Identification of digestion-resistant peptides in various processed peanut reveals their distinct allergenicity.

Peanut protein is a significant food allergen that can trigger severe reactions. The allergenicity of peanut protein may be affected by the thermal processing method and matrices, and its anti-digestibility may also change accordingly. This study investigated how three heat treatment techniques affect the allergenicity and digestibility of peanut proteins and compared the differences in anti-digestive peptide segments by Mass spectrometry.

A Multicenter Study Assessing Risk Factors and Aeroallergens Sensitization Characteristics in Children with Self-Reported Allergic Rhinitis in China.

Background: Up to now, epidemiological studies on allergy rhinitis (AR) have primarily focused on determining the risk of disease in Chinese adults, with the majority of them designed by single centers, while cross-sectional and epidemiological data describing allergic sensitization in children with self-reported AR are scarce.

Objective: This study was estimating of the latest information about the sensitization patterns and risk factors of clinical AR to develop effective strategies for the prevention and treatment of AR.

Methods: We conducted a cross-sectional survey between January 2020 and June 2021 involving children from seven cities in China who reported AR.