Molecular Dynamics Simulation of the Thermal Treatment of the Ara h 6 Peanut Protein

The Ara h 6 protein is an important allergen found in peanuts (Arachis hypogaea). Ara h 6 represents a significant risk to human health, given its potential to trigger IgE-mediated anaphylaxis. Seeing as peanuts are often heat-processed prior to consumption, understanding the effect heat application has on the Ara h 6 protein’s structure and function is vital. Therefore, the purpose of this study was to explore, through the application of long-timescale 200 ns GROMACS molecular dynamics simulations, the structural changes that occur in the Ara h 6 allergen during thermal processing at 300 K, 350 K, 400 K and 450 K. Larger fluctuations in the Ara h 6 allergen’s secondary structure, RMSD and RMSF were identified at higher processing temperatures. However, observed decreases in Rg and SASA as processing temperature rose from 300 K to 400 K suggested that these observed fluctuations in the structure may be due to a compaction of the protein’s structure. Overall, the Ara h 6 allergen exhibited high thermostability.