Egg Yolk Provides Th2 Adjuvant Stimuli and Promotes Sensitization to Egg White Allergens in BALB/c Mice

Pablos-Tanarro, Alba; Lozano‐Ojalvo, Daniel; Martínez‐Blanco, Mónica; Molina, Elena; López‐Fandiño, Rosina

doi:10.1002/mnfr.201800057

Cited by 18 publications

(22 citation statements)

References 39 publications

(80 reference statements)

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“…Previous studies, using mouse models of orally induced allergy, indicated that egg yolk provides Th2 adjuvant stimuli to the immune system that may enhance sensitization and susceptibility to develop egg allergy, an aspect also corroborated with other nonrelated food allergens, such as whey proteins [ 7 ]. The investigation of the mechanisms governing polarization towards a Th2 response, concentrating on the early intestinal immune and inflammatory effects in a murine model of acute feeding, showed that egg yolk may promote sensitization to egg white proteins through the activation of innate immune cells, such as intestinal epithelial cells (IECs), dendritic cells (DCs), and group 2 innate lymphoid cells (ILC2s) [ 8 ].…”

Section: Introductionmentioning

confidence: 67%

Triacylglycerides and Phospholipids from Egg Yolk Differently Influence the Immunostimulating Properties of Egg White Proteins

et al. 2021

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As part of a whole egg, egg white proteins are embedded in a lipid matrix that could modify their presentation to the immune system and their allergenic properties. The present study examines the impact of the main egg lipid components, triacylglycerides and phospholipids, in the early events of sensitization to egg. To this end, BALB/c mice were exposed intragastrically to egg lipids and egg lipid fractions, alone and in mixtures with egg white proteins, and Th2-promoting and proinflammatory effects were investigated. Our results highlight that the egg lipid fraction is responsible for Th2 adjuvant effects and point at a different influence of triacylglycerides and phospholipids on the bioavailability and immunomodulating properties of egg white proteins. While triacylglycerides promote type 2 responses at the small intestine level, phospholipids reduce the solubility of EW proteins and induce Th2 skewing in lymphoid intestinal tissues, which may have a direct impact on the development of egg allergy.

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Section: Introductionmentioning

confidence: 67%

Triacylglycerides and Phospholipids from Egg Yolk Differently Influence the Immunostimulating Properties of Egg White Proteins

et al. 2021

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“…In early life, hyper‐response to boiled egg yolk was found to prolong egg allergy (Horino, Kitazawa, Satou, & Miura, 2019). Moreover, egg yolk could promote egg white sensitization in mice model (Pablos‐Tanarro, Lozano‐Ojalvo, Martínez‐Blanco, Molina, & López‐Fandiño, 2018). Egg yolk and egg white are commonly cooked as a whole, separately, or processed with other food ingredients.…”

Section: Effect Of Processing On Allergenicity Of Eggmentioning

confidence: 99%

Can food processing produce hypoallergenic egg?

Liang

Xing

et al. 2020

Journal of Food Science

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Eggs and their derived products are common foods that can induce food allergic reaction, especially in children. The reported incidence of egg allergy is 1% to 2%, and its prevalence has rapidly increased in recent years. Currently, there is no approved treatment for it. The clinical guidance for this adverse food reaction is the complete elimination of egg (and their derived products) from diet, which is difficult due to the wide use of egg ingredients in food industry. Food processing methods can affect the conformational and/or linear epitopes of allergens and may change the allergenicity of egg. Thermal treatment and various other processing methods based on the enzymatic hydrolysis and irradiation have been found useful in reducing allergenicity of certain egg allergens. However, processed egg proteins can also show an increased allergenicity after treatment and the correct pattern to follow for the generation of hypoallergenic products remains unclear. This review explores the influence of processing methods on egg allergenicity and reports the best options for the generation of hypoallergenic egg products to date.

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“…Samples were stained with the antibodies listed in Table S2, Supporting Information, and live cells were determined with LIVE/DEAD Fixable Near‐IR Dead Cell Stain Kit (Thermo Fisher Scientific). Pablos‐Tanarro et al . was followed for analyses of DCs, and van den Elsen et al.…”

Section: Methodsmentioning

confidence: 99%

“…Samples were stained with the antibodies listed in Table S2, Supporting Information, and live cells were determined with LIVE/DEAD Fixable Near-IR Dead Cell Stain Kit (Thermo Fisher Scientific). Pablos-Tanarro et al [19] was followed for analyses of DCs, and van den Elsen et al [20] and Cortés-Pérez et al [7] for T cell populations. ALDH activity was determined by using ALDEFLUOR staining kit, following the manufacturer's recommendations (Stemcell Technologies Inc).…”

Section: Analyses Of Dendritic and T Cell Subsets And Aldehyde Dehydmentioning

confidence: 99%

Oral Immunotherapy with Egg Peptides Induces Innate and Adaptive Tolerogenic Responses

Lozano‐Ojalvo

Martínez‐Blanco

Pérez-Rodríguez

et al. 2019

Molecular Nutrition Food Res

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Scope The mechanism through which peptide‐based immunotherapy provides effective desensitization toward food allergy is investigated. Methods and results Ex vivo experiments are conducted with intestinal epithelial cells (IECs), dendritic cells (DCs), and T cells from mice sensitized to egg white (EW) and either left untreated or tolerized by the oral administration of a hydrolysate of ovalbumin with pepsin (OP). IECs from EW‐sensitized mice upregulate Il33 and Tslp to a higher extent than those from tolerized mice and induce bone marrow (BM)‐DCs to express Tnfsf4 and produce pro‐inflammatory cytokines. On the other hand, incubation with OP upregulates Aldh1a1 in IEC cultures and BM‐DCs conditioned with supernatants of OP‐pulsed IECs also overexpress Aldh1a2 and Tgfb1. DCs from tolerized mice, in co‐culture with CD4+ T cells from sensitized mice, reduce the secretion of IL‐5, IFN‐γ, and IL‐17, following stimulation with EW, to a level similar than DCs from sham‐sensitized mice. Furthermore, incubation with OP of DCs and CD4+ T cells, regardless of the mouse sentitization status, promotes the secretion of TGF‐β and the generation of Foxp3+ RORγt+ cells. Conclusion OP induces the expression of aldehyde dehydrogenase enzymes in cells of the innate immune system and the development of Foxp3+ RORγt+ T cells.

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Egg Yolk Provides Th2 Adjuvant Stimuli and Promotes Sensitization to Egg White Allergens in BALB/c Mice

Cited by 18 publications

References 39 publications

Triacylglycerides and Phospholipids from Egg Yolk Differently Influence the Immunostimulating Properties of Egg White Proteins

Triacylglycerides and Phospholipids from Egg Yolk Differently Influence the Immunostimulating Properties of Egg White Proteins

Can food processing produce hypoallergenic egg?

Oral Immunotherapy with Egg Peptides Induces Innate and Adaptive Tolerogenic Responses

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