Molecular fragmentation of wheat-germ agglutinin induced by food irradiation reduces its allergenicity in sensitised mice

作者：Vaz Antonio F M^*; Souza Marthyna P; Carneiro da Cunha Maria G; Medeiros Paloma L; Melo Ana M M A; Aguiar Jaciana S; Silva Teresinha G; Silva Lucca Rosemeire A; Oliva Maria L V; Correia Maria T S

来源：Food Chemistry, 2012, 132(2): 1033-1039.

DOI：10.1016/j.foodchem.2011.11.097

• Food allergens
• Anti-nutritive effect
• Food irradiation
• WGA

WGA, an agglutinin from wheat germ which is largely responsible for many of wheat%26apos;s allergies, was used as a model to investigate the action of ionising radiation on WGA%26apos;s anti-nutritive effects in sensitised mice. Based on the molecular structure, the present study also examined the structural modification of WGA in relation to the range of dose. Structural integrity was monitored using HPLC, fluorescence spectrometry and circular dichroism. Results showed a loss of intrinsic activity and the formation of insoluble amorphous aggregates with a lack of native conformational structures after irradiation. Current findings suggest that the allergenic epitopes of WGA became less active and antigenic after high-dose radiation. The reduction of cytokines typical of allergic reactions, with decreased lymphocytic infiltrate, was observed in the gut of mice given irradiated versus native WGA. Food irradiation proved effective and safe in combating immunological and allergic effects of WGA.

• 出版日期2012-5-15