Document Detail


Impact of sequential microwave/ultrasound processing on the IgE binding properties of Pru p 3 in treated peach juice.
MedLine Citation:
PMID:  22881291     Owner:  NLM     Status:  Publisher    
Abstract/OtherAbstract:
Peach lipid transfer protein (LTP) can cause severe allergic reactions to peach allergic patients. It belongs to the non specific LTPs family, a class of proteins extremely resistant both to proteolytic digestion and to high temperatures. Food processing can either drop or increase the allergenicity, depending on the process and on the food. As far as peach-derived products (pulp, juice) are concerned, it has been previously shown how thermal treatment performed in autoclave does not decrease LTP allergenicity. In this work it was attempted to investigate whether sequential microwave and ultrasound processing could affect the allergenicity of peach juice. Incubation with specific anti-Pru p 3 serum showed how treating peach peel with microwave at 140 °C and with ultrasound does not eliminate Pru p 3 IgE binding properties. The application of MW/US protocol on peach pulp appeared to be insufficient for the reduction of IgE binding to Pru p 3.
Authors:
Cristiano Garino; Francesco Zitelli; Fabiano Travaglia; Jean Daniel Coisson; Giancarlo Cravotto; Marco Arlorio
Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2012-8-13
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  -     ISSN:  1520-5118     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2012 Aug 
Date Detail:
Created Date:  2012-8-13     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
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