Effect of high pressure and pulsed electric field on denaturation and allergenicity of Pru p 3 protein from peach
| Autor: | Miguel Calvo, Isabel Segura-Gil, Lourdes Sánchez, Ana Agulló-García, María D. Pérez, José Luis Cubero, Carlos Colás, Ana P. Tobajas |
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| Rok vydání: | 2020 |
| Předmět: |
Adult
Protein Denaturation Enzyme-Linked Immunosorbent Assay Immunoglobulin E 01 natural sciences Analytical Chemistry 0404 agricultural biotechnology immune system diseases Pressure medicine Animals Humans Denaturation (biochemistry) Sensitization Plant Proteins Skin Tests Prunus persica biology Chemistry Skin response 010401 analytical chemistry 04 agricultural and veterinary sciences General Medicine Antigens Plant 040401 food science Molecular biology Electric Stimulation In vitro respiratory tract diseases 0104 chemical sciences medicine.anatomical_structure Immunoglobulin G FLUORESCENT IMMUNOASSAY High pressure biology.protein Rabbits Food Hypersensitivity Food Science |
| Zdroj: | Food Chemistry. 321:126745 |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2020.126745 |
| Popis: | The effect of high pressure (HP) and pulsed electric field (PEF) treatments combined or not with heat on denaturation and allergenicity of Pru p 3, the major allergenic protein of peach, was studied. Denaturation of Pru p 3, determined by ELISA using rabbit IgG, occurred when the protein was treated at 500 and 600 MPa at 20 °C and at 400 MPa at 50 °C. PEF treatment at 25 kV/cm at 50 °C denatures Pru p 3. Allergenicity of Pru p 3 was estimated in vitro by a competitive fluorescent immunoassay using three pools of sera from peach allergic patients. Any treatment applied did not show to influence the binding of Pru p 3 to IgE. When HP and PEF treated samples were tested by the prick test, the skin response was dependent on the particular sensitization of each patient, obtaining an increased reaction in more than 50% of individuals. |
| Databáze: | OpenAIRE |
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