AI Summary

Researchers at Wroclaw University of Environmental and Life Sciences and Wroclaw Medical University tested a natural enzyme from figleaf gourd (Cucurbita ficifolia) to see if it could diminish peanut protein recognition by allergy‑triggering antibodies. In laboratory hydrolysis experiments, the enzyme markedly lowered the immunoreactivity of peanut proteins, suggesting a reduced ability to bind allergy antibodies. The findings, published in Food Chemistry, indicate a possible route toward foods with lower allergenic potential, though no consumer‑ready product has been created yet.

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