The Maillard Reaction Reduced the Sensitization of Tropomyosin and Arginine Kinase from <i>Scylla paramamosain</i>, Simultaneously

Han, Xinyu; Huang, Yang; Rao, Shitao; Li, Guangyu; Hu, Mengjun; Zeng, Bin-Chang; Cao, Min‐Jie

doi:10.1021/acs.jafc.7b05195

Cited by 44 publications

(57 citation statements)

References 42 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Depending on the conditions used, the capacity of the protein to evoke sensitization and/or allergic reactions in Balb/c mice increased for AGE-OVA [ 76 ] and for roasted peanuts [ 69 ]. In contrast, there was a decrease in sensitization potential for glycated tropomyosin and arginine kinase from crustaceans [ 77 ], for buckwheat allergen Fag e 1 [ 78 ], and for chickpea protein [ 79 ].…”

Section: Digestion and Digestibility Of Proteins Associated With Lmentioning

confidence: 99%

The Effect of Digestion and Digestibility on Allergenicity of Food

et al. 2018

View full text Add to dashboard Cite

Food allergy prevalence numbers are still on the rise. Apart from environmental influences, dietary habits, food availability and life-style factors, medication could also play a role. For immune tolerance of food, several contributing factors ensure that dietary compounds are immunologically ignored and serve only as source for energy and nutrient supply. Functional digestion along the gastrointestinal tract is essential for the molecular breakdown and a prerequisite for appropriate uptake in the intestine. Digestion and digestibility of carbohydrates and proteins thus critically affect the risk of food allergy development. In this review, we highlight the influence of amylases, gastric acid- and trypsin-inhibitors, as well as of food processing in the context of food allergenicity.

show abstract

Section: Digestion and Digestibility Of Proteins Associated With Lmentioning

confidence: 99%

The Effect of Digestion and Digestibility on Allergenicity of Food

et al. 2018

View full text Add to dashboard Cite

show abstract

“…Furthermore, the loosing of conformational structure during the process of Maillard reaction would increase the possibility to form polymerization and aggregation [ 22 ]. Han et al reported on the hypoallergenic products of the Maillard reaction in which the underlying mechanism of altered allergenicity was induced structural changes [ 23 ]. The commonly employed heat-processing strategy of wheat could affect epitope accessibility through induction of aggregation and may irreversibly destroy conformational epitopes.…”

Section: Discussionmentioning

confidence: 99%

Methylglyoxal Decoration of Glutenin during Heat Processing Could Alleviate the Resulting Allergic Reaction in Mice

Wang

et al. 2020

Nutrients

View full text Add to dashboard Cite

Background: It is widely believed that Maillard reactions could affect the sensitization of allergens. However, the mechanism of action of methylglyoxal (MGO) production in Maillard reactions in the sensitization variation of glutenin (a predominant allergen in wheat) during heat processing is still unclear. Methods: This research evaluated the effect of MGO on the immune response against glutenin in a mouse model. The resulting variations in conformation and corresponding digestibility of glutenin were determined. The immune response and gut microflora variation in mice were analyzed following administering of glutenin and MGO-glutenin. Results: The results of the study showed that MGO-glutenin induced a lower immune response than native glutenin. Cytokine analysis showed that MGO-glutenin regulated mouse immune response by inducing Treg differentiation. MGO decoration changed the structure and digestibility of glutenin. In addition, MGO-glutenin contributes to the maintenance of the beneficial gut microflora. Conclusion: MGO decoration of glutenin during heat processing could alleviate the resulting allergic reaction in mice. Decoration with MGO appears to contribute to the aggregation of glutenin, potentially masking surface epitopes and abating sensitization. Furthermore, Bacteroides induced regulatory T-cell (Treg) differentiation, which may contribute to inhibition of the Th2 immune response and stimulation of immune tolerance.

show abstract

“…Depending upon the specific food item, heating and/or cooking may increase, decrease or have no effect on its allergenicity . For example, in humans, heat‐induced Maillard reactions between carbohydrates and amino acids have been demonstrated to create new IgE‐binding epitopes in peanuts, whereas the same process decreased the allergenicity of tropomyosin derived from mud crabs . Re‐evaluation using cooked ingredients (preferably under conditions similar to those involved in processing into kibble) may be required.…”

Section: Discussionmentioning

confidence: 99%

“…[37][38][39] For example, in humans, heat-induced Maillard reactions between carbohydrates and amino acids have been demonstrated to create new IgE-binding epitopes in peanuts, whereas the same process decreased the allergenicity of tropomyosin derived from mud crabs. 40,41 Re-evaluation using cooked ingredients (preferably under conditions similar to those involved in processing into kibble) may be required. Finally, it is possible that the clinical signs of CAFR in some of these dogs were simply not mediated by IgE.…”

Section: Discussionmentioning

confidence: 99%

Serum IgE and IgG responses to dietary antigens in dogs with and without cutaneous adverse food reactions

Pucheu‐Haston

Mougeot²

2019

Veterinary Dermatology

View full text Add to dashboard Cite

Background It is suspected that many canine cutaneous adverse food reactions (CAFR) are true immunological hypersensitivities; however, few specific dietary allergens have been identified. Objective To compare serum immunoglobulin (Ig)E and IgG reactivity to specific food antigens in privately owned dogs with and without CAFR. Animals Eighteen adult dogs with nonseasonal pruritus recruited from a hospital population. Methods and materials Dogs were fed an extensively hydrolysed poultry‐based diet exclusively for 12 weeks. Serum was collected at the beginning of the trial. Canine atopic dermatitis extent and severity index and pruritus Visual Analog Scale scoring were performed at the beginning and end of the trial. Immunoblotting was performed to identify IgE and/or IgG binding to specific proteins in beef, egg, milk, chicken, pork, soy and wheat extracts. Results A CAFR (defined as an unequivocal relapse of pruritus after dietary challenge) was diagnosed in 10 dogs, with 60% relapsing when fed chicken‐based diets. Binding of subjects’ IgG to almost all proteins in all extracts was seen regardless of reported dietary history. Few proteins were exclusively or predominantly bound by IgE in CAFR dogs. Exceptions included a 42 kDa band (chicken), a 52 kDa band (beef), a 46 kDa band (beef and milk) and a poorly defined high molecular weight protein or proteins (beef and milk). Conclusion This study demonstrated three protein bands and a poorly defined band predominantly recognized by sera from dogs with CAFR relative to non‐CAFR dog sera. Almost all proteins were bound by IgG in all dogs, suggesting prior exposure to unreported foods.

show abstract

The Maillard Reaction Reduced the Sensitization of Tropomyosin and Arginine Kinase from Scylla paramamosain, Simultaneously

Cited by 44 publications

References 42 publications

The Effect of Digestion and Digestibility on Allergenicity of Food

The Effect of Digestion and Digestibility on Allergenicity of Food

Methylglyoxal Decoration of Glutenin during Heat Processing Could Alleviate the Resulting Allergic Reaction in Mice

Serum IgE and IgG responses to dietary antigens in dogs with and without cutaneous adverse food reactions

Contact Info

Product

Resources

About