Effects of glycation of the model food allergen ovalbumin on antigen uptake and presentation by human dendritic cells

Hilmenyuk, Tamara; Bellinghausen, Iris; Heydenreich, Bärbel; Ilchmann, Anne; Toda, Masako; Grabbe, Stephan; Saloga, Joachim

doi:10.1111/j.1365-2567.2009.03199.x

Cited by 103 publications

(98 citation statements)

References 38 publications

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“…Second, its digestion has been thoroughly studied. Finally, it is particularly interesting since it is somewhat resistant to peptic digestion and its peptides are allergenic and pose a problem to some children [1][2][3]. If our hypothesis is correct, adding AGEs to those peptides would aggravate the problem.…”

Section: Discussionmentioning

confidence: 99%

“…Eggs, are among the most common causes of allergic reactions to food and ovalbumin is considered a key allergen [1][2][3]. OVA is a glycoprotein with a molecular mass of 47 kDa.…”

Section: Discussionmentioning

confidence: 99%

“…2.1 OVA digestion was conducted employing classical models [1][2][3] 2.1.1. In Vitro Gastric Digestion.…”

Section: Methodsmentioning

confidence: 99%

“…It is believed that some of its peptides are absorbed an interact with antigenpresentig cells in Peyer's patches [1][2][3].…”

Section: Introductionmentioning

confidence: 99%

“…Eggs, along with bovine milk are the most common causes of allergic reactions to food (6% of children and 3-4% of adults in the U.S.), and ovalbumin (the chief protein in egg white-58% w/w-, is considered a dominant allergen [1][2][3].…”

Section: Introductionmentioning

confidence: 99%

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Advanced Glycation Endproducts form During Ovalbumin Digestion in the Presence of Fructose

Gugliucci

Bains

Caccavello

2017

Preprint

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Background: One mechanism by which fructose could exert deleterious effect in metabolism and inflammation is via its potency vis-à-vis de Maillard reaction. We employed simulated stomach and duodenum digestion of ovalbumin to test the hypothesis that indeed AGEs are formed by fructose during simulated digestion of an ubiquitous food protein with intrinsic allergenic potential and under model physiological conditions. Methods: OVA was subjected to simulated gastric and intestinal digestion using standard models, in presence of fructose or glucose (0-100 mM). Peptide fractions were analyzed by fluorescence spectroscopy and intensity at Excitation: λ370 nm, Emission: λ 440nm. Results: AGE adducts form between fructose and OVA which can be found in peptide fractions (< 5 kDa) at times (30 min) and concentration ranges (10 mM) plausibly found in the intestines, whereas no reaction occurs with glucose. The reaction is inhibited by chlorogenic acid at concentrations compatible with those found in the gut. The reaction is inhibited by AG, a specific antiglycation agent. Conclusion: Our proof of principle study shows that fructose-AGE formation on an ubiquitous allergenic protein indeed occurs in one hour and thereby may pave the way for the study of yet another mechanism by Preprints (www.preprints.org) | NOT PEER-REVIEWED | Posted:

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Section: Discussionmentioning

confidence: 99%

“…Eggs, are among the most common causes of allergic reactions to food and ovalbumin is considered a key allergen [1][2][3]. OVA is a glycoprotein with a molecular mass of 47 kDa.…”

Section: Discussionmentioning

confidence: 99%

“…2.1 OVA digestion was conducted employing classical models [1][2][3] 2.1.1. In Vitro Gastric Digestion.…”

Section: Methodsmentioning

confidence: 99%

“…It is believed that some of its peptides are absorbed an interact with antigenpresentig cells in Peyer's patches [1][2][3].…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Advanced Glycation Endproducts form During Ovalbumin Digestion in the Presence of Fructose

Gugliucci

Bains

Caccavello

2017

Preprint

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Fluorescence Spectroscopy in Food Analysis

Albani

2012

Encyclopedia of Analytical Chemistry

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Food is vital for life, thus it is very important to know how to maintain its quality and thus to detect and analyse all components interfering with food quality. This article describes application of spectrofluorometry combined with high‐performance liquid chromatography (HPLC) in food analysis. Spectrofluorometry allows measuring structural changes in food proteins, whereas HPLC combined with fluorescence helps to study toxins, pathogenic microbes, heating effects, fat oxidation, vitamins, additives, amino acids, and enzyme activity in food.

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Electropreconcentration diagrams to optimize molecular enrichment with low counter pressure in a nanofluidic device

et al. 2020

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Concentration polarization (CP)-based focusing electrokinetics nanofluidic devices have been developed in order to simultaneously detect and enrich highly diluted analytes ona-chip. However, stabilization of focal points over long time under the application of the electric field remains as a technical bottleneck. If pressure-assisted preconcentration methods have been proposed to stabilize propagating modes at low inverse Dukhin number (1/D u 1), these recent protocols remain laborious for optimizing experimental parameters. In this paper, "electric field E/counter-pressure P" diagrams have been established during pressure-assisted electro-preconcentration of fluorescein as a model molecule. Such E/P diagram allows direct observation of the region for which the optimal counterpressure P leads to a stable focusing regime. This region of stable focusing is shown to vary depending of the nanoslit length (100 μm < L nanoslit < 500 μm) and the nature of the background electrolyte (KCl and NaCl). Longer nanoslits (500 μm) produce stabilization at low counter-pressure P, whereas NaCl offers a narrower region of stable focusing in the E/P diagram compared to KCl. Finally, the ability of such pressure-assisted protocol to concentrate negatively charged proteins has been tested with a more applicative protein, i.e., ovalbumin. The corresponding E/P diagram confirms the existence of the stable focusing regime at both low electric field E (≤20 V) and counter-pressure P (≤0.4 bar). With an enrichment factor as high as 70 after 2 min for ovalbumin at a concentration of 10 μM, such pressure-assisted nanofluidic electro-preconcentration protocol appears very promising to concentrate and detect biomolecules.

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Effects of glycation of the model food allergen ovalbumin on antigen uptake and presentation by human dendritic cells

Cited by 103 publications

References 38 publications

Advanced Glycation Endproducts form During Ovalbumin Digestion in the Presence of Fructose

Advanced Glycation Endproducts form During Ovalbumin Digestion in the Presence of Fructose

Fluorescence Spectroscopy in Food Analysis

Electropreconcentration diagrams to optimize molecular enrichment with low counter pressure in a nanofluidic device

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