Low-dose gamma irradiation of food protein increases its allergenicity in a chronic oral challenge

• Autor(a) principal: Vaz, A. F. M.
• Data de Publicação: 2013
• Outros Autores: Souza, M. P., Medeiros, P. L., Melo, A. M. M. A., Silva-Lucca, Rosimeire Aparecida [UNIFESP], Santana, Lucimeire Aparecida [UNIFESP], Oliva, Maria Luiza Vilela [UNIFESP], Perez, Katia Regina [UNIFESP], Cuccovia, I. M., Correia, M. T. S.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da UNIFESP
• Texto Completo: http://dx.doi.org/10.1016/j.fct.2012.09.011; http://repositorio.unifesp.br/handle/11600/35644
• topic: Food allergy; Food protein; Food irradiation; Con-A

Few chronic food protein models have described the relationship between allergenicity and the molecular structure of food protein after physical processing. the effect of gamma-radiation on the structure of food protein was measured by fluorescence, circular dichroism and microcalorimetry. BALB/c mice were intraperitoneally sensitized and then given non-irradiated and irradiated Con-A by daily gavage for 28 days. the tendency to form insoluble amorphous aggregates and partially unfolded species was observed after irradiation. the administration of non-irradiated and irradiated samples at low-dose significantly increased weight loss as well as plasma levels of eotaxin in animals repeatedly exposed to Con-A. Significant lymphocytic infiltrate filling completely the stroma of microvilli and tubular glands was observed in the small intestinal of the group given Con-A irradiated at a low dose. This phenotype was not observed in animals treated with Con-A irradiated at a high dose. (C) 2012 Elsevier B.V. All rights reserved.