Human Immunoglobulin E (IgE) Binding to Heated and Glycated Ovalbumin and Ovomucoid before and after in Vitro Digestion

Jiménez‐Saiz, Rodrigo; Belloque, Josefina; Molina, Elena; López‐Fandiño, Rosina

doi:10.1021/jf2014638

Cited by 104 publications

(118 citation statements)

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“…The MR reportedly alters IgE binding and mediator release capacities of some food allergens by glycations (3)(4)(5)(6)(7). Evidence has also accumulated to show that some glycation structures of AGEs could function as immune epitopes for dendritic cells (DCs) (8 -11).…”

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confidence: 99%

“…Importantly, receptors expressed on the cell surface mediate antigen uptake and maturation in DCs. It has been suggested that AGEs influence DC maturation via association with RAGE (3)(4)(5). Moreover, we previously demonstrated that AGEs of ovalbumin (OVA, a major egg allergen) produced by thermal incubation with glucose are taken up by DCs via asso-ciation with SR-A and possess higher CD4 ϩ T-cell immunogenicity than the native form of the allergen (11).…”

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confidence: 99%

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Ovalbumin Modified with Pyrraline, a Maillard Reaction Product, shows Enhanced T-cell Immunogenicity

Heilmann

Wellner

Gadermaier

et al. 2014

Journal of Biological Chemistry

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Background: Maillard reaction (MR) modifies food allergens with various glycation structures during thermal processing of foods. Results: We show that pyrraline, a glycation structure, enhances potential allergenicity of ovalbumin, a model allergen, by promoting scavenger receptor class A-mediated allergen uptake by dendritic cells. Conclusion: Pyrraline could act as a pathogenesis-related component in food allergies. Significance: We reveal how MR links to food allergies.

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confidence: 99%

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confidence: 99%

Ovalbumin Modified with Pyrraline, a Maillard Reaction Product, shows Enhanced T-cell Immunogenicity

Heilmann

Wellner

Gadermaier

et al. 2014

Journal of Biological Chemistry

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“…Ovalbumin (OVA) and ovomucoid (OM) were identified as egg white allergen epitopes, constituting about 54 and 11% of egg white protein, respectively (8,9). OM is heat resistant and has high allergenicity (10,11). It is a well-known trypsin inhibitor (8).…”

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confidence: 99%

Rush Oral Immunotherapy Does Not Reduce Allergic Response in Mice with Mild Allergy to Egg White Ovomucoid

Maeta

Kaji

Nagaishi

et al. 2015

J Nutr Sci Vitaminol

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Summary Oral immunotherapy (OIT) is a promising therapeutic approach for treating food allergy. Past studies have shown that OIT reduces allergic response only in severe allergy model mice. We worked to establish mild allergy model mice, and investigated whether 'rush' OIT for 10 d improved the allergic response and biomarkers in these mice. Balb/c mice were sensitized to ovomucoid (OM) in alum. The rush OIT was done for 10 d. Oral OM challenge was used to determine the impact of OIT on the allergic response. We measured allergic biomarkers, such as vascular permeability in the skin, plasma levels of total IgE, OM-specific IgE, IgG1 and IgG2a and cytokines in splenocyte culture supernatant. OIT for 10 d did not improve allergy symptoms and increased vascular permeability. Total IgE in the plasma of OIT-treated mice was significantly higher than in that of non-treated mice. OM-specific IgG1 and IgG2a plasma levels were not significantly different between OIT-treated and non-treated mice. Among the cytokine secretion of splenocyte from OITtreated mice, IFN-g and IL-10 were significantly lower than in non-treated mice, and IL-4 and IL-5 were significantly higher. Total TGF-b in the OIT-treated group was not detected. The IFN-g/IL-4 ratio of the OIT-treated group was about 1/8 that of the non-treated group. OIT for 10 d was not effective and some biomarkers showed negative responses in the mild allergy model mice. We suggest OIT should be used very carefully as this treatment carries a risk of worsening allergy symptoms for mice with mild allergy. Key Words oral immunotherapy, food allergy, allergy model mice Food allergies affect about 3% of the overall population and up to 4-6% of children (1-3). In recent times, the prevalence of reported food allergy has increased 18% among children under 18 y of age (2, 3). Dietary avoidance of specific allergens is recommended as the first-line approach in the management of food allergy (1, 2). Recently, oral immunotherapy (OIT) has been studied as a new treatment for food allergy (2,4,5). OIT uses small amounts of food allergen to desensitize the patient. However, OIT is not often recommended because it carries the risk of increasing allergy symptoms (2, 6).In Japan, egg allergy has been reported as the most prevalent food hypersensitivity in the pediatric population, exceeding cow's milk allergy (7). Ovalbumin (OVA) and ovomucoid (OM) were identified as egg white allergen epitopes, constituting about 54 and 11% of egg white protein, respectively (8,9). OM is heat resistant and has high allergenicity (10, 11). It is a well-known trypsin inhibitor (8). This suggested that OIT for OM (egg)-specific allergy patients may be a highly effective treatment and a pathway to allergen tolerance.As research in this area has been limited, there is inadequate evidence to establish proper OIT protocols, such as allergen dosage, escalation, duration of therapy and method of administration (2). OIT protocols are categorized as either 'slow' or 'rush.' In slow OIT, the allergen dose is increas...

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“…Taken together, these clearly could impact on the allergenic potential of food proteins. The effect of processing on allergenicity of proteins has been assessed in the past by determining IgE-binding capacity using immunoassays/immunoblotting (Blanc et al, 2011;Ehn et al, 2005;Jimenez-Saiz et al, 2011;Sancho et al, 2005). In a study by Vissers et al (2011), a very significant decrease in IgE-binding capacity was noted with heated Ara h 1, but its capacity to elicit mediator release from RBL cells was significantly enhanced.…”

Section: Assessing the Effect Of Processing On Allergenicity Of Food mentioning

confidence: 99%

Use of a rat basophil leukemia (RBL) cell-based immunological assay for allergen identification, clinical diagnosis of allergy, and identification of anti-allergy agents for use in immunotherapy

Sun

Zhou

Zhou³

et al. 2014

Journal of Immunotoxicology

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(2015) Use of a rat basophil leukemia (RBL) cell-based immunological assay for allergen identification, clinical diagnosis of allergy, and identification of anti-allergy agents for use in immunotherapy, Journal of Immunotoxicology, 12:2, 199-205, DOI: 10.3109/1547691X.2014 AbstractFood allergy is an important public health problem that affects an estimated 8% of young children and 2% of adults. With an increasing interest in genetically-engineered foods, there is a growing need for development of sensitive and specific tests to evaluate potential allergenicity of foods and novel proteins as well as to determine allergic responses to ensure consumer safety. This review covers progress made in the field of development of cell models, specifically that involving a rat basophil leukemia (RBL) cell-based immunoassay, for use in allergen identification, diagnosis, and immunotherapy. The RBL assay has been extensively employed for determining biologically relevant cross-reactivities of food proteins, assessing the effect of processing on the allergenicity of food proteins, diagnosing allergic responses to whole-food products, and identifying anti-allergy food compounds. From the review of the literature, one might conclude the RBL cell-based assay is a better test system when compared to wild-type mast cell and basophil model systems for use in allergen identification, diagnosis, and analyses of potential immunotherapeutics. However, it is important to emphasize that this assay will only be able to identify those allergens to which the human has already been exposed, but will not identify a truly novel allergen, i.e. one that has never been encountered as in its preferred (humanized) configuration.

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Human Immunoglobulin E (IgE) Binding to Heated and Glycated Ovalbumin and Ovomucoid before and after in Vitro Digestion

Cited by 104 publications

References 42 publications

Ovalbumin Modified with Pyrraline, a Maillard Reaction Product, shows Enhanced T-cell Immunogenicity

Ovalbumin Modified with Pyrraline, a Maillard Reaction Product, shows Enhanced T-cell Immunogenicity

Rush Oral Immunotherapy Does Not Reduce Allergic Response in Mice with Mild Allergy to Egg White Ovomucoid

Use of a rat basophil leukemia (RBL) cell-based immunological assay for allergen identification, clinical diagnosis of allergy, and identification of anti-allergy agents for use in immunotherapy

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