Percorrer por autor "Soares, Ana Sofia Augusto"
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- Strategies for reducing the allergenic capacity of ovalbumin using phenolic compoundsPublication . Soares, Ana Sofia Augusto; Mendonça, António José Geraldes de; Tomaz, Cândida Ascensão TeixeiraEgg allergy, is an IgE mediated reaction and is one the most common food allergies, mainly in infants and young children. Eggs present allergens both in the egg white and yolk, but most of the allergenic proteins are found in egg white where ovalbumin (OVA) is the main protein and one the main allergens identified. The industry has sought to implement methods and techniques for reducing the allergenicity, however, this task has not been successful. Phenolic compounds bind to peptides and proteins and can promote alteration of their native conformation and thereby alter its allergenicity. Thus, this work aimed to study the effect of phenolic compounds on the native structure of OVA, using circular dichroism and fluorescence techniques. OVA was treated with different phenolic compounds (Gallic, Caffeic, Ferulic, Chlorogenic and Tannic Acids, Resveratrol and Quercetin) and the changes in their secondary and tertiary structure were studied as well as, the type of interactions involved through the calculation of the thermodynamic parameters, and complex formation between the OVA and phenolic compounds under study. Also, the Kb was evaluated. The results indicated that all tested phenolic compounds bind to OVA and the hydrophobic interactions are the main kind of interaction involved. The structure of OVA is affected by the binding with phenolic compounds, mainly with Gallic and Tannic Acid, at the level of ß-sheet and ß-turns content. Thus, these phenolic compounds are likely to affect epitopes of OVA and hence its allergenicity. This study is a good indicator that the application of phenolic compounds can promote changes in egg proteins which may influence egg allergenicity.