Effect of thermal and ultrasound treatments on denaturation and allergenic potential of Pru p 3 protein from peach

Abstract The effect of thermal and ultrasound treatments on denaturation allergenicity Pru p 3, the major peach allergenic protein, was determined. degree 3 estimated by sandwich ELISA using specific rabbit IgG, that previously developed. Validation test showed high sensitivity specificity, acceptable results precision robustness. Allergenicity determined immunofluorescent assay three pools sera from allergic individuals. Denaturation dependent intensity treatment applied medium. Thus, treated at 95 °C for 40 min about 60% 95%, protein heated in extract buffer, respectively. Ultrasound denatured up to 60%, being amplitude pressure. However, both heat most severe conditions inhibited less than 10% IgE-binding 3. These indicate although induce a considerable they are not effective reducing its allergenicity. Graphical abstract