Molecular fragmentation of wheat-germ agglutinin induced by food irradiation reduces its allergenicity in sensitised mice

Molecular fragmentation of wheat-germ agglutinin induced by food irradiation reduces its allergenicity in sensitised mice

Author Vaz, Antonio F. M. Google Scholar
Souza, Marthyna P. Google Scholar
Carneiro-da-Cunha, Maria G. Google Scholar
Medeiros, Paloma L. Google Scholar
Melo, Ana M. M. A. Google Scholar
Aguiar, Jaciana S. Google Scholar
Silva, Teresinha G. Google Scholar
Silva-Lucca, Rosemeire Aparecida Autor UNIFESP Google Scholar
Oliva, Maria Luiza Vilela Autor UNIFESP Google Scholar
Correia, Maria T. S. Google Scholar
Institution Universidade Federal de Pernambuco (UFPE)
Univ Estadual Oeste Parana
Universidade Federal de São Paulo (UNIFESP)
Abstract WGA, an agglutinin from wheat germ which is largely responsible for many of wheat's allergies, was used as a model to investigate the action of ionising radiation on WGA's anti-nutritive effects in sensitised mice. Based on the molecular structure, the present study also examined the structural modification of WGA in relation to the range of dose. Structural integrity was monitored using HPLC, fluorescence spectrometry and circular dichroism. Results showed a loss of intrinsic activity and the formation of insoluble amorphous aggregates with a lack of native conformational structures after irradiation. Current findings suggest that the allergenic epitopes of WGA became less active and antigenic after high-dose radiation. the reduction of cytokines typical of allergic reactions, with decreased lymphocytic infiltrate, was observed in the gut of mice given irradiated versus native WGA. Food irradiation proved effective and safe in combating immunological and allergic effects of WGA. (C) 2011 Elsevier B.V. All rights reserved.
Keywords Food allergens
Anti-nutritive effect
Food irradiation
WGA
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)
Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
Fundacao de Amparo a Ciencia e Tecnologia do Estado de Pernambuco (FACEPE)
Date 2012-05-15
Published in Food Chemistry. Oxford: Elsevier B.V., v. 132, n. 2, p. 1033-1039, 2012.
ISSN 0308-8146 (Sherpa/Romeo, impact factor)
Publisher Elsevier B.V.
Extent 1033-1039
Origin http://dx.doi.org/10.1016/j.foodchem.2011.11.097
Access rights Open access Open Access
Type Article
Web of Science ID WOS:000300475800050
URI http://repositorio.unifesp.br/handle/11600/34893

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