Pumpkin-derived enzyme weakens peanut proteins' binding to allergy antibodies in lab tests
Researchers have discovered that an enzyme from the figleaf gourd can reduce the immunoreactivity of peanut proteins in lab tests. While not yet a safe product for allergy sufferers, the study suggests a potential pathway for developing hypoallergenic food products.
Why it matters
Peanut allergies are a major health concern, and this research offers a potential scientific breakthrough for mitigating life-threatening allergic reactions.
edited by Swati Mestri , reviewed by Robert Egan
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Add as preferred source Scheme of experiment. Legend: PPI: peanut proteins isolate. Image provided by Servier Medical Art ( https://smart.servier.com/ ), licensed under CC BY 4.0 ( https://creativecommons.org/licenses/by/4.0/ ). Created in Lucid (lucid.co). Credit: Food Chemistry (2026). DOI: 10.1016/j.foodchem.2026.150272 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 reactions.
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