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Han X, He X, Wang X, Luo L, Li Y, Lai D, Liu H, Liu J, Rao S, Liu G. Comparative analysis of tropomyosin allergenicity in three different species of molluscs: insights into the role of amino acid composition in IgE epitopes. Food Funct 2024; 15:5397-5413. [PMID: 38639426 DOI: 10.1039/d4fo00958d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/20/2024]
Abstract
Limited research has been conducted on the differences in allergenicity among Alectryonella plicatula tropomyosin (ATM), Haliotis discus hannai tropomyosin (HTM), and Mimachlamys nobilis tropomyosin (MTM) in molluscs. Our study aimed to comprehensively analyze and compare their immunoreactivity, sensitization, and allergenicity while simultaneously elucidating the underlying molecular mechanisms involved. We assessed the immune binding activity of TM utilizing 86 sera from allergic patients and evaluated sensitization and allergenicity through two different types of mouse models. The dot-blot and basophil activation test assays revealed strong immunoreactivity for HTM, ATM, and MTM, with HTM exhibiting significantly lower levels compared to ATM. In the BALB/c mouse sensitization model, all TM groups stimulated the production of specific antibodies, elicited IgE-mediated immediate hypersensitivity responses, and caused an imbalance in the IL-4/IFN-γ ratio. Similarly, in the BALB/c mouse model of food allergy, all TM variants induced IgE-mediated type I hypersensitivity responses, leading to the development of food allergies characterized by clinical symptoms and an imbalance in the IL-4/IFN-γ ratio. The stimulation ability of sensitization and the severity of food allergies consistently ranked as ATM > MTM > HTM. Through an in-depth analysis of non-polar amino acid frequency and polar hydrogen bonds, HTM exhibited higher frequencies of non-polar amino acids in its amino acid sequence and IgE epitopes, in comparison with ATM and MTM. Furthermore, HTM demonstrated a lower number of polar hydrogen bonds in IgE epitopes. Overall, HTM exhibited the lowest allergenic potential in both allergic patients and mouse models, likely due to its lower polarity in the amino acid sequence and IgE epitopes.
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Affiliation(s)
- Xinyu Han
- College of Ocean Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Jimei University, Xiamen, Fujian 361021, China.
| | - Xinrong He
- College of Ocean Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Jimei University, Xiamen, Fujian 361021, China.
| | - Xinya Wang
- Department of Bioinformatics, Fujian Key Laboratory of Medical Bioinformatics, Institute of Precision Medicine, School of Medical Technology and Engineering, Fujian Medical University, Fuzhou, Fujian 350122, China
| | - Lianzhong Luo
- Engineering Research Center of Marine Biopharmaceutical Resources, Fujian Province University, Xiamen Medical College, Xiamen, Fujian 361023, China
| | - Yubao Li
- Medical Center of Jimei University, Xiamen, Fujian 361021, China
| | - Dong Lai
- Xiamen Medical College Affiliated Second Hospital, Xiamen, Fujian 361021, China
| | - Hong Liu
- College of Ocean Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Jimei University, Xiamen, Fujian 361021, China.
| | - Jingwen Liu
- College of Ocean Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Jimei University, Xiamen, Fujian 361021, China.
| | - Shitao Rao
- Department of Bioinformatics, Fujian Key Laboratory of Medical Bioinformatics, Institute of Precision Medicine, School of Medical Technology and Engineering, Fujian Medical University, Fuzhou, Fujian 350122, China
- School of Biomedical Sciences, The Chinese University of Hong Kong, Shatin, N.T., Hong Kong SAR, China.
| | - Guangming Liu
- College of Ocean Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Jimei University, Xiamen, Fujian 361021, China.
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Liang X, Qu Y, Gou X, Hu X, Zhou W, Bai J, Qin R, Wang J, Diao E, Zhou X. Characterization of the potential allergenicity of enzymatically hydrolyzed casein in Balb/c mouse model. J Food Sci 2024; 89:3037-3047. [PMID: 38563099 DOI: 10.1111/1750-3841.17032] [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: 12/10/2023] [Revised: 02/20/2024] [Accepted: 02/29/2024] [Indexed: 04/04/2024]
Abstract
Bovine casein is a major allergen present in cow milk to induce anaphylaxis. In this study, the potential allergenicity of enzymatically hydrolyzed casein (HC) was evaluated based on in vitro and in vivo. The results showed that Alcalase and Protamex treatment (AT, PT) reduced the potential allergenicity of CN, with the greatest reductions of 68.25% and 50.75%, respectively. In addition, in vivo results showed that HC effectively alleviated allergic response symptoms of Balb/c mice; a significant tendency toward decreased serum IgG1 and mast cell tryptase levels was observed, accompanied by a decrease of Th2-associated IL-4, IL-5, and IL-13 and an increase of IFN-γ levels in spleen. Moreover, the inflammation of the lung, jejunum, and ileum was remarkably ameliorated. The findings indicated that HC induced a shift toward Th1 response and maintained the Th1/Th2 immune balance. Importantly, our results provide the basis for the production of hypoallergenic dairy products.
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Affiliation(s)
- Xiaona Liang
- Jiangsu Collaborative Innovation Center of Regional Modern Agriculture & Environmental Protection, Huaiyin Normal University, Jiangsu Key Laboratory for Food Safety & Nutrition Function Evaluation, Huaiyin Normal University, Huaian, China
| | - Yezhi Qu
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China
| | - Xiurong Gou
- Jiangsu Collaborative Innovation Center of Regional Modern Agriculture & Environmental Protection, Huaiyin Normal University, Jiangsu Key Laboratory for Food Safety & Nutrition Function Evaluation, Huaiyin Normal University, Huaian, China
| | - Xiuming Hu
- Jiangsu Collaborative Innovation Center of Regional Modern Agriculture & Environmental Protection, Huaiyin Normal University, Jiangsu Key Laboratory for Food Safety & Nutrition Function Evaluation, Huaiyin Normal University, Huaian, China
| | - Weini Zhou
- Jiangsu Collaborative Innovation Center of Regional Modern Agriculture & Environmental Protection, Huaiyin Normal University, Jiangsu Key Laboratory for Food Safety & Nutrition Function Evaluation, Huaiyin Normal University, Huaian, China
| | - Jingyan Bai
- Jiangsu Collaborative Innovation Center of Regional Modern Agriculture & Environmental Protection, Huaiyin Normal University, Jiangsu Key Laboratory for Food Safety & Nutrition Function Evaluation, Huaiyin Normal University, Huaian, China
| | - Rui Qin
- Jiangsu Collaborative Innovation Center of Regional Modern Agriculture & Environmental Protection, Huaiyin Normal University, Jiangsu Key Laboratory for Food Safety & Nutrition Function Evaluation, Huaiyin Normal University, Huaian, China
| | - Jing Wang
- Jiangsu Collaborative Innovation Center of Regional Modern Agriculture & Environmental Protection, Huaiyin Normal University, Jiangsu Key Laboratory for Food Safety & Nutrition Function Evaluation, Huaiyin Normal University, Huaian, China
| | - Enjie Diao
- Jiangsu Collaborative Innovation Center of Regional Modern Agriculture & Environmental Protection, Huaiyin Normal University, Jiangsu Key Laboratory for Food Safety & Nutrition Function Evaluation, Huaiyin Normal University, Huaian, China
| | - Xiujuan Zhou
- Jilin Province Product Quality Supervision and Inspection Institute, Changchun, China
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Li X, Lu X, Liu M, Zhang Y, Jiang Y, Yang X, Man C. The Immunomodulatory Effects of A2 β-Casein on Immunosuppressed Mice by Regulating Immune Responses and the Gut Microbiota. Nutrients 2024; 16:519. [PMID: 38398845 PMCID: PMC10891843 DOI: 10.3390/nu16040519] [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: 11/23/2023] [Revised: 02/06/2024] [Accepted: 02/07/2024] [Indexed: 02/25/2024] Open
Abstract
The aim of this study was to investigate the immunomodulatory effects of A2 β-casein (β-CN) in cyclophosphamide-induced immunosuppressed BALB/c mice. Experiments conducted in vitro revealed that A2 β-CN digestive products have potent immunostimulatory activities. Animal studies demonstrated that A2 β-CN improved the immunological organ index reduction trend caused by cyclophosphamide, reduced the pathological damage to the spleen tissue in immunosuppressed mice, increased the release of IL-17A, IgG, and IgA, and reduced the production of IL-4. By regulating the relative abundance of advantageous bacteria like Oscillospira, Lactobacillus, and Bifidobacteria and harmful bacteria like Coprococcus and Desulfovibrionaceae, A2 β-CN improved gut microbiota disorders in immunosuppressed mice. Moreover, A2 β-CN promoted the production of short-chain fatty acids and increased the diversity of the gut microbiota. Therefore, ingestion of A2 β-CN is beneficial to the host's immune system and gut health. These findings provide insights for the future application of A2 β-CN-related dairy products.
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Affiliation(s)
| | | | | | | | | | - Xinyan Yang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China; (X.L.); (X.L.); (M.L.); (Y.Z.); (Y.J.)
| | - Chaoxin Man
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China; (X.L.); (X.L.); (M.L.); (Y.Z.); (Y.J.)
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Wróblewska B, Kuliga A, Wnorowska K. Bioactive Dairy-Fermented Products and Phenolic Compounds: Together or Apart. Molecules 2023; 28:8081. [PMID: 38138571 PMCID: PMC10746084 DOI: 10.3390/molecules28248081] [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: 11/10/2023] [Revised: 12/07/2023] [Accepted: 12/12/2023] [Indexed: 12/24/2023] Open
Abstract
Fermented dairy products (e.g., yogurt, kefir, and buttermilk) are significant in the dairy industry. They are less immunoreactive than the raw materials from which they are derived. The attractiveness of these products is based on their bioactivity and properties that induce immune or anti-inflammatory processes. In the search for new solutions, plant raw materials with beneficial effects have been combined to multiply their effects or obtain new properties. Polyphenols (e.g., flavonoids, phenolic acids, lignans, and stilbenes) are present in fruit and vegetables, but also in coffee, tea, or wine. They reduce the risk of chronic diseases, such as cancer, diabetes, or inflammation. Hence, it is becoming valuable to combine dairy proteins with polyphenols, of which epigallocatechin-3-gallate (EGCG) and chlorogenic acid (CGA) show a particular predisposition to bind to milk proteins (e.g., α-lactalbumin β-lactoglobulin, αs1-casein, and κ-casein). Reducing the allergenicity of milk proteins by combining them with polyphenols is an essential issue. As potential 'metabolic prebiotics', they also contribute to stimulating the growth of beneficial bacteria and inhibiting pathogenic bacteria in the human gastrointestinal tract. In silico methods, mainly docking, assess the new structures of conjugates and the consequences of the interactions that are formed between proteins and polyphenols, as well as to predict their action in the body.
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Affiliation(s)
- Barbara Wróblewska
- Institute of Animal Reproduction and Food Research, Polish Academy of Science, 10-748 Olsztyn, Poland; (A.K.); (K.W.)
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Meng Y, Zhu H, Han L, Xu Z, Zou Y, Ma K, Li T. Non-covalent binding of whey protein isolate after ultrasound pretreatment to epigallocatechin gallate: Effects on immune response and gut microbiota in BALB/c mice. Int J Biol Macromol 2023; 245:125253. [PMID: 37302626 DOI: 10.1016/j.ijbiomac.2023.125253] [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: 03/22/2023] [Revised: 05/21/2023] [Accepted: 06/06/2023] [Indexed: 06/13/2023]
Abstract
Cow's milk is one of the "big eight" most common allergenic foods, and β-lactoglobulin and α-Lactalbumin in whey protein are two major allergens of cow's milk protein. An effective strategy for reducing the allergenicity of whey protein is needed. In the present study, protein-EGCG complexes were obtained through non-covalent interactions between untreated or sonicated whey protein isolate (WPI) and epigallocatechin gallate (EGCG), and the allergenicity of complexes was assessed in vivo. The results showed that SWPI-EGCG complex possesses low allergenicity in BALB/c mice. As compared with untreated WPI, SWPI-EGCG complex had less effect on the body weight and organ indexes. Moreover, SWPI-EGCG complex could alleviate the WPI induced allergic reactions and intestinal damage of mice by decreasing the secretion of IgE, IgG, histamine, mMCP-1, modulating the balance of Th1/Th2 and Treg/Th17 response, and increasing the diversity of intestinal flora and the relative abundances of probiotic bacteria. These findings indicate that the interaction of sonicated WPI with EGCG could reduce the allergenicity of WPI, which could provide a new strategy for reducing food allergenicity.
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Affiliation(s)
- Yueyue Meng
- Key Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Ministry of Education, Dalian, Liaoning 116029, China
| | - Huiyu Zhu
- Key Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Ministry of Education, Dalian, Liaoning 116029, China
| | - Lingyu Han
- Key Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Ministry of Education, Dalian, Liaoning 116029, China
| | - Zhe Xu
- Key Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Ministry of Education, Dalian, Liaoning 116029, China
| | - Yu Zou
- Key Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Ministry of Education, Dalian, Liaoning 116029, China
| | - Kun Ma
- Key Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Ministry of Education, Dalian, Liaoning 116029, China
| | - Tingting Li
- Key Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Ministry of Education, Dalian, Liaoning 116029, China.
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Nunes IV, Andrade CM, Guerra PV, Khouri MI, Galantini MPL, da Silva RAA, Faquim-Mauro EL, Farias LP, Rebouças JDS, Faria AMC, Brodskyn CI. A new experimental model to study shrimp allergy. Immunol Lett 2023:S0165-2478(23)00109-8. [PMID: 37315848 DOI: 10.1016/j.imlet.2023.06.007] [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: 04/29/2022] [Revised: 05/29/2023] [Accepted: 06/10/2023] [Indexed: 06/16/2023]
Abstract
Shrimp is among the most sensitizing food allergens and has been associated with many anaphylaxis reactions. However, there is still a shortage of studies that enable a systematic understanding of this disease and the investigation of new therapeutic approaches. This study aimed to develop a new experimental model of shrimp allergy that could enable the evaluation of new prophylactic treatments. BALB/c mice were subcutaneously sensitized with 100 μg of shrimp proteins of Litopenaeus vannamei adsorbed in 1 mg of aluminum hydroxide on day 0, and a booster (100 µg of shrimp proteins only) on day 14. The oral challenge protocol was based on the addition of 5 mg/ml of shrimp proteins to water from day 21 to day 35. Analysis of shrimp extract content detected at least 4 of the major allergens reported to L. vannamei. In response to the sensitization, allergic mice showed significantly enhanced IL-4 and IL-10 production in restimulated cervical draining lymph node cells. High detection of serum anti-shrimp IgE and IgG1 suggested the development of allergies to shrimp while Passive Cutaneous Anaphylaxis assay revealed an IgE-mediated response. Immunoblotting analysis revealed that Allergic mice developed antibodies to multiple antigens present in the shrimp extract. These observations were supported by the detection of anti-shrimp IgA production in intestinal lavage samples and morphometric intestinal mucosal changes. Therefore, this experimental protocol can be a tool to evaluate prophylactic and therapeutic approaches.
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Affiliation(s)
- Ivanéia Valeriano Nunes
- Laboratório da Interação Parasita-Hospedeiro e Epidemiologia (LAIPHE), Instituto Gonçalo Moniz, Fundação Oswaldo Cruz, Salvador, Brazil; Institute for Medical Microbiology and Hygiene, Universität Heidelberg, Heidelberg, Germany
| | - Camila Mattos Andrade
- Laboratório da Interação Parasita-Hospedeiro e Epidemiologia (LAIPHE), Instituto Gonçalo Moniz, Fundação Oswaldo Cruz, Salvador, Brazil
| | - Priscila Valera Guerra
- Laboratório da Interação Parasita-Hospedeiro e Epidemiologia (LAIPHE), Instituto Gonçalo Moniz, Fundação Oswaldo Cruz, Salvador, Brazil; Curso de Medicina, Centro Universitário Christus, Fortaleza, Brazil
| | - Mariana Ivo Khouri
- Laboratório de Inflamação e Biomarcadores (LIB), Instituto Gonçalo Moniz, Fundação Oswaldo Cruz, Salvador, Brazil
| | - Maria Poliana Leite Galantini
- Laboratório de Histopatologia e Parasitologia, Instituto Multidisciplinar em Saúde, Universidade Federal da Bahia, Vitória da Conquista, Brazil
| | - Robson Amaro Augusto da Silva
- Laboratório de Histopatologia e Parasitologia, Instituto Multidisciplinar em Saúde, Universidade Federal da Bahia, Vitória da Conquista, Brazil
| | | | - Leonardo Paiva Farias
- Laboratório de Inflamação e Biomarcadores (LIB), Instituto Gonçalo Moniz, Fundação Oswaldo Cruz, Salvador, Brazil
| | - Juliana de Souza Rebouças
- Instituto de Ciências Biológicas, Programa de Pós Graduação em Ciências da Saúde, Universidade de Pernambuco, Recife, Brazil
| | - Ana Maria Caetano Faria
- Departamento de Bioquímica e Imunologia, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Belo Horizonte, Brazil; Instituto de Investigação em Imunologia, Instituto Nacional de Ciência e Tecnologia (INCT), São Paulo, Brazil
| | - Cláudia Ida Brodskyn
- Laboratório da Interação Parasita-Hospedeiro e Epidemiologia (LAIPHE), Instituto Gonçalo Moniz, Fundação Oswaldo Cruz, Salvador, Brazil; Instituto de Investigação em Imunologia, Instituto Nacional de Ciência e Tecnologia (INCT), São Paulo, Brazil.
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Xu Z, Bai H, Ma X, Wu Y, Wu Z, Yang A, Mao W, Li X, Chen H. Cytological evaluation by Caco-2 and KU812 of non-allergenic peptides from simulated digestion of infant formula in vitro. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.09.020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Jung H, Jung D, Lee J, Ki W, Lee JM, Kim EM, Nam MS, Kim KK. Bioactive peptides in the pancreatin-hydrolysates of whey protein support cell proliferation and scavenge reactive oxygen species. Anim Cells Syst (Seoul) 2022; 26:232-242. [PMID: 36275446 PMCID: PMC9586699 DOI: 10.1080/19768354.2022.2130425] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Whey protein (WP) in milk shows physiologically active functions such as cholesterol control and immune system strengthening. In this study, we performed hydrolysis and peptide polarity fractionation to enhance the efficacy and diversity of its physiological activities, using the digesting enzyme, pancreatin. Our results indicate that hydrolysis significantly increased the cell proliferation of the WP fractions, with the lower-polarity fractions showing greater efficacy in this regard. Our results indicate that hydrolysis significantly increases cell proliferation of the WP fractions. Additionally, we confirmed differences in the antioxidant activity of the WP fractions as a function of polarity was confirmed via scavenging 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assay in vitro. WP itself did not show anti-inflammatory efficacy. However, all the hydrolyzed fractions downregulated the mRNA expression levels of inflammatory cytokines in all treated cell lines and, based on a senescence-associated (SA)-β-galactosidase assay, the fraction with the lowest polarity (F6) inhibited cellular senescence to the greatest extent. Furthermore, we identified the peptide sequences with various physiological activities from whey protein hydrolysates through mass spectrometry. Taken together, our results indicate that the fractionation of WP via hydrolysis generates novel functions including promoting cellular cell proliferation, anti-inflammatory effects, and enhancing antioxidant and anti-cellular senescence.
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Affiliation(s)
- Haesoo Jung
- Department of Biochemistry, College of Natural Sciences, Chungnam National University, Daejeon, Republic of Korea
| | - Damin Jung
- Department of Biochemistry, College of Natural Sciences, Chungnam National University, Daejeon, Republic of Korea
| | - Jaehoon Lee
- Department of Biochemistry, College of Natural Sciences, Chungnam National University, Daejeon, Republic of Korea
| | - Woojin Ki
- Division of Animal Resource Science, Chungnam National University, Daejeon, Republic of Korea
| | - Jung-Min Lee
- Department of Biochemistry, College of Natural Sciences, Chungnam National University, Daejeon, Republic of Korea
| | - Eun-Mi Kim
- Department of Predictive Toxicology, Korea Institute of Toxicology, Daejeon, Republic of Korea
| | - Myoung Soo Nam
- Division of Animal Resource Science, Chungnam National University, Daejeon, Republic of Korea
| | - Kee K. Kim
- Department of Biochemistry, College of Natural Sciences, Chungnam National University, Daejeon, Republic of Korea
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Qin A, Li X, Yang F, Yang J, Li H, Li H, Yu J. Extensively hydrolysed sodium caseinate. Part I: selection of enzymes, molecular mass distribution, and allergy site analysis by liquid chromatography-mass spectrometry. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105501] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Wang G, Yu X, Cong Y, Li L. Cow milk αs1-casein induces allergic responses in a mouse model of atopy. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2022.04.006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Lemos L, Assis HC, Alves JL, Reis DS, Campos Canesso MC, Almeida Oliveira M, Moreira TG, Miranda Sato BK, Batista LA, Gomes Lenzi J, Moraes MA, Melo L, Resende B, Aguiar D, Rezende Souza B, Cara DC, Gomes-Santos AC, Faria AMC. Neuroimmune circuits involved in β-lactoglobulin-induced food allergy. Brain Behav Immun Health 2022; 23:100471. [PMID: 35668724 PMCID: PMC9166446 DOI: 10.1016/j.bbih.2022.100471] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2021] [Revised: 05/11/2022] [Accepted: 05/12/2022] [Indexed: 11/16/2022] Open
Abstract
Several antigens can act as allergens eliciting IgE-mediated food allergy reactions when fed to sensitized animals. One of them is ovalbumin (OVA) which is the main allergen in egg white. Allergic mice develop aversion to OVA consumption. This aversive behavior is associated with anxiety, and it can be transferred to non-sensitized mice by injection of serum of allergic mice. However, it is yet to be determined whether altered behavior is a general component of food allergy or whether it is specific for some types of allergens. Cow's milk allergy is the most prevalent food allergy that usually begins early in life and β-lactoglobulin (BLG) is the milk component with the highest allergenicity. In this study, we investigated behavioral and neuroimmune circuits triggered by allergic sensitization to BLG. A neuroimmune conflict between aversion and reward was observed in a model of food allergy induced by BLG intake. Mice sensitized to BLG did not present aversive behavior when BLG was used for sensitization and oral challenge. Mice allergic to BLG preferred to drink the allergen-containing solution over water even though they had high levels of specific IgE, inflammatory cells in the intestinal mucosa and significant weight loss. When sensitized to OVA and challenged with the same antigen, mice had increased levels of neuron activation in the amygdala, a brain area related to anxiety. On the other hand, when mice were sensitized to OVA and received a mixture of BLG and OVA in the oral challenge, mice preferred to drink this mixture, despite their aversion to OVA, which was associated with neuron activation in the nucleus accumbens, an area related to reward behavior. Thus, the aversive behavior observed in food allergy to OVA does not apply to all antigens and some allergens may activate the brain reward system rather than anxiety and aversion. Our study provides novel insights into the neuroimmune conflicts regarding preference and avoidance to a common antigen associated with food allergy.
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Affiliation(s)
- Luísa Lemos
- Departamento de Bioquímica e Imunologia, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil
| | - Helder Carvalho Assis
- Departamento de Bioquímica e Imunologia, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil
| | - Juliana Lima Alves
- Departamento de Bioquímica e Imunologia, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil
| | - Daniela Silva Reis
- Departamento de Bioquímica e Imunologia, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil
| | - Maria Cecilia Campos Canesso
- Departamento de Bioquímica e Imunologia, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil
| | - Mariana Almeida Oliveira
- Departamento de Bioquímica e Imunologia, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil
| | - Thais Garcias Moreira
- Ann Romney Center for Neurologic Diseases, Brigham and Women's Hospital, Harvard Medical School, Boston, MA, USA
| | | | - Luara Augusta Batista
- Departamento de Fisiologia e Farmacologia, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil
| | - Julia Gomes Lenzi
- Departamento de Fisiologia e Farmacologia, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil
| | - Muiara Aparecida Moraes
- Departamento de Fisiologia e Farmacologia, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil
| | - Luciana Melo
- Departamento de Fisiologia e Farmacologia, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil
| | - Bruna Resende
- Departamento de Fisiologia e Farmacologia, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil
| | - Danielle Aguiar
- Departamento de Fisiologia e Farmacologia, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil
| | - Bruno Rezende Souza
- Departamento de Fisiologia e Farmacologia, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil
| | - Denise Carmona Cara
- Departamento de Morfologia, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil
| | - Ana Cristina Gomes-Santos
- Departamento de Bioquímica e Imunologia, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil
- Centro Universitário UNA, Instituto de Ciências Biológicas e da Saúde, Belo Horizonte, MG, Brazil
| | - Ana Maria Caetano Faria
- Departamento de Bioquímica e Imunologia, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil
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Aidarbekova S, Aider M. Production of Ryazhenka, a traditional Ukrainian fermented baked milk, by using electro-activated whey as supplementing ingredient and source of lactulose. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2021.101526] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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13
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Alternatives to Cow’s Milk-Based Infant Formulas in the Prevention and Management of Cow’s Milk Allergy. Foods 2022; 11:foods11070926. [PMID: 35407012 PMCID: PMC8997926 DOI: 10.3390/foods11070926] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 03/16/2022] [Accepted: 03/17/2022] [Indexed: 12/27/2022] Open
Abstract
Cow’s milk-based infant formulas are the most common substitute to mother’s milk in infancy when breastfeeding is impossible or insufficient, as cow’s milk is a globally available source of mammalian proteins with high nutritional value. However, cow’s milk allergy (CMA) is the most prevalent type of food allergy among infants, affecting up to 3.8% of small children. Hypoallergenic infant formulas based on hydrolysed cow’s milk proteins are commercially available for the management of CMA. Yet, there is a growing demand for more options for infant feeding, both in general but especially for the prevention and management of CMA. Milk from other mammalian sources than the cow, such as goat, sheep, camel, donkey, and horse, has received some attention in the last decade due to the different protein composition profile and protein amino acid sequences, resulting in a potentially low cross-reactivity with cow’s milk proteins. Recently, proteins from plant sources, such as potato, lentil, chickpeas, quinoa, in addition to soy and rice, have gained increased interest due to their climate friendly and vegan status as well as potential lower allergenicity. In this review, we provide an overview of current and potential future infant formulas and their relevance in CMA prevention and management.
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Liang X, Sun J, Yang H, Cheng J, Shi X, Yang M, Xu L, Wang Z, Zheng Y, Yue X. Effects of enzymatic hydrolysis on the allergenicity of natural cow milk based on a BALB/c mouse model. J Dairy Sci 2021; 104:12353-12364. [PMID: 34538492 DOI: 10.3168/jds.2021-20260] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2021] [Accepted: 07/23/2021] [Indexed: 11/19/2022]
Abstract
Cow milk allergy is one of the most prevalent food allergies worldwide, particularly in infants and children. To the best of our knowledge, minimal research exists concerning the antigenicity of cow milk (CM). This study was performed to evaluate the allergenicity of enzymatically hydrolyzed cow milk (HM) in a BALB/c mouse model. The mice were randomly divided into 5 groups (n = 12/group), which were sensitized with phosphate-buffered saline, CM, and HM (Alcalase-, or Protamex-, or Flavorzyme-treated cow milk; Novo Nordisk; AT, PT, FT, respectively), respectively, using cholera toxin as adjuvant on d 0, 7, 14, 21. On d 28, the test mice were orally challenged with phosphate-buffered saline, CM, and HM (AT, PT, or FT) alone. Anaphylactic symptoms were monitored in the mice. Antibody, cytokine, histamine, and mouse mast cell protease-1 (mMCP-1) levels were measured using enzyme-linked immunosorbent assays. In addition, the numbers of T helper (Th)1 and Th2 cells, as well as the proportions of CD4+CD25+Foxp3+ Treg cells, in mouse spleens were detected using flow cytometry. Statistical significance was determined by one-way ANOVA. The results revealed significant differences between CM- and HM-challenged mice. Among these, the clinical scores of HM-challenged mice (AT, 1.50; PT, 2.00; FT, 1.92) were lower than those of CM-challenged mice (positive control, 2.83), but body weight and temperature of HM-challenged mice were higher than those of CM-challenged mice. In addition, significant reductions of allergen-specific IgE, IgG, histamine, and mMCP-1 were showed in HM-challenged mice, especially for histamine, ranging from 171.42 ng/mL to 214.94 ng/mL. Remarkable reductions of IL-4, IL-5, and IL-13 levels, as well as elevations of interferon-γ and IL-10 levels in the spleens of HM-challenged mice were also detected. Moreover, the number of Th2 cells decreased in the HM-challenged mice, to 2.36% (AT), 1.79% (PT), and 4.03% (FT), respectively, whereas the numbers of Th1 cells (AT, 6.30%; PT, 6.70%; FT, 6.56%) and the proportions of CD4+CD25+Foxp3+Tregs (AT, 8.86%; PT, 9.21%; FT, 9.16%) increased significantly. Our findings indicate that exposure to HM was sufficient to induce a shift toward a Th1 response, thereby reducing potential allergenicity. Importantly, these results will lay a theoretical foundation for the development of hypoallergenic CM products.
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Affiliation(s)
- Xiaona Liang
- College of Food Science, Shenyang Agricultural University, Shenyang 100866, P. R. China
| | - Jing Sun
- College of Food Science, Shenyang Agricultural University, Shenyang 100866, P. R. China
| | - Hui Yang
- College of Food Science, Shenyang Agricultural University, Shenyang 100866, P. R. China
| | - Jiao Cheng
- College of Food Science, Shenyang Agricultural University, Shenyang 100866, P. R. China
| | - Xinyang Shi
- College of Food Science, Shenyang Agricultural University, Shenyang 100866, P. R. China
| | - Mei Yang
- College of Food Science, Shenyang Agricultural University, Shenyang 100866, P. R. China
| | - Lingfen Xu
- China Medical University Shengjing Hospital Nanhu Branch, Shenyang 110001, P. R. China
| | - Zongzhou Wang
- College of Food Science, Shenyang Agricultural University, Shenyang 100866, P. R. China
| | - Yan Zheng
- College of Food Science, Shenyang Agricultural University, Shenyang 100866, P. R. China.
| | - Xiqing Yue
- College of Food Science, Shenyang Agricultural University, Shenyang 100866, P. R. China.
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15
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Mizushige T. Neuromodulatory peptides: Orally active anxiolytic-like and antidepressant-like peptides derived from dietary plant proteins. Peptides 2021; 142:170569. [PMID: 33984426 DOI: 10.1016/j.peptides.2021.170569] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 02/20/2021] [Revised: 04/09/2021] [Accepted: 05/03/2021] [Indexed: 12/22/2022]
Abstract
Mental disorders are a severe health problem, and the number of patients is growing worldwide. Increased anxiety and decreased motivation due to excessive mental stress further accelerated the severity of the problem. Enzymatic digestion of food proteins produces bioactive peptides with various physiological functions, some of which exhibit neuromodulatory effects with oral administration. Recently, studies reported that some peptides produced from plant proteins such as soybeans, leaves, and grains exhibit emotional regulatory functions such as strong anxiolytic-like and antidepressant-like effects comparable to pharmaceuticals. Conventionally, researchers investigated bioactive peptides by fractionation of protein hydrolysates and structure-activity relationship. As a novel methodology for analyzing bioactive peptides, the information obtained by peptidomics simultaneous analysis of the digested fractions of proteins using mass spectrometry has been effectively utilized. Some small-sized peptides such as dipeptides and tripeptides released food-derived proteins show emotional regulating effects. Moreover, some middle-sized peptides produced after intestinal digestion may exhibit the emotional regulating effect via the vagus nerve, and the importance of the gut-brain axis is also focused. As the central mechanism of emotional regulation, it has been found that these plant-derived peptides regulated monoamine neurotransmitter signaling and hippocampal neurogenesis.
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Affiliation(s)
- Takafumi Mizushige
- Department of Applied Biological Chemistry, School of Agriculture, Utsunomiya University, 350 Minemachi, Utsunomiya, Tochigi, 321-8505, Japan.
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16
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Meng L, Zhu X, Tuo Y, Zhang H, Li Y, Xu C, Mu G, Jiang S. Reducing antigenicity of β-lactoglobulin, probiotic properties and safety evaluation of Lactobacillus plantarum AHQ-14 and Lactobacillus bulgaricus BD0390. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101137] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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17
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Zhang K, Mirza WA, Ni P, Yu M, Wang C, Wang B, Chang S, Yue L, Zhang R, Duan G. Recombination Lactococcus lactis expressing Helicobacter pylori neutrophil-activating protein A attenuates food allergy symptoms in mice. FEMS Microbiol Lett 2021; 368:6179882. [PMID: 33749737 DOI: 10.1093/femsle/fnab034] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2020] [Accepted: 03/18/2021] [Indexed: 11/13/2022] Open
Abstract
BACKGROUND Food allergy has been a significant public health issue with growing severity, prevalence and limited treatments. The neutrophil-activating protein A subunit (NapA) of Helicobacter pylori has been shown to have therapeutic potential in allergic diseases. METHODS The NapA expression efficiency of recombinant Lactococcus lactis(L.lactis) were determined. The effects of recombinant bacterium on food allergy in Balb/c mice were also investigated. RESULTS NapA were delivered and expressed efficiently via L. lactis. The engineered bacterium ameliorated food allergy symptoms (acute diarrhea and intestinal inflammation) and decreased serum histamine levels. In addition, the secretion of OVA-specific IgG2a, IFN-γ was promoted and the level of IL-4, OVA-specific IgE was restrained. CONCLUSIONS The recombinant strain may attenuate food allergy in mice through immune regulatory effect, which may be a promising approach for preventing or treating food allergy.
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Affiliation(s)
- Ke Zhang
- Department of Epidemiology, College of Public Health, Zhengzhou University, No. 100 Kexue Dadao, Zhengzhou 450001, China
| | - Wajid Ameen Mirza
- Department of Epidemiology, College of Public Health, Zhengzhou University, No. 100 Kexue Dadao, Zhengzhou 450001, China
| | - Peng Ni
- Department of Epidemiology, College of Public Health, Zhengzhou University, No. 100 Kexue Dadao, Zhengzhou 450001, China
| | - Mingyang Yu
- Department of Epidemiology, College of Public Health, Zhengzhou University, No. 100 Kexue Dadao, Zhengzhou 450001, China
| | - Chen Wang
- Department of Epidemiology, College of Public Health, Zhengzhou University, No. 100 Kexue Dadao, Zhengzhou 450001, China
| | - Bin Wang
- Department of Epidemiology, College of Public Health, Zhengzhou University, No. 100 Kexue Dadao, Zhengzhou 450001, China
| | - Shuailei Chang
- Department of Epidemiology, College of Public Health, Zhengzhou University, No. 100 Kexue Dadao, Zhengzhou 450001, China
| | - Limin Yue
- Department of Epidemiology, College of Public Health, Zhengzhou University, No. 100 Kexue Dadao, Zhengzhou 450001, China
| | - Rongguang Zhang
- Department of Epidemiology, College of Public Health, Zhengzhou University, No. 100 Kexue Dadao, Zhengzhou 450001, China.,Department of Epidemiology, College of Public Health, Hainan Medical University, Haikou 571199, China
| | - Guangcai Duan
- Department of Epidemiology, College of Public Health, Zhengzhou University, No. 100 Kexue Dadao, Zhengzhou 450001, China
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Depolymerized sulfated galactans from Eucheuma serra ameliorate allergic response and intestinal flora in food allergic mouse model. Int J Biol Macromol 2020; 166:977-985. [PMID: 33144260 DOI: 10.1016/j.ijbiomac.2020.10.254] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Revised: 10/28/2020] [Accepted: 10/30/2020] [Indexed: 11/20/2022]
Abstract
The ameliorative effect of depolymerized sulfated polysaccharides from Eucheuma serra (DESP) on ovalbumin (OVA)-caused induced food allergy was investigated in this work. Results showed that OVA stimulated the secretion of allergy-related cytokines (OVA-specific IgE, mMCP-1, IgA, TNF-α) and led to diarrhea, intestinal epithelial damage, and intestinal microflora dysbiosis in sensitized mice. After the administration of DESP, however, the anaphylactic symptoms (shortness of breath, hypothermia, diarrhea), along with the allergy-related cytokines, were effectively suppressed. Moreover, the reduced intestinal inflammation was discovered in the DESP-treated group. Additionally, 16S rRNA sequencing of fecal samples was performed, and gene count and α-diversity analysis revealed that DESP improved microbial community richness. Taxonomic composition analysis showed that DESP modulated the proportion of Firmicutes and Bacteroidetes/Proteobacteria. Particularly, DESP increased probiotics (Lactobacillaceae, Bifidobacteriaceae and Prevotellaceae) and decreased pathogenic bacteria (Helicobacteraceae and Desulfovibrionaceae). These findings, therefore, suggest that DESP may ameliorate food allergy through the regulation of intestinal microbiota.
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Castan L, Bøgh KL, Maryniak NZ, Epstein MM, Kazemi S, O'Mahony L, Bodinier M, Smit JJ, Bilsen JHM, Blanchard C, Głogowski R, Kozáková H, Schwarzer M, Noti M, Wit N, Bouchaud G, Bastiaan‐Net S. Overview of in vivo and ex vivo endpoints in murine food allergy models: Suitable for evaluation of the sensitizing capacity of novel proteins? Allergy 2020; 75:289-301. [PMID: 31187876 PMCID: PMC7065134 DOI: 10.1111/all.13943] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2019] [Revised: 05/12/2019] [Accepted: 05/31/2019] [Indexed: 02/06/2023]
Abstract
Significant efforts are necessary to introduce new dietary protein sources to feed a growing world population while maintaining food supply chain sustainability. Such a sustainable protein transition includes the use of highly modified proteins from side streams or the introduction of new protein sources that may lead to increased clinically relevant allergic sensitization. With food allergy being a major health problem of increasing concern, understanding the potential allergenicity of new or modified proteins is crucial to ensure public health protection. The best predictive risk assessment methods currently relied on are in vivo models, making the choice of endpoint parameters a key element in evaluating the sensitizing capacity of novel proteins. Here, we provide a comprehensive overview of the most frequently used in vivo and ex vivo endpoints in murine food allergy models, addressing their strengths and limitations for assessing sensitization risks. For optimal laboratory‐to‐laboratory reproducibility and reliable use of predictive tests for protein risk assessment, it is important that researchers maintain and apply the same relevant parameters and procedures. Thus, there is an urgent need for a consensus on key food allergy parameters to be applied in future food allergy research in synergy between both knowledge institutes and clinicians.
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Affiliation(s)
| | - Katrine L. Bøgh
- National Food Institute Technical University of Denmark Kgs. Lyngby Denmark
| | | | - Michelle M. Epstein
- Experimental Allergy Laboratory, Department of Dermatology Medical University of Vienna Vienna Austria
| | - Sahar Kazemi
- Experimental Allergy Laboratory, Department of Dermatology Medical University of Vienna Vienna Austria
| | - Liam O'Mahony
- Department of Medicine, APC Microbiome Ireland National University of Ireland Cork Ireland
- Department of Microbiology, APC Microbiome Ireland National University of Ireland Cork Ireland
| | | | - Joost J. Smit
- Institute for Risk Assessment Sciences Utrecht University Utrecht The Netherlands
| | | | | | - Robert Głogowski
- Department of Animal Breeding and Production Warsaw University of Life Sciences Warsaw Poland
| | - Hana Kozáková
- Institute of Microbiology Czech Academy of Sciences Nový Hrádek Czech Republic
| | - Martin Schwarzer
- Institute of Microbiology Czech Academy of Sciences Nový Hrádek Czech Republic
| | - Mario Noti
- Institute of Pathology University of Bern Bern Switzerland
| | - Nicole Wit
- Wageningen Food and Biobased Research Wageningen The Netherlands
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Huang J, Liu C, Wang Y, Wang C, Xie M, Qian Y, Fu L. Application of in vitro and in vivo models in the study of food allergy. FOOD SCIENCE AND HUMAN WELLNESS 2018. [DOI: 10.1016/j.fshw.2018.10.002] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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21
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The allergenic potential of walnuts treated with high pressure and heat in a mouse model of allergy. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2016.12.001] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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22
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Meng X, Li X, Gao J, Chen H. Characterization of the potential allergenicity of irradiated bovine α-lactalbumin in a BALB/c mouse model. Food Chem Toxicol 2016; 97:402-410. [PMID: 27746328 DOI: 10.1016/j.fct.2016.10.010] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2016] [Revised: 10/07/2016] [Accepted: 10/10/2016] [Indexed: 01/02/2023]
Abstract
Bovine α-lactalbumin (ALA) is a known food allergen present in milk to induce anaphylaxis. A previous study demonstrated that irradiated ALA (iALA) decreased the IgE-binding properties and weakened the degranulation capacity of basophils in vitro. The present study aimed to further assess the potential allergenicity of iALA in vivo in a BALB/c mouse model. The mice (n = 10/group) were intragastrically sensitized and orally challenged with either iALA or ALA using cholera toxin as adjuvant. In contrast to the ALA group, the iALA group did not show anaphylactic shock symptoms. A tendency toward decreased serum allergen-specific IgG/IgG1/IgE levels, plasma histamine levels and mast cell protease-1 (mMCP-1) concentrations in the iALA group were also observed, accompanied by a decrease in Th2-related cytokine levels and an increase of IFN-γ production in spleen cell cultures. Moreover, the peritoneal mast cell surface expression of FcεRI and peripheral blood basophil CD200R+ expression were decreased by 64.3% and 35.19%, respectively. Conversely, the percentage of CD4+CD25+Foxp3+ regulatory T cells increased in the iALA group. All of these findings indicated that iALA induces a shift toward the Th1 response, which ultimately reduces its potential allergenicity.
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Affiliation(s)
- Xuanyi Meng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, PR China; School of Food Science & Technology, Nanchang University, Nanchang 330031, PR China; Jiangxi-OAI Joint Research Institute, Nanchang University, Nanchang 330047, PR China
| | - Xin Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, PR China; School of Food Science & Technology, Nanchang University, Nanchang 330031, PR China
| | - Jinyan Gao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, PR China; School of Food Science & Technology, Nanchang University, Nanchang 330031, PR China
| | - Hongbing Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, PR China; Jiangxi-OAI Joint Research Institute, Nanchang University, Nanchang 330047, PR China.
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