000120983 001__ 120983
000120983 005__ 20240322114950.0
000120983 0247_ $$2doi$$a10.1007/s00217-022-04147-z
000120983 0248_ $$2sideral$$a131392
000120983 037__ $$aART-2022-131392
000120983 041__ $$aeng
000120983 100__ $$0(orcid)0000-0002-2646-5733$$aTobajas, Ana P.$$uUniversidad de Zaragoza
000120983 245__ $$aEffect of thermal and ultrasound treatments on denaturation and allergenic potential of Pru p 3 protein from peach
000120983 260__ $$c2022
000120983 5060_ $$aAccess copy available to the general public$$fUnrestricted
000120983 5203_ $$aThe effect of thermal and ultrasound treatments on denaturation and allergenicity of Pru p 3, the major peach allergenic protein, was determined. The degree of denaturation of Pru p 3 was estimated by sandwich ELISA using specific rabbit IgG, that was previously developed. Validation of ELISA test showed high sensitivity and specificity, and acceptable results of precision and robustness. Allergenicity of Pru p 3 was determined by immunofluorescent assay using three pools of sera from peach allergic individuals. Denaturation of Pru p 3 was dependent on the intensity of the thermal treatment applied and the treatment medium. Thus, the degree of denaturation of Pru p 3 treated at 95 °C for 40 min was about 60% and 95%, for the protein heated in peach extract and in buffer, respectively. Ultrasound treatments denatured Pru p 3 up to 60%, being dependent on amplitude and pressure. However, both heat and ultrasound treatments at the most severe conditions applied inhibited less than 10% the IgE-binding of Pru p 3. These results indicate that although heat and ultrasound treatments induce a considerable denaturation of Pru p 3, they are not effective in reducing its allergenicity.
000120983 536__ $$9info:eu-repo/grantAgreement/ES/DGA/A20-20R
000120983 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000120983 590__ $$a3.3$$b2022
000120983 592__ $$a0.631$$b2022
000120983 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b60 / 142 = 0.423$$c2022$$dQ2$$eT2
000120983 593__ $$aBiochemistry$$c2022$$dQ2
000120983 593__ $$aBiotechnology$$c2022$$dQ2
000120983 593__ $$aIndustrial and Manufacturing Engineering$$c2022$$dQ2
000120983 593__ $$aFood Science$$c2022$$dQ2
000120983 593__ $$aChemistry (miscellaneous)$$c2022$$dQ2
000120983 594__ $$a6.3$$b2022
000120983 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000120983 700__ $$aAgulló-García, Ana
000120983 700__ $$aCubero, José L.$$uUniversidad de Zaragoza
000120983 700__ $$0(orcid)0000-0001-8959-6784$$aColás, Carlos$$uUniversidad de Zaragoza
000120983 700__ $$0(orcid)0000-0001-7719-6388$$aCivera, Alba$$uUniversidad de Zaragoza
000120983 700__ $$0(orcid)0000-0002-2042-9598$$aCondón, Santiago
000120983 700__ $$0(orcid)0000-0001-5964-823X$$aSánchez, Lourdes$$uUniversidad de Zaragoza
000120983 700__ $$0(orcid)0000-0003-2555-8425$$aPérez, María D.$$uUniversidad de Zaragoza
000120983 7102_ $$11007$$2610$$aUniversidad de Zaragoza$$bDpto. Medicina, Psiqu. y Derm.$$cArea Medicina
000120983 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000120983 773__ $$g249 (2022), 485-495$$pEur. Food Res. Technol.$$tEuropean Food Research and Technology$$x1438-2377
000120983 85641 $$uhttps://link.springer.com/article/10.1007/s00217-022-04147-z#:~:text=Thus%2C%20the%20degree%20of%20denaturation,dependent%20on%20amplitude%20and%20pressure.$$zTexto completo de la revista
000120983 8564_ $$s1255445$$uhttps://zaguan.unizar.es/record/120983/files/texto_completo.pdf$$yVersión publicada
000120983 8564_ $$s1614221$$uhttps://zaguan.unizar.es/record/120983/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000120983 909CO $$ooai:zaguan.unizar.es:120983$$particulos$$pdriver
000120983 951__ $$a2024-03-22-11:47:58
000120983 980__ $$aARTICLE