Effect of roasted peanut allergen Ara h 3 protein on the sensitization of Caco‐2 cells

Abstract

BACKGROUND: Roasted peanut is widely loved as a kind of food with rich taste. However, peanut allergy is one of the major threats to human health, which affects about 5% of children and 1.4-2% of adults in the world. RESULTS: To evaluate the sensitization mechanism of peanut allergen Ara h 3, Caco-2 cells as the model, which has the similar structure and function to differentiated small intestinal epithelial cells. Compared with Ara h 3-raw (purified from raw peanut) group, more significant results such as the inhibited Caco-2 cell viability and proliferation, the increased secretion of reactive oxygen species (ROS) and the decreased transepithelial electrical resistance were obtained in Ara h 3-roasted (purified from roasted peanut) group. Accordingly, oxidative stress and NF-κB signaling pathway were more imbalanced, which lead to the increased of thymic stromal lymphopoietin (TSLP), interleukin 6 (IL-6), IL-8 and monocyte chemotactic protein 1 (MCP-1). Then, the gene expression of tight junction proteins ZO-1, occludin and JAM-1 were reduced, which proved that the integrity of the Caco-2 monolayer barrier is severely damaged.CONCLUSION: These finding identify the mechanisms of the allergenicity of roasted peanut allergy proteins are probably associated with intestinal uptake and cytokine dependent allergies. The aggravated allergic reaction might be caused by the increment of TSLP, IL-6, IL-8 and MCP-1 due to the activated NF-κB signaling pathway, and the enhanced transport of Ara h 3-roasted protein by Caco-2 monolayer.

Allergenicity evaluation of peptides from milk and yogurt after gastrointestinal digestion based on epitopes

“…36 TSLP is commonly expressed on the surfaces of the epithelial cells of intestinal barriers and is a promoter of Th2-type allergic reactions. 37,38 Cytokines IL33 and IL25 were not detected in our results. Fig.…”

Peanut Allergenicity: An Insight into Its Mitigation Using Thermomechanical Processing

“…The ability of allergens’ penetration into the body and absorbance through the GI, specifically the intestines, was highly improved after roasting. Caco-2 cells, a line derived from colon carcinoma with typical abilities of absorbance of molecules as human enterocytes in the intestines, are used to assess the differences in the allergens’ capabilities of penetration after heat processing [ 67 ]. The conducted experiment proved that the uptake of Ara h 3 extensively increased after roasting upon viewing the inhibition of cell viability and proliferation.…”

Critical features of an in vitro intestinal absorption model to study the first key aspects underlying food allergen sensitization

“…Allergens have the capacity to promote TSLP expression and secretion from intestinal epithelial cell models. Indeed, the roasted peanut allergen Ara h 3 (11S globulin) promoted the gene expression of TSLP in Caco‐2 cells compared to raw peanut, while tropomyosin and ovalbumin increased TSLP gene expression in CMT93 cells, and the peach nsLTP allergen Pru p 3 induced TSLP expression in Caco‐2 monolayers (Tordesillas et al., 2013; Wang, Lin, et al., 2021; Wang, Sun, et al., 2021). As for IL‐33, only few studies have measured the actual release of TSLP from intestinal epithelial cell models.…”