Work

Influence of glycation and pepsin hydrolysis on immunoreactivity of albumin/globulin fraction of herbicide resistant wheat line

Year: 2009

Type: article

Abstract: The aim of this study was to investigate the influence of non-enzymatic glycosylation on the immunogenic properties of soluble wheat proteins. Albumin/globulin fractions of herbicide resistant wheat line were non-enzymatically glycosylated using glucose for seven days at 37Â°C. The changes in their structures and immunoreactivity were then determined. The protein fractions were also hydrolysed with pepsin to determine the resistance to digestion. Albumin/globulin fractions before and after non-enzymatic glycosylation were analysed using o-phthaldialdehyde method and sodium dodecyl sulphate-polyacrylamide gel electrophoresis. The immunoreactivity of the protein fractions was determined using enzyme-linked immunosorbent assay methods, as well as affinity chromatography. The soluble wheat proteins showed smaller amounts of available α-amino groups after non-enzymatic glycosylation, and were stronger immunogens after glycation, but their antigenicity was not been affected significantly. However, pepsin hydrolysis of wheat proteins decreased their immunoreactivity.

Source: Czech Journal of Food Sciences

DOI: 10.17221/48/2008-cjfs

Authors: András Nagy, Katarzyna Marciniak-Darmochwał, Stanisław Krawczuk, Dagmara Mierzejewska, Henryk Kostyra, Éva Gelencsér

Institutions: InLife Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Central Environmental and Food Science Research Institute, Polish Academy of Sciences, University of Warmia and Mazury in Olsztyn

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $609