The total protein content of three of the most commonly used peanut cultivars (Valencia, Virginia, and Spanish) was determined to be between 24 and 29 %. Peanuts contain 44–56 % oil and 22–30 % protein. Peanuts are very rich in nutrients and are one of the basic crops of India, China, the USA and West Africa. The typical peanut seed pod which usually contains two seeds matures buried underground. The peanut is botanically related to beans and peas but not to tree nuts. Peanuts are the seeds of the peanut plant ( Arachis hypogaea) which is a member of the legume family (Fabaceae). This review also addresses the less well-studied cross-reactivity between cupin and prolamin allergens of peanuts and of other plant food sources and the recently discovered cross-reactivity between peanut allergens of unrelated protein families. Molecular cross-reactivity has been described between members of the Bet v 1-like proteins, the non-specific lipid transfer proteins, and the profilins. Clinical observations frequently report an association of peanut allergy with allergies to legumes, tree nuts, seeds, fruits and pollen.
Two allergens belong to the cupin and four to the prolamin superfamily, and six are distributed among profilins, Bet v 1-like proteins, oleosins, and defensins. Currently, the IUIS allergen nomenclature subcommittee accepts 12 peanut allergens. This article describes the classification and molecular biology of peanut seed allergens with particular reference to their cross-reactivities.
Peanut seeds are currently widely used as source of human food ingredients in the United States of America and in European countries due to their high quality protein and oil content.
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