Study of the effect of instant controlled pressure drop (DIC) treatment on IgE-reactive legume-protein patterns by electrophoresis and immunoblot

Détente Instantanée Contrôlée (DIC) technology was used to reduce immunoglobulin E (IgE) reactivity of legume proteins. Soybean, roasted peanut, chickpea and lentil seeds were treated at three or six bars for 60 or 180s. The effect of this treatment on the IgE-binding pattern of the legume proteins - separated by sodium-dodecyl-sulphate polyacrylamide gel electrophoresis - was monitored by five individual paediatric legume allergic and - two individual negative control human sera. A highly cross-reactive legume positive serum was selected for the two-dimensional electrophoreses immunoblots to compare the IgE reactive protein patterns, before and after the DIC treatment. The number of the identified IgE reactive spots was highly reduced for soybean (0/7) and chickpea (2/7), and moderately reduced for lentil (4/7) when the seeds were treated at a higher pressure (6 bar) and for a longer time (180 s), but this treatment was not effective for roasted peanut (6/8) where the intensity of the IgE reactive resistant spots were even stronger. © 2013 Taylor & Francis.

Bibliographic Details

Main Authors:	Takács, K., Guillamón Fernández, Eva, Pedrosa, M. M., Cuadrado Hoyos, María Carmen, Burbano, C., Muzquiz, M., Haddad, J., Allaf, K., Maczó, A., Polgár, M., Gelencsér, É
Format:	artículo biblioteca
Language:	English
Published:	Taylor & Francis 2014
Subjects:	Roasted peanut, Soybean, Chickpea, Lentil, Allergen, DIC,
Online Access:	http://hdl.handle.net/20.500.12792/4431 http://hdl.handle.net/10261/290192
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