Peanut (Arachis hypogaea, Leguminosae) allergy is a major cause of food-induced anaphylaxis.
The potential use of activated charcoal (AC) to adsorb and reduce the bioavailability of peanut
protein allergens for use in the moderation of hypersensitivity reactions was investigated. The rate
and extent of protein release from peanut and the adsorption of the solubilized protein by AC was
determined under physiological pH values and confirmed in vivo using a porcine animal model
system. Peanut proteins were adsorbed with equal efficiency at pH 2 and 7 and are completely
removed from solution by an AC/protein ratio of approximately 80:1. This suggests that AC can bind
protein under gastric (pH 2) or intestinal (pH 7) conditions. The rapid adsorption of soluble peanut
allergens and the continuous binding of allergens released from peanut particulate material suggest
the potential efficacy of using AC for gastric decontamination and possible elimination of a biphasic