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dc.creatorOgnjenović, Jana
dc.creatorStojadinović, Marija M.
dc.creatorMilčić, Miloš K.
dc.creatorApostolović, Danijela
dc.creatorMihailović-Vesić, Jelena
dc.creatorStambolic, Ivan
dc.creatorAtanaskovic-Markovic, Marina
dc.creatorSimonovic, Miljan
dc.creatorĆirković-Veličković, Tanja
dc.date.accessioned2018-11-22T00:28:40Z
dc.date.available2018-11-22T00:28:40Z
dc.date.issued2014
dc.identifier.issn0308-8146
dc.identifier.urihttp://cherry.chem.bg.ac.rs/handle/123456789/1820
dc.description.abstractPolyphenols, the potent plant secondary metabolites, have beneficial effects on human health, but the mechanism(s) by which these effects are exerted is not well understood. Here, we present the detailed analysis of the interactions between the major green tea catechin, epigallo-catechin 3-gallate (EGCG), and the major dietary protein and allergen, ovalbumin (OVA). We show that EGCG binds to the pocket that partly overlaps with the previously identified IgE-binding region in OVA, and that this interaction induces structural changes in the allergen. Moreover, our ex vivo studies reveal that OVA binds IgE and stimulates degranulation of basophils, and that its uptake by monocytes proceeds at a slower rate in the presence of EGCG. This study provides further evidence in support of the proposed mechanism by which EGCG interactions with the food allergens contribute to its diverse biological activities and may impair antigen uptake by antigen-presenting cells. (C) 2014 Elsevier Ltd. All rights reserved.en
dc.publisherElsevier Sci Ltd, Oxford
dc.relationinfo:eu-repo/grantAgreement/MESTD/Basic Research (BR or ON)/172024/RS//
dc.relationinfo:eu-repo/grantAgreement/EC/FP7/256716/EU//
dc.rightsrestrictedAccess
dc.sourceFood Chemistry
dc.subjectEpigallo-catechin 3-gallateen
dc.subjectFood allergyen
dc.subjectIgE bindingen
dc.subjectFluorophore quenchingen
dc.subjectMolecular dockingen
dc.subjectMonocytesen
dc.subjectOvalbuminen
dc.titleInteractions of epigallo-catechin 3-gallate and ovalbumin, the major allergen of egg whiteen
dc.typearticle
dc.rights.licenseARR
dcterms.abstractAпостоловиц, Данијела; Aтанасковиц-Марковиц, Марина; Милчић, Милош; Ћирковић-Величковић, Тања; Огњеновиц, Јана; Стојадиновиц, Марија; Стамболиц, Иван; Симоновиц, Миљан; Михаиловић Весић, Јелена;
dc.citation.volume164
dc.citation.spage36
dc.citation.epage43
dc.identifier.wos000339457500007
dc.identifier.doi10.1016/j.foodchem.2014.05.005
dc.citation.other164: 36-43
dc.citation.rankaM21
dc.identifier.pmid24996302
dc.type.versionpublishedVersionen
dc.identifier.scopus2-s2.0-84901949266
dc.identifier.rcubKon_2703


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