Potencial alergênico da carne de rã submetida a diferentes processamentos

• Autor(a) principal: Oliveira, Tatiana Coura
• Data de Publicação: 2007
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: LOCUS Repositório Institucional da UFV
• Texto Completo: http://locus.ufv.br/handle/123456789/2809
• topic: Alergia; Carne de rã; Allergy; Frog meat; CNPQ::CIENCIAS DA SAUDE::NUTRICAO

The described experimental tasks in this essay intend to evaluate the impact of the thermal processing on the allergenicity of frog meat. Though, two experimental assays were taken. The first one, carried out by in vitro digestibility and sodium dodecyl polyacrylamide gel eletrophoresis (SDS-PAGE) analyses, analyzed the behavior of milk, frog and bovine meat when submitted the different thermal treatments. It was noticed that even the pasteurization, even the cooking at 95ºC for 15 minutes, and the freeze-drying caused modifications in the constituent structures of the food. The most sensible proteins to the thermal treatment were bovine meat, frog meat and bovine milk. In the second one, the intention was to verify the impact of these same thermally or not treated protein sources, in the morfometry of the small intestine of BALB/c mice previously sensitized. This experiment last for 28 days and the animals were sensitized by means of subcutaneous injection in the 1st and 14th days of the experiment with 1 mg of Al(OH)3 and 1 mg of the one of three different protein sources: milk extract, raw bovine meat extract or frog meat extract. The animals were split in two groups, the first one composed by four sub-groups: controlled (CD), with animals not sensitized that had received standard semi purified diet for rodents (AIN-93G), and three groups called "positive controls", with sensitized animals by milk proteins (LTT), raw frog meat (RTT) and bovine (BTT), that received AIN-93 modified diets in its protein composition according to the sensitization. The second was also composed by four sub-groups: one called controlled (CG), with not sensitized animals that had received AIN-93 G diet and gavage with distilled water, and three other called "positive controls" groups with sensitized animals with milk extract (GGL), frog meat (GGR) and raw bovine meat (GGB), that received AIN-93 diet and gavage from the allergen. The experimental model that received the crude allergen by gavage presented more evident morphometric alteration when compared with the one that used the thermally treated allergen in the diet. The existence of some more resistant proteins than others was also proven related to the denaturation, once compared the results in the two models, the differences were more prominent for the milk and frog meat allergens than when managed crude.