Effect of roasted peanut allergen Ara h 3 protein on the sensitization of Caco‐2 cells

BACKGROUND Roasted peanut is widely loved as a kind of food with rich taste. However, peanut allergy is one of the major threats to human health, which affects about 5% of children and 1.4–2% of adults in the world. RESULTS To evaluate the sensitization mechanism of peanut allergen Ara h 3, Caco‐2 cells as the model, which has the similar structure and function to differentiated small intestinal epithelial cells. Compared with Ara h 3‐raw (purified from raw peanut) group, more significant results such as the inhibited Caco‐2 cell viability and proliferation, the increased secretion of reactive oxygen species (ROS) and the decreased transepithelial electrical resistance were obtained in Ara h 3‐roasted (purified from roasted peanut) group. Accordingly, oxidative stress and NF‐κB signaling pathway were more imbalanced, which lead to the increased of thymic stromal lymphopoietin (TSLP), interleukin 6 (IL‐6), IL‐8 and monocyte chemotactic protein 1 (MCP‐1). Then, the gene expression of tight junction proteins ZO‐1, occludin and JAM‐1 were reduced, which proved that the integrity of the Caco‐2 monolayer barrier is severely damaged. CONCLUSION These finding identify the mechanisms of the allergenicity of roasted peanut allergy proteins are probably associated with intestinal uptake and cytokine dependent allergies. The aggravated allergic reaction might be caused by the increment of TSLP, IL‐6, IL‐8 and MCP‐1 due to the activated NF‐κB signaling pathway, and the enhanced transport of Ara h 3‐roasted protein by Caco‐2 monolayer. © 2021 Society of Chemical Industry.