Assessment of the Sensitizing Potential of Processed Peanut Proteins in Brown Norway Rats: Roasting Does Not Enhance Allergenicity
Figure 1
Identification of soluble peanut allergens in peanut product extracts.
Extracts of blanched peanuts (lane 1), roasted peanuts (lane 2) and peanut butter (lane 3) were analyzed by SDS-PAGE under reducing conditions. Mark12 MW Standard (Invitrogen) was used as molecular mass standard and the gel was stained using a Coomassie-based stain (SimplyBlue SafeStain; Invitrogen). Calculated protein loading per lane is 0.65 µg based on determination of protein concentration by BCA assay. Protein Identification: C (Conarachin, 7S globulin), Aa (Arachin acidic subunits, 11S globulin), Ab (Arachin basic subunits, 11S globulin), 2S (2S albumins).