Potential allergenicity response to structural modification of irradiated bovine α-lactalbumin

Meng, Xuanyi; Li, Xin; Wang, Xinkang; Gao, Jinyan; Yang, Hao

doi:10.1039/c6fo00400h

Cited by 56 publications

(26 citation statements)

References 39 publications

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“…As an important marker of immediate‐type hypersensitivity in the BALB/c mouse models, serum histamine level reflects the degree of degranulation of basophils and mast cells 18,26 . Reasonably, our findings revealed that mast cells in TM‐sensitized mice were degranulated and promoted allergy, which is also supported by the work of other researchers 19 …”

Section: Discussionsupporting

confidence: 86%

“…Cell models, such as human basophil and mast cells, have been successfully used to investigate the mechanisms of allergenicity. Basophils are important immune cells used to define food allergy by measuring the levels of β ‐hexosaminidase and histamine, 19,20 which are important indicators of the degranulation of basophils. The activity of basophils and the degree of degranulation are positively correlated with allergenicity.…”

Section: Introductionmentioning

confidence: 99%

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Characterization of systemic allergenicity of tropomyosin from shrimp (Macrobrachium nipponense) and anaphylactic reactions in digestive tract

Xie

Shao

et al. 2020

J Sci Food Agric

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BACKGROUND Tropomyosin (TM) is the major allergen of crustaceans. The allergenicity of TM from Macrobrachium nipponense (MnTM) and the anaphylactic reaction in the digestive tract are still unclear. The aim of this study was to evaluate the allergenicity of MnTM and the anaphylactic reaction in the digestive tract. RESULTS Serum IgE and IgG1 binding ability in the TM group were significantly higher than those in the PBS and CT groups (P < 0.01) and CP group (P < 0.05), while serum IgG and IgG2a binding ability showed no obvious difference between the four groups (P > 0.05). The levels of cytokines IL‐4, IL‐5 and IL‐13 in TM and CP groups were significantly higher than those in PBS and CT groups. Histamine and β‐hexosaminidase in the TM and CP groups from basophil cell models were significantly higher than those in the PBS group. The highest mRNA expression of IL‐4 and IL‐13 was in the jejunum from TM‐sensitized mice. Histopathological analysis showed that more immune cells infiltrated into the jejunum than the duodenum and ileum from the TM‐sensitized mice. CONCLUSIONS MnTM could promote an allergic response in mice and lead to degranulation in basophil cells. The jejunum was more easily affected by MnTM than duodenum and ileum, and the jejunum may be the major site of allergic response in the digestive tract. © 2020 Society of Chemical Industry

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Section: Discussionsupporting

confidence: 86%

Section: Introductionmentioning

confidence: 99%

Characterization of systemic allergenicity of tropomyosin from shrimp (Macrobrachium nipponense) and anaphylactic reactions in digestive tract

Xie

Shao

et al. 2020

J Sci Food Agric

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“…The peptides with low MW were analyzed using tricine‐SDS‐PAGE with 4%, 10%, and 16.5% acrylamide. The gels were immersed in a fixative solution containing ethanol, acetic acid, and water (4:1:5, v/v/v) for 30 min …”

Section: Methodsmentioning

confidence: 99%

“…The gels were immersed in a fixative solution containing ethanol, acetic acid, and water (4:1:5, v/v/v) for 30 min. 18 The gel was stained with Coomassie Brilliant Blue (R-250) and destained with destain buffer (acetic acid: methanol: water =3:2:31, v/v). Subsequently, the gel was scanned using a SQ-GS800 scanning densitometer (Bio-Rad Laboratories, USA).…”

Section: Sodium Dodecyl Sulfate-polyacrylamide Gel Electrophoresis (Smentioning

confidence: 99%

Allergenicity reduction and rheology property of Lactobacillus‐fermented soymilk

Xia

Yang

et al. 2019

J Sci Food Agric

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BACKGROUND This study aimed to investigate the reduction in the potential allergenicity of soymilk, and its rheological properties, after fermentation with Lactobacillus. Soymilk (SM) was fermented with Lactobacillus brevis and Lactobacillus sp. The molecular weight of fermented soymilk (FSM) was characterized using sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS‐PAGE), and the potential allergenicity of FSM was analyzed using enzyme‐linked immunosorbent assay in vitro and the BALB/c mouse model to detect changes in histamine, mouse mast cell protease‐1 (mMCP‐1), allergen‐specific IgG/IgE, and cytokine levels and histomorphology of jejunum in vivo. RESULTS The SDS‐PAGE and enzyme linked immunosorbent assay (ELISA) showed that allergens of soybean (β‐conglycinin and acidic subunit of glycinin) were almost degraded, and their immunoreactivity was decreased. In the BALB/c mouse model, the FSM group did not show anaphylactic shock symptoms compared with the SM group. Moreover, a tendency toward decreased serum allergen‐specific IgG/IgE levels, plasma histamine levels, and mMCP‐1 concentrations was observed in the FSM group. Furthermore, Th2‐related cytokines were decreased, while IFN‐γ production increased in spleen cell cultures. The intestinal villus was slightly damaged after the challenge. All these findings indicated that the Th1/Th2 balance in the FSM group shifted toward a Th1 response, ultimately reducing the potential allergenicity of FSM. Rheological assessment suggested that FSM has good viscous and pseudoplastic properties. CONCLUSION Fermentation might be a promising method for producing tasty, hypoallergenic soybean products. © 2019 Society of Chemical Industry

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“…Basophils are the important cell involved in allergic reactions (Rosenwasser & Boyce, 2003). KU812 cells had been used for evaluation of the allergenicity of α‐LA successfully (Meng, Li, Wang, et al, 2016). KU812 cells were also used for evaluation of the allergenicity of peanut successfully (Zhang et al., 2019).…”

Section: Discussionmentioning

confidence: 99%

Potential allergenicity assessment after bovine apo‐α‐lactalbumin binding to calcium ion

Huang

Tong

et al. 2020

J Food Biochem

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Bovine α‐lactalbumin (α‐LA) is recognized as a major milk allergen. Generally, α‐LA in the natural state combines with a calcium ion, however, some studies have shown that calcium ions can binding the other metal binding sites in α‐LA as well. In our study, the optimal condition of calcium ion binding to α‐LA and the change of structure and allergenicity were explored. By optimizing the conditions, the maximum calcium binding amounts of apo‐α‐LA were obtained in a ratio of 1:4. The structure of α‐LA after removal of calcium obviously changed by the spectroscopic detection. For the digestive stability, there was no obvious change in three forms of α‐LA. While the allergenic properties were characterized by IgG/IgE inhibition ELISA and the human basophil KU812 degranulation assay. The results showed that IgG and IgE binding decreased, and the degranulation capacity of basophils weakened. Based on these results, calcium binding to apo‐α‐LA can reduce the potential allergenic properties. Practical applications By optimizing the conditions, bovine apo‐α‐LA can obtain the most calcium binding amount. And calcium binding to apo‐α‐LA can reduce the potential allergenic properties. Compared with α‐LA in the natural state, calcium binding to α‐LA not only can reduce the allergenic properties, but also play a role in calcium supplementation. It might be used to guide the development of hypoallergenic α‐LA and provide a method to reduce the potential allergenic properties of α‐LA.

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Potential allergenicity response to structural modification of irradiated bovine α-lactalbumin

Cited by 56 publications

References 39 publications

Characterization of systemic allergenicity of tropomyosin from shrimp (Macrobrachium nipponense) and anaphylactic reactions in digestive tract

Characterization of systemic allergenicity of tropomyosin from shrimp (Macrobrachium nipponense) and anaphylactic reactions in digestive tract

Allergenicity reduction and rheology property of Lactobacillus‐fermented soymilk

Potential allergenicity assessment after bovine apo‐α‐lactalbumin binding to calcium ion

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