatly reduced and the IgE binding capability isgradually reduced to0. Fermentation for moderate time ameliorate the samples’flavor andcolor; however, when fermentation time is over36h, the samples’color and flavor deterioratequickly. During fermentation, the samples’oil absorbency, water absorbency, emulsibility,emulsion stability, foamability and foaming stability fluctuate with overall significant increasetendency.Fermentation with Bacillus natto can significantly decrease the samples’RSVOV and pH,and increase the samples’WSPC and DH. Although the samples’TPC has not changed, Ara h1has almost been eliminated and the IgE binding capability is reduced by48%. Fermentationfor moderate time ameliorate the samples’flavor and color; however, when fermentation timeis over24h, the samples’color and flavor begin to deteriorate. Fermentation with Bacillusnatto can increase the samples’water absorbency and greatly increase the samples’oilabsorbency, emulsibility, emulsion stability, foamability and foaming stability. The two fermentation types are similar in sample’s pH, TPC, protein distribution,sensory evaluation and food functional properties. However, in terms of allergenicity, thosetwo fermentation types are very different; fermentation with Bacillus subtilis can graduallyreduce sample’s IgE binding capability to0, while fermentation with Bacillus natto can onlydecrease sample’s IgE binding capability by48%. Moreover, samples fermentated withBacillus subtilis have higher DH and RSVOV. Therefore, the overall effect of fermentationwith Bacillus subtilis is much better than that of fermentation with Bacillus natto.