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Liu D, Pei H, Yao K, Gao J, Chen H, Tong P. Ovalbumin alters DAF-16 Class-II/I gene expressions via insulin/insulin-like growth factor-1 signaling to initiate the innate immune response of Caenorhabditis elegans. Mol Immunol 2025; 179:116-127. [PMID: 39954628 DOI: 10.1016/j.molimm.2025.02.007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2024] [Revised: 02/03/2025] [Accepted: 02/09/2025] [Indexed: 02/17/2025]
Abstract
Innate immunity, as a significant defense system of the body, plays a key role in allergic reactions, but the mechanism of how food allergens trigger innate immune signaling is still unclear. Ovalbumin (OVA) is a model allergen in food allergy studies. Previous studies by our group have demonstrated that the innate immunity of Caenorhabditis elegans (C. elegans) elicited by OVA treatment was related to the insulin/insulin-like growth factor-1 signaling (IIS) pathway, but the details remain unknown. Therefore, in this study, the molecular mechanism of innate immune signaling transduction of C. elegans stimulated by OVA was determined using genetic mutations as well as RT-PCR, GFP fluorescence visualization monitoring, and slow-killing experiments. Results showed that the expression levels of DAF-16-class-I/II genes in the IIS pathway were significantly changed in C. elegans after OVA treatment, and the upstream gene daf-2 played an important role, which up-regulated the levels of DAF-16-class-II genes dod-22 and F55G11.8 by the daf-2-pqm-1 pathway, and down-regulated the level of DAF-16-class-I gene thn-2 by the daf-2-daf-16 pathway. Moreover, the upstream genes daf-2 and nhr-14, and the transcription factors DAF-16, PQM-1, and SKN-1 in the IIS pathway all participated in the up-regulations of DAF-16-class-II genes dod-17, dod-24, and F55G11.2. In conclusion, details of OVA activating innate immunity in C. elegans through the IIS pathway are reported here, and the results can be further extrapolated to mammals, which will contribute to a better understanding of the mechanism of the occurrence of food allergic reactions from the perspective of innate immunity.
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Affiliation(s)
- Dong Liu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, PR China; College of Food Science & Technology, Nanchang University, Nanchang 330047, PR China; Jiangxi Province Key Laboratory of Food Allergy, Nanchang 330047, PR China
| | - Haibing Pei
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, PR China; College of Food Science & Technology, Nanchang University, Nanchang 330047, PR China; Jiangxi Province Key Laboratory of Food Allergy, Nanchang 330047, PR China
| | - Kexin Yao
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, PR China; College of Food Science & Technology, Nanchang University, Nanchang 330047, PR China; Jiangxi Province Key Laboratory of Food Allergy, Nanchang 330047, PR China
| | - Jinyan Gao
- College of Food Science & Technology, Nanchang University, Nanchang 330047, PR China; Jiangxi Province Key Laboratory of Food Allergy, Nanchang 330047, PR China.
| | - Hongbing Chen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, PR China; Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, PR China; Jiangxi Province Key Laboratory of Food Allergy, Nanchang 330047, PR China
| | - Ping Tong
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, PR China; Jiangxi Province Key Laboratory of Food Allergy, Nanchang 330047, PR China.
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Yang H, Shi Q, Wang Z, Chen X, Min F, Meng X, Tong P, Wu Y, Chen H. The Effect of Lipids on the Structure and Function of Egg Proteins in Response to Pasteurization. Foods 2025; 14:219. [PMID: 39856886 PMCID: PMC11764683 DOI: 10.3390/foods14020219] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2024] [Revised: 12/28/2024] [Accepted: 01/08/2025] [Indexed: 01/27/2025] Open
Abstract
In recent years, the consumption of liquid eggs has failed to meet the expectations of the public due to growing concerns regarding food safety and health. It is well known that there are interactions between the components in liquid eggs, and the interaction effect on the structure and functional properties of the proteins and antigenicity remains unclear. To investigate egg component interactions, we focused on four major egg lipids, namely phosphatidylcholine, palmitic acid, oleic acid, and linoleic acid, as well as four major egg proteins, including ovalbumin, ovotransferrin, ovomucoid, and lysozyme. The protein structural changes were analyzed using polypropylene gel electrophoresis, circular dichroism, ultraviolet absorption spectra, and exogenous fluorescence spectra, and the functional properties were assessed through solubility measurements and particle size analysis, while protein antigenicity was evaluated using an enzyme-linked immunosorbent assay. All the results revealed that oleic acid had the most significant effect on proteins' secondary and tertiary structures, particularly affecting ovalbumin and ovotransferrin. Linoleic acid substantially increased the solubility of ovalbumin and ovomucoid, while palmitic acid significantly influenced the particle size of ovalbumin and lysozyme. Thus, we found that different lipids exhibit distinct effects on egg protein properties during pasteurization conditions, with oleic acid showing the most substantial impact on protein structure and antigenicity.
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Affiliation(s)
- Hao Yang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; (H.Y.); (Q.S.); (Z.W.); (X.C.); (F.M.); (X.M.); (P.T.); (Y.W.)
- Jiangxi Province Engineering Research Center of Special Medical Purposes Intended for Allergic Population, Nanchang University, Nanchang 330047, China
- College of Food Science and Technology, Nanchang University, Nanchang 330031, China
| | - Qiang Shi
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; (H.Y.); (Q.S.); (Z.W.); (X.C.); (F.M.); (X.M.); (P.T.); (Y.W.)
- Jiangxi Province Engineering Research Center of Special Medical Purposes Intended for Allergic Population, Nanchang University, Nanchang 330047, China
- College of Food Science and Technology, Nanchang University, Nanchang 330031, China
| | - Zhongliang Wang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; (H.Y.); (Q.S.); (Z.W.); (X.C.); (F.M.); (X.M.); (P.T.); (Y.W.)
- Jiangxi Province Engineering Research Center of Special Medical Purposes Intended for Allergic Population, Nanchang University, Nanchang 330047, China
- College of Food Science and Technology, Nanchang University, Nanchang 330031, China
| | - Xiao Chen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; (H.Y.); (Q.S.); (Z.W.); (X.C.); (F.M.); (X.M.); (P.T.); (Y.W.)
- Jiangxi Province Engineering Research Center of Special Medical Purposes Intended for Allergic Population, Nanchang University, Nanchang 330047, China
- College of Food Science and Technology, Nanchang University, Nanchang 330031, China
| | - Fangfang Min
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; (H.Y.); (Q.S.); (Z.W.); (X.C.); (F.M.); (X.M.); (P.T.); (Y.W.)
- Jiangxi Province Engineering Research Center of Special Medical Purposes Intended for Allergic Population, Nanchang University, Nanchang 330047, China
- College of Food Science and Technology, Nanchang University, Nanchang 330031, China
| | - Xuanyi Meng
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; (H.Y.); (Q.S.); (Z.W.); (X.C.); (F.M.); (X.M.); (P.T.); (Y.W.)
- Jiangxi Province Engineering Research Center of Special Medical Purposes Intended for Allergic Population, Nanchang University, Nanchang 330047, China
- Sino German Joint Research Institute, Nanchang University, Nanchang 330047, China
| | - Ping Tong
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; (H.Y.); (Q.S.); (Z.W.); (X.C.); (F.M.); (X.M.); (P.T.); (Y.W.)
- Jiangxi Province Engineering Research Center of Special Medical Purposes Intended for Allergic Population, Nanchang University, Nanchang 330047, China
- College of Food Science and Technology, Nanchang University, Nanchang 330031, China
| | - Yong Wu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; (H.Y.); (Q.S.); (Z.W.); (X.C.); (F.M.); (X.M.); (P.T.); (Y.W.)
- Jiangxi Province Engineering Research Center of Special Medical Purposes Intended for Allergic Population, Nanchang University, Nanchang 330047, China
- Sino German Joint Research Institute, Nanchang University, Nanchang 330047, China
| | - Hongbing Chen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; (H.Y.); (Q.S.); (Z.W.); (X.C.); (F.M.); (X.M.); (P.T.); (Y.W.)
- Jiangxi Province Engineering Research Center of Special Medical Purposes Intended for Allergic Population, Nanchang University, Nanchang 330047, China
- Sino German Joint Research Institute, Nanchang University, Nanchang 330047, China
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Pei H, Lin Z, Yao K, Luo Y, Tong P, Chen H, Wu Y, Wu Z, Gao J. Ovalbumin promotes innate immune response of Caenorhabditis elegans through DAF-16 and SKN-1 pathways in insulin/IGF-1 signaling. J Physiol Biochem 2024; 80:541-559. [PMID: 38632209 DOI: 10.1007/s13105-024-01021-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2023] [Accepted: 04/05/2024] [Indexed: 04/19/2024]
Abstract
Ovalbumin (OVA) is a major allergen in eggs and could induce severe allergic reactions in sensitive individuals, where the innate immune system works as a regulator. The mechanism of how innate immunity adjusts to food allergy is relatively well-studied, however, the effects of allergen uptake on the innate immune system remain unclear. Therefore, the Caenorhabditis elegans (C. elegans) model was utilized to assess the effects of OVA on its innate immune system. OVA enhanced the immune response of C. elegans with higher survival rates under Pseudomonas aeruginosa infection. Moreover, sustaining OVA treatment improved the health states that were reflected in the prolonged lifespan, alleviated oxidative stress, accelerated growth, and promoted motility. RNA-sequencing analysis and the slow-killing assays in the mutants of insulin/IGF-1 signaling (IIS)-related genes confirmed that IIS was necessary for OVA to regulate innate immunity. Besides, OVA activated SKN-1 temporarily and facilitated the nuclear localization of DAF-16 for improving immunity and health status in C. elegans. Together, OVA could enhance the innate immune responses via DAF-16 and SKN-1 pathways in the IIS of C. elegans, and this work will provide novel insights into the regulation of innate immunity by OVA in higher organisms.
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Affiliation(s)
- Haibing Pei
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, 330047, P.R. China
- College of Food Science & Technology, Nanchang University, Nanchang, 330047, P.R. China
- Jiangxi Province Key Laboratory of Food Allergy, Nanchang, 330047, P.R. China
| | - Zhiyin Lin
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, 330047, P.R. China
- College of Food Science & Technology, Nanchang University, Nanchang, 330047, P.R. China
- Jiangxi Province Key Laboratory of Food Allergy, Nanchang, 330047, P.R. China
| | - Kexin Yao
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, 330047, P.R. China
- College of Food Science & Technology, Nanchang University, Nanchang, 330047, P.R. China
- Jiangxi Province Key Laboratory of Food Allergy, Nanchang, 330047, P.R. China
| | - Yeqing Luo
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, 330047, P.R. China
- College of Food Science & Technology, Nanchang University, Nanchang, 330047, P.R. China
- Jiangxi Province Key Laboratory of Food Allergy, Nanchang, 330047, P.R. China
| | - Ping Tong
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, 330047, P.R. China.
- Jiangxi Province Key Laboratory of Food Allergy, Nanchang, 330047, P.R. China.
| | - Hongbing Chen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, 330047, P.R. China
- Jiangxi Province Key Laboratory of Food Allergy, Nanchang, 330047, P.R. China
- Sino-German Joint Research Institute, Nanchang University, Nanchang, 330047, P.R. China
| | - Yong Wu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, 330047, P.R. China
- Jiangxi Province Key Laboratory of Food Allergy, Nanchang, 330047, P.R. China
- Sino-German Joint Research Institute, Nanchang University, Nanchang, 330047, P.R. China
| | - Zhihua Wu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, 330047, P.R. China
- Jiangxi Province Key Laboratory of Food Allergy, Nanchang, 330047, P.R. China
- Sino-German Joint Research Institute, Nanchang University, Nanchang, 330047, P.R. China
| | - Jinyan Gao
- College of Food Science & Technology, Nanchang University, Nanchang, 330047, P.R. China.
- Jiangxi Province Key Laboratory of Food Allergy, Nanchang, 330047, P.R. China.
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Jiang S, Huang Y, Tang X, Wang T, Li Q, Wang H, Meng X. Traditional cooking methods decreased the allergenicity of egg proteins. J Food Sci 2024; 89:3847-3857. [PMID: 38767860 DOI: 10.1111/1750-3841.17118] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2024] [Revised: 04/22/2024] [Accepted: 04/26/2024] [Indexed: 05/22/2024]
Abstract
Egg allergy is one of the most common food allergies globally. This study aimed to assess the impact of four traditional cooking methods on the allergenicity of egg proteins using a comprehensive strategy, including simulated gastrointestinal digestion in vitro, serology experiments, a rat basophilic leukemia (RBL)-2H3 cell degranulation model, and a passive cutaneous anaphylaxis (PCA) mice model, and the structure changes were detected by circular dichroism (CD) spectra and ultraviolet (UV) spectra. The results showed that the processed egg proteins were more readily digested compared to raw egg proteins. The serological experiments revealed a significant reduction in immunoglobulin E binding of egg proteins after thermal treatments (p < 0.05), particularly after frying. Subsequently, the RBL-2H3 cell degranulation experiment demonstrated a marked decrease in the level of egg allergens-induced β-hexosaminidase release after cooking (p < 0.05). Moreover, the results from the PCA mice model indicated that the increase in vascular permeability was effectively relieved in the treated groups, especially in frying group (p < 0.05). Additionally, the α-helix and β-turn contents of processed egg proteins were significantly decreased (p < 0.05) compared with native egg proteins. The UV spectra findings showed that all cooking treatments caused significant alterations in the tertiary structure, and fluorescence analysis indicated that cooking decreased the surface hydrophobicity of egg proteins. In conclusion, four traditional cooking methods reduced the allergenicity of egg proteins, particularly frying, and this reduction was associated with structural changes that could contribute to the destruction or masking of epitopes of egg allergens. PRACTICAL APPLICATION: Egg allergy has a serious impact on public health, and there is no ideal treatment method at present. This study demonstrated that four traditional cooking methods (boiling, steaming, baking, and frying) reduced the allergenicity of egg proteins, especially frying, and the results will provide a basis for the development of hypoallergenic egg products.
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Affiliation(s)
- Songsong Jiang
- College of Tourism and Culinary Science, Yangzhou University, Yangzhou, Jiangsu, China
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou, Jiangsu, China
| | - Yutong Huang
- College of Tourism and Culinary Science, Yangzhou University, Yangzhou, Jiangsu, China
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou, Jiangsu, China
| | - Xinlei Tang
- College of Tourism and Culinary Science, Yangzhou University, Yangzhou, Jiangsu, China
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou, Jiangsu, China
| | - Tao Wang
- College of Tourism and Culinary Science, Yangzhou University, Yangzhou, Jiangsu, China
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou, Jiangsu, China
| | - Qian Li
- College of Tourism and Culinary Science, Yangzhou University, Yangzhou, Jiangsu, China
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou, Jiangsu, China
| | - Hengpeng Wang
- College of Tourism and Culinary Science, Yangzhou University, Yangzhou, Jiangsu, China
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou, Jiangsu, China
| | - Xiangren Meng
- College of Tourism and Culinary Science, Yangzhou University, Yangzhou, Jiangsu, China
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou, Jiangsu, China
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Koidl L, Gentile SA, Untersmayr E. Allergen Stability in Food Allergy: A Clinician's Perspective. Curr Allergy Asthma Rep 2023; 23:601-612. [PMID: 37665560 PMCID: PMC10506954 DOI: 10.1007/s11882-023-01107-9] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 08/16/2023] [Indexed: 09/05/2023]
Abstract
PURPOSE OF REVIEW The globally rising food allergy prevalence is associated with the urgent need for new disease prevention methods, efficient treatment, and reliable risk assessment methods for characterization of food allergens. Due to inter-individual variations in the digestive system, food allergens are degraded to a different extent in each person. Food processing also influences allergen digestion. RECENT FINDINGS In this review, we provide an overview of the digestive system with focus on relevance for food allergy. Main food proteins causing allergic reactions are evaluated, and the combined role of food processing and digestion for allergen stability is highlighted. Finally, clinical implications of this knowledge are discussed. Recent literature shows that allergen digestibility is dependent on food processing, digestive conditions, and food matrix. Digestion affects proteins allergenicity. It is currently not possible to predict the immunogenicity of allergens solely based on protein stability.
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Affiliation(s)
- Larissa Koidl
- Institute of Pathophysiology and Allergy Research, Center for Pathophysiology, Infectiology and Immunology, Medical University of Vienna, Waehringer Guertel 18-20, E3Q, 1090, Vienna, Austria
| | - Salvatore Alessio Gentile
- Institute of Pathophysiology and Allergy Research, Center for Pathophysiology, Infectiology and Immunology, Medical University of Vienna, Waehringer Guertel 18-20, E3Q, 1090, Vienna, Austria
| | - Eva Untersmayr
- Institute of Pathophysiology and Allergy Research, Center for Pathophysiology, Infectiology and Immunology, Medical University of Vienna, Waehringer Guertel 18-20, E3Q, 1090, Vienna, Austria.
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Cui R, Ji S, Xia M, Fu X, Huang X. Mechanistic studies of polyphenols reducing the trypsin inhibitory activity of ovomucoid: Structure, conformation, and interactions. Food Chem 2023; 408:135063. [PMID: 36535182 DOI: 10.1016/j.foodchem.2022.135063] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2022] [Revised: 10/21/2022] [Accepted: 11/23/2022] [Indexed: 11/29/2022]
Abstract
Ovomucoid (OVM) is a critical anti-nutritional factor in egg, which may reduce nutrient utilization. In this study, the effects of polyphenols on the trypsin inhibitory activity (TIA) of OVM were investigated by exploring the structural changes and interaction mechanisms. The results found that TIA decreased to 62.34% and 90.41% as epigallocatechin gallate (EGCG) and gallic acid (GA) were added individually. EGCG and GA interacted with OVM via static quenching and hydrophobic interaction. They induced a transition of OVM conformation from disorder to order. Infrared and fluorescence quenching analysis showed that the interaction between EGCG or GA and OVM was spontaneous, and hydrophobic interaction was the predominant force. The mechanism suggested that polyphenols affect the protein conformation by spontaneously binding to OVM in hydrophobic interactions, and lowering the TIA through reduced hydrophobicity. In summary, EGCG may be a promising OVM trypsin activity inactivator, which could also guarantee safety of egg products.
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Affiliation(s)
- Rui Cui
- College of Food Science and Technology, Huazhong Agricultural University, National Research and Development Centre for Egg Processing, Key Laboratory of Egg Processing, Ministry of Agriculture and Rural Affairs, Wuhan, Hubei 430070, PR China
| | - Shengnan Ji
- College of Food Science and Technology, Huazhong Agricultural University, National Research and Development Centre for Egg Processing, Key Laboratory of Egg Processing, Ministry of Agriculture and Rural Affairs, Wuhan, Hubei 430070, PR China
| | - Minquan Xia
- College of Food Science and Technology, Huazhong Agricultural University, National Research and Development Centre for Egg Processing, Key Laboratory of Egg Processing, Ministry of Agriculture and Rural Affairs, Wuhan, Hubei 430070, PR China
| | - Xing Fu
- College of Food Science and Technology, Huazhong Agricultural University, National Research and Development Centre for Egg Processing, Key Laboratory of Egg Processing, Ministry of Agriculture and Rural Affairs, Wuhan, Hubei 430070, PR China.
| | - Xi Huang
- College of Food Science and Technology, Huazhong Agricultural University, National Research and Development Centre for Egg Processing, Key Laboratory of Egg Processing, Ministry of Agriculture and Rural Affairs, Wuhan, Hubei 430070, PR China.
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