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IDENTIFICATION OF MAJOR ALLERGENS OF CEREAL PROTEINS BY ELECTROPHORETIC METHODS
E.Szabó(¹), G.Hajós(¹), J.Matuz(2)
(1) Central Food Research Institute, H-1022 Budapest, Herman O. 15.
(2) Cereal Research Non-Profit Company, H-6701 Szeged, P.O.Box 391
Prolamin fractions of cereals are of special interest in point of view of food safety and food technology. Structure of cereal proteins (epitopes) was altered by enzymatic modification for modifying their potential allergenic activity and to produce oligo-antigen peptide mixtures as a new preventive solution.
Multidimensional electrophoretic techniques have been used in studying alterations in the structure and biological activities of proteins of cereal species. Immunogenicity and cross- reactivity of prolamin fractions of cereal samples decreased during enzymatic hydrolysis.
Electrophoretic methods and immunoblot techniques can be used as a tool for detection and identification of prolamin fractions in different cereals or foods.
STUDIES ON IMMUNOMODULATIVE EFFECT OF SELECTED FOODS (PROBIOTICS)
A. Nagy*, L. Jędrychowski**, E. Gelencser*, B. Wróblewska**
* Central Food Research Institute, H-1022 Budapest, Herman Ottó út 15.
** Institute of Animal Reproduction and Food Research of Polish Academy of Sciences,
Ul. Tuwima 10, 10-747 Olsztyn, Poland
For many years, probiotic bacteria have been known to confer health benefits to the consumer. One possible mechanism for this may be the ability of probiotic bacteria to modulate immune responses. Oral administration of Lactobacillus casei strain Shirota (LcS) has been found to enhance innate immunity by stimulating the activity of splenic NK cells. Oral feeding with killed LcS was able to stimulate the production of Th1 cytokines, resulting in repressed production of IgE antibodies against ovalbumin in experimental mice. The ability to switch mucosal immune responses towards Th1 with probiotic bacteria provides a strategy for treatment of allergic disorders. Mice that were prefed native or heat denatured LAB strains (Lactobacillus plantarum, Lactobacillus salivarius, Lactobacillus casei) followed by feeding with ovalbumin (OVA) responded better to vaccination with OVA than mice not given either probiotic or OVA or mice that had been prefed only OVA.
Keywords: probiotic bacteria, mucosal immune response, BALB/c mice
András Nagy : e-mail: firstname.lastname@example.org, Tel: 36 1 225 3343, Fax: 36 1 225 3342
POSSIBILITIES OF THE REDUCTION
OF FOOD ALLERGENIC PROPERTIES
FOOD ALLERGENS. STRUCTURAL AND MOLECULAR BASIS OF ALLERGENICITY
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