Peanut-Specific IgE ELISA
With the aim of understanding what effect autoclaving has on the peanut allergens in the context of IgE binding, the ELISA was used to quantify peanut-specific IgE binding using serum from highly allergic patients as the primary antibody. IgE binding decreased significantly upon peanut autoclaving (Figure 4, p < 0.0001). These results were unchanged with extracts from peanuts roasted either before or after autoclaving. Moreover, no significant change in IgE binding was observed when comparing roasted to raw peanuts.