Study of the effect of instant controlled pressure drop (DIC) treatment on IgE-reactive legume-protein patterns by electrophoresis and immunoblot
Détente Instantanée Contrôlée (DIC) technology was used to reduce immunoglobulin E (IgE) reactivity of legume proteins. Soybean, roasted peanut, chickpea and lentil seeds were treated at three or six bars for 60 or 180s. The effect of this treatment on the
IgE-binding pattern of the legume proteins – separated by sodium-dodecyl-sulphate polyacrylamide gel electrophoresis – was monitored by five individual paediatric legume allergic and – two individual negative control human sera. A highly cross-reactive legume positive serum
was selected for the two-dimensional electrophoreses immunoblots to compare the IgE reactive protein patterns, before and after the DIC treatment. The number of the identified IgE reactive spots was highly reduced for soybean (0/7) and chickpea (2/7), and moderately reduced for lentil (4/7)
when the seeds were treated at a higher pressure (6 bar) and for a longer time (180 s), but this treatment was not effective for roasted peanut (6/8) where the intensity of the IgE reactive resistant spots were even stronger.
No Reference information available - sign in for access.
No Citation information available - sign in for access.
No Supplementary Data.
No Article Media
Document Type: Research Article
Department of Food Safety, Central Food Research Institute, Unit of Biology, Budapest, Hungary
Centro para la Calidad de los Alimentos, INIA, Campus Universitario “Duques de Soria”, Soria, Spain
Departamento de Tecnologia de Alimentos, SGIT-INIA, Madrid, Spain
Laboratoire Maîtrise des Technologies Agro-Industrielles (LMTAI), Université de La Rochelle, La Rochelle, France
Department of Gastroenterology, Madarász Hospital Unit, Heim Pál Children's Hospital, Budapest, Hungary
April 3, 2014
More about this publication?