Abstract Title:

Low-dose gamma irradiation of food protein increases its allergenicity in a chronic oral challenge.

Abstract Source:

Food Chem Toxicol. 2012 Sep 19 ;51C:46-52. Epub 2012 Sep 19. PMID: 23000443

Abstract Author(s):

A F M Vaz, M P Souza, P L Medeiros, A M M A Melo, R A Silva-Lucca, L A Santana, M L V Oliva, K R Perez, I M Cuccovia, M T S Correia

Article Affiliation:

Unidade Acadêmica de Medicina Veterinária, CSTR, Universidade Federal de Campina Grande, Patos, Paraíba, Brazil; Departamento de Bioquímica, Universidade Federal de Pernambuco, Recife, Brazil. Electronic address: [email protected].


Few chronic food protein models have described the relationship between allergenicity and the molecular structure of food protein after physical processing. The effect ofγ-radiation on the structure of food protein was measured by fluorescence, circular dichroism and microcalorimetry. BALB/c mice were intraperitoneally sensitized and then given non-irradiated and irradiated Con-A by daily gavage for 28days. The tendency to form insoluble amorphous aggregates and partially unfolded species was observed after irradiation. The administration of non-irradiated and irradiated samples at low-dose significantly increased weight loss as well as plasma levels of eotaxin in animals repeatedly exposed to Con-A. Significant lymphocytic infiltrate filling completely the stroma of microvilli and tubular glands was observed in the small intestinal of the group given Con-A irradiated at a low dose. This phenotype was not observed in animals treated with Con-A irradiated at a high dose.

Study Type : Animal Study

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