High doses of gamma radiation suppress allergic effect induced by food lectin

High doses of gamma radiation suppress allergic effect induced by food lectin

Autor Vaz, Antonio F. M. Google Scholar
Souza, Marthyna P. Google Scholar
Vieira, Leucio D. Google Scholar
Aguiar, Jaciana S. Google Scholar
Silva, Teresinha G. Google Scholar
Medeiros, Paloma L. Google Scholar
Melo, Ana M. M. A. Google Scholar
Silva-Lucca, Rosemeire A. Autor UNIFESP Google Scholar
Santana, Lucimeire A. Autor UNIFESP Google Scholar
Oliva, Maria L. V. Autor UNIFESP Google Scholar
Perez, Katia R. Autor UNIFESP Google Scholar
Cuccovia, Iolanda M. Google Scholar
Coelho, Luana C. B. B. Google Scholar
Correia, Maria T. S. Google Scholar
Instituição Univ Fed Campina Grande
Universidade Federal de Pernambuco (UFPE)
Univ Estadual Oeste Parana
Universidade Federal de São Paulo (UNIFESP)
Universidade de São Paulo (USP)
Resumo One of the most promising areas for the development of functional foods lies in the development of effective methods to reduce or eliminate food allergenicity, but few reports have summarized information concerning the progress made with food irradiation. in this study, we investigated the relationship between allergenicity and molecular structure of a food allergen after gamma irradiation and evaluate the profile of the allergic response to irradiated allergens. Cramoll, a lectin isolated from a bean and used as a food allergen, was irradiated and the possible structural changes were accompanied by spectrofluorimetry, circular dichroism and microcalorimetry. Subsequently, sensitized animals subjected to intragastric administration of non-irradiated and irradiated Cramoll were treated for 7 days. Then, body weight, leukocytes, cytokine profiles and histological parameters were also determined. Cramoll showed complete inhibition of intrinsic activity after high radiation doses. Changes in fluorescence and CD spectra with a simultaneous collapse of the tertiary structure followed by a pronounced decrease of native secondary structure were observed after irradiation. After oral challenge, sensitized mice demonstrate an association between Cramoll intake, body weight loss, eosinophilia, lymphocytic infiltrate in the gut and Eotaxin secretion. Irradiation significantly reduces, according to the dose, the effects observed by non-irradiated food allergens. We confirm that high-dose radiation may render protein food allergens innocuous by irreversibly compromising their molecular structure. (C) 2012 Elsevier B.V. All rights reserved.
Palavra-chave Food allergy
Food allergen
Food irradiation
Lectin
Idioma Inglês
Financiador 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)
Data de publicação 2013-04-01
Publicado em Radiation Physics and Chemistry. Oxford: Pergamon-Elsevier B.V., v. 85, p. 218-226, 2013.
ISSN 0969-806X (Sherpa/Romeo, fator de impacto)
Publicador Elsevier B.V.
Extensão 218-226
Fonte http://dx.doi.org/10.1016/j.radphyschem.2012.12.015
Direito de acesso Acesso restrito
Tipo Artigo
Web of Science WOS:000317030000034
Endereço permanente http://repositorio.unifesp.br/handle/11600/36167

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