Effect of Pulsed Ultraviolet Light and High Hydrostatic Pressure on the Antigenicity of Almond Protein Extracts

被引：37

作者：

Li, Yiqiao ^{[1
]}

Yang, Wade ^{[2
]}

Chung, Si-Yin ^{[3
]}

Chen, Haiqiang ^{[4
]}

Ye, Mu ^{[4
]}

Teixeira, Arthur A. ^{[1
]}

Gregory, Jesse F. ^{[2
]}

Welt, Bruce A. ^{[1
]}

Shriver, Sandra ^{[2
]}

机构：

[1] Univ Florida, Dept Agr & Biol Engn, Gainesville, FL 32611 USA

[2] Univ Florida, Dept Food Sci & Human Nutr, Gainesville, FL 32611 USA

[3] ARS, USDA, So Reg Res Ctr, New Orleans, LA 70124 USA

[4] Univ Delaware, Dept Anim & Food Sci, Newark, DE 19716 USA

来源：

FOOD AND BIOPROCESS TECHNOLOGY | 2013年 / 6卷 / 02期

关键词：

Almond; Allergen; Pulsed UV light; High pressure; IgE binding; IGE-BINDING PROTEINS; UV-LIGHT; IDENTIFICATION; INACTIVATION; ALLERGENS; GAMMA;

D O I：

10.1007/s11947-011-0666-8

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The efficacy of pulsed ultraviolet light (PUV) and high hydrostatic pressure (HHP) on the IgE binding to the almond extracts was studied using sodium dodecyl sulfate polyacrylamide-gel electrophoresis, Western blot, and enzyme-linked immunosorbent assay (ELISA) probed with human plasma containing IgE antibodies to almond allergens and a polyclonal antibody against almond major protein. Crude almond protein extracts were treated with PUV (3 pulses/s, 10 cm from lamp) for 0.5, 1, 2, 3, 4, 6, 7, and 10 min. In comparison, boiling treatments were also carried out. The HHP treatments were conducted at 600 MPa for 5, 15, and 30 min at three temperatures of 4 A degrees C, 21 A degrees C, and 70 A degrees C. Western blots and indirect ELISA demonstrated a reduction in the levels of allergens and IgE binding in PUV-treated extracts at 7 min, which was found to be the optimal time for PUV exposure. Boiling was not as effective as PUV in reducing the overall IgE-binding of the almond extracts. Unlike PUV, HHP did not affect the allergen levels and IgE binding under the conditions tested.

引用

页码：431 / 440

页数：10

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