Biotechnologiczna modyfikacja biologicznych wlasciwosci bialek zboz

• Autorzy: Brzozowski B , Bednarski W , Adamczak M

Warianty tytułu

EN

Biotechnological modification of biological properties of proteins in cereals

• Języki publikacji: PL

Abstrakty

PL

Przedstawiono właściwości biologiczne peptydów otrzymywanych z białek zapasowych ziarniaków zbóż. Wskazano na sekwencje aminokwasów w peptydach uwalnianych z białek m.in. zbóż wykazujących aktywność biologiczną. Przedstawiono udział peptydów w reakcjach alergicznych prowadzących do takich chorób, jak celiakia czy astma. Scharakteryzowano funkcje epitopów peptydów izolowanych z białek zbóż odpowiedzialnych za reakcje alergiczne. Omówiono funkcje transglutaminazy w przemianach białek w blaszkach właściwych jelita. Wskazano na potencjalne zastosowanie enzymów (transglutaminazy, peptydaz prolinowych) i mikroorganizmów (bakterii fermentacji mlekowej zakwasu chlebowego) w redukcji alergenności peptydów pochodzenia roślinnego. Scharakteryzowano biotechnologiczne metody zmniejszania alergenności białek ziarniaków zbóż.

EN

In the paper, there were presented biological properties of peptides obtained from storage proteins of cereal grains. Aminoacids sequences were pointed out in the peptides released from the proteins contained in, among other things, cereals showing biological activity. It was also shown what role those peptides played in allergic reactions causing such diseases as coeliac disease or asthma. There were characterized those functions of the peptide epitops isolated from cereals proteins that were responsible for allergenic reactions. The functions of transglutaminase were discussed with regard to their role in the conversion of proteins in the lamina propria of colon. Potential applications of some enzymes (transglutaminase, proline, and peptidase) and microorganisms (sourdough lactic acid bacteria) were suggested with regard to the possibility of reducing the allergenity of plant-originating peptides. Several biotechnological methods of reducing the allergenity of cereals proteins were described.

Słowa kluczowe

PL

zboza; bialko; peptydy; aminokwasy; aktywnosc biologiczna; alergeny; choroby czlowieka; celiakia; astma; alergie; enzymy; transglutaminazy; peptydazy prolinowe; modyfikacja bialek; modyfikacja biotechnologiczna

• Wydawca: -
• Czasopismo: Żywność Nauka Technologia Jakość
• Rocznik: 2005
• Tom: 12
• Numer: 4
• Opis fizyczny: s.17-26,bibliogr.

Twórcy

autor

Brzozowski B

• Katedra Biotechnologii Żywności, Wydz. Nauki o Żywności, Uniwersytet Warmińsko-Mazurski, ul. J. Heweliusza 1, 10-719, Olsztyn

autor

Bednarski W

• Katedra Biotechnologii Żywności, Wydz. Nauki o Żywności, Uniwersytet Warmińsko-Mazurski, ul. J. Heweliusza 1, 10-719, Olsztyn

autor

Adamczak M

• Katedra Biotechnologii Żywności, Wydz. Nauki o Żywności, Uniwersytet Warmińsko-Mazurski, ul. J. Heweliusza 1, 10-719, Olsztyn

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