Effect of non-enzymatic glycosylation of pea albumins on their immunoreactive properties

The aim of this study was to determine the effect of non-enzymatic glycosylation of pea proteins on their immunoreactive properties. Extracted total pea albumins were glycated. No changes were found in molecular weight distribution of total pea albumins before and after glycation using size exclusion chromatography and SDS–PAGE methods. SDS–PAGE GLYCO test stained the glycated proteins and OPA method showed 15% progress in glycation. Glycated and unglycated pea albumins were orally and intraperitoneally administered to Balb/C mice. Serum specific IgG and IgA and sIgA were determined. No difference in serum specific IgG level was found after oral mice immunization with TA and GTA. In the presence of antigen SPL lymphocytes culture showed higher proliferation activity as compared to the culture without the antigen addition. The glycation does not change the immunoreactivity of proteins significantly. During the presented route of immunization with TA and GTA specific tolerance mechanism could be induced.