Part of the book: Gamma Radiation
Radiation in the form of particles (α or β particles and neutrons) or electromagnetic waves (gamma or X-rays) can induce biological effects in insect cells like in other living cells. Ionization and chemical damages to organic molecules can be caused directly (mostly by particulate types of radiation) or indirectly by free radicals. Radioinduced ions and radicals, most of them coming from water radiolysis, may react with neighboring molecules to produce secondary DNA radicals or even chain reactions, particularly in lipids, and most of the significant biological effects results from damage to DNA. Currently, more than 300 species of arthropods, mostly of economic importance, have already been subjected to irradiation studies for basic research, pest control applications, and disinfestation of commodities (quarantine and phytosanitary purposes). This chapter focused on insect sterilization and disinfestation by ionizing radiations in view of the socioeconomic impacts. The release of insects that are sterile after exposure to radiation aiming to control or eradicate pest populations revealed to be a revolutionary tactic in the area-wide management of pests, and many successful cases with the application of the sterile insect technique can be found around the globe. The use of ionizing radiations to inhibit the spread of quarantine insects represents an important alternative postharvest control, and the development of generic radiation treatments has resulted in a significant increase in the international use of phytosanitary irradiation for trade in horticultural products and other commodities
Part of the book: Evolution of Ionizing Radiation Research
Many foods cause different kinds of allergies for so many people due to health problems. Recently, gamma rays have been used to minimize this problem by altering the protein allergen structure. The aim of this study is to represent the use of the gamma rays in allergen food treatment and to show what happened to food structures. It can be concluded that the use of the technique of irradiation by gamma rays may be an efficient solution for allergic foods.
Part of the book: New Insights on Gamma Rays
Food allergens are substances that cause an overreaction of the individual immune system of who consumes it. The importance of food allergy in the nutritional present context is increasing, and dietary habits and nutrient availability have rapidly transformed in function of access to consumers. There is no specific treatment for food allergies. It is necessary to stop eating the food. Studies with the use of nuclear radiation to minimize these effects have been performed. The absorption of electromagnetic radiation by the biological tissues that constitute the food produces a function of electronic excitability of the constituent molecules. An example of this reaction is with proteins leading to deamination, breaking peptides, aromatic residues formation, and so on. The extent of these reactions depends on the food conditions and substances that are contained in.
Part of the book: Allergen