Please use this identifier to cite or link to this item: https://repositorio.unifesp.br/handle/11600/33467
Full metadata record
DC FieldValueLanguage
dc.contributor.authorVaz, Antonio F. M.
dc.contributor.authorCosta, Romero M. P. B.
dc.contributor.authorCoelho, Luana C. B. B.
dc.contributor.authorOliva, Maria L. V. [UNIFESP]
dc.contributor.authorSantana, Lucimeire A. [UNIFESP]
dc.contributor.authorMelo, Ana M. M. A.
dc.contributor.authorCorreia, Maria T. S.
dc.date.accessioned2016-01-24T14:06:11Z-
dc.date.available2016-01-24T14:06:11Z-
dc.date.issued2011-02-15
dc.identifierhttp://dx.doi.org/10.1016/j.foodchem.2010.07.098
dc.identifier.citationFood Chemistry. Oxford: Elsevier B.V., v. 124, n. 4, p. 1289-1295, 2011.
dc.identifier.issn0308-8146
dc.identifier.urihttp://repositorio.unifesp.br/handle/11600/33467-
dc.description.abstractFood 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.en
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.description.sponsorshipMinisterio da Ciencia e Tecnologia (Brazilian)
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.format.extent1289-1295
dc.language.isoeng
dc.publisherElsevier B.V.
dc.relation.ispartofFood Chemistry
dc.rightsAcesso aberto
dc.subjectFood irradiationen
dc.subjectLectinsen
dc.subjectFood allergenen
dc.subjectbis-ANSen
dc.subjectMisfolded statesen
dc.titleGamma irradiation as an alternative treatment to abolish allergenicity of lectins in fooden
dc.typeArtigo
dc.rights.licensehttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.contributor.institutionUniversidade Federal de Pernambuco (UFPE)
dc.contributor.institutionUniversidade Federal de São Paulo (UNIFESP)
dc.description.affiliationUniv Fed Pernambuco, Dept Bioquim, Recife, PE, Brazil
dc.description.affiliationUniversidade Federal de São Paulo, Dept Bioquim, São Paulo, Brazil
dc.description.affiliationUniv Fed Pernambuco, Dept Biofis & Radiobiol, Recife, PE, Brazil
dc.description.affiliationUnifespUniversidade Federal de São Paulo, Dept Bioquim, São Paulo, Brazil
dc.identifier.doi10.1016/j.foodchem.2010.07.098
dc.description.sourceWeb of Science
dc.identifier.wosWOS:000284189400001
Appears in Collections:Em verificação - Geral

Files in This Item:
There are no files associated with this item.


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.