Sensitizing potential of enzymatically cross-linked peanut proteins in a mouse model of peanut allergy
Само за регистроване кориснике
2014
Аутори
Radosavljević, JelenaNordlund, Emilia
Mihajlovic, Luka
Krstić-Ristivojević, Maja
Bohn, Torsten
Buchert, Johanna
Ćirković-Veličković, Tanja
Smit, Joost
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
ScopeThe cross-linking of proteins by enzymes to form high-molecular-weight protein, aggregates can be used to tailor the technological or physiological functionality of food products. Aggregation of dietary proteins by food processing may promote allergic sensitization, but the effects of enzymatic cross-linking of dietary proteins on the allergenic potential of food are not known. In this study, the bioavailability and the sensitizing or tolerizing potential of peanut proteins (PE) cross-linked with microbial tyrosinase from Trichoderma reesei and mushroom tyrosinase from Agaricus bisporus, were investigated. Methods and resultsThe impact of cross-linking of PE on the in vitro bioavailability of fluorescein isothiocyanate-labeled peanut proteins was tested in a Caco-2 cell monolayer and by competitive ELISA. The in vivo allergenicity or capacity to induce oral tolerance in mice were measured by serum levels of PE-specific antibodies and T cell cytokine production after exposure to PE... and cross-linked PE. ConclusionEnzymatic processing of peanut proteins by the two tyrosinases increased the bioavailability of major peanut allergen Ara h 2, but did not significantly change the allergenic or tolerizing properties of peanut. Enzymatic treatment of peanut proteins yielded cross-linked proteins with preserved molecular and immunological features of peanut allergens.
Кључне речи:
Allergenicity / Protein cross-linking / Peanut / TyrosinaseИзвор:
Molecular Nutrition and Food Research, 2014, 58, 3, 635-646Издавач:
- Wiley-Blackwell, Hoboken
Финансирање / пројекти:
- Молекуларне особине и модификације неких респираторних и нутритивних алергена (RS-172024)
- Reinforcement of the Faculty of Chemistry, University of Belgrade, towards becoming a Center of Excellence in the region of WB for Molecular Biotechnology and Food research (EU-256716)
- EAACI
- COST Action [928, FA1005]
DOI: 10.1002/mnfr.201300403
ISSN: 1613-4125
PubMed: 24115517
WoS: 000332339600020
Scopus: 2-s2.0-84897668389
Колекције
Институција/група
Hemijski fakultet / Faculty of ChemistryTY - JOUR AU - Radosavljević, Jelena AU - Nordlund, Emilia AU - Mihajlovic, Luka AU - Krstić-Ristivojević, Maja AU - Bohn, Torsten AU - Buchert, Johanna AU - Ćirković-Veličković, Tanja AU - Smit, Joost PY - 2014 UR - https://cherry.chem.bg.ac.rs/handle/123456789/1510 AB - ScopeThe cross-linking of proteins by enzymes to form high-molecular-weight protein, aggregates can be used to tailor the technological or physiological functionality of food products. Aggregation of dietary proteins by food processing may promote allergic sensitization, but the effects of enzymatic cross-linking of dietary proteins on the allergenic potential of food are not known. In this study, the bioavailability and the sensitizing or tolerizing potential of peanut proteins (PE) cross-linked with microbial tyrosinase from Trichoderma reesei and mushroom tyrosinase from Agaricus bisporus, were investigated. Methods and resultsThe impact of cross-linking of PE on the in vitro bioavailability of fluorescein isothiocyanate-labeled peanut proteins was tested in a Caco-2 cell monolayer and by competitive ELISA. The in vivo allergenicity or capacity to induce oral tolerance in mice were measured by serum levels of PE-specific antibodies and T cell cytokine production after exposure to PE and cross-linked PE. ConclusionEnzymatic processing of peanut proteins by the two tyrosinases increased the bioavailability of major peanut allergen Ara h 2, but did not significantly change the allergenic or tolerizing properties of peanut. Enzymatic treatment of peanut proteins yielded cross-linked proteins with preserved molecular and immunological features of peanut allergens. PB - Wiley-Blackwell, Hoboken T2 - Molecular Nutrition and Food Research T1 - Sensitizing potential of enzymatically cross-linked peanut proteins in a mouse model of peanut allergy VL - 58 IS - 3 SP - 635 EP - 646 DO - 10.1002/mnfr.201300403 ER -
@article{ author = "Radosavljević, Jelena and Nordlund, Emilia and Mihajlovic, Luka and Krstić-Ristivojević, Maja and Bohn, Torsten and Buchert, Johanna and Ćirković-Veličković, Tanja and Smit, Joost", year = "2014", abstract = "ScopeThe cross-linking of proteins by enzymes to form high-molecular-weight protein, aggregates can be used to tailor the technological or physiological functionality of food products. Aggregation of dietary proteins by food processing may promote allergic sensitization, but the effects of enzymatic cross-linking of dietary proteins on the allergenic potential of food are not known. In this study, the bioavailability and the sensitizing or tolerizing potential of peanut proteins (PE) cross-linked with microbial tyrosinase from Trichoderma reesei and mushroom tyrosinase from Agaricus bisporus, were investigated. Methods and resultsThe impact of cross-linking of PE on the in vitro bioavailability of fluorescein isothiocyanate-labeled peanut proteins was tested in a Caco-2 cell monolayer and by competitive ELISA. The in vivo allergenicity or capacity to induce oral tolerance in mice were measured by serum levels of PE-specific antibodies and T cell cytokine production after exposure to PE and cross-linked PE. ConclusionEnzymatic processing of peanut proteins by the two tyrosinases increased the bioavailability of major peanut allergen Ara h 2, but did not significantly change the allergenic or tolerizing properties of peanut. Enzymatic treatment of peanut proteins yielded cross-linked proteins with preserved molecular and immunological features of peanut allergens.", publisher = "Wiley-Blackwell, Hoboken", journal = "Molecular Nutrition and Food Research", title = "Sensitizing potential of enzymatically cross-linked peanut proteins in a mouse model of peanut allergy", volume = "58", number = "3", pages = "635-646", doi = "10.1002/mnfr.201300403" }
Radosavljević, J., Nordlund, E., Mihajlovic, L., Krstić-Ristivojević, M., Bohn, T., Buchert, J., Ćirković-Veličković, T.,& Smit, J.. (2014). Sensitizing potential of enzymatically cross-linked peanut proteins in a mouse model of peanut allergy. in Molecular Nutrition and Food Research Wiley-Blackwell, Hoboken., 58(3), 635-646. https://doi.org/10.1002/mnfr.201300403
Radosavljević J, Nordlund E, Mihajlovic L, Krstić-Ristivojević M, Bohn T, Buchert J, Ćirković-Veličković T, Smit J. Sensitizing potential of enzymatically cross-linked peanut proteins in a mouse model of peanut allergy. in Molecular Nutrition and Food Research. 2014;58(3):635-646. doi:10.1002/mnfr.201300403 .
Radosavljević, Jelena, Nordlund, Emilia, Mihajlovic, Luka, Krstić-Ristivojević, Maja, Bohn, Torsten, Buchert, Johanna, Ćirković-Veličković, Tanja, Smit, Joost, "Sensitizing potential of enzymatically cross-linked peanut proteins in a mouse model of peanut allergy" in Molecular Nutrition and Food Research, 58, no. 3 (2014):635-646, https://doi.org/10.1002/mnfr.201300403 . .