{
  "id": 10045182,
  "title": "Pumpkin-derived enzyme weakens peanut proteins' binding to allergy antibodies in lab tests",
  "url": "https://urgent.news/2026/09/26/pumpkin-derived-enzyme-weakens-peanut-proteins-binding-to-allergy",
  "topic": "science",
  "section": "Science",
  "published": "2026-09-26T19:00:01.000Z",
  "source": {
    "name": "Phys.org",
    "slug": "phys-org",
    "url": "https://phys.org/news/2026-09-pumpkin-derived-enzyme-weakens-peanut.html"
  },
  "original_language": "en",
  "account": "A natural enzyme derived from the figleaf gourd has the potential to weaken peanut proteins' binding to allergy antibodies in laboratory tests, according to a study published in the journal Food Chemistry. Researchers from Wroclaw University of Environmental and Life Sciences found that enzymatic hydrolysis could significantly reduce the immunoreactivity of peanut proteins. However, the study did not produce a safe product for individuals with peanut allergies. Peanuts pose a serious threat to those with allergies, as even a small amount can trigger life-threatening reactions. Researchers are seeking methods to modify allergenic proteins and reduce their recognition by the immune system. The team discovered that proteins Ara h 2, Ara h 6, and Ara h 3 in peanuts are particularly resistant to food processing and digestion, making conventional methods insufficient to lower their allergenic properties. While enzymatic hydrolysis reduced immunoreactivity, it did not eliminate it entirely. Further research will examine whether the remaining protein fragments can activate cells involved in allergic reactions.",
  "summary": "Peanut allergy is one of the most serious food allergies and can lead to sudden, life-threatening reactions. Researchers from Wroclaw University of Environmental and Life Sciences, in collaboration with Wroclaw Medical University, investigated whether a natural enzyme obtained from figleaf gourd (Cucurbita ficifolia) could reduce recognition of peanut proteins by antibodies involved in allergic…",
  "key_points": [
    "Enzyme from figleaf gourd weakens peanut proteins in lab tests",
    "Immunoreactivity of Ara h 2, Ara h 6, and Ara h 3 peanuts reduced",
    "Further research needed to determine impact on allergic reactions"
  ],
  "editors_take": null,
  "illustration": null,
  "coverage": {
    "outlets": 1,
    "also_reported_by": []
  },
  "ai_generated": true,
  "disclaimer": "Summaries, key points and the editor’s take are written by software from other outlets’ reporting and may contain errors — always check the linked original."
}