Allergenicity of main celery allergen rApi g1 and high pressure treatment

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Allergenicity of main celery allergen rApi g1 and high pressure treatment

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Allergenicity of main celery allergen rApi g1 and high pressure treatment

Popis výsledku anglicky

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.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/2B06139" target="_blank" >2B06139: Inaktivace alergenů v potravinách pomocí vysokotlaké pasterace</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2009

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

High Pressure Research

ISSN

1477-2299

e-ISSN

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Svazek periodika

29

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

9

Strana od-do

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Kód UT WoS článku

000274675700042

EID výsledku v databázi Scopus

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