Allergenicity of main celery allergen rApi g1 and high pressure treatment

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027022%3A_____%2F09%3A00000050" target="_blank" >RIV/00027022:_____/09:00000050 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Allergenicity of main celery allergen rApi g1 and high pressure treatment
Original language description
The structural changes and allergenicity of recombinant main celery allergen rApi g1 caused by the high pressure were studied. We have treated the buffer solutions of rApi g1 by high pressure at 500 MPa for pressure holding times 10 and 20 minutes and holding time temperatures 30, 40 and 50°C. The structural changes were studied by circular dichroismus CD spectra. The allergenic reaction of the rApi g1 was tested by the Western blot. The greatest changes of the structure were found at samples treated by500 MPa at 50°C. The samples treated at this temperature at pressure levels 400, 450 a 500 MPa held for 10 and 20 minutes showed that protein structure changes are positively correlated with pressure. Western blot evidenced that pressure 500 MPa held for 10-20 minutes at temperatures 30-50°C did not change the allergenicity of the rApi g1 protein compared with untreated sample.
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Project
<a href="/en/project/2B06139" target="_blank" >2B06139: Inactivation alergens in foods by the high pressure treatment</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2009
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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