Influences of different thermal processings in milk, bovine meat and frog protein structure.

Several studies have associated the digestibility of proteins to its imunogenic potential. Though, it was objectified to evaluate the impact of the thermal processing with high and low temperatures on the proteins structure of three types of foods, by means of the digestibility in vitro and electroforesis en gel de poliacrilamida. The pasteurize was observed in such a way, firing 95 ºC during 15 minutes, how much freeze dried causes qualitative and quantitative modifications of constituent proteins of the food.

Morphometric analysis of small intestine of BALB/c mice in models developed for food allergy study.

Although some animal models of food allergy in have already have been described, none of them uses the allergen in the animals' diet. This work describes the comparison between two developed models of food allergy in BALB/c mice, based in the administration of the allergen in the diet or by intragastric way. The experiment last for 28 days and the animals had been sensitized by means of subcutaneous injection in 1st and 14th days with in natura extract milk, bovine extract meat or frog extract meat.