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The effect of microwave treatment on the immunoreactivity of gliadin and wheat flour

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Abstract

Commercial gliadins and wheat flour were exposed to microwaves at power distribution of 70, 200, and 500 W for different time periods to achieve a level of applied energy doses up to 150 kJ. Ethanolic extracts (40 vol.% ethanol/water) of microwave treated samples were analyzed by ELISA with the use of either monoclonal antibodies against ω-gliadin or polyclonal anti-gliadin antibodies and by electrophoresis followed by immunoblotting. A significant increase in reactivity, almost 210% over the untreated control sample, was observed for gliadins exposed to the energy dose of 40 kJ. Gliadins treated with higher energy doses showed a drop in an immune response independent of monoclonal or polyclonal antibodies used in ELISA. Gliadin fractions extracted from wheat flour treated with microwaves demonstrated similar immunoreactivity changes vs applied energy, although the maximum of reactivity appeared at 30 kJ. The increase in immune response of microwave irradiated gliadins was also confirmed by immunoblotting assay with the use of sera of patients susceptible to wheat flour allergy. Reversed phase HPLC elution profiles of treated gliadins showed that the content of all gliadin fractions in microwave treated samples decreased with the increase of the dose of applied energy.

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Fig. 1a–d.
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Fig. 3a–c.

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Acknowledgement

This work was supported by the Committee for Scientific Research, the research project No. 6PO6G 04920

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Authors and Affiliations

  1. Institute of General Food Chemistry, Technical University, Stefanowskiego 4/10, 90-924, Lodz, Poland

    Joanna Leszczynska & Agata Łącka

  2. Institute of Biochemistry and Physiology, Medical University, Lindleya 3, 90-131, Lodz, Poland

    Janusz Szemraj

  3. Laboratory of Immunochemical Research, Polish Mother's Memorial Hospital Research Institute, Rzgowska 281/289, 93-338, Lodz, Poland

    Jolanta Lukamowicz

  4. Institute of Applied Radiation Chemistry, Technical University, Wroblewskiego 15, 93–590, Lodz, Poland

    Henryk Zegota

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  1. Joanna Leszczynska
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  2. Agata Łącka
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  3. Janusz Szemraj
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  4. Jolanta Lukamowicz
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Correspondence to Joanna Leszczynska.

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Leszczynska, J., Łącka, A., Szemraj, J. et al. The effect of microwave treatment on the immunoreactivity of gliadin and wheat flour. Eur Food Res Technol 217, 387–391 (2003). https://doi.org/10.1007/s00217-003-0765-5

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  • DOI: https://doi.org/10.1007/s00217-003-0765-5

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