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Ovalbumin Structural Changes by Phenolic Compounds Interactions

2018-07-05Conference object Open access
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dc.contributor.authorVapor, Alcides
dc.contributor.authorTomaz, Cândida T.
dc.contributor.authorMendonça, António
dc.date.accessioned2019-02-14T11:50:58Z
dc.date.available2019-02-14T11:50:58Z
dc.date.issued2018-07-05
dc.description.abstractOvalbumin (OVA) is the most prevalent protein in egg white and, represents the major allergen from avian egg white that causes IgE-mediated food allergic reactions particularly in children. It has been shown that phenolic compounds interact with proteins by a single or multipoint mechanism, promoting structural and functional changes. Moreover, the interaction of some allergens with polyphenols, led to permanent modification of the tertiary structure of the allergen, which can result in a reduction in its IgE-binding capacity. This work aimed to analyse the effect of phenolic compounds (Gallic, Caffeic, Ferulic, Chlorogenic and Tannic Acids, Resveratrol and Quercetin) on the native structure of OVA, using Circular Dichroism (CD), fluorescence and Fourier transform infrared spectroscopy (FTIR). The phenolic compounds were incubated with OVA at different times, concentrations and temperatures. Changes in OVA secondary and tertiary structures were increasingly induced with increasing temperatures by the phenolic compound. Also, for a constant temperature, the changes found in OVA structure increased with the phenolic compounds concentration. The results show that the interactions between phenolic compounds and OVA result in complexes (phenolics – OVA) where OVA native structure is changed. This is likely to affect epitopes and hence OVA allergenicity.pt_PT
dc.description.versionN/Apt_PT
dc.identifier.urihttp://hdl.handle.net/10400.6/6878
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherCICS-UBIpt_PT
dc.relation.ispartofseries;P18
dc.subjectEgg allergypt_PT
dc.subjectInteractionspt_PT
dc.subjectphenolic compoundspt_PT
dc.subjectOvalbuminpt_PT
dc.titleOvalbumin Structural Changes by Phenolic Compounds Interactionspt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FMulti%2F00709%2F2013/PT
oaire.citation.conferencePlaceUniversidade da Beira Interior, CICS-UBIpt_PT
oaire.fundingStream5876
person.familyNameVapor
person.familyNameTomaz
person.familyNameMendonça
person.givenNameAlcides
person.givenNameCândida
person.givenNameAntónio
person.identifier2198714
person.identifier.ciencia-idFE13-0C44-13D1
person.identifier.ciencia-id2419-6E20-F958
person.identifier.orcid0000-0002-2459-7919
person.identifier.orcid0000-0002-0927-2331
person.identifier.orcid0000-0001-8069-0440
person.identifier.ridF-9367-2014
person.identifier.ridI-3093-2012
person.identifier.scopus-author-id7004546303
person.identifier.scopus-author-id56890866600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
relation.isAuthorOfPublicationf7aef646-4b50-45c8-9d48-916afb362cd5
relation.isAuthorOfPublicationa8b816a2-a48c-43b1-a064-2ae8aa4b9bf8
relation.isAuthorOfPublicationfbccceb8-2850-4fe1-ae4f-4aeded7bf32a
relation.isAuthorOfPublication.latestForDiscoverya8b816a2-a48c-43b1-a064-2ae8aa4b9bf8
relation.isProjectOfPublicationcb4688cf-40da-4197-9eb0-c55bad699ad3
relation.isProjectOfPublication.latestForDiscoverycb4688cf-40da-4197-9eb0-c55bad699ad3

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