{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,7]],"date-time":"2026-09-07T21:32:16Z","timestamp":1788816736791,"version":"build-2803163510"},"reference-count":33,"publisher":"MDPI AG","issue":"10","license":[{"start":{"date-parts":[[2026,5,19]],"date-time":"2026-05-19T00:00:00Z","timestamp":1779148800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100004890","name":"Wageningen University and Research","doi-asserted-by":"crossref","award":["4151609200"],"award-info":[{"award-number":["4151609200"]}],"id":[{"id":"10.13039\/501100004890","id-type":"DOI","asserted-by":"crossref"}]},{"award":["4151609200"],"award-info":[{"award-number":["4151609200"]}],"id":[{"id":"https:\/\/ror.org\/04qw24q55","id-type":"ROR","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Nutrients"],"abstract":"<jats:p>Background\/Objectives: The increasing use of pea protein in plant-based foods raises concerns about IgE-mediated reactions, particularly in individuals sensitized to peanut. Knowledge on clinically relevant pea allergens and the impact of heat processing remains limited. This study investigated how thermal treatment affects the IgE binding and functional allergenicity of pea proteins in children with a confirmed pea allergy, with or without a concomitant peanut allergy. Methods: Serum from 11 patients was analyzed using SDS-PAGE, Western blotting, and an indirect basophil activation test (iBAT). Results: All patients showed IgE binding to Pis s 1 and PA2a\/b in raw pea extract, with variable sensitization to Pis s 2 and mitogenic lectin. Heating (120 \u00b0C, 5 min) markedly reduced IgE binding and eliminated detectable IgE to Legumin S and ML. Despite this reduction, basophil sensitivity did not decrease; in several patients, EC50 values significantly decreased, indicating increased basophil responsiveness to heated pea. Patients with IgE profiles dominated by Pis s 1 and PA2a\/b were most likely to show enhanced basophil activation after heating. Conclusions: These findings demonstrate that heat-stable vicilin subunits and albumins can maintain functional allergenicity despite reduced IgE recognition, underscoring the need for diagnostic approaches that incorporate processed food allergens.<\/jats:p>","DOI":"10.3390\/nu18101612","type":"journal-article","created":{"date-parts":[[2026,5,19]],"date-time":"2026-05-19T15:17:23Z","timestamp":1779203843000},"page":"1612","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Heat Processing Reduces IgE Binding but Not Basophil Sensitivity to Pea Proteins in Pea-Allergic Children"],"prefix":"10.3390","volume":"18","author":[{"given":"Malgorzata","family":"Teodorowicz","sequence":"first","affiliation":[{"name":"Department Cell Biology and Immunology, Wageningen University and Research Centre, 6700 AH Wageningen, The Netherlands"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Anja E. M.","family":"Janssen","sequence":"additional","affiliation":[{"name":"Food Process Engineering Group, Wageningen University and Research Centre, 6700 AH Wageningen, The Netherlands"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Joyce","family":"Emons","sequence":"additional","affiliation":[{"name":"Department of Paediatrics, Division of Respiratory Medicine and Allergology, Erasmus University Medical Centre\u2014Sophia Children\u2019s Hospital, 3015 GD Rotterdam, The Netherlands"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Willemijn","family":"Lissenberg","sequence":"additional","affiliation":[{"name":"Department Cell Biology and Immunology, Wageningen University and Research Centre, 6700 AH Wageningen, The Netherlands"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Anouk","family":"Verstappen","sequence":"additional","affiliation":[{"name":"Department Cell Biology and Immunology, Wageningen University and Research Centre, 6700 AH Wageningen, The Netherlands"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Janneke","family":"Ruinemans-Koerts","sequence":"additional","affiliation":[{"name":"Department Cell Biology and Immunology, Wageningen University and Research Centre, 6700 AH Wageningen, The Netherlands"},{"name":"Department of Clinical Chemistry, Haematology and Immunology, DICOON BV, location Rijnstate Hospital, 6815 AD Arnhem, The Netherlands"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,5,19]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"e70868","DOI":"10.1111\/1750-3841.70868","article-title":"Plant Proteins for Sustainable and Healthy Meat Alternatives","volume":"91","author":"Sood","year":"2026","journal-title":"J. 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