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100 percent Inactivation of Peanut Allergens
100 percent Inactivation of Peanut Allergens
* tinyurl . com /2c6tyb
GREENSBORO, N.C. An agricultural researcher at North Carolina
Agricultural and Technical State University has developed a simple
process to make allergen-free peanuts. The new process believed to be
a first for food science could provide relief to millions of peanut
allergy sufferers, and be an enormous boon to the entire peanut
industry.
Doug Speight of the N.C. A&T Office of Outreach and Technology
Transfer said food companies are showing a strong interest in
licensing the process, which does not degrade the taste or quality of
treated peanuts, and might even render them easier to process for use
as a food ingredient.
Immunoassays showed 100 percent inactivation of peanut allergens in
whole roasted kernels, and the processed peanuts showed no reaction in
tests on human serums from severely allergic individuals. The
inventor, Dr. Mohamed Ahmedna, is optimizing the process further to
remove allergens from other foods.
We are extremely pleased that we were able to find such a simple
solution to a vexing problem that has enormous economic and public
health ramifications, both for peanut sensitive individuals, and the
food industry as a whole, said Ahmedna, associate professor of food
science in N.C. A&Ts School of Agriculture and Environmental Sciences.
Peanut and tree nut allergies are the most severe of all food
allergies, affecting approximately 3 million Americans, and causing
100 150 deaths from anaphylactic shock annually and many more
hospitalizations. In industrialized nations, the allergy has been
rapidly increasing in children, for causes that are not entirely
understood. One study showed that between 1997 and 2002, peanut
allergies in children doubled in the United States. Today, an
estimated one percent of all children suffer from the allergy.
Life can be stressful for families with peanut sensitive children, who
must take extraordinary precautions to prevent contact with even small
traces of peanuts or peanut dust. Tracking, record-keeping and
labeling for peanuts is costly for industry, while schools and other
institutions that serve the public have limited their use due to
concerns about public health and liability.
Ahmednas work on peanuts has been funded through a United States
Agency for International Development grant. During the course of the
project, he has developed many other value-added products and
processes for the benefit of the peanut industry worldwide, including
a process to remove a common mold toxin from peanuts, a low-fat, high
protein meat substitute, an infant formula, and antioxidants from red
peanut skins. The allergy-free peanut is the first in a portfolio of
peanut innovations to be available for commercialization from N.C.
A&T.
Ahmednas process is expected to add value to a crop that is already
economically and nutritionally important. Peanuts are the 12th largest
crop in the United States, with a farm value of close to $1 billion a
year. The Southeast is the main peanut producing region in the nation.
Worldwide, the legume is even more important from an economic
development standpoint. In developing nations, and Africa in
particular, the soils and climate are especially suitable for
peanuts.
Peanuts are not only important commercially, but nutritionally as
well. Packed with proteins, healthy fats and a broad array of
essential vitamins and minerals, they are considered an almost
complete food. Their rich flavor, nutrition, fat and protein profile
makes for a nearly perfect food from a food processing standpoint as
well.
From his lab at Tuskeegee University in the early 1900s, the famed
agricultural chemist George Washington Carver discovered approximately
300 food and non-food products from the legume. But despite their
versatility, the allergy issue has caused the peanut to be viewed
increasingly with caution. That might change, thanks to Ahmednas work
at NC A&T.
Contact: Laurie Gengenbach
l gengen@ncat.edu
336-334-7048
North Carolina A&T State University
23-Jul-2007
Who loves ya.
Tom
Jesus Was A Vegetarian!
* jesuswasavegetarian.7h . com
Man Is A Herbivore!
* tinyurl . com /a3cc3
DEAD PEOPLE WALKING
* tinyurl . com /zk9fk
* tinyurl . com /2c6tyb
GREENSBORO, N.C. An agricultural researcher at North Carolina
Agricultural and Technical State University has developed a simple
process to make allergen-free peanuts. The new process believed to be
a first for food science could provide relief to millions of peanut
allergy sufferers, and be an enormous boon to the entire peanut
industry.
Doug Speight of the N.C. A&T Office of Outreach and Technology
Transfer said food companies are showing a strong interest in
licensing the process, which does not degrade the taste or quality of
treated peanuts, and might even render them easier to process for use
as a food ingredient.
Immunoassays showed 100 percent inactivation of peanut allergens in
whole roasted kernels, and the processed peanuts showed no reaction in
tests on human serums from severely allergic individuals. The
inventor, Dr. Mohamed Ahmedna, is optimizing the process further to
remove allergens from other foods.
We are extremely pleased that we were able to find such a simple
solution to a vexing problem that has enormous economic and public
health ramifications, both for peanut sensitive individuals, and the
food industry as a whole, said Ahmedna, associate professor of food
science in N.C. A&Ts School of Agriculture and Environmental Sciences.
Peanut and tree nut allergies are the most severe of all food
allergies, affecting approximately 3 million Americans, and causing
100 150 deaths from anaphylactic shock annually and many more
hospitalizations. In industrialized nations, the allergy has been
rapidly increasing in children, for causes that are not entirely
understood. One study showed that between 1997 and 2002, peanut
allergies in children doubled in the United States. Today, an
estimated one percent of all children suffer from the allergy.
Life can be stressful for families with peanut sensitive children, who
must take extraordinary precautions to prevent contact with even small
traces of peanuts or peanut dust. Tracking, record-keeping and
labeling for peanuts is costly for industry, while schools and other
institutions that serve the public have limited their use due to
concerns about public health and liability.
Ahmednas work on peanuts has been funded through a United States
Agency for International Development grant. During the course of the
project, he has developed many other value-added products and
processes for the benefit of the peanut industry worldwide, including
a process to remove a common mold toxin from peanuts, a low-fat, high
protein meat substitute, an infant formula, and antioxidants from red
peanut skins. The allergy-free peanut is the first in a portfolio of
peanut innovations to be available for commercialization from N.C.
A&T.
Ahmednas process is expected to add value to a crop that is already
economically and nutritionally important. Peanuts are the 12th largest
crop in the United States, with a farm value of close to $1 billion a
year. The Southeast is the main peanut producing region in the nation.
Worldwide, the legume is even more important from an economic
development standpoint. In developing nations, and Africa in
particular, the soils and climate are especially suitable for
peanuts.
Peanuts are not only important commercially, but nutritionally as
well. Packed with proteins, healthy fats and a broad array of
essential vitamins and minerals, they are considered an almost
complete food. Their rich flavor, nutrition, fat and protein profile
makes for a nearly perfect food from a food processing standpoint as
well.
From his lab at Tuskeegee University in the early 1900s, the famed
agricultural chemist George Washington Carver discovered approximately
300 food and non-food products from the legume. But despite their
versatility, the allergy issue has caused the peanut to be viewed
increasingly with caution. That might change, thanks to Ahmednas work
at NC A&T.
Contact: Laurie Gengenbach
l gengen@ncat.edu
336-334-7048
North Carolina A&T State University
23-Jul-2007
Who loves ya.
Tom
Jesus Was A Vegetarian!
* jesuswasavegetarian.7h . com
Man Is A Herbivore!
* tinyurl . com /a3cc3
DEAD PEOPLE WALKING
* tinyurl . com /zk9fk
