Interactions of epigallo-catechin 3-gallate and ovalbumin, the major allergen of egg white
Samo za registrovane korisnike
2014
Autori
Ognjenović, JanaStojadinović, Marija M.
Milčić, Miloš K.
Apostolović, Danijela
Mihailović-Vesić, Jelena
Stambolić, Ivan
Atanasković-Marković, Marina
Simonovic, Miljan
Ćirković-Veličković, Tanja
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
Polyphenols, 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 rig...hts reserved.
Ključne reči:
Epigallo-catechin 3-gallate / Food allergy / IgE binding / Fluorophore quenching / Molecular docking / Monocytes / OvalbuminIzvor:
Food Chemistry, 2014, 164, 36-43Izdavač:
- Elsevier Sci Ltd, Oxford
Finansiranje / projekti:
- Molekularne osobine i modifikacije nekih respiratornih i nutritivnih alergena (RS-MESTD-Basic Research (BR or ON)-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-FP7-256716)
DOI: 10.1016/j.foodchem.2014.05.005
ISSN: 0308-8146
PubMed: 24996302
WoS: 000339457500007
Scopus: 2-s2.0-84901949266
Kolekcije
Institucija/grupa
Hemijski fakultet / Faculty of ChemistryTY - JOUR AU - Ognjenović, Jana AU - Stojadinović, Marija M. AU - Milčić, Miloš K. AU - Apostolović, Danijela AU - Mihailović-Vesić, Jelena AU - Stambolić, Ivan AU - Atanasković-Marković, Marina AU - Simonovic, Miljan AU - Ćirković-Veličković, Tanja PY - 2014 UR - https://cherry.chem.bg.ac.rs/handle/123456789/1820 AB - Polyphenols, 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. PB - Elsevier Sci Ltd, Oxford T2 - Food Chemistry T1 - Interactions of epigallo-catechin 3-gallate and ovalbumin, the major allergen of egg white VL - 164 SP - 36 EP - 43 DO - 10.1016/j.foodchem.2014.05.005 ER -
@article{ author = "Ognjenović, Jana and Stojadinović, Marija M. and Milčić, Miloš K. and Apostolović, Danijela and Mihailović-Vesić, Jelena and Stambolić, Ivan and Atanasković-Marković, Marina and Simonovic, Miljan and Ćirković-Veličković, Tanja", year = "2014", abstract = "Polyphenols, 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.", publisher = "Elsevier Sci Ltd, Oxford", journal = "Food Chemistry", title = "Interactions of epigallo-catechin 3-gallate and ovalbumin, the major allergen of egg white", volume = "164", pages = "36-43", doi = "10.1016/j.foodchem.2014.05.005" }
Ognjenović, J., Stojadinović, M. M., Milčić, M. K., Apostolović, D., Mihailović-Vesić, J., Stambolić, I., Atanasković-Marković, M., Simonovic, M.,& Ćirković-Veličković, T.. (2014). Interactions of epigallo-catechin 3-gallate and ovalbumin, the major allergen of egg white. in Food Chemistry Elsevier Sci Ltd, Oxford., 164, 36-43. https://doi.org/10.1016/j.foodchem.2014.05.005
Ognjenović J, Stojadinović MM, Milčić MK, Apostolović D, Mihailović-Vesić J, Stambolić I, Atanasković-Marković M, Simonovic M, Ćirković-Veličković T. Interactions of epigallo-catechin 3-gallate and ovalbumin, the major allergen of egg white. in Food Chemistry. 2014;164:36-43. doi:10.1016/j.foodchem.2014.05.005 .
Ognjenović, Jana, Stojadinović, Marija M., Milčić, Miloš K., Apostolović, Danijela, Mihailović-Vesić, Jelena, Stambolić, Ivan, Atanasković-Marković, Marina, Simonovic, Miljan, Ćirković-Veličković, Tanja, "Interactions of epigallo-catechin 3-gallate and ovalbumin, the major allergen of egg white" in Food Chemistry, 164 (2014):36-43, https://doi.org/10.1016/j.foodchem.2014.05.005 . .