Investigation of the Impact of Ultrasonic Treatment on the Sensitization of Peanut Allergens and Its Potential Mechanisms

Peanut-induced allergic reactions are characterized by rapid onset, high morbidity, and mortality. The current stage to reduce the allergenicity of peanut protein involves various processing methods, including ultrasonication, which is widely used in food processing to disrupt protein structure. In this study, peanut crude protein was treated with ultrasonication and fed to mice. Results showed a significant reduction and alleviated tissue damage in the intestine, lung, and spleen. Additionally, inflammatory factors such as TSLP, IL-33, and so forth were significantly reduced in mice. Furthermore, ultrasound-purified Ara h 2 protein treatment in cells showed a significant reduction in cellular inflammation through the MAPK and NF-κB pathways. This study also found that ultrasonication altered the structure of the Ara h 2 protein, which may be the main reason for its reduced sensitization.