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Ara h 1 is the most abundant sensitizing protein in peanuts; it has high thermal stability and is difficult to degrade. The peanut sprout is a high-quality, natural food that has various beneficial effects and lower allergenicity than peanut seeds. In this study, ultrasonication (US) of peanut sprouts was used to alter their Ara h 1 content. We determined that the optimal parameters for the US process were 35 °C temperature, 30 min duration, 240 W power, and 100 kHz frequency. After 5 days of germination, the protease activity of the cont
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