The influence of gamma irradiation on the immunoreactivity of gliadin and wheat flour

Leszczyńska, Joanna; Łącka, Agata; Szemraj, Janusz; Lukamowicz, Jolanta; Żegota, Henryk

doi:10.1007/s00217-003-0714-3

Cited by 29 publications

(15 citation statements)

References 21 publications

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“…Mengna et al 20 did not find a significant decrease of IgE binding in Ci-ELISA when tree nut was irradiated alone or in combination with heat. Conversely, Leszcynska et al 5 reported that irradiated gliadin exhibited an increase of IgE binding in ELISA with monoclonal and polyclonal antibodies and confirmed by immunoblot assay using human sera containing anti-gliadin antibodies. Therefore, the irradiation procedure could have an unpredictable effect on the allergenicity and support the necessity of systematic investigation to allow more informed and accurate risk analysis.…”

Section: Discussionmentioning

confidence: 96%

“…4 However, previous studies have mainly focused on purified proteins and little information is available on the overall effect in a complex food. Leszeynska et al 5 reported that the allergenicity of gliadin extracted from irradiated wheat flour was higher than that of irradiated pure gliadin. Interaction with other constituents of the food matrix may occur and have a major effect on the overall allergenicity of food.…”

Section: Impact Of Irradiation and Thermal Processing On The Immunorementioning

confidence: 99%

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Impact of irradiation and thermal processing on the immunoreactivity of shrimp (Penaeus vannamei) proteins

Lin

Cao

et al. 2007

J Sci Food Agric

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The aim of this study was to assess the effect of gamma radiation alone or in combination with heat on the immunoreactivity of shrimp. Peeled shrimp muscle was subjected to gamma radiation (1, 5, 10 and 15 kGy) followed by boiling (5 min, 10 min and 15 min). Shrimp protein extract (PE) and a major allergen (Pen a 1) from treated shrimp were analysed by SDS-PAGE and immunoblot using a specific IgE antibody from patients who were allergic to shrimp. Results showed that gamma radiation+heat could significantly affect shrimp immunoreactivity. The immunoreactivity of PE and Pen a 1 was also determined by using competitive inhibition ELISA (Ci-ELISA). The IC 50 of PE and Pen a 1 from shrimp treated with gamma radiation+heat was 5-to 30-fold higher than that of untreated shrimp. The immunoreactivity of gamma irradiated shrimp decreased with increasing dose of radiation.

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Section: Discussionmentioning

confidence: 96%

Section: Impact Of Irradiation and Thermal Processing On The Immunorementioning

confidence: 99%

Impact of irradiation and thermal processing on the immunoreactivity of shrimp (Penaeus vannamei) proteins

Lin

Cao

et al. 2007

J Sci Food Agric

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“…Surprisingly, irradiated gliadin increased its allergenicity. Gliadin extracted from irradiated wheat lour exhibited higher immunoreactivity than pure gliadin irradiated with the same dose [29].…”

Section: Wheatmentioning

confidence: 88%

Gamma Radiation Effect on Allergenic Food

Harder¹,

Arthur²,

Harder³

2017

Allergen

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“…Leszczynska et al [45] used doses up to 12.8 kGy in wheat flour gliadin irradiation and noted small increase in ɷ-gliadin as the dose of radiation increases.…”

Section: New Insights On Gamma Raysmentioning

confidence: 99%

Gamma Rays’ Effect on Food Allergen Protein

Harder¹,

Arthur²

2017

New Insights on Gamma Rays

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Many foods cause different kinds of allergies for so many people due to health problems. Recently, gamma rays have been used to minimize this problem by altering the protein allergen structure. The aim of this study is to represent the use of the gamma rays in allergen food treatment and to show what happened to food structures. It can be concluded that the use of the technique of irradiation by gamma rays may be an efficient solution for allergic foods.

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The influence of gamma irradiation on the immunoreactivity of gliadin and wheat flour

Cited by 29 publications

References 21 publications

Impact of irradiation and thermal processing on the immunoreactivity of shrimp (Penaeus vannamei) proteins

Impact of irradiation and thermal processing on the immunoreactivity of shrimp (Penaeus vannamei) proteins

Gamma Radiation Effect on Allergenic Food

Gamma Rays’ Effect on Food Allergen Protein

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