改写以下论文摘要不要有语法错误符合SCI论文发表要求：Peanut protein is a common food allergen Our previous study demonstrated that the allergenicity of Ara h1 declines after covalent conjugation with polyphenols in vitro; howe

Peanut protein is a common food allergen. Previous research has shown that the allergenicity of Ara h1 decreases after covalent conjugation with polyphenols in vitro. However, it is unclear how polyphenols affect the structure, function, and allergenicity of peanut protein extract (PPE) after covalent conjugation. In this study, we investigated the effects of covalent conjugation with epigallocatechin-3-gallate (PPE-EGCG) and chlorogenic acid (PPE-CA) on the structure, function, and allergenicity of PPE. PPE was covalently conjugated with EGCG and CA using the alkali treatment method. Multi-spectroscopy was used to assess the changes in the structure of the PPE-EGCG/CA conjugate, which showed a decrease in folding. In contrast, the functional properties of PPE were significantly improved. Furthermore, both in vitro and in vivo experiments showed a significant reduction in the allergenicity of PPE-EGCG/CA. These results indicate that covalent conjugation of PPE with EGCG and CA can reduce allergenicity and improve functional properties by altering the protein structure.