Effect of thermal and ultrasound treatments on denaturation and allergenic potential of Pru p 3 protein from peach

Tobajas, Ana P. (Universidad de Zaragoza) ; Agulló-García, Ana ; Cubero, José L. (Universidad de Zaragoza) ; Colás, Carlos (Universidad de Zaragoza) ; Civera, Alba (Universidad de Zaragoza) ; Condón, Santiago ; Sánchez, Lourdes (Universidad de Zaragoza) ; Pérez, María D. (Universidad de Zaragoza)

Resumen: The 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.

Idioma: Inglés

DOI: 10.1007/s00217-022-04147-z

Año: 2022

Publicado en: European Food Research and Technology 249 (2022), 485-495
ISSN: 1438-2377

Originalmente disponible en: Texto completo de la revista

Factor impacto JCR: 3.3 (2022)

Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 60 / 142 = 0.423 (2022) - Q2 - T2

Factor impacto CITESCORE: 6.3 - Engineering (Q1) - Chemistry (Q2) - Biochemistry, Genetics and Molecular Biology (Q2) - Agricultural and Biological Sciences (Q1)

Factor impacto SCIMAGO: 0.631 - Biochemistry (Q2) - Biotechnology (Q2) - Industrial and Manufacturing Engineering (Q2) - Food Science (Q2) - Chemistry (miscellaneous) (Q2)

Financiación: info:eu-repo/grantAgreement/ES/DGA/A20-20R

Tipo y forma: Article (Published version)

Área (Departamento): Area Medicina (Dpto. Medicina, Psiqu. y Derm.)
Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)