1
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Li T, Bu G, Chen Y, Zhao Q, Chang Y. Heat/non-heat treatment alleviates β-conglycinin-triggered food allergy reactions by modulating the Th1/Th2 immune balance in a BALB/c mouse model. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:6531-6540. [PMID: 38517196 DOI: 10.1002/jsfa.13476] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/13/2023] [Revised: 03/02/2024] [Accepted: 03/22/2024] [Indexed: 03/23/2024]
Abstract
BACKGROUND With the increasing popularity of plant protein-based diets, soy proteins are favored as the most important source of plant protein worldwide. However, potential food allergy risks limit their use in the food industry. This work aims to reveal the mechanism of β-conglycinin-induced food allergy, and to explore the regulatory mechanism of heat treatment and high hydrostatic pressure (HHP) treatment in a BALB/c mouse model. RESULTS Our results showed that oral administration of β-conglycinin induced severe allergic symptoms in BALB/c mice, but these symptoms were effectively alleviated through heat treatment and HHP treatment. Moreover, β-conglycinin stimulated lymphocyte proliferation and differentiation; a large number of cytokines interleukin (IL)-4, IL-5, IL-10, IL-12 and IL-13 were released and interferon γ secretion was inhibited, which disrupted the Th1/Th2 immune balance and promoted the differentiation and proliferation of naive T cells into Th2-type cells. CONCLUSION Heat/non-heat treatment altered the conformation of soybean protein, which significantly reduced allergic reactions in mice. This regulatory mechanism may be associated with Th1/Th2 immune balance. Our results provide data support for understanding the changes in allergenicity of soybean protein within the food industry. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Tanghao Li
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Gaungzhou, China
| | - Guanhao Bu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Yixuan Chen
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Qingqing Zhao
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Yongfeng Chang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
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2
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Li L, Chai W, Ma L, Zhang T, Chen J, Zhang J, Wu X. Covalent polyphenol with soybean 11S protein to develop hypoallergenic conjugates for potential immunotherapy. J Funct Foods 2023. [DOI: 10.1016/j.jff.2023.105518] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023] Open
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3
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Deng Y, Chen H, Wu Y, Yuan J, Shi Q, Tong P, Gao J. Aflatoxin B 1 can aggravate BALB/c mice allergy to ovalbumin through changing their Th2 cells immune responses. Toxicon 2023; 228:107121. [PMID: 37062343 DOI: 10.1016/j.toxicon.2023.107121] [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: 01/31/2023] [Revised: 04/07/2023] [Accepted: 04/08/2023] [Indexed: 04/18/2023]
Abstract
Foods contaminated by Aflatoxin B1 (AFB1) frequently happen in the world and can cause a lot healthy damages to human beings, meanwhile, some of these foods are easily irritate food allergy. To investigate the effect of AFB1 exposure on food allergy, three doses of AFB1 were set, including 0.3 μg/kg · bw (LDAF), 7.5 μg/kg · bw (MDAF), and 100.0 μg/kg · bw (HDAF), respectively; food allergy model was constructed by the BALB/c mice allergy to ovalbumin (OVA). The changes of titer in OVA-specific immunoglobulin E (IgE), IgG, IgG1, IgG2a, as well as level of the mMCP-1 in sera were determined by enzyme linked immunosorbent assay (ELISA), respectively; the levels of interleukin (IL-4, IL-5, IL-13) and interferon (IFN)-γ in spleen were separately assessed using ELISA kits, and their relative genes expression were verified by Real-time fluorescence quantitative PCR (Q-PCR); the population of Th1/Th2/Treg cells were analyzed by flow cytometry. Results showed that when OVA-allergic mice were exposed to AFB1, the production of OVA-specific IgE, IL-4, IL-5 and IL-13, and mMCP-1 were all increased, whereas the level of IFN-γ was decreased; the Th1/Th2 balance was disrupted and the development of Th cells tilted to the Th2 phenotype. The study would contribute to further understand the risk of fungal toxins in food allergy.
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Affiliation(s)
- Yujue Deng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, PR China; College 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
| | - Yong Wu
- Jiangxi-OAI Joint Research Institute, Nanchang University, Nanchang, 330047, PR China
| | - Jin Yuan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, PR China; College of Food Science & Technology, Nanchang University, Nanchang, 330031, PR China
| | - Qiang Shi
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, PR China; College of Food Science & Technology, Nanchang University, Nanchang, 330031, PR China
| | - Ping Tong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, PR China.
| | - Jinyan Gao
- College of Food Science & Technology, Nanchang University, Nanchang, 330031, PR China.
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4
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Mori F, Giovannini M, Barni S, Jiménez-Saiz R, Munblit D, Biagioni B, Liccioli G, Sarti L, Liotti L, Ricci S, Novembre E, Sahiner U, Baldo E, Caimmi D. Oral Immunotherapy for Food-Allergic Children: A Pro-Con Debate. Front Immunol 2021; 12:636612. [PMID: 34650547 PMCID: PMC8507468 DOI: 10.3389/fimmu.2021.636612] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2020] [Accepted: 09/03/2021] [Indexed: 11/13/2022] Open
Abstract
The prevalence of food allergy has increased in recent years, especially in children. Allergen avoidance, and drugs in case of an allergic reaction, remains the standard of care in food allergy. Nevertheless, increasing attention has been given to the possibility to treat food allergy, through immunotherapy, particularly oral immunotherapy (OIT). Several OIT protocols and clinical trials have been published. Most of them focus on children allergic to milk, egg, or peanut, although recent studies developed protocols for other foods, such as wheat and different nuts. OIT efficacy in randomized controlled trials is usually evaluated as the possibility for patients to achieve desensitization through the consumption of an increasing amount of a food allergen, while the issue of a possible long-term sustained unresponsiveness has not been completely addressed. Here, we evaluated current pediatric OIT knowledge, focusing on the results of clinical trials and current guidelines. Specifically, we wanted to highlight what is known in terms of OIT efficacy and effectiveness, safety, and impact on quality of life. For each aspect, we reported the pros and the cons, inferable from published literature. In conclusion, even though many protocols, reviews and meta-analysis have been published on this topic, pediatric OIT remains a controversial therapy and no definitive generalized conclusion may be drawn so far. It should be an option provided by specialized teams, when both patients and their families are prone to adhere to the proposed protocol. Efficacy, long-term effectiveness, possible role of adjuvant therapies, risk of severe reactions including anaphylaxis or eosinophilic esophagitis, and impact on the quality of life of both children and caregivers are all aspects that should be discussed before starting OIT. Future studies are needed to provide firm clinical and scientific evidence, which should also consider patient reported outcomes.
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Affiliation(s)
- Francesca Mori
- Allergy Unit, Department of Pediatrics, Meyer Children's University Hospital, Florence, Italy
| | - Mattia Giovannini
- Allergy Unit, Department of Pediatrics, Meyer Children's University Hospital, Florence, Italy
| | - Simona Barni
- Allergy Unit, Department of Pediatrics, Meyer Children's University Hospital, Florence, Italy
| | - Rodrigo Jiménez-Saiz
- Department of Immunology, Instituto de Investigación Sanitaria Hospital Universitario de La Princesa (IIS-IP), Madrid, Spain.,Department of Immunology & Oncology, Centro Nacional de Biotecnología (CNB)-CSIC, Madrid, Spain.,Faculty of Experimental Sciences, Universidad Francisco de Vitoria (UFV), Madrid, Spain.,Department of Medicine, McMaster University, Hamilton, ON, Canada
| | - Daniel Munblit
- Department of Paediatrics and Paediatric Infectious Diseases, Institute of Child's Health, Sechenov First Moscow State Medical University (Sechenov University), Moscow, Russia.,Inflammation, Repair and Development Section, National Heart and Lung Institute, Faculty of Medicine, Imperial College London, London, United Kingdom.,Research and Clinical Center for Neuropsychiatry, Moscow, Russia
| | - Benedetta Biagioni
- Allergy Outpatient Clinic, Division of Internal Medicine, IRCCS Azienda Ospedaliera Universitaria, Bologna, Italy
| | - Giulia Liccioli
- Allergy Unit, Department of Pediatrics, Meyer Children's University Hospital, Florence, Italy
| | - Lucrezia Sarti
- Allergy Unit, Department of Pediatrics, Meyer Children's University Hospital, Florence, Italy
| | - Lucia Liotti
- Department of Pediatrics, Salesi Children's Hospital, Azienda Ospedaliera Universitaria (AOU) Ospedali Riuniti Ancona, Ancona, Italy
| | - Silvia Ricci
- Division of Immunology, Section of Pediatrics, Department of Health Sciences, University of Florence and Meyer Children's Hospital, Florence, Italy
| | - Elio Novembre
- Allergy Unit, Department of Pediatrics, Meyer Children's University Hospital, Florence, Italy
| | - Umit Sahiner
- Department of Pediatric Allergy, Hacettepe University, Ankara, Turkey
| | - Ermanno Baldo
- "Giovan Battista Mattei" Research Institute, Stenico, Italy
| | - Davide Caimmi
- Allergy Unit, CHU de Montpellier, Univ Montpellier, Montpellier, France.,IDESP, UA11, INSERM-Univ Montpellier, Montpellier, France
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5
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Bhat ZF, Morton JD, Bekhit AEDA, Kumar S, Bhat HF. Effect of processing technologies on the digestibility of egg proteins. Compr Rev Food Sci Food Saf 2021; 20:4703-4738. [PMID: 34355496 DOI: 10.1111/1541-4337.12805] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2021] [Revised: 06/06/2021] [Accepted: 06/22/2021] [Indexed: 02/06/2023]
Abstract
Egg and egg products are a rich source of highly bioavailable animal proteins. Several processing technologies can affect the structural and functional properties of these proteins differently and can influence their fate inside the gastrointestinal tract. The present review examines some of the processing technologies for improving egg protein digestibility and discusses how different processing conditions affect the digestibility of egg proteins under gastrointestinal digestion environments. To provide up-to-date information, most of the studies included in this review have been published in the last 5 years on different aspects of egg protein digestibility. Digestibility of egg proteins can be improved by employing some processing technologies that are able to improve the susceptibility of egg proteins to gastrointestinal proteases. Processing technologies, such as pulsed electric field, high-pressure, and ultrasound, can induce conformational and microstructural changes that lead to unfolding of the polypeptides and expose active sites for further interactions. These changes can enhance the accessibility of digestive proteases to cleavage sites. Some of these technologies may inactivate some egg proteins that are enzyme inhibitors, such as trypsin inhibitors. The underlying mechanisms of how different technologies mediate the egg protein digestibility have been discussed in detail. The proteolysis patterns and digestibility of the processed egg proteins are not always predictable and depends on the processing conditions. Empirical input is required to tailor the optimization of processing conditions for favorable effects on protein digestibility.
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Affiliation(s)
- Zuhaib F Bhat
- Division of Livestock Products Technology, SKUAST of Jammu, Jammu, Jammu and Kashmir, India
| | - James D Morton
- Department of Wine Food and Molecular Biosciences, Lincoln University, Christchurch, New Zealand
| | | | - Sunil Kumar
- Division of Livestock Products Technology, SKUAST of Jammu, Jammu, Jammu and Kashmir, India
| | - Hina F Bhat
- Division of Biotechnology, SKUAST of Kashmir, Srinagar, Jammu and Kashmir, India
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6
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Reyes-Pavón D, Cervantes-García D, Bermúdez-Humarán LG, Córdova-Dávalos LE, Quintanar-Stephano A, Jiménez M, Salinas E. Protective Effect of Glycomacropeptide on Food Allergy with Gastrointestinal Manifestations in a Rat Model through Down-Regulation of Type 2 Immune Response. Nutrients 2020; 12:nu12102942. [PMID: 32992996 PMCID: PMC7601722 DOI: 10.3390/nu12102942] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2020] [Revised: 09/15/2020] [Accepted: 09/22/2020] [Indexed: 12/12/2022] Open
Abstract
Glycomacropeptide (GMP) is a bioactive peptide derived from milk κ-casein with immune-modulatory and anti-inflammatory properties. Food allergy (FA) is an adverse immune reaction with a broad spectrum of manifestations. Allergen intake induces persistent intestinal inflammation and tissue damage. In this study, the anti-allergic activity of GMP was evaluated using a rat ovalbumin (OVA)-induced FA model with gastrointestinal manifestation. Rats were orally GMP treated from 3 days prior and during FA development. The severity of food anaphylaxis and diarrheal episodes, antibody production and histamine level were measured. Histopathological changes, inflammation and predominant cytokine profile at intestine were analyzed. Oral GMP intake decreased clinical signs and diarrhea severity induced by allergen, with a significant reduction in intestinal edema and expression level of IL-1β and TNF-α. Prophylaxis with GMP also diminished serum anti-OVA IgE and IgG1, and histamine levels. GMP treatment markedly decreased eosinophil infiltration, mast cell and goblet cell hyperplasia, total IgE expression in intestine, and prevented histological changes in villi, crypts and internal muscularis layer. The treatment effectively suppressed IL-5, IL-13 and GATA3 expression and skewed the intestinal cytokine profile toward type 1 and regulatory. These results suggest that GMP may protect against FA through down-regulating the type 2 inflammatory response.
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Affiliation(s)
- Diana Reyes-Pavón
- Department of Microbiology, Basic Science Center, Autonomous University of Aguascalientes, 20131 Aguascalientes, Mexico; (D.R.-P.); (D.C.-G.); (L.E.C.-D.)
| | - Daniel Cervantes-García
- Department of Microbiology, Basic Science Center, Autonomous University of Aguascalientes, 20131 Aguascalientes, Mexico; (D.R.-P.); (D.C.-G.); (L.E.C.-D.)
- National Council of Science and Technology, 03940 Mexico City, Mexico
| | | | - Laura Elena Córdova-Dávalos
- Department of Microbiology, Basic Science Center, Autonomous University of Aguascalientes, 20131 Aguascalientes, Mexico; (D.R.-P.); (D.C.-G.); (L.E.C.-D.)
| | - Andrés Quintanar-Stephano
- Department of Physiology and Pharmacology, Basic Science Center, Autonomous University of Aguascalientes, 20131 Aguascalientes, Mexico;
| | - Mariela Jiménez
- Department of Microbiology, Basic Science Center, Autonomous University of Aguascalientes, 20131 Aguascalientes, Mexico; (D.R.-P.); (D.C.-G.); (L.E.C.-D.)
- Correspondence: (M.J.); (E.S.); Tel.: +52-(449)-910-8424 (E.S.)
| | - Eva Salinas
- Department of Microbiology, Basic Science Center, Autonomous University of Aguascalientes, 20131 Aguascalientes, Mexico; (D.R.-P.); (D.C.-G.); (L.E.C.-D.)
- Correspondence: (M.J.); (E.S.); Tel.: +52-(449)-910-8424 (E.S.)
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7
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Tong P, Xiong L, Gao J, Li X, Wu Z, Yang A, Yuan J, Wu Y, Chen H. Influence of heat treatment and egg matrix on the physicochemical and allergenic properties of egg custard. J Food Sci 2020; 85:789-799. [PMID: 32078753 DOI: 10.1111/1750-3841.15065] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2019] [Revised: 12/30/2019] [Accepted: 01/07/2020] [Indexed: 11/27/2022]
Abstract
To investigate the influence of heat treatment and egg matrix on egg custard (EC) proteins, 12 different kinds of ECs with different egg/water ratios (1:1, 1:1.5, 1:2, or 1:3, v/v) and different heating temperatures (80, 90, or 100 °C) and times (10, 15, or 20 min) were prepared and evaluated for the digestibility, structure, eliciting capacity and sensitizing capacity using SDS-PAGE, fluorescence spectra, ELISA, and a BALB/c mouse model, respectively. The physicochemical properties of EC proteins were significantly affected by heat treatment and egg matrix, which showed the increased digestibility and partially unfolded structure. The eliciting capacity of EC evaluated by IgE binding to sera from egg-allergic patients was reduced after heat treatment, and the EC made by heating at 100 °C for 20 min with a whole egg/water ratio of 1:2 (v/v) was the weakest. The sensitizing capacity of EC was also reduced in the BALB/c mouse model, which showed the significantly decreased levels of specific IgE, IgG, IgG1 and IgG2a, mMCP-1 and histamine in the mouse sera, as well as cytokine secretions of IL-4, IL-5, and IL-13, compared with the raw egg (RE) group. Results demonstrate that heat treatment and egg matrix significantly reduced the eliciting and sensitizing capacity of EC by changing the tertiary structure and increasing the digestibility of EC proteins. PRACTICAL APPLICATION: Egg custard (EC) is one kind of savory food suitable for all ages, and is also a traditional supplementary food for infants and young children in China. However, limited information is available on the allergenicity of egg custard. In this work, we evaluated how the structure, digestibility, and allergenic potential of egg allergens in EC were altered by the degree of thermal treatment and egg matrix, and elucidated the links between the physicochemical properties and allergenic potential of EC affected by heat treatment and egg matrix. Our results demonstrate that heat treatment and egg matrix significantly reduced the eliciting and sensitizing capacity of EC by changing the tertiary structure and increasing the digestibility of EC proteins.
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Affiliation(s)
- Ping Tong
- State Key Laboratory of Food Science and Technology, Nanchang Univ., Nanchang, 330047, P. R. China.,School of Food Science & Technology, Nanchang Univ., Nanchang, 330047, P. R. China
| | - Liji Xiong
- State Key Laboratory of Food Science and Technology, Nanchang Univ., Nanchang, 330047, P. R. China
| | - Jinyan Gao
- School of Food Science & Technology, Nanchang Univ., Nanchang, 330047, P. R. China
| | - Xin Li
- State Key Laboratory of Food Science and Technology, Nanchang Univ., Nanchang, 330047, P. R. China.,School of Food Science & Technology, Nanchang Univ., Nanchang, 330047, P. R. China
| | - Zhihua Wu
- State Key Laboratory of Food Science and Technology, Nanchang Univ., Nanchang, 330047, P. R. China.,Sino-German Joint Research Inst., Nanchang Univ., Nanchang, 330047, P. R. China
| | - Anshu Yang
- State Key Laboratory of Food Science and Technology, Nanchang Univ., Nanchang, 330047, P. R. China.,Sino-German Joint Research Inst., Nanchang Univ., Nanchang, 330047, P. R. China
| | - Juanli Yuan
- School of Pharmaceutical Science, Nanchang Univ., Nanchang, 330047, P. R. China
| | - Yong Wu
- Sino-German Joint Research Inst., Nanchang Univ., Nanchang, 330047, P. R. China
| | - Hongbing Chen
- State Key Laboratory of Food Science and Technology, Nanchang Univ., Nanchang, 330047, P. R. China.,Sino-German Joint Research Inst., Nanchang Univ., Nanchang, 330047, P. R. China
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8
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Jiménez-Saiz R, Anipindi VC, Galipeau H, Ellenbogen Y, Chaudhary R, Koenig JF, Gordon ME, Walker TD, Mandur TS, Abed S, Humbles A, Chu DK, Erjefält J, Ask K, Verdú EF, Jordana M. Microbial Regulation of Enteric Eosinophils and Its Impact on Tissue Remodeling and Th2 Immunity. Front Immunol 2020; 11:155. [PMID: 32117293 PMCID: PMC7033414 DOI: 10.3389/fimmu.2020.00155] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2019] [Accepted: 01/21/2020] [Indexed: 12/16/2022] Open
Abstract
Eosinophils have emerged as multifaceted cells that contribute to tissue homeostasis. However, the impact of the microbiota on their frequency and function at mucosal sites remains unclear. Here, we investigated the role of the microbiota in the regulation of enteric eosinophils. We found that small intestinal (SI) eosinophilia was significantly greater in germ-free (GF) mice compared to specific pathogen free (SPF) controls. This was associated with changes in the production of enteric signals that regulate eosinophil attraction and survival, and was fully reversed by complex colonization. Additionally, SI eosinophils of GF mice exhibited more cytoplasmic protrusions and less granule content than SPF controls. Lastly, we generated a novel strain of eosinophil-deficient GF mice. These mice displayed intestinal fibrosis and were less prone to allergic sensitization as compared to GF controls. Overall, our study demonstrates that commensal microbes regulate intestinal eosinophil frequency and function, which impacts tissue repair and allergic sensitization to food antigens. These data support a critical interplay between the commensal microbiota and intestinal eosinophils in shaping homeostatic, innate, and adaptive immune processes in health and disease.
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Affiliation(s)
- Rodrigo Jiménez-Saiz
- Department of Pathology & Molecular Medicine, McMaster Immunology Research Centre (MIRC), McMaster University, Hamilton, ON, Canada
- Department of Immunology & Oncology, National Center for Biotechnology (CNB)-CSIC, Madrid, Spain
| | - Varun C. Anipindi
- Department of Pathology & Molecular Medicine, McMaster Immunology Research Centre (MIRC), McMaster University, Hamilton, ON, Canada
| | - Heather Galipeau
- Farncombe Family Digestive Health Research Institute, McMaster University, Hamilton, ON, Canada
| | - Yosef Ellenbogen
- Department of Pathology & Molecular Medicine, McMaster Immunology Research Centre (MIRC), McMaster University, Hamilton, ON, Canada
| | - Roopali Chaudhary
- Department of Pathology & Molecular Medicine, McMaster Immunology Research Centre (MIRC), McMaster University, Hamilton, ON, Canada
| | - Joshua F. Koenig
- Department of Pathology & Molecular Medicine, McMaster Immunology Research Centre (MIRC), McMaster University, Hamilton, ON, Canada
| | - Melissa E. Gordon
- Department of Pathology & Molecular Medicine, McMaster Immunology Research Centre (MIRC), McMaster University, Hamilton, ON, Canada
| | - Tina D. Walker
- Department of Pathology & Molecular Medicine, McMaster Immunology Research Centre (MIRC), McMaster University, Hamilton, ON, Canada
| | - Talveer S. Mandur
- Department of Pathology & Molecular Medicine, McMaster Immunology Research Centre (MIRC), McMaster University, Hamilton, ON, Canada
| | - Soumeya Abed
- Department of Pathology & Molecular Medicine, McMaster Immunology Research Centre (MIRC), McMaster University, Hamilton, ON, Canada
| | - Alison Humbles
- Department of Respiratory, Inflammation and Autoimmunity, MedImmune, Gaithersburg, MD, United States
| | - Derek K. Chu
- Department of Medicine, McMaster University, Hamilton, ON, Canada
| | - Jonas Erjefält
- Department of Experimental Medical Science, Lund University, Lund, Sweden
- Department of Respiratory Medicine and Allergology, Lund University Hospital, Lund, Sweden
| | - Kjetil Ask
- Department of Pathology & Molecular Medicine, McMaster Immunology Research Centre (MIRC), McMaster University, Hamilton, ON, Canada
| | - Elena F. Verdú
- Farncombe Family Digestive Health Research Institute, McMaster University, Hamilton, ON, Canada
| | - Manel Jordana
- Department of Pathology & Molecular Medicine, McMaster Immunology Research Centre (MIRC), McMaster University, Hamilton, ON, Canada
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9
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Zhang YH, Bai J, Jiang WN, Zhao CR, Ji JJ, Wang JZ, Liu YW. Promising hen egg-derived proteins/peptides (EDPs) for food engineering, natural products and precision medicines. Res Vet Sci 2020; 128:153-161. [DOI: 10.1016/j.rvsc.2019.11.011] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2019] [Revised: 10/19/2019] [Accepted: 11/27/2019] [Indexed: 01/15/2023]
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10
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Upton J, Nowak-Wegrzyn A. The Impact of Baked Egg and Baked Milk Diets on IgE- and Non-IgE-Mediated Allergy. Clin Rev Allergy Immunol 2018. [PMID: 29516263 DOI: 10.1007/s12016-018-8669-0] [Citation(s) in RCA: 50] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Baked milk (BM) and baked egg (BE) diets are increasingly used in the management of milk and egg allergy, rather than avoidance. Children with tolerance versus reactivity to BM and BE may have smaller skin prick test and lower specific IgE, and BM-tolerant children have less basophil reactivity and more peripheral T regulatory cells. However, most milk- and egg-allergic children tolerate BM and BE and an individual's reactivity is unpredictable. Non-reactivity is due to conformational changes in the allergens. Significant differences in the published advice about methods of introduction exist from graded introduction at home to a medically supervised full dose. These approaches carry different risks and may have different immunological effects. Reactivity to BM is a predictor of a severe milk allergy. Therefore, medical supervision for BM and BE introduction is prudent. The baked diet allows dietary liberation. Most, but not all, BM- and BE-tolerant children continue eating the baked foods. The prognosis of children who can eat BM and BE is favorable with likely resolution of their allergy over the next few years. Murine models of BE diets demonstrate that heated egg can impart clinical protection against anaphylaxis and cause immune changes. Most observational human studies of BM and BE diets demonstrate clinical resolution of allergy and favorable immune changes versus regular care controls. However, the one randomized controlled trial for the BE diet in BE-tolerant children did not support an immune-modifying effect of the BE diet. Another study of BE immunotherapy is expected to be completed in 2018. There is currently no evidence for prevention of allergy with the baked diets. There may be a future role for BM and BE in liberating the diets of individuals with non-IgE-mediated allergy given recent studies that a subset of these patients can consume BM without a clinical reaction.
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Affiliation(s)
- Julia Upton
- Division of Clinical Immunology and Allergy, Department of Pediatrics, Hospital for Sick Children, University of Toronto, Toronto, ON, Canada.
| | - Anna Nowak-Wegrzyn
- Jaffe Food Allergy Institute, Department of Pediatrics, Division of Allergy and Immunology, Icahn School of Medicine at Mount Sinai, New York, NY, USA
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11
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Jiménez-Saiz R, Patil SU. The Multifaceted B Cell Response in Allergen Immunotherapy. Curr Allergy Asthma Rep 2018; 18:66. [PMID: 30291463 DOI: 10.1007/s11882-018-0819-1] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
While allergen immunotherapy (AIT) for IgE-mediated diseases holds curative potential, the considerable heterogeneity in clinical outcomes may relate to the complex mechanisms of tolerance. The regulation of humoral immunity by AIT contributes to the suppression of allergic responses. Recent findings have revealed novel roles for IgA and IgG antibodies in the induction of tolerance. These mechanisms synergize with their ability to block allergen-IgE binding and mediate inhibitory signaling of effector cells of the allergic response. In addition, the regulatory activity of B cells in AIT extends beyond IL-10 secretion and induction of IgG4. Here, we review the evolution of the B cell response during AIT with special emphasis on the novel protective mechanisms entailing humoral immunity.
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Affiliation(s)
- Rodrigo Jiménez-Saiz
- Department of Biochemistry and Molecular Biology, Chemistry School, Complutense University, Madrid, Spain
| | - Sarita U Patil
- Department of Medicine Division of Rheumatology, Allergy, and Immunology, Department of Pediatrics, Division of Allergy and Immunology, Food Allergy Center, Massachusetts General Hospital and Harvard Medical School, Boston, MA, USA.
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12
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Liu YF, Oey I, Bremer P, Silcock P, Carne A. Proteolytic pattern, protein breakdown and peptide production of ovomucin-depleted egg white processed with heat or pulsed electric fields at different pH. Food Res Int 2018; 108:465-474. [DOI: 10.1016/j.foodres.2018.03.075] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2017] [Revised: 03/26/2018] [Accepted: 03/27/2018] [Indexed: 10/17/2022]
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13
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Maeta A, Matsushima M, Katahira R, Sakamoto N, Takahashi K. Diets Supplemented with 1% Egg White Induce Oral Desensitization and Immune Tolerance in an Egg White-Specific Allergic Mouse Model. Int Arch Allergy Immunol 2018; 176:205-214. [DOI: 10.1159/000488858] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2017] [Accepted: 03/22/2018] [Indexed: 12/20/2022] Open
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The Initiation of Th2 Immunity Towards Food Allergens. Int J Mol Sci 2018; 19:ijms19051447. [PMID: 29757238 PMCID: PMC5983584 DOI: 10.3390/ijms19051447] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2018] [Revised: 04/23/2018] [Accepted: 05/07/2018] [Indexed: 12/30/2022] Open
Abstract
In contrast with Th1 immune responses against pathogenic viruses and bacteria, the incipient events that generate Th2 responses remain less understood. One difficulty in the identification of universal operating principles stems from the diversity of entities against which cellular and molecular Th2 responses are produced. Such responses are launched against harmful macroscopic parasites and noxious substances, such as venoms, but also against largely innocuous allergens. This suggests that the established understanding about sense and recognition applied to Th1 responses may not be translatable to Th2 responses. This review will discuss processes and signals known to occur in Th2 responses, particularly in the context of food allergy. We propose that perturbations of homeostasis at barrier sites induced by external or internal subverters, which can activate or lower the threshold activation of the immune system, are the major requirement for allergic sensitization. Innate signals produced in the tissue under these conditions equip dendritic cells with a program that forms an adaptive Th2 response.
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15
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Liao W, Jahandideh F, Fan H, Son M, Wu J. Egg Protein-Derived Bioactive Peptides: Preparation, Efficacy, and Absorption. ADVANCES IN FOOD AND NUTRITION RESEARCH 2018; 85:1-58. [PMID: 29860972 DOI: 10.1016/bs.afnr.2018.02.001] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
The hen's egg is an important protein source of human diet. On average one large egg contains ~6g protein, which contributes to ~11% of daily protein intake. As a high-quality protein, egg proteins are well recognized as excellent sources of bioactive peptides. The objectives of this chapter are to introduce generation, bioactivities, and absorption of egg protein-derived bioactive peptides. Research on egg protein-derived bioactive peptides has been progressed during the past decades. Enzymatic hydrolysis is the major technique to prepare bioactive peptides from egg protein. Quantitative structure-activity relationships-aided in silico prediction is increasingly applied as a promising tool for efficient prediction of novel bioactive peptides. A number of bioactive peptides from egg proteins have been characterized for antioxidant, immunomodulatory, antihypertensive, antidiabetic, anticancer, and antimicrobial activities. Egg protein-derived peptides that can improve bone health have been reported as well. However, molecular mechanisms of many peptides are not fully understood. The stability and absorption routes, bioavailability, safety, and production of bioactive peptides await further investigation.
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Affiliation(s)
- Wang Liao
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada
| | - Forough Jahandideh
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada
| | - Hongbing Fan
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada
| | - Myoungjin Son
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada
| | - Jianping Wu
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada; Cardiovascular Research Centre, University of Alberta, Edmonton, AB, Canada.
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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]
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17
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Tong P, Gao L, Gao J, Li X, Wu Z, Yang A, Chen H. Iron-induced chelation alleviates the potential allergenicity of ovotransferrin in a BALB/c mouse model. Nutr Res 2017; 47:81-89. [DOI: 10.1016/j.nutres.2017.09.009] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2017] [Revised: 09/27/2017] [Accepted: 09/30/2017] [Indexed: 10/18/2022]
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18
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Hiraide E, Morinaga M, Hidaka H, Yamada S, Takeyama J, Kitamura N, Kaminuma O, Hiroi T, Du W, Ohashi-Doi K, Nakajima-Adachi H, Hachimura S. Oral administration of ovalbumin after sensitization attenuates symptoms in a mouse model of food allergic enteropathy. Biosci Biotechnol Biochem 2017; 81:1967-1972. [DOI: 10.1080/09168451.2017.1361806] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Abstract
Oral immunotherapy (OIT) is a promising treatment of food allergy. To administer an appropriate oral dose of an allergenic component as OIT to individuals sensitized with a food allergen may prevent inducing food allergic inflammation in them. So we attempted to establish a mouse model to evaluate efficacy for oral administration of food allergen after sensitization. In BALB/c mice sensitized by injecting ovalbumin (OVA) with alum twice, OVA was administered before inducing inflammation by feeding the mice with egg white (EW) diet. Severe inflammatory responses, such as enteropathy, weight loss, IL-4 production, and increase of IgE antibody levels, were suppressed by administration with 4 mg of OVA 7 times before feeding EW diet. OVA administration alone induced a slight Th2 response, but no symptoms. The current study demonstrated that severe food allergic enteropathy could be prevented by pre-administration with appropriate dose of OVA to sensitized mice.
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Affiliation(s)
- Erika Hiraide
- Research Center for Food Safety, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo, Japan
- Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo, Japan
| | - Mamiko Morinaga
- Research Center for Food Safety, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo, Japan
- Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo, Japan
| | - Hiroki Hidaka
- Research Center for Food Safety, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo, Japan
- Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo, Japan
| | - Satoki Yamada
- Research Center for Food Safety, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo, Japan
- Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo, Japan
| | - Jun Takeyama
- Research Center for Food Safety, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo, Japan
- Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo, Japan
| | - Noriko Kitamura
- Department of Genome Medicine, Allergy and Immunology Project, Tokyo Metropolitan Institute of Medical Science, Tokyo, Japan
| | - Osamu Kaminuma
- Department of Genome Medicine, Allergy and Immunology Project, Tokyo Metropolitan Institute of Medical Science, Tokyo, Japan
- Center for Life Science Research, University of Yamanashi, Yamanashi, Japan
| | - Takachika Hiroi
- Department of Genome Medicine, Allergy and Immunology Project, Tokyo Metropolitan Institute of Medical Science, Tokyo, Japan
| | - Weibin Du
- Research Laboratories, Torii Pharmaceutical Co., Chiba, Japan
| | | | - Haruyo Nakajima-Adachi
- Research Center for Food Safety, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo, Japan
| | - Satoshi Hachimura
- Research Center for Food Safety, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo, Japan
- Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo, Japan
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19
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20
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Claude M, Bouchaud G, Lupi R, Castan L, Tranquet O, Denery-Papini S, Bodinier M, Brossard C. How Proteins Aggregate Can Reduce Allergenicity: Comparison of Ovalbumins Heated under Opposite Electrostatic Conditions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:3693-3701. [PMID: 28434227 DOI: 10.1021/acs.jafc.7b00676] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Heated foods are recommended for avoiding sensitization to food proteins, but depending on the physicochemical conditions during heating, more or less unfolded proteins aggregate differently. Whether the aggregation process could modulate allergenicity was investigated. Heating ovalbumin in opposite electrostatic conditions led to small (A-s, about 50 nm) and large (A-L, about 65 μm) aggregates that were used to sensitize mice. The symptoms upon oral challenge and rat basophil leukemia degranulation with native ovalbumin differed on the basis of which aggregates were used during the sensitization. Immunoglobulin-E (IgE) production was significantly lower with A-s than with A-L. Although two common linear IgE-epitopes were found, the aggregates bound and cross-linked IgE similarly or differently, depending on the sensitizing aggregate. The ovalbumin aggregates thus displayed a lower allergenic potential when formed under repulsive rather than nonrepulsive electrostatic conditions. This further demonstrates that food structure modulates the immune response during the sensitization phase with some effects on the elicitation phase of an allergic reaction and argues for the need to characterize the aggregation state of allergens.
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Affiliation(s)
- Mathilde Claude
- UR 1268 Biopolymers Interactions Assemblies, INRA , Nantes, France
| | - Grégory Bouchaud
- UR 1268 Biopolymers Interactions Assemblies, INRA , Nantes, France
| | - Roberta Lupi
- UR 1268 Biopolymers Interactions Assemblies, INRA , Nantes, France
| | - Laure Castan
- UR 1268 Biopolymers Interactions Assemblies, INRA , Nantes, France
- UMR 1087 Institut du Thorax, INSERM , Nantes, France
| | - Olivier Tranquet
- UR 1268 Biopolymers Interactions Assemblies, INRA , Nantes, France
| | | | - Marie Bodinier
- UR 1268 Biopolymers Interactions Assemblies, INRA , Nantes, France
| | - Chantal Brossard
- UR 1268 Biopolymers Interactions Assemblies, INRA , Nantes, France
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21
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MAETA A, SAKAMOTO Y, YUKI S, TAKAHASHI K. Intake of Diet Including 1% Ovomucoid for 4 Weeks Induces Oral Desensitization in Ovomucoid-Specific Allergic Mouse Model. J Nutr Sci Vitaminol (Tokyo) 2017; 63:104-110. [DOI: 10.3177/jnsv.63.104] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Akihiro MAETA
- Department of Food Science and Nutrition, School of Human Environmental Sciences, Mukogawa Women’s University
| | - Yoko SAKAMOTO
- Department of Food Science and Nutrition, School of Human Environmental Sciences, Mukogawa Women’s University
| | - Sayo YUKI
- Department of Food Science and Nutrition, School of Human Environmental Sciences, Mukogawa Women’s University
| | - Kyoko TAKAHASHI
- Department of Food Science and Nutrition, School of Human Environmental Sciences, Mukogawa Women’s University
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22
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Lozano-Ojalvo D, Molina E, López-Fandiño R. Hypoallergenic hydrolysates of egg white proteins modulate allergen responses induced ex vivo on spleen cells from sensitized mice. Food Res Int 2016; 89:661-669. [PMID: 28460964 DOI: 10.1016/j.foodres.2016.09.021] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2016] [Revised: 09/19/2016] [Accepted: 09/20/2016] [Indexed: 12/19/2022]
Abstract
This study describes the in vivo allergenicity of enzymatic hydrolysates of egg white proteins (ovalbumin, lysozyme and ovomucoid) and explores the possibility that they could modulate T cell cytokine responses to egg allergens ex vivo, using splenocytes from BALB/c mice sensitized to individual egg proteins or to their mixtures in different proportions. The hydrolysate of ovalbumin with pepsin could be regarded as a good candidate for peptide-based immunotherapy on the grounds of its reduced ability to trigger allergic symptoms in a passive cutaneous anaphylaxis assay and its potential to reduce Th2 responses (release of IL-4 and IL-5) induced by egg allergens in the spleen cell cultures, but also to enhance Th1 responses (release of TNF-α and IFN-γ). While it is possible to obtain chromatographic fractions containing peptides with different Th2-inhibiting or promoting properties, as judged by cytokine production, selective peptide enrichment did not lead to an increase in the immunomodulating efficiency as compared with the whole ovalbumin hydrolysate, possibly due to the presence in the latter of a combination of immunogenic peptides with synergistic or adjuvant actions.
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Affiliation(s)
- Daniel Lozano-Ojalvo
- Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain
| | - Elena Molina
- Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain
| | - Rosina López-Fandiño
- Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain.
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23
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Srivastava KD, Siefert A, Fahmy TM, Caplan MJ, Li XM, Sampson HA. Investigation of peanut oral immunotherapy with CpG/peanut nanoparticles in a murine model of peanut allergy. J Allergy Clin Immunol 2016; 138:536-543.e4. [DOI: 10.1016/j.jaci.2016.01.047] [Citation(s) in RCA: 66] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2013] [Revised: 12/14/2015] [Accepted: 01/21/2016] [Indexed: 01/25/2023]
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Benedé S, López-Expósito I, Molina E, López-Fandiño R. Egg proteins as allergens and the effects of the food matrix and processing. Food Funct 2016; 6:694-713. [PMID: 25598200 DOI: 10.1039/c4fo01104j] [Citation(s) in RCA: 60] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
Hen eggs are an important and inexpensive source of high-quality proteins in the human diet. Egg, either as a whole or its constituents (egg yolk and white), is a key ingredient in many food products by virtue of its nutritional value and unique functional properties, such as emulsifying, foaming, and gelling. Nevertheless, egg is also known because of its allergenic potential and, in fact, it is the second most frequent source of allergic reactions, particularly in children. This review deals with the structural or functional properties of egg proteins that make them strong allergens. Their ability to sensitize and/or elicit allergic reactions is linked to their resistance to gastroduodenal digestion, which ultimately allows them to interact with the intestinal mucosa where absorption occurs. The factors that affect protein digestibility, whether increasing it, decreasing it, or inducing a different proteolysis pattern, and their influence on their capacity to induce or trigger an allergic reaction are discussed. Special attention is paid to the effect of the food matrix and the processing practices on the capacity of egg proteins to modulate the immune response.
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Affiliation(s)
- S Benedé
- Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain.
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25
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Lozano-Ojalvo D, Molina E, López-Fandiño R. Hydrolysates of egg white proteins modulate T- and B-cell responses in mitogen-stimulated murine cells. Food Funct 2016; 7:1048-56. [DOI: 10.1039/c5fo00614g] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Abstract
Egg white proteins hydrolysed with different enzymes exert immunomodulating effects and can be used as Th1- or Th2-skewing mediators.
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Affiliation(s)
- Daniel Lozano-Ojalvo
- Instituto de Investigación en Ciencias de la Alimentación (CIAL
- CSIC-UAM)
- 28049 Madrid
- Spain
| | - Elena Molina
- Instituto de Investigación en Ciencias de la Alimentación (CIAL
- CSIC-UAM)
- 28049 Madrid
- Spain
| | - Rosina López-Fandiño
- Instituto de Investigación en Ciencias de la Alimentación (CIAL
- CSIC-UAM)
- 28049 Madrid
- Spain
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26
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Effect of high pressure-assisted crosslinking of ovalbumin and egg white by transglutaminase on their potential allergenicity. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2015.03.017] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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27
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Food processing and allergenicity. Food Chem Toxicol 2015; 80:223-240. [PMID: 25778347 DOI: 10.1016/j.fct.2015.03.005] [Citation(s) in RCA: 301] [Impact Index Per Article: 33.4] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2014] [Revised: 03/06/2015] [Accepted: 03/08/2015] [Indexed: 11/22/2022]
Abstract
Food processing can have many beneficial effects. However, processing may also alter the allergenic properties of food proteins. A wide variety of processing methods is available and their use depends largely on the food to be processed. In this review the impact of processing (heat and non-heat treatment) on the allergenic potential of proteins, and on the antigenic (IgG-binding) and allergenic (IgE-binding) properties of proteins has been considered. A variety of allergenic foods (peanuts, tree nuts, cows' milk, hens' eggs, soy, wheat and mustard) have been reviewed. The overall conclusion drawn is that processing does not completely abolish the allergenic potential of allergens. Currently, only fermentation and hydrolysis may have potential to reduce allergenicity to such an extent that symptoms will not be elicited, while other methods might be promising but need more data. Literature on the effect of processing on allergenic potential and the ability to induce sensitisation is scarce. This is an important issue since processing may impact on the ability of proteins to cause the acquisition of allergic sensitisation, and the subject should be a focus of future research. Also, there remains a need to develop robust and integrated methods for the risk assessment of food allergenicity.
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Rupa P, Nakamura S, Katayama S, Mine Y. Attenuation of allergic immune response phenotype by mannosylated egg white in orally induced allergy in BALB/c mice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:9479-9487. [PMID: 25213646 DOI: 10.1021/jf503109r] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Food allergies are attributed to an imbalance in immune response to ubiquitous antigens. A previous study demonstrated that mannose glycation (mannosylation) of ovalbumin decreased allergenicity in vivo. The proposed research targets mannosylation of various common allergens that may help prevent food allergy. Balb/c mice (n = 8) were sensitized toxin egg white, peanut, and whey and treated with mannosylated forms of the test antigens. Glucosylated peanut and cholera toxins were used as controls. Allergic status was assessed as clinical signs, serum histamine, mouse mast cell protease (MMCP), antibody activity, cytokines, and T regulatory cells (T-regs). Significant preventative effects were observed with mannosylated egg white treatment such as reduced clinical signs, histamine, MMCP, specific G, G1, and E antibody activities, and IL-4 and increased IL-10 and CD25(+) Foxp3(+) cells. Other groups did not differ significantly. It was concluded that mannosylated egg white provides a powerful tool to prevent allergic phenotypes with possible relevance to control human egg allergy.
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Affiliation(s)
- Prithy Rupa
- Department of Food Science, Ontario Agricultural College, University of Guelph , Guelph, Ontario N1G 2W1, Canada
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29
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Hacini-Rachinel F, Vissers YM, Doucet-Ladevéze R, Blanchard C, Demont A, Perrot M, Panchaud A, Prioult G, Mercenier A, Nutten S. Low-allergenic hydrolyzed egg induces oral tolerance in mice. Int Arch Allergy Immunol 2014; 164:64-73. [PMID: 24902890 DOI: 10.1159/000363110] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2013] [Accepted: 04/18/2014] [Indexed: 11/19/2022] Open
Abstract
BACKGROUND Egg allergy is one of the most common food allergies in children. The standard therapy for egg allergy is strict avoidance. Yet, there is considerable clinical and scientific interest in primary or secondary prevention. A major drawback of oral tolerance (OT) induction protocols, however, is the possibility of severe side effects; thus, we have formulated a hypoallergenic egg product and demonstrate its in vivo capacity to modulate the immune system in the current study. METHODS Hydrolyzed egg (HE) was produced using a combination of moderate heat treatment and enzymatic hydrolysis. The capacity of HE to induce OT was tested in experimental models and compared to whole egg (WE). Delayed-type hypersensitivity (DTH) responses, immune markers and potential early markers of OT were analyzed. RESULTS Allergic responses, assessed by both DTH responses upon OVA challenge and serum OVA-specific IgE and IgG1, were decreased after treatment with HE and WE compared to the control group. Additionally, feeding WE and HE significantly decreased Th2 cytokine induction and cell proliferation, induced the activation of effector CD4+ T cells and increased numbers and percentages of ICOS+CD4+CD25+Foxp3+ cells. Furthermore, DO11.10 mouse experiments showed that HE contains other peptides than the OVA323-339 peptide that are able to induce tolerance to OVA. CONCLUSIONS Altogether, results showed that HE induces OT in mice in a dose-dependent manner. Due to its low allergenicity compared to WE, it may represent a safer alternative for OT induction in at-risk subjects or oral immunotherapy in allergic patients.
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Affiliation(s)
- Feriel Hacini-Rachinel
- Allergy Group, Nutrition and Health Research, Nestlé Research Center, Lausanne, Switzerland
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Jiménez-Saiz R, Benedé S, Molina E, López-Expósito I. Effect of Processing Technologies on the Allergenicity of Food Products. Crit Rev Food Sci Nutr 2014; 55:1902-17. [DOI: 10.1080/10408398.2012.736435] [Citation(s) in RCA: 63] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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31
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Costa HF, Leite FC, Alves AF, Barbosa-Filho JM, dos Santos CRB, Piuvezam MR. Managing murine food allergy with Cissampelos sympodialis Eichl (Menispermaceae) and its alkaloids. Int Immunopharmacol 2013; 17:300-8. [PMID: 23810408 DOI: 10.1016/j.intimp.2013.05.024] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2013] [Revised: 05/27/2013] [Accepted: 05/28/2013] [Indexed: 10/26/2022]
Abstract
Food allergy is a severe human disease with imminent risk of life. Cissampelos sympodialis (Menispermaceae) is a native Brazilian plant used in Brazilian folk medicine for the treatment of respiratory allergies. In this study the experimental model of food allergy induced by ovalbumin (OVA) was used to determine whether the alcoholic extract of the plant (AFL) and its alkaloids match a therapeutic approach for this disease. Animal weight, diarrhea, OVA-specific IgE levels, inflammatory cell and cytokine profiles, mucus production and proportion of T cells on the mesenteric lymph node (MLN) were evaluated. Warifteine (W) or methyl-warifteine (MW) alkaloids slightly improve diarrhea score independently of AFL and all treatments decreased the OVA-specific IgE levels. Stimulated mesenteric lymph node (MLN) cells in the presence of the alkaloids diminished the IL-12p70 levels independently of IFN-γ or IL-13 secretion. The alkaloids increased the number of Treg cells on MLN and reduced the number of eosinophils and mast cells as well as mucus production in the gut. Therefore, the alkaloids modulate the immune response in food allergy by increasing regulatory T cells in MLN independently of Th1 or Th2 profiles.
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Affiliation(s)
- Hermann Ferreira Costa
- Departamento de Fisiologia e Patologia, Universidade Federal da Paraíba, Paraíba, Brazil
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32
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Van Gramberg JL, de Veer MJ, O'Hehir RE, Meeusen ENT, Bischof RJ. Use of animal models to investigate major allergens associated with food allergy. J Allergy (Cairo) 2013; 2013:635695. [PMID: 23690797 PMCID: PMC3649177 DOI: 10.1155/2013/635695] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2013] [Accepted: 03/24/2013] [Indexed: 12/17/2022] Open
Abstract
Food allergy is an emerging epidemic that affects all age groups, with the highest prevalence rates being reported amongst Western countries such as the United States (US), United Kingdom (UK), and Australia. The development of animal models to test various food allergies has been beneficial in allowing more rapid and extensive investigations into the mechanisms involved in the allergic pathway, such as predicting possible triggers as well as the testing of novel treatments for food allergy. Traditionally, small animal models have been used to characterise immunological pathways, providing the foundation for the development of numerous allergy models. Larger animals also merit consideration as models for food allergy as they are thought to more closely reflect the human allergic state due to their physiology and outbred nature. This paper will discuss the use of animal models for the investigation of the major food allergens; cow's milk, hen's egg, and peanut/other tree nuts, highlight the distinguishing features of each of these models, and provide an overview of how the results from these trials have improved our understanding of these specific allergens and food allergy in general.
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Affiliation(s)
- Jenna L. Van Gramberg
- Biotechnology Research Laboratories, Department of Physiology, Monash University, Clayton, VIC 3800, Australia
| | - Michael J. de Veer
- Biotechnology Research Laboratories, Department of Physiology, Monash University, Clayton, VIC 3800, Australia
| | - Robyn E. O'Hehir
- Department of Allergy, Immunology and Respiratory Medicine, Alfred Hospital and Monash University, Prahran, VIC 3181, Australia
| | - Els N. T. Meeusen
- Biotechnology Research Laboratories, Department of Physiology, Monash University, Clayton, VIC 3800, Australia
| | - Robert J. Bischof
- Biotechnology Research Laboratories, Department of Physiology, Monash University, Clayton, VIC 3800, Australia
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