A carregar...
Publicação
Alergenicidade das lectinas de plantas leguminosas
| Nome: | Descrição: | Tamanho: | Formato: | |
|---|---|---|---|---|
| 1.29 MB | Adobe PDF |
Autores
Orientador(es)
Resumo(s)
Cada vez mais a alimentação é uma preocupação social a nível mundial, não só pela prática de uma vida saudável como pelo fato de poder induzir complexos mecanismos de alergias alimentares, em indivíduos suscetíveis. Diferentes áreas geográficas condicionam diferentes hábitos alimentares e, por isso, diferentes suscetibilidades alergénicas. Em Portugal, neste pequeno país das cinco quinas, existe uma panóplia de pratos gastronómicos, típicos de regiões de norte a sul, que incluem leguminosas, uma das principais fontes de proteínas de reserva com cariz alergénico como ingredientes fundamentais (bacalhau com grão, feijoada à transmontana, feijão-frade com atum, favas guisadas, ervilhas e favas com ovos escalfados, são alguns dos exemplos).
Nesta dissertação monográfica, o objetivo traduz-se na integração do conceito de alergenicidade com a respetiva correlação do padrão de lectinas alergénicas identificadas nas leguminosas (globulinas e albuminas) e posteriores terapêuticas adjuvantes, neste problema de saúde pública. Será ainda, apresentado de forma sucinta, a potencial alergenicidade, via lectina, de alimentos geneticamente modificados, fazendo a relação entre leguminosas tradicionais, e modificadas pela variante genética.
Increasingly food is a social concern worldwide, not only for the practice of a healthy life but also for the ability to induce complex mechanisms of food allergy in susceptible individuals. Different geographical areas affect different eating habits and therefore different susceptibilities allergens. In Portugal, in this small country of five corners, there is a range of gastronomic dishes, typical of regions from North to South, including legumes, one of the main sources of reserve proteins with allergenic nature as fundamental ingredients (cod with chickpeas, feijoada à transmontana, black-eyed peas with tuna, stewed fava beans, peas and broad beans with poached eggs, are some of the examples). In this monographic dissertation the goal is reflected in the integration of the concept of allergenicity with respective default correlation of allergenic identified in the legume lectins (globulins and albumins) and subsequent therapeutic adjuvants, in this public health problem. It will still be presented succinctly, the potential allergenicity, via lectin, of genetically modified food, making the relationship between traditional legumes, and modified by genetic variant.
Increasingly food is a social concern worldwide, not only for the practice of a healthy life but also for the ability to induce complex mechanisms of food allergy in susceptible individuals. Different geographical areas affect different eating habits and therefore different susceptibilities allergens. In Portugal, in this small country of five corners, there is a range of gastronomic dishes, typical of regions from North to South, including legumes, one of the main sources of reserve proteins with allergenic nature as fundamental ingredients (cod with chickpeas, feijoada à transmontana, black-eyed peas with tuna, stewed fava beans, peas and broad beans with poached eggs, are some of the examples). In this monographic dissertation the goal is reflected in the integration of the concept of allergenicity with respective default correlation of allergenic identified in the legume lectins (globulins and albumins) and subsequent therapeutic adjuvants, in this public health problem. It will still be presented succinctly, the potential allergenicity, via lectin, of genetically modified food, making the relationship between traditional legumes, and modified by genetic variant.
Descrição
Trabalho Final de Mestrado Integrado, Ciências Farmacêuticas, Universidade de Lisboa, Faculdade de Farmácia, 2013
Palavras-chave
Alergia alimentar Plantas leguminosas Proteínas de reserva Lectinas Terapêutica via lectinas Mestrado Integrado - 2013