Peanut　allergy　is　a　severe　and　lifelong　type　of　food　allergy　triggered　by　allergenic　proteins　and　peptides　in　peanuts.　This　study　investigated　the　effects　of　ultrasound-assisted　alcalase　treatment　on　the　concentrations　of　major　allergenic　proteins　(Ara　h　1　and　Ara　h　2)　in　roasted　peanut　kernels　and　the　allergenicity　of　treated　peanut　extracts.　Peanut　kernels　were　sonicated　for　I　h　in　buffer　solution,　incubated　with　different　amount　of　alcalase　for　various　time,　then　vacuum　dried.　The　variations　of　Ara　h　1　and　Ara　h　2　contents　in　soluble　and　insoluble　portions　of　peanuts　treatments　were　evaluated　by　sandwich　ELISA　and　SDS-PAGE,　respectively.　The　in　vitro　IgE-binding　capacity　of　treated　peanut　extracts　was　determined　by　a　competitive　inhibition　ELISA　using　pooled　plasma　of　10　peanut　allergic　patients.　Samples　with　lower　in　vitro　IgE-binding　were　used　for　human　skin　prick　tests　(SPTs)　in　peanut　allergic　individuals.　Results　indicate　that　alcalase　digestion　of　sonicated　peanuts　significantly　increased　protein　solubility　while　decreasing　Ara　h　1　and　Ara　h　2　concentrations　in　both　soluble　and　insoluble　portions　of　peanuts　relative　to　untreated　peanuts.　The　maximum　reductions　of　Ara　hi　and　Ara　h　2　levels　were　obtained　following　3　hour　digestion　with　alcalase　at　concentrations　of　4.54　and　6.05　U/100　g.　Samples　obtained　under　these　conditions　showed　the　lowest　in　vitro　IgE-binding　and　caused　the　least　allergic　response　in　human　SPTs.　The　current　study　suggests　that　the　allergenic　potential　of　peanuts　could　be　reduced　by　postharvest　processing　such　as　ultrasound-assisted　enzymatic　treatment　of　peanuts　kernels.　Published　by　Elsevier　Ltd.