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Effect of ultraviolet irradiation on molecular properties and immunoglobulin production-regulating activity of β-lactoglobulin |
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| Authors: | Yong Sik Cho Kyung Bin Song Koji Yamda |
| Affiliation: | 1. Fermentation & Food Processing Division, Department of Agrofood Resources, National Academy of Agricultural Science, Rural Development Administration, Suwon, Gyeonggi, 441-853, Korea 3. Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, Fukuoka, 812-8581, Japan 2. Department of Food Science and Technology, College of Agriculture and Biotechnology, Chungnam National University, Daejeon, 305-764, Korea |
| Abstract: | To utilize ultraviolet (UV) irradiation as a means to prepare hypo-allergenic food, we investigated the molecular weight profile, secondary structure content, fluorescence spectrum, and immunoglobulin (Ig) production-regulating activity of β-lactoglobulin after UV-irradiation. UV-irradiation caused a change on the molecular size distribution, disruption of the ordered structure, and decrease of emission intensity of β-lactoglobulin. The alteration on Igs production regulating activity of β-lactoglobulin by UV-irradiation was observed in the mouse spleen lymphocytes system. These results suggest that UV-irradiation is effective for alteration of molecular properties and antigenicities of β-lactoglobulin and such treatment should be useful for the preparation of low allergenic foods. |
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