Effect of pH and temperature on the immunogenicity of glycinin (Glycine max L)
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Data
1997-01-01
Autores
Demonte, Aureluce [UNESP]
Carlos, Iracilda Zeppone [UNESP]
Lourenço, E. J. [UNESP]
Oliveira, J. E. Dutra de [UNESP]
Título da Revista
ISSN da Revista
Título de Volume
Editor
Kluwer Academic Publ
Resumo
Sensitive immunologic techniques for the detection of alterations that occur in protein antigens were used to evaluate the immunogenicity of soybean glycinin after isolation, heat denaturation and pH alteration. The objective was to determine the effect of these agents on the immunogenic ability of this protein fraction. Immunologic assays performed on heat-denatured glycinin up to 80 degrees C in the presence of antinative glycinin serum demonstrated that glycinin retains its immunogenic properties. Above 90 degrees C this biological property begins to disappear, with protein insolubilization and epitope modification due to the conformational changes imposed by temperature. A reduction in immunogenicity also occurred when glycinin was taken to pH 2.0 (below its pi) and pH 11.00 (above its pi) and exposed to high temperatures in the presence of native antiglycinin serum. From these data one can conclude that, at extreme pH values, intramolecular reactions may occur which, in combination with the structural disorganization caused by high temperatures, may contribute to the reduction of immunogenicity.
Descrição
Palavras-chave
glycinin, immunogenicity, protein conformation, soybeans
Como citar
Plant Foods For Human Nutrition, v. 50, n. 1, p. 63-69, 1997.