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dc.contributor.authorElaine Sormus de Castro Pinto, Silvia-
dc.contributor.authorNeves, Valdir Augusto-
dc.contributor.authorMachado de Medeiros, Beatriz Maria-
dc.date.accessioned2014-05-20T13:23:39Z-
dc.date.accessioned2016-10-25T16:44:36Z-
dc.date.available2014-05-20T13:23:39Z-
dc.date.available2016-10-25T16:44:36Z-
dc.date.issued2009-02-11-
dc.identifierhttp://dx.doi.org/10.1021/jf803108c-
dc.identifier.citationJournal of Agricultural and Food Chemistry. Washington: Amer Chemical Soc, v. 57, n. 3, p. 1070-1075, 2009.-
dc.identifier.issn0021-8561-
dc.identifier.urihttp://hdl.handle.net/11449/7165-
dc.identifier.urihttp://acervodigital.unesp.br/handle/11449/7165-
dc.description.abstractWe investigated the effects of treatments with the enzymes pepsin and trypsin on the in vitro immunological reactivity of the major globulins found in the seeds of sweet lupin, chickpea, and lentil. Polyclonal major globulin-specific antiserum was obtained by immunization of rabbits with a solution of the 11 S globulin of each legume. The globulins were hydrolyzed with pepsin and trypsin for 1, 5, 15, and 30 min. The native globulins and their hydrolysates were analyzed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis and immunoblotting to identify the polypeptide bands with antigenic activity, and the hypoantigenicity of the hydrolysates was analyzed by enzyme-linked immunosorbent assay. Our results show that enzymatic treatment of the major storage protein (11 S globulin) of sweet lupin, chickpea, and lentil with pepsin or trypsin lead to the formation of large amounts of short peptides and free amino acids that do not allow antibody binding, resulting in a weakened immunoreactivity.en
dc.format.extent1070-1075-
dc.language.isoeng-
dc.publisherAmer Chemical Soc-
dc.sourceWeb of Science-
dc.subjectSweet lupinen
dc.subjectchickpeaen
dc.subjectlentilen
dc.subjectenzymatic hydrolysisen
dc.subjectantigenic activityen
dc.titleEnzymatic Hydrolysis of Sweet Lupin, Chickpea, and Lentil 11S Globulins Decreases their Antigenic Activityen
dc.typeoutro-
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)-
dc.description.affiliationUNESP, Sch Pharmaceut Sci, Dept Biol Sci, BR-14801902 Araraquara, SP, Brazil-
dc.description.affiliationUNESP, Sch Pharmaceut Sci, Dept Food & Nutr, BR-14801902 Araraquara, SP, Brazil-
dc.description.affiliationUnespUNESP, Sch Pharmaceut Sci, Dept Biol Sci, BR-14801902 Araraquara, SP, Brazil-
dc.description.affiliationUnespUNESP, Sch Pharmaceut Sci, Dept Food & Nutr, BR-14801902 Araraquara, SP, Brazil-
dc.identifier.doi10.1021/jf803108c-
dc.identifier.wosWOS:000263042800042-
dc.rights.accessRightsAcesso restrito-
dc.relation.ispartofJournal of Agricultural and Food Chemistry-
Appears in Collections:Artigos, TCCs, Teses e Dissertações da Unesp

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