1
|
Pi X, Zhu L, Wang Y, Sun F, Zhang B. Effect of the Combined Ultrasound with Other Technologies on Food Allergenicity: Ultrasound before, under, and after Other Technologies. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024. [PMID: 38984512 DOI: 10.1021/acs.jafc.4c03562] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/11/2024]
Abstract
Food allergies are a main public health disease in the world. Ultrasound is an environmentally friendly technology that typically leads to protein unfolding and loss of protein structure, which means it has the potential to be combined with other technologies to achieve a great reduction of allergenicity in foods. This review concludes the effects of the combined ultrasound with other technologies on food allergenicity from three combinations: ultrasound before other technologies, ultrasound under other technologies, and ultrasound after other technologies. Each combination affects food allergenicity through different mechanisms: (1) as for ultrasound before other technologies, ultrasound pretreatment can unfold and lose the protein structure to improve the accessibility of other technologies to epitopes; (2) as for ultrasound under other technologies, ultrasound can continuously affect the accessibility of other technologies to epitopes; (3) as for ultrasound after other technologies, ultrasound further induces structural changes to mask and disrupt the epitopes. The reduction of allergenicity is related to the ultrasound/other technologies conditions and food types/cultivars, etc. The comparison of ultrasound before, under, and after other technologies to decrease food allergenicity should be further investigated in the future. The combination of ultrasound with other technologies is promising to produce hypoallergenic foods.
Collapse
Affiliation(s)
- Xiaowen Pi
- College of Food Science, Southwest University, Chongqing 400715, China
- Modern "Chuan cai Yu wei" Food Industry Innovation Research Institute, Chongqing 400715, China
| | - Lilin Zhu
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yixuan Wang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Farong Sun
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Binjia Zhang
- College of Food Science, Southwest University, Chongqing 400715, China
- Modern "Chuan cai Yu wei" Food Industry Innovation Research Institute, Chongqing 400715, China
| |
Collapse
|
2
|
Xie Y, Hu X, Li X, Tong P, Zhang Y, Zheng S, Zhang J, Liu X, Chen H. The macrophage polarization in allergic responses induced by tropomyosin of Macrobrachium nipponense in cell and murine models. Int Immunopharmacol 2024; 135:112333. [PMID: 38805907 DOI: 10.1016/j.intimp.2024.112333] [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: 02/28/2024] [Revised: 04/28/2024] [Accepted: 05/21/2024] [Indexed: 05/30/2024]
Abstract
Macrophages are one of the important immune cells, which play important roles in innate and adaptive immune. However, the roles of macrophages in food allergy are not thoroughly understood. To investigate the roles of macrophages during food allergy, we focused on the relationship between macrophage polarization and allergic responses induced by tropomyosin (TM) in the present study. Arg 1 and CD206 expressions in the TM group were significantly higher than those of the PBS group, while iNOS and TNF-α expressions were no obvious difference, moreover, the morphology of macrophages stimulated by TM was similar to that of M2 macrophages. These results indicated macrophages were mainly polarized toward M2 phenotypes in vitro. The antibodies, mMCP-1, histamine and cytokines, revealed that macrophages could participate in food allergy, and macrophage polarization was associated with changes in allergic-related factors. The cytokine levels of M2 phenotypes were significantly higher than those of M1 phenotypes in peripheral blood. The mRNA expressions and protein levels of Arg1 and iNOS in the jejunum and peritoneal cells indicated that M2 phenotypes were the major macrophage in these tissues compared with M1 phenotypes. Hence, macrophage polarization plays an important role in food allergy.
Collapse
Affiliation(s)
- Yanhai Xie
- State Key Laboratory of Food Science and Resources, Nanchang University, 235 Nanjing Dong Road, Nanchang, Jiangxi 330047, China; Sino German Joint Research Institute, Nanchang University, 235 Nanjing Dong Road, Nanchang, Jiangxi 330047, China.
| | - Xin Hu
- State Key Laboratory of Food Science and Resources, Nanchang University, 235 Nanjing Dong Road, Nanchang, Jiangxi 330047, China; Sino German Joint Research Institute, Nanchang University, 235 Nanjing Dong Road, Nanchang, Jiangxi 330047, China; College of Food Science and Technology, Nanchang University, 999 Xuefu Road, Nanchang, Jiangxi 330009, China
| | - Xin Li
- State Key Laboratory of Food Science and Resources, Nanchang University, 235 Nanjing Dong Road, Nanchang, Jiangxi 330047, China; College of Food Science and Technology, Nanchang University, 999 Xuefu Road, Nanchang, Jiangxi 330009, China
| | - Ping Tong
- State Key Laboratory of Food Science and Resources, Nanchang University, 235 Nanjing Dong Road, Nanchang, Jiangxi 330047, China
| | - Yingxue Zhang
- Wayne State University School of Medicine, 540 E. Canfield, Detroit, MI 48201, USA
| | - Shuangyan Zheng
- Sino German Joint Research Institute, Nanchang University, 235 Nanjing Dong Road, Nanchang, Jiangxi 330047, China
| | - Jiasen Zhang
- State Key Laboratory of Food Science and Resources, Nanchang University, 235 Nanjing Dong Road, Nanchang, Jiangxi 330047, China; Sino German Joint Research Institute, Nanchang University, 235 Nanjing Dong Road, Nanchang, Jiangxi 330047, China; College of Food Science and Technology, Nanchang University, 999 Xuefu Road, Nanchang, Jiangxi 330009, China
| | - Xin Liu
- State Key Laboratory of Food Science and Resources, Nanchang University, 235 Nanjing Dong Road, Nanchang, Jiangxi 330047, China; Sino German Joint Research Institute, Nanchang University, 235 Nanjing Dong Road, Nanchang, Jiangxi 330047, China; College of Food Science and Technology, Nanchang University, 999 Xuefu Road, Nanchang, Jiangxi 330009, China
| | - Hongbing Chen
- State Key Laboratory of Food Science and Resources, Nanchang University, 235 Nanjing Dong Road, Nanchang, Jiangxi 330047, China; Sino German Joint Research Institute, Nanchang University, 235 Nanjing Dong Road, Nanchang, Jiangxi 330047, China.
| |
Collapse
|
3
|
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.
Collapse
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
| |
Collapse
|
4
|
Wang X, Wang H, Ye Y, Yang P, Liu G, Hu Y, Tu Z. Ultrasound-assisted glycation and the allergenicity of α-lactalbumin. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3830-3839. [PMID: 36303537 DOI: 10.1002/jsfa.12293] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/26/2022] [Revised: 09/30/2022] [Accepted: 10/28/2022] [Indexed: 05/03/2023]
Abstract
BACKGROUND Ultrasound-assisted glycation is a promising method for decreasing the allergenicity of α-lactalbumin (ALA). However, there is a lack of in vivo studies on the allergenicity of ultrasound-assisted glycated ALA. In this study, the effects of the ultrasound-assisted glycation of ALA on the allergenicity and intestinal microflora were characterized using a BALB/c mouse model. RESULTS Increased immunoglobulin -G/ immunoglobulin-E (IgG/IgE) and interleukin-4/6 (IL-4/6) secretions, and reduced interferon-γ (IFN-γ) secretions were found in the serum of ALA sensitized and challenged, mice in comparison with a control group. However, there was no significant difference between the mice fed with ultrasound-assisted glycated ALA and the control group. Mice that were sensitized and challenged with ALA showed disrupted intestinal microflora, manifesting in significantly decreased Firmicutes and significantly increased Proteobacteria. It was found that 100ALA-gal could maintain the intestinal microflora of mice in a normal state. Pearson's rank correlation showed that Proteobacteria and Spirochaetota were correlated positively with the IL-4/IL-6 level and were correlated negatively with the expression of IFN-γ. Proteobacteria were also significantly positively correlated with IL-6 and negatively correlated with IFN-γ (P < 0.05). CONCLUSION These results suggested that ultrasound-assisted glycation on ALA can maintain the intestinal microflora in a normal state thus balancing the proportion of Th1/Th2 to decrease allergic reaction. © 2022 Society of Chemical Industry.
Collapse
Affiliation(s)
- Xumei Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Hui Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Yunhua Ye
- National R&D Branch Center for Conventional Freshwater Fish Processing, Jiangxi Normal University, Nanchang, China
- Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang, China
| | - Ping Yang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Guangxian Liu
- Institute of Food Science and Technology, Jiangxi Academy of Agricultural Sciences, Nanchang, China
| | - Yueming Hu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Zongcai Tu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- National R&D Branch Center for Conventional Freshwater Fish Processing, Jiangxi Normal University, Nanchang, China
- Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang, China
| |
Collapse
|
5
|
Chen B, Wu Y, Wu H, Meng X, Chen H. Establishment of Food Allergy Model in Dextran Sulfate Sodium Induced Colitis Mice. Foods 2023; 12:foods12051007. [PMID: 36900524 PMCID: PMC10001293 DOI: 10.3390/foods12051007] [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: 12/01/2022] [Revised: 01/07/2023] [Accepted: 01/09/2023] [Indexed: 03/03/2023] Open
Abstract
Food allergy (FA) has become a global food safety issue. Evidence suggests that inflammatory bowel disease (IBD) can increase the incidence of FA, but it is mostly based on epidemiological studies. An animal model is pivotal for unraveling the mechanisms involved. However, dextran sulfate sodium (DSS)-induced IBD models may cause substantial animal losses. To better investigate the effect of IBD on FA, this study aimed to establish a murine model to fit both IBD and FA symptoms. Firstly, we compared three DSS-induced colitis models by monitoring survival rate, disease activity index, colon length, and spleen index, and then eliminated the colitis model with a 7-day administration of 4% due to high mortality. Moreover, we evaluated the modeling effects on FA and intestinal histopathology of the two models selected and found the modeling effects were similar in both the colitis model with a 7-day administration of 3% DSS and the colitis model with long-term administration of DSS. However, for animal survival reasons, we recommend the colitis model with long-term administration of DSS.
Collapse
Affiliation(s)
- Bihua Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- College of Food Science and Technology, Nanchang University, Nanchang 330031, China
- Jiangxi Province Key Laboratory of Food Allergy, Nanchang University, Nanchang 330047, China
| | - Yuhong Wu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- College of Food Science and Technology, Nanchang University, Nanchang 330031, China
- Jiangxi Province Key Laboratory of Food Allergy, Nanchang University, Nanchang 330047, China
| | - Huan Wu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- College of Food Science and Technology, Nanchang University, Nanchang 330031, China
- Jiangxi Province Key Laboratory of Food Allergy, Nanchang University, Nanchang 330047, China
| | - Xuanyi Meng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Food Allergy, Nanchang University, Nanchang 330047, China
- Jiangxi-OAI Joint Research Institute, Nanchang University, Nanchang 330047, China
| | - Hongbing Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Food Allergy, Nanchang University, Nanchang 330047, China
- Jiangxi-OAI Joint Research Institute, Nanchang University, Nanchang 330047, China
- Correspondence:
| |
Collapse
|
6
|
Gastrointestinal digestion products of shrimp (Penaeus vannamei) proteins retain an allergenic potential. Food Res Int 2022; 162:111916. [DOI: 10.1016/j.foodres.2022.111916] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Revised: 07/27/2022] [Accepted: 09/07/2022] [Indexed: 11/19/2022]
|
7
|
Yang J, Kuang H, Xiong X, Li N, Song J. Alteration of the allergenicity of cow's milk proteins using different food processing modifications. Crit Rev Food Sci Nutr 2022; 64:4622-4642. [PMID: 36377678 DOI: 10.1080/10408398.2022.2144792] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Milk is an essential source of protein for infants and young children. At the same time, cow's milk is also one of the most common allergenic foods causing food allergies in children. Recently, cow's milk allergy (CMA) has become a common public health issue worldwide. Modern food processing technologies have been developed to reduce the allergenicity of milk proteins and improve the quality of life of patients with CMA. In this review, we summarize the main allergens in cow's milk, and introduce the recent findings on CMA responses. Moreover, the reduced effects and underlying mechanisms of different food processing techniques (such as heating, high pressure, γ-ray irradiation, ultrasound irradiation, hydrolysis, glycosylation, etc.) on the allergenicity of cow's milk proteins, and the application of processed cow's milk in clinical studies, are discussed. In addition, we describe the changes of nutritional value in cow's milk treated by different food processing technologies. This review provides an in-depth understanding of the allergenicity reduction of cow's milk proteins by various food processing techniques.
Collapse
Affiliation(s)
- Jing Yang
- Chongqing Engineering Research Center for Processing & Storage of Distinct Agricultural Products, Chongqing Technology and Business University, Chongqing, China
- College of Modern Industry for Nutrition & Health, Chongqing Technology and Business University, Chongqing, China
| | - Hong Kuang
- Chongqing Engineering Research Center for Processing & Storage of Distinct Agricultural Products, Chongqing Technology and Business University, Chongqing, China
| | - Xiaoli Xiong
- Chongqing Engineering Research Center for Processing & Storage of Distinct Agricultural Products, Chongqing Technology and Business University, Chongqing, China
| | - Ning Li
- Chongqing Engineering Research Center for Processing & Storage of Distinct Agricultural Products, Chongqing Technology and Business University, Chongqing, China
| | - Jiajia Song
- College of Food Science, Southwest University, Chongqing, China
| |
Collapse
|
8
|
Zhang J, Liu X, Wang Z, Zhang H, Gao J, Wu Y, Meng X, Zhong Y, Chen H. Potential Allergenicity Response to Moringa oleifera Leaf Proteins in BALB/c Mice. Nutrients 2022; 14:4700. [PMID: 36364962 PMCID: PMC9654714 DOI: 10.3390/nu14214700] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2022] [Revised: 10/30/2022] [Accepted: 10/31/2022] [Indexed: 03/08/2024] Open
Abstract
The reported association of Moringa oleifera seeds and allergic disease clinically resembling occupational asthma in cosmetic manufacturing workers has resultedin the need to identify such components in the manufacturing process. However, Moringa oleifera leaves from the same plant, an important food ingredient, have limited immunotoxicity data. This study aimed to determine if Moringa oleifera leafproteins (MLP) can elicit allergic responses in BALB/c mice. The BALB/c mice were sensitized twice and challenged 10 times to evaluate the potential allergenicityof MLP in vivo. The results showed increased levels of mast cells, total and specific IgE and IgG, severe signs of systemic anaphylaxis, and reduced body temperature compared with controls. The sensitized mice serum observed enhanced levels of histamine and Th-related cytokine release. Compared with the control group, increased levels of interleukins IL-4, IL-9, and IL-17A and enhanced expression and secretion of normal T cells were found in the culture supernatant of splenocytes treated with MLP.This study suggeststhat MLPcanelicit allergic responses; this providesmore comprehensive guidance for identifying new allergen candidates and developing hypoallergenic MLP products.
Collapse
Affiliation(s)
- Jie Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- School of Food Science and Technology, Nanchang University, Nanchang 330031, China
- Animal Science and Technology Center, Jiangxi University of Traditional Medicine, Nanchang 330004, China
| | - Xuan Liu
- Animal Science and Technology Center, Jiangxi University of Traditional Medicine, Nanchang 330004, China
| | - Zhongliang Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- School of Food Science and Technology, Nanchang University, Nanchang 330031, China
- Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China
| | - Hua Zhang
- Animal Science and Technology Center, Jiangxi University of Traditional Medicine, Nanchang 330004, China
| | - Jinyan Gao
- School of Food Science and Technology, Nanchang University, Nanchang 330031, China
- Jiangxi Province Key Laboratory of Food Allergy, Nanchang University, Nanchang 330047, China
| | - Yong Wu
- School of Food Science and Technology, Nanchang University, Nanchang 330031, China
- Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Food Allergy, Nanchang University, Nanchang 330047, China
| | - Xuanyi Meng
- School of Food Science and Technology, Nanchang University, Nanchang 330031, China
- Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Food Allergy, Nanchang University, Nanchang 330047, China
| | - Youbao Zhong
- Animal Science and Technology Center, Jiangxi University of Traditional Medicine, Nanchang 330004, China
| | - Hongbing Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Food Allergy, Nanchang University, Nanchang 330047, China
| |
Collapse
|
9
|
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]
|
10
|
Bian ZY, Tu ZC, Wang H, Hu YM, Liu GX. Investigation of the Mechanism of 60Co Gamma-Ray Irradiation-Stimulated Oxidation Enhancing the Antigenicity of Ovalbumin by High-Resolution Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:9477-9488. [PMID: 35881501 DOI: 10.1021/acs.jafc.2c03911] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
60Co gamma-ray irradiation-induced antigenicity changes in ovalbumin (OVA) were investigated, and the molecular mechanism was analyzed. Irradiation treatment at 0-100 kGy could significantly enhance the IgG/IgE binding ability of OVA in a dose-dependent paradigm by concomitant oxidative modification, which exhibited color browning and an increase in carbonyl content caused by high-penetrable rays. More allergenic epitopes of OVA were exposed after irradiation treatment reflected by structural changes including the unfolding of tertiary structure, the conversion of α-helix structures to β-sheet and random coil structures, and the cleavage of several peptide bonds. Meanwhile, three oxidation sites of K46, T49, and N260 located in key linear epitopes were observed, which might increase the allergenic ability of OVA via the disaggregation of noncovalent bonds and the unwinding of α-helix structures. Conclusively, irradiation may enhance the potential allergenicity of OVA by oxidative modification, which provides theoretical guidance for effectively controlling the oxidation of proteins in the irradiation process.
Collapse
Affiliation(s)
- Zhong-Yue Bian
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China
| | - Zong-Cai Tu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China
- National R&D Center of Freshwater Fish Processing, Jiangxi Normal University, Nanchang 330022, Jiangxi, China
- Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang 330022, Jiangxi, China
| | - Hui Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China
| | - Yue-Ming Hu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China
| | - Guang-Xian Liu
- Institute of Food Science and Technology, Jiangxi Academy of Agricultural Sciences, Nanchang 330299, Jiangxi, China
| |
Collapse
|
11
|
Lv L, Ye L, Lin X, Li L, Chen J, Yue W, Wu X. Functional and Allergenic Properties Assessment of Conalbumin (Ovotransferrin) after Oxidation. Foods 2022; 11:foods11152308. [PMID: 35954072 PMCID: PMC9367811 DOI: 10.3390/foods11152308] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2022] [Revised: 07/18/2022] [Accepted: 07/21/2022] [Indexed: 11/16/2022] Open
Abstract
Conalbumin (CA) is an iron-binding egg protein that has various bioactivities and causes major allergenicity in humans. This study investigated how oxidation affects the multiple functional properties of CA. The lipid peroxidation method was used to prepare treated CA [2,2′-azobis (2-amidinopropane) dihydrochloride (AAPH)-CA and acrolein-CA] complexes. CA induced structural changes through oxidation. These changes enhanced the digestibility, rate of endocytosis in dendritic cells, and emulsifying and foaming properties of CA. ELISA and immunoblot analysis showed that the complexes reduced the IgE-binding ability of CA through lipid oxidation. KU812 cell assays showed that modification by AAPH and acrolein caused the release of IL-4 and histamine to decline. In conclusion, oxidation treatment modified the functional and structural properties of CA, reducing allergenicity during processing and preservation.
Collapse
|
12
|
Lin J, Chen D, Guan L, Chang K, Li D, Sun B, Yang P, Liu Z. House dust mite exposure enhances immune responses to ovalbumin-induced intestinal allergy. Sci Rep 2022; 12:5216. [PMID: 35338219 PMCID: PMC8956666 DOI: 10.1038/s41598-022-09196-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2021] [Accepted: 03/16/2022] [Indexed: 11/24/2022] Open
Abstract
House dust mites (HDM) are one of the important factors of airway allergic diseases, HDM allergens can be detected in the human gut mucosa, which induces local inflammation and increases intestinal epithelial permeability. This study tests a hypothesis that HDM contribute to the development of OVA (ovalbumin)-induced intestinal allergy. The serum levels of IgE against HDM in patients with food allergy were detected with UniCAP100 (Pharmacia, Uppsala, Sweden); a mouse model of food allergy was developed with OVA and HDM as the specific antigens. Compared to healthy controls, patients with food allergy have higher levels of serum HDM-specific IgE. Compared to food allergy alone groups, the levels of HDM-specific IgE in patients with food allergy and asthma or allergic rhinitis were significantly higher. In mouse models, we found that HDM/OVA induced allergy-like symptoms, lower body temperature, and lower body weight. The levels of IgE, IgG1, mMCP-1 (mouse mast cell protease-1), IL-4 and IL-5 in the HDM and HDM + CT (cholera toxin) groups were higher than the control groups, and the levels of IgE, IgG1, IL-4 and IL-5 in the HDM, OVA and HDM + OVA groups were higher than the control groups. The pathological changes of intestinal tissues in the HDM and HDM + CT/the HDM, OVA and HDM + OVA groups were more severe, more eosinophil infiltration than the control groups. Moreover, exposure to HDM induced intestinal barrier dysfunction, and facilitated the development of intestinal allergy in mice. In conclusion, HDM exposure enhances immune responses to OVA-induced food allergy.
Collapse
Affiliation(s)
- Jianli Lin
- State Key Laboratory of Respiratory Disease Allergy Division at Shenzhen University, Institute of Allergy & Immunology, Shenzhen University School of Medicine, Room 509 of A7 Bldgn, 1066 Xueyuan Blvd, Shenzhen, 518055, China.,State Key Laboratory of Respiratory Disease, Department of Allergy and Clinical Immunology, National Clinical Center for Respiratory Diseases, Guangzhou Institute of Respiratory Diseases, First Affiliated Hospital, Guangzhou Medical University, 151 Yanjiangxi Road, Guangzhou, 510120, Guangdong Province, China
| | - Desheng Chen
- State Key Laboratory of Respiratory Disease Allergy Division at Shenzhen University, Institute of Allergy & Immunology, Shenzhen University School of Medicine, Room 509 of A7 Bldgn, 1066 Xueyuan Blvd, Shenzhen, 518055, China.,Department of General Surgery, Shanghai General Hospital, Shanghai Jiaotong University School of Medicine, Wujin road 85, Shanghai, 200080, China
| | - Lvxin Guan
- State Key Laboratory of Respiratory Disease Allergy Division at Shenzhen University, Institute of Allergy & Immunology, Shenzhen University School of Medicine, Room 509 of A7 Bldgn, 1066 Xueyuan Blvd, Shenzhen, 518055, China
| | - Kexin Chang
- State Key Laboratory of Respiratory Disease Allergy Division at Shenzhen University, Institute of Allergy & Immunology, Shenzhen University School of Medicine, Room 509 of A7 Bldgn, 1066 Xueyuan Blvd, Shenzhen, 518055, China
| | - Dan Li
- State Key Laboratory of Respiratory Disease Allergy Division at Shenzhen University, Institute of Allergy & Immunology, Shenzhen University School of Medicine, Room 509 of A7 Bldgn, 1066 Xueyuan Blvd, Shenzhen, 518055, China
| | - Baoqing Sun
- State Key Laboratory of Respiratory Disease, Department of Allergy and Clinical Immunology, National Clinical Center for Respiratory Diseases, Guangzhou Institute of Respiratory Diseases, First Affiliated Hospital, Guangzhou Medical University, 151 Yanjiangxi Road, Guangzhou, 510120, Guangdong Province, China.
| | - Pingchang Yang
- State Key Laboratory of Respiratory Disease Allergy Division at Shenzhen University, Institute of Allergy & Immunology, Shenzhen University School of Medicine, Room 509 of A7 Bldgn, 1066 Xueyuan Blvd, Shenzhen, 518055, China.
| | - Zhigang Liu
- State Key Laboratory of Respiratory Disease Allergy Division at Shenzhen University, Institute of Allergy & Immunology, Shenzhen University School of Medicine, Room 509 of A7 Bldgn, 1066 Xueyuan Blvd, Shenzhen, 518055, China. .,State Key Laboratory of Respiratory Disease, Department of Allergy and Clinical Immunology, National Clinical Center for Respiratory Diseases, Guangzhou Institute of Respiratory Diseases, First Affiliated Hospital, Guangzhou Medical University, 151 Yanjiangxi Road, Guangzhou, 510120, Guangdong Province, China.
| |
Collapse
|
13
|
Liang X, Wang Z, Yang H, Luo X, Sun J, Yang M, Shi X, Yue X, Zheng Y. Evaluation of allergenicity of cow milk treated with enzymatic hydrolysis through a mouse model of allergy. J Dairy Sci 2022; 105:1039-1050. [PMID: 34955271 DOI: 10.3168/jds.2021-20686] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Accepted: 10/08/2021] [Indexed: 01/09/2023]
Abstract
Cow milk (CM) allergy is a worldwide concern. Currently, few studies have been performed on the immunoreactivity of CM and fewer still on the antigenicity of CM in vivo and in vitro. In this study, we assessed the potential allergenicity of enzymatically hydrolyzed CM using in vitro ELISA and oral sensitization and challenge of BALB/c mice. Alcalase-, Protamex-, and Flavourzyme-treated CM (all from Novozymes) diminished IgE binding capacity, with greatest reductions of 56.31%, 50.62%, and 56.45%, respectively. Allergic symptoms and levels of total IgG1 were reduced, and allergic inflammation of the lung, jejunum, and spleen was relieved. Moreover, the numbers of CD8+ T and B220+ cells decreased, and the balance of CD4+ T/CD8+ T cells was effectively regulated. These findings suggest that the potential allergenicity of CM was reduced by enzymatic hydrolysis, and our research will lay a solid foundation for developing high-quality hypoallergenic CM products.
Collapse
Affiliation(s)
- Xiaona Liang
- College of Food Science, Shenyang Agricultural University, Shenyang 100866, P. R. China
| | - Zongzhou Wang
- 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
| | - Xue Luo
- 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
| | - Mei Yang
- 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
| | - Xiqing Yue
- 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.
| |
Collapse
|
14
|
Yang A, Liao Y, Zhu J, Zhang J, Wu Z, Li X, Tong P, Chen H, Wang S, Liu Z. Screening of anti-allergy Lactobacillus and its effect on allergic reactions in BALB/c mice sensitized by soybean protein. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104858] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022] Open
|
15
|
Sun F, Lv L, Huang C, Lin Q, He K, Ye L, Lin X, Wu X. Development of hypoallergenic ovalbumin with improving functional properties by AAPH and acrolein treatment. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104733] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022] Open
|
16
|
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.
Collapse
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.
| |
Collapse
|
17
|
Pi X, Yang Y, Sun Y, Wang X, Wan Y, Fu G, Li X, Cheng J. Food irradiation: a promising technology to produce hypoallergenic food with high quality. Crit Rev Food Sci Nutr 2021; 62:6698-6713. [PMID: 33775183 DOI: 10.1080/10408398.2021.1904822] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
The increasing incidence of food allergy cases is a public health problem of global concern. Producing hypoallergenic foods with high quality, low cost, and eco-friendly is a new trend for the food industry in the coming decades. Food irradiation, a non-thermal food processing technology, is a powerful tool to reduce the allergenicity with the above advantages. This review presents a summary of recent studies about food irradiation to reduce the allergenicity of food, including shellfish, soy, peanut, milk, tree nut, egg, wheat and fish. Principles of food irradiation, including mechanisms of allergenicity-reduction, irradiation types and characteristics, are discussed. Specific effects of food irradiation are also evaluated, involving microbial decontamination, improvement or preservation of nutritional value, harmful substances reduction of food products. Furthermore, the advantages, disadvantages and limitations of food irradiation are analyzed. It is concluded that food irradiation is a safety tool to reduce the allergenicity of food effectively, with high nutritional value and long shelf-life, making it a competitive alternative technology to traditional techniques such as heating treatments. Of note, a combination of irradiation with additional processing may be a trend for food irradiation.
Collapse
Affiliation(s)
- Xiaowen Pi
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Yili Yang
- Suzhou Institute of Systems Medicine, Center for Systems Medicine, Chinese Academy of Medical Sciences, Suzhou, Jiangsu, China
| | - Yuxue Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Xibo Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Yin Wan
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Guiming Fu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Xin Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Jianjun Cheng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| |
Collapse
|
18
|
Wang XM, Ye YH, Tu ZC, Hu YM, Wang H, He CY. Investigation of the mechanism underlying the influence of mild glycation on the digestibility and IgG/IgE-binding abilities of β-lactoglobulin and its digests through LC orbitrap MS/MS. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110506] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
|
19
|
He S, Zhao J, Zhang Y, Zhu Y, Li X, Cao X, Ye Y, Li J, Sun H. Effects of Low-pH Treatment on the Allergenicity Reduction of Black Turtle Bean ( Phaseolus vulgaris L.) Lectin and Its Mechanism. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:1379-1390. [PMID: 33464885 DOI: 10.1021/acs.jafc.0c06524] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
A high content of potentially allergenic lectin in Phaseolus vulgaris L. beans is of increasing health concerns; however, understanding of the protein allergenicity mechanism on the molecular basis is scarce. In the present study, low-pH treatments were applied to modify black turtle bean lectin allergen, and a sensitization procedure was performed using the BALB/c mice for the allergenicity evaluation, while the conformational changes were monitored by the spectral analyses and the details were explored by the molecular dynamics simulation. Much milder anaphylactic responses were observed in BALB/c mice experiments. At the molecular level, the protein was unfolded in low acidic environments because of protonation, and α-helix was reduced with the exposure of trypsin cleavage sites, especially the improvement of protease accessibility for Lys121, 134, and 157 in the B cell epitope structural alterations. These results indicate that a low-pH treatment might be an efficient method to improve the safety of legume protein consumption.
Collapse
Affiliation(s)
- Shudong He
- Engineering Research Center of Bio-process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui, PR China
| | - Jinlong Zhao
- College of Food Science and Engineering, Ocean University of China, Qingdao 255003, Shandong, PR China
| | - Yi Zhang
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Ste-Anne-de-Bellevue, Québec H9X 3 V9, Canada
| | - Yuchen Zhu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Xingjiang Li
- Engineering Research Center of Bio-process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui, PR China
| | - Xiaodong Cao
- Engineering Research Center of Bio-process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui, PR China
| | - Yongkang Ye
- Engineering Research Center of Bio-process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui, PR China
| | - Jing Li
- Department of Biological and Environmental Engineering, Hefei University, Hefei 230009, Anhui PR China
| | - Hanju Sun
- Engineering Research Center of Bio-process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui, PR China
| |
Collapse
|
20
|
Are Physicochemical Properties Shaping the Allergenic Potency of Animal Allergens? Clin Rev Allergy Immunol 2021; 62:1-36. [DOI: 10.1007/s12016-020-08826-1] [Citation(s) in RCA: 51] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 11/09/2020] [Indexed: 12/31/2022]
|
21
|
Ahmed I, Lin H, Li Z, Xu L, Qazi IM, Luo C, Gao X, Khan MU, Iqbal A, Guo Y, Pavase TR, Sun L. Tyrosinase/caffeic acid cross-linking alleviated shrimp (Metapenaeus ensis) tropomyosin-induced allergic responses by modulating the Th1/Th2 immunobalance. Food Chem 2020; 340:127948. [PMID: 32896779 DOI: 10.1016/j.foodchem.2020.127948] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2020] [Revised: 07/27/2020] [Accepted: 08/25/2020] [Indexed: 01/01/2023]
Abstract
In this study, the effect of enzymatic cross-linking of shrimp tropomyosin (TM) with tyrosinase and caffeic acid (TM-Tyr/CA) on the allergic response were assessed using in vitro and in vivo models. The RBL-2H3 and KU812 cell lines were employed to evaluate the changes in the stimulation abilities of TM-Tyr/CA that showed significant inhibition of mediators and cytokines. The digestibility of cross-linked TM was improved and the recognitions of IgG/IgE were markedly reduced, as revealed by western blotting. TM-Tyr/CA decreased anaphylactic symptoms, and hindered the levels of IgG1, IgE, histamine, tryptase and mouse mast-cell protease-1 (mMCP-1) in mice sera. Cross-linked TM downregulated the production of interleukin (IL)-4, IL-5, and IL-13 by 51.36, 12.24 and 20.55%, respectively, whereas, IL-10 and IFN-γ were upregulated by 20.71 and 19.0%. TM-Tyr/CA showed reduced allergenicity and may have preventive effect in relieving TM induced allergic response via immunosuppression and positive modulation of T-helper (Th)1/Th2 immunobalance.
Collapse
Affiliation(s)
- Ishfaq Ahmed
- College of Food Science and Engineering, Ocean University of China, No. 5, Yushan Road, Qingdao, Shandong Province, 266003, PR China
| | - Hong Lin
- College of Food Science and Engineering, Ocean University of China, No. 5, Yushan Road, Qingdao, Shandong Province, 266003, PR China
| | - Zhenxing Li
- College of Food Science and Engineering, Ocean University of China, No. 5, Yushan Road, Qingdao, Shandong Province, 266003, PR China.
| | - Lili Xu
- College of Food Science and Engineering, Ocean University of China, No. 5, Yushan Road, Qingdao, Shandong Province, 266003, PR China
| | - Ihsan Mabood Qazi
- Department of Food Science and Technology, The University of Agriculture Peshawar-Pakistan, Peshawar, Pakistan
| | - Chen Luo
- College of Food Science and Engineering, Ocean University of China, No. 5, Yushan Road, Qingdao, Shandong Province, 266003, PR China
| | - Xiang Gao
- Department of Allergy, The Affiliated Hospital of Medical College of Qingdao University, Qingdao, Shandong Province 266003, PR China
| | - Mati Ullah Khan
- College of Food Science and Engineering, Ocean University of China, No. 5, Yushan Road, Qingdao, Shandong Province, 266003, PR China
| | - Amjad Iqbal
- Department of Agriculture, Garden Campus, Abdul Wali Khan University, Mardan, Khyber Pakhtunkhwa, Pakistan
| | - Yuman Guo
- College of Food Science and Engineering, Ocean University of China, No. 5, Yushan Road, Qingdao, Shandong Province, 266003, PR China
| | - Tushar Ramesh Pavase
- College of Food Science and Engineering, Ocean University of China, No. 5, Yushan Road, Qingdao, Shandong Province, 266003, PR China
| | - Lirui Sun
- College of Food Science and Engineering, Ocean University of China, No. 5, Yushan Road, Qingdao, Shandong Province, 266003, PR China
| |
Collapse
|
22
|
Huang M, Li X, Tong P, Gao J, Yuan J, Yang A, Chen H, Wu Y. Potential allergenicity assessment after bovine apo-α-lactalbumin binding to calcium ion. J Food Biochem 2020; 44:e13340. [PMID: 32667722 DOI: 10.1111/jfbc.13340] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2020] [Revised: 05/17/2020] [Accepted: 05/27/2020] [Indexed: 11/28/2022]
Abstract
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.
Collapse
Affiliation(s)
- Meijia Huang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China.,School of Food Science and Technology, NanchangUniversity, Nanchang, China
| | - Xin Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China.,School of Food Science and Technology, NanchangUniversity, Nanchang, China
| | - Ping Tong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China.,School of Food Science and Technology, NanchangUniversity, Nanchang, China
| | - Jinyan Gao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China.,School of Food Science and Technology, NanchangUniversity, Nanchang, China
| | - Juanli Yuan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China.,School of Pharmacy, Nanchang University, Nanchang, China
| | - Anshu Yang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China.,Sino-German Joint Research Institute (Jiangxi-OAI), Nanchang University, Nanchang, China
| | - Hongbing Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China.,Sino-German Joint Research Institute (Jiangxi-OAI), Nanchang University, Nanchang, China
| | - Yong Wu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China.,Sino-German Joint Research Institute (Jiangxi-OAI), Nanchang University, Nanchang, China
| |
Collapse
|
23
|
Shi L, Xu H, Min F, Li X, Shi X, Gao J, Chen H. Imidacloprid exposure suppresses cytokine production and neutrophil infiltration in TLR2-dependent activation of RBL-2H3 cells and skin inflammation of BALB/c mice. NEW J CHEM 2020. [DOI: 10.1039/d0nj01945c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Imidacloprid suppressed TNF-α and IL-6 production and neutrophil infiltration, without altering mast cell degranulation.
Collapse
Affiliation(s)
- Linbo Shi
- State Key Laboratory of Food Science and Technology
- Nanchang University
- Nanchang
- China
- Department of Pathogen Biology and Immunology
| | - Huaping Xu
- Department of Rehabilitation
- The First Affiliated Hospital of Nanchang University
- Nanchang
- China
| | - Fangfang Min
- State Key Laboratory of Food Science and Technology
- Nanchang University
- Nanchang
- China
- Sino-German Joint Research Institute
| | - Xin Li
- Department of Anesthesiology, The First Affiliated Hospital of Nanchang University
- Nanchang 330006
- China
| | - Xiaoyun Shi
- School of Food Science
- Nanchang University
- Nanchang
- China
| | - Jinyan Gao
- School of Food Science
- Nanchang University
- Nanchang
- China
| | - Hongbing Chen
- State Key Laboratory of Food Science and Technology
- Nanchang University
- Nanchang
- China
- Sino-German Joint Research Institute
| |
Collapse
|
24
|
Xia J, Zu Q, Yang A, Wu Z, Li X, Tong P, Yuan J, Wu Y, Fan Q, Chen H. Allergenicity reduction and rheology property of Lactobacillus-fermented soymilk. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:6841-6849. [PMID: 31385312 DOI: 10.1002/jsfa.9969] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/20/2019] [Revised: 07/28/2019] [Accepted: 08/02/2019] [Indexed: 06/10/2023]
Abstract
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.
Collapse
Affiliation(s)
- Jiaheng Xia
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- Sino-German Joint Research Institute, Nanchang University, Nanchang, China
| | - Qinqin Zu
- Huainan Municipal Food and Drug Inspection Center, Huainan, China
| | - Anshu Yang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- Sino-German Joint Research Institute, Nanchang University, Nanchang, China
| | - Zhihua Wu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- Sino-German Joint Research Institute, Nanchang University, Nanchang, China
| | - Xin Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Ping Tong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Juanli Yuan
- School of Pharmacy, Nanchang University, Nanchang, China
| | - Yong Wu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- Sino-German Joint Research Institute, Nanchang University, Nanchang, China
| | - Qingsheng Fan
- Sino-German Joint Research Institute, Nanchang University, Nanchang, China
| | - Hongbing Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- Sino-German Joint Research Institute, Nanchang University, Nanchang, China
| |
Collapse
|
25
|
Caffeic acid-assisted cross-linking catalyzed by polyphenol oxidase decreases the allergenicity of ovalbumin in a Balb/c mouse model. Food Chem Toxicol 2018; 111:275-283. [DOI: 10.1016/j.fct.2017.11.026] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2017] [Revised: 10/10/2017] [Accepted: 11/18/2017] [Indexed: 02/06/2023]
|
26
|
Villa C, Costa J, Oliveira MBP, Mafra I. Bovine Milk Allergens: A Comprehensive Review. Compr Rev Food Sci Food Saf 2017; 17:137-164. [DOI: 10.1111/1541-4337.12318] [Citation(s) in RCA: 102] [Impact Index Per Article: 14.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2017] [Revised: 10/09/2017] [Accepted: 10/11/2017] [Indexed: 12/21/2022]
Affiliation(s)
- Caterina Villa
- REQUIMTE-LAQV, Faculdade de Farmácia; Univ. do Porto; Porto Portugal
| | - Joana Costa
- REQUIMTE-LAQV, Faculdade de Farmácia; Univ. do Porto; Porto Portugal
| | | | - Isabel Mafra
- REQUIMTE-LAQV, Faculdade de Farmácia; Univ. do Porto; Porto Portugal
| |
Collapse
|