MICRON
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2019
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IF 1.53
Jing Hu,Yujuan Chen,Jiajing Zhu,Mingyan Gao,Jiani Li,Zhengxun Song,Hongmei Xu,Zuobin Wang
Allergic diseases not only bring serious economic burden to the patients, but also consume a lot of substantial resources of social medical systems. Thus, the prevention and treatment of allergic diseases are imperative. In this study, the anti-degranulation activity of herbal formula was evaluated using the rat basophil leukemia cells (RBL-2H3) as in vitro model. The morphological and biophysical properties of RBL-2H3 cells before and after treatment with herbal formula were also determined. Notably, the herbal formula exhibits clearly inhibited degranulation by RBL-2H3 cells in a concentration-dependent manner without cytotoxic effect. Therefore, this herbal formula can be used as an alternative and promising therapeutic agent to ameliorate allergic diseases.
研究领域:
药理学
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免疫学
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过敏研究
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DOI
PubMed
高影响因子
Food & Function
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2019
·Vol. 10
·期 7
·3934-3941
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IF 3.241
Ziye Zhang,Hang Xiao,Xiaofeng Zhang,Peng Zhou
Shrimp tropomyosin (TM) is a glycoprotein allergen with high lysine content, however, there is little data on how deglycosylation and glycation modify the allergenicity of TM. In this work, the effects of deglycosylation (enzymatic and chemical) and glycation of TM by glucose on in vivo allergenicity and mast cell function were investigated using BALB/c mouse and RBL-2H3 mast cells. Compared with TM, after deglycosylation, the deglycosylated TMs (DGTMs) exacerbated the in vivo allergenicity and mast cell allergy response. As for the TM glycated by glucose (TM-G), glycation led to weaker allergy responses on mouse and mast cells, which might be due to glucose destroying the epitopes with glycation sites. Moreover, the glucose residues on TM-G functioned as both a resistance to prevent the accessibility of TM-G to the IgE on mast cell and masking epitopes. Therefore, deglycosylation of TM was not suitable for desensitizing TM-induced food allergy, while glycation of TM might be applied to desensitize TM allergenicity, which could provide new insight into food allergy desensitization for larger cohorts of shrimp-allergic patients.
研究领域:
免疫学
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食品科学
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过敏研究
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产品关联
DOI
PubMed
高影响因子
Food Science and Human Wellness
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2023
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IF 7
Jie Ding,Chunyan Zhu,Pengfei Jiang,Libo Qi,Na Sun,Songyi Lin
Enzymatic hydrolysis, isolation, and purification might make a great deal of difference in antioxidant activity and antigenicity of peptide components. This study aimed to isolate and purify antioxidant peptide components from Antarctic krill and evaluate their allergenicity of them. Electron paramagnetic resonance (EPR) spectroscopy results indicated 3 10 kDa Antarctic krill hydrolysates (AKHs) had higher DPPH and · OH radical scavenging rates. And the second component (N2-2) purified 3 10 kDa hydrolysate showed better ability to scavenge DPPH and · OH radicals ( P < 0.05), which were (47.43 ± 2.18)% and (34.33 ± 1.25)%, respectively. Additionally, indirect-ELISA results revealed that N2-1 had a weaker ability to bind specific IgE and that N2-2 had a lower binding capability to specific IgG1 ( P < 0.05). And N2-2 had a higher EC 50 value of (5.29 ± 0.95) ng/mL ( P < 0.05) in cell degranulation assay, which was about 13.80 times that of Antarctic krill. Therefore, N2-2 might be the potential source of the antioxidant peptides with lower allergenicity.
研究领域:
食品科学
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生物化学
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免疫学
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产品关联
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
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2023
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IF 8.1
Songsong Jiang,Tao Wang,Kuan Chen,Hengpeng Wang,Xiangren Meng
Sesame allergy is a growing concern worldwide. In this study, sesame proteins was glycated with glucose, galactose, lactose and sucrose respectively, and the allergenicity of different glycated sesame proteins were assessed by a comprehensive strategy, including simulated gastrointestinal digestion in vitro , a BALB/c mice model, a rat basophilic leukemia (RBL)–2H3 cell degranulation model and a serological experiment. Firstly, simulated gastrointestinal digestion in vitro showed that glycated sesame proteins were more easily to digest than raw sesame. Subsequently, the allergenicity of sesame proteins was assessed in vivo by detecting the allergic indexes of mice, and results showed that the levels of total immunoglobulin E (IgE) and histamine were reduced in glycated sesame proteins treated mice. Meanwhile, the Th2 cytokines (IL-4, IL-5, and IL-13) were downregulated significantly, demonstrating that sesame allergy was relieved in glycated sesame treated mice. Thirdly, the RBL-2H3 cell degranulation model results showed that the release of β-hexosaminidase and histamine were decreased to different degrees in glycated sesame proteins treated groups. Notably, the monosaccharide glycated sesame proteins exhibited lower allergenicity both in vivo and in vitro . Furthermore, the study also analyzed the structure alteration of sesame proteins, and the results showed that the secondary structure of glycated sesame proteins were changed (the content of α-helix and β-sheet were reduced), and the tertiary structure of sesame proteins after glycation modification was also changed (microenvironment around aromatic amino acids was altered). Besides, the surface hydrophobicity of glycated sesame proteins was also reduced except sucrose glycated sesame proteins. In conclusion, this study demonstrated that glycation reduced the allergenicity of sesame proteins effectively, especially glycation with monosaccharides, and the allergenicity reduction might be related to structural changes. The results will provide a new reference for developing hypoallergenic sesame products.
研究领域:
食品科学
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过敏研究
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蛋白质化学
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免疫学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
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