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Study of the effect of instant controlled pressure drop (DIC) treatment on IgE-reactive legume-protein patterns by electrophoresis and immunoblot

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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.
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Keywords: DIC; allergen; chickpea; lentil; roasted peanut; soybean

Document Type: Research Article

Affiliations: 1: Department of Food Safety, Central Food Research Institute, Unit of Biology, Budapest, Hungary 2: Centro para la Calidad de los Alimentos, INIA, Campus Universitario “Duques de Soria”, Soria, Spain 3: Departamento de Tecnologia de Alimentos, SGIT-INIA, Madrid, Spain 4: Laboratoire Maîtrise des Technologies Agro-Industrielles (LMTAI), Université de La Rochelle, La Rochelle, France 5: Department of Gastroenterology, Madarász Hospital Unit, Heim Pál Children's Hospital, Budapest, Hungary

Publication date: April 3, 2014

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