Gamma irradiation as an alternative treatment to abolish allergenicity of lectins in food

Gamma irradiation as an alternative treatment to abolish allergenicity of lectins in food

Author Vaz, Antonio F. M. Google Scholar
Costa, Romero M. P. B. Google Scholar
Coelho, Luana C. B. B. Google Scholar
Oliva, Maria L. V. Autor UNIFESP Google Scholar
Santana, Lucimeire A. Autor UNIFESP Google Scholar
Melo, Ana M. M. A. Google Scholar
Correia, Maria T. S. Google Scholar
Institution Universidade Federal de Pernambuco (UFPE)
Universidade Federal de São Paulo (UNIFESP)
Abstract Food irradiation is the process of exposing food to ionising radiation to eliminate microorganisms or insects. Lectins are the most common agents in food intolerance, and efficient methods to reduce unwanted or intolerant immunological effects of lectins have not yet been described. Sebastiania jacobinensis bark lectin was structurally altered after gamma irradiation. Hemagglutination assays showed that the lectin was stimulated by low doses of radiation (0.1 kGy), while high doses (above 1 kGy) induced a significant loss of activity. the effect of gamma-radiation on lectin hydrophobicity was measured by intrinsic and bis-ANS fluorescence. High doses of ionising radiation suppressed the intrinsic fluorescence emission and promoted polypeptide fragmentation and hydrophobic surface modification. the results suggested that changes in the hydrophobic surface induced by gamma irradiation led to protein misfolding and, subsequently, to aggregation. the pioneering viewpoints presented on the stability of a food allergen after gamma irradiation might contribute to the development of harmless and more effective methods to reduce or eliminate food allergenicity. (C) 2010 Elsevier B.V. All rights reserved.
Keywords Food irradiation
Lectins
Food allergen
bis-ANS
Misfolded states
Language English
Sponsor Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
Ministerio da Ciencia e Tecnologia (Brazilian)
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
Date 2011-02-15
Published in Food Chemistry. Oxford: Elsevier B.V., v. 124, n. 4, p. 1289-1295, 2011.
ISSN 0308-8146 (Sherpa/Romeo, impact factor)
Publisher Elsevier B.V.
Extent 1289-1295
Origin http://dx.doi.org/10.1016/j.foodchem.2010.07.098
Access rights Open access Open Access
Type Article
Web of Science ID WOS:000284189400001
URI http://repositorio.unifesp.br/handle/11600/33467

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