Application of gamma irradiation for inhibition of food allergy

Byun, Myung‐Woo; Lee, Ju-Woon; Yook, Hong-Sun; Jo, Cheorun; Kim, Hee-Yun

doi:10.1016/s0969-806x(01)00528-x

Cited by 78 publications

(28 citation statements)

References 6 publications

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“…A nonthermal technology is needed to reduce the allergenicity of milk proteins without damaging its nutritional quality. Byun et al (2002) conducted a study to estimate the effect of gamma irradiation in reducing food allergy. Gamma irradiation treatment was shown to have reduced the allergenicity of different allergenic foods by structurally altering the epitope regions responsible for IgE binding.…”

Section: Introductionmentioning

confidence: 99%

Determining the effect of UV-C, high intensity ultrasound and nonthermal atmospheric plasma treatments on reducing the allergenicity of α-casein and whey proteins

Tammineedi

Choudhary

Pérez-Alvarado

et al. 2013

LWT - Food Science and Technology

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Determining the effect of UV-C, high intensity ultrasound and nonthermal atmospheric plasma treatments on reducing the allergenicity of a-casein and whey proteins. Determining the effect of UV-C , high intensity ultrasound and nonthermal atmospheric plasma treatments on reducing the allergenicity of α-casein and whey proteins Abstract:Casein, β-lactoglobulin and α-lactalbumin are major milk protein allergens. The objective of this study was to investigate the effect of high intensity ultrasound, nonthermal atmospheric plasma and UV-C light treatments in reducing the allergenicity of isolated major milk proteins. SDS-PAGE results for ultrasound and plasma treatments showed no noticeable change in gel band intensities for -casein, β-lactoglobulin and α-lactalbumin, indicating no change in protein concentration. Ci-ELISA analysis showed that there was no significant difference (p > 0.05) in IgE binding values for control and treated samples in ultrasound and plasma treatment conditions tested in this study. UV-C treatment for 15 min resulted in reduced intensities of all three protein bands in SDS-PAGE gel. Ci-ELISA of UV-C treated samples showed, significant reduction (p < 0.05) in IgE binding values compared to control samples indicating reduction in allergenicity of proteins (25% reduction for -casein and 27.7% reduction for whey fractions). Further investigations using in vivo clinical trials need to be conducted to confirm this result.Key words: UV-C light, High intensity Ultrasound, Nonthermal atmospheric plasma, Milk, Allergen, IgE binding. Abbreviations: UV-C = Ultraviolet-C, SDS-PAGE = Sodium dodecyl sulfate polyacrylamide gel electrophoresis, Ci-ELISA = Competitive indirect enzyme-linked immunosorbent assay, PBS = Phosphate buffered saline, PBST = Phosphate buffered saline with Tween 20, NTAP =Nonthermal atmospheric plasma, PUV = Pulsed UV light. IntroductionMilk is one of twelve allergenic ingredients whose presence has to be declared as per the directive 2003/89/EC (Monaci et al., 2006). Milk allergy is the most common food allergy in the children under the age of two years. About 1.6 to 2.8 % of this population have cow milk allergy (Poms et al., 2004). About 85% of those children outgrow their milk allergy after the age of three years. Approximately 0.3 to 7.5% of the world population is reported to be affected by cow milk allergy (El-Agamy, 2007).Almost all proteins in milk are allergens even at low concentrations (Wal, 2004). Milk contains two types of protein, casein and whey in 80:20 ratio. α-lactalbumin and β-lactoglobulin are the major components of whey. Caseins are the most allergenic proteins in milk followed by β-lactoglobulin and α-lactalbumin (Natale et al., 2004). Milk is a very rich nutrition source and is used as an ingredient in most of the weaning foods. Hence avoiding milk may lead to malnutrition in children and may affect their growth. Several researchers attempted to reduce milk allergenicity by applying different processing treatments. Although some of the treatments reduced a...

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Section: Introductionmentioning

confidence: 99%

Determining the effect of UV-C, high intensity ultrasound and nonthermal atmospheric plasma treatments on reducing the allergenicity of α-casein and whey proteins

Tammineedi

Choudhary

Pérez-Alvarado

et al. 2013

LWT - Food Science and Technology

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“…Subjecting food to ionizing radiation changes the antigenicity of food by altering the physical and chemical structure of proteins leading to distortion of the protein's secondary and tertiary structures. Speciically, the epitope area of the food allergen can be modiied or destroyed by gamma irradiation so that antibodies to the allergen should never be produced by the individual consuming the irradiated food [9,16,17].…”

Section: Food Radiationmentioning

confidence: 99%

“…According to Byun et al [16], the amount of intact allergens in an irradiated solution can be reduced by gamma irradiation depending upon the dose. This situation occurs because that in the epitopes on the allergens can be structurally altered by radiation treatment and that the irradiation technology can be applied to reduce allergenicity of allergic foods.…”

Section: Application Of Gamma Irradiation For Inhibition Of Food Allergymentioning

confidence: 99%

Gamma Radiation Effect on Allergenic Food

Harder¹,

Arthur²,

Harder³

2017

Allergen

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“…Segundo Byun et al (2002), a quantidade de alergênicos intactos em uma solução irradiada foi reduzida pela irradiação gama, dependendo da dose. Estes resultados mostraram que os alergênicos tiveram alterações estruturais pelo tratamento de radiação e que a tecnologia de irradiação pode ser aplicada para reduzir a alergenicidade dos alimentos.…”

Section: Teor De Cálciounclassified

Disponibilidade de cálcio em leite bovino tratado por raios gama

Leonardi¹,

Canniatti‐Brazaca²,

Arthur³

2011

Ciênc. Tecnol. Aliment.

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O leite é um excelente alimento, pelo seu valor nutritivo, constituído por proteínas, carboidratos, gorduras, sais minerais, vitaminas e água (CAMPOS et al., 2003). Do ponto de vista de saúde pública, ocupa lugar de destaque em nutrição humana, pois constitui um alimento essencial para todas as idades, sendo que para o recém-nascido o melhor leite é o leite materno (OLIVEIRA; FONSECA; GERMANO, 1999). Dos 22 bilhões de litros de leite de vaca produzidos anualmente, estima-se que oito bilhões venham do mercado informal. Os agricultores familiares representam 52% da produção brasileira de leite, 11,5 bilhões de litros de leite de vaca. Em número de produtores, as unidades familiares somam 1,2 milhão num total de 1,8 milhão. Minas Gerais, Goiás, Rio Grande do Sul e Paraná são os principais estados brasileiros produtores de leite bovino com uma produção anual de 6,1 bilhões de litros, 2,4 bilhões, 2,3 bilhões e 1,9 bilhão, respectivamente (BRASIL, 2006;CARVALhO et al., 2005).Por ser rico em nutrientes é necessário assegurar sua qualidade , tanto do ponto de vista de saúde pública como para aumentar a sua vida de prateleira. Vários são os métodos disponíveis para as indústrias de alimentos que possibilitam o aumento do seu tempo de conservação. A maioria deles, como por exemplo, refrigeração, congelamento, desidratação, fermentação e adição de conservantes, age prevenindo ou inibindo o crescimento dos microrganismos. Outros, por outro lado, agem inativando os microrganismos. Entre estes últimos, podem ser citadas a pasteurização, a esterilização e a irradiação. Na irradiação, o processo mais versátil é o que aplica a radiação ionizante (ANDREWS et al., 1998). Esse processo faz com que o tempo de conservação do produto seja aumentado.No Brasil, a Resolução RDC nº 21 de 26/01/2001 aprovou o "Regulamento Técnico para a Irradiação de Alimentos" que permite a irradiação de qualquer alimento com a condição de que a dose máxima absorvida seja inferior àquela que AbstractMilk is an important food because it is rich in calcium and proteins. The objective of this research was to evaluate the effect of gamma radiation from 60 Co on the calcium availability and sensorial aspects. The milk samples were packed in bags similar to those used for commercial products. The samples were submitted to gamma radiation at doses of 0.1, 0.5, 1.0, 2.0 and 3.0 kGy and stored at 4 °C with evaluations on the 1 st , 4 th , 7 th , and 10 th days of storage. The calcium amount and centesimal composition were evaluated at the beginning of the study. Calcium dialyzis in vitro was performed at different times of storage. Sensorial analysis was conducted on two doses with amore stable ph under the lowest radiation dose and the second lowest radiation dose, 0.5 and 1.0 kGy, respectively. Data analysis was conducted using the Tukey test (5%). Physicochemical analysis showed an increase in calcium availability, and the most adequate dose found was 1 kGy due to its highest ph stability in the period of 10 days, but the sensorial analysis showed that the sam...

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Application of gamma irradiation for inhibition of food allergy

Cited by 78 publications

References 6 publications

Determining the effect of UV-C, high intensity ultrasound and nonthermal atmospheric plasma treatments on reducing the allergenicity of α-casein and whey proteins

Determining the effect of UV-C, high intensity ultrasound and nonthermal atmospheric plasma treatments on reducing the allergenicity of α-casein and whey proteins

Gamma Radiation Effect on Allergenic Food

Disponibilidade de cálcio em leite bovino tratado por raios gama

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