Changes in Allergenicity of Porcine Serum Albumin by Gamma Irradiation

Abstract

Pork is an excellent source of essential nutrients such as protein. However, pork can trigger hypersensitivity and serum albumin of pork is known as major allergen. In this study, to evaluate the effect of gamma irradiation on the allergenicity of porcine serum albumin (PSA), PSA solution was irradiated at 3, 5, 7, 10, 15, and 20 kGy. The changes in the ability of PSA to bind IgG and patient's serum caused by gamma irradiation were observed by ci-ELISA and immunoblotting. SDS-PAGE was used for measuring the conformational change of gamma-irradiated PSA. The ability of 3-kGy-irradiated PSA to bind p-IgG and patient's serum was decreased to 30% and 15%, respectively. The binding ability showed no significant differences among all irradiated samples. SDS-PAGE showed that the irradiated PSA bands were degraded and aggregated. Immunoblotting of irradiated PSA revealed that IgG and patient's serum were rarely recognized at 3 kGy. Therefore, gamma irradiation could be applied to less-allergenic pork products.

Are Physicochemical Properties Shaping the Allergenic Potency of Animal Allergens?

“…However, when caseins form aggregates with other proteins, like the whey and wheat proteins, their IgE-binding capacity is increased or reduced, respectively [261][262][263]. In the case of tropomyosins and parvalbumins, aggregated proteins seem to have increased IgE-binding capacity [134,237], while aggregated forms of serum albumins, glycoside hydrolase family 22, ovomucoids and serpins are normally classified as less IgE-reactive [145,176,179,180,264,265].…”

“…In general, the application of treatments with light/radiation (UV, pulsed UV, γ-radiation, microwave and PEF) seems to reduce the IgE-binding capacity of most proteins from different families [167,184,191,223,265,272,[288][289][290][291][292][293][294][295], although some exceptions have also been described (Table 2). This is the case of tropomyosins, whose IgE-binding capacity has been reported to increase or decrease, depending on the dose of γ-radiation used (small dosages lead to a small increasing effect, while upper dosages contribute to a slight reduction) [296].…”

Kinetic and thermodynamic analysis of ultra-high pressure and heat-induced denaturation of bovine serum albumin by surface plasmon resonance

“…Previous research have reported the influence of high pressure on the allergenicity of beef extracts. It has been discovered that the structural changes induced by pressure may reduce or eliminate the antigencity of BSA and pig serum albumin (PSA) [8]. However, there are a few papers published on kinetic and thermodynamic changes in the binding properties of BSA treated by UHP.…”

The Efficacy of Floating Electrode-Dielectric Barrier Discharge Plasma against Staphylococcus aureus and Salmonella Typhimurium on Fried Fish Paste

“…A study on a chlorine dioxide treatment of fish pastes [1] reported that microorganisms decreased as the chlorine dioxide treatment concentration increased. Another study on a gamma-irradiation treatment [4] reported that the total aerobic bacteria were effectively reduced at 2.5 kGy and that the detection limit (2 log CFU/g) was significantly reduced at 7.5 kGy. In spite of these studies, sterilization and microbial reduction studies on fish paste are still insufficient, particularly on nonthermal methods for microbial inhibition.…”

“…Therefore, the inactivation of harmful microorganisms is essential to ensuring the hygienic stability of food. Studies have been conducted to extend the storage period of fish paste using techniques such as chlorine dioxide treatment [1], gamma-ray irradiation [4], bactosis treatment [5], and acetic acid treatment [6].…”