Changes in Allergenicity of Ovalbumin in Vitro and in Vivo on Conjugation with Quercetin
Аутори
Zhang, TingtingHu, Zongyi
Cheng, Yongwei
Xu, Haoxie
Ćirković-Veličković, Tanja
He, Kan
Sun, Fan
He, Zhendan
Liu, Zhigang
Wu, Xuli
Чланак у часопису (Рецензирана верзија)
Метаподаци
Приказ свих података о документуАпстракт
A previous study demonstrated decreased allergenicity in vitro of some food allergens after conjugation with polyphenols. However, little is known about how polyphenol conjugation with food allergens affects in vivo allergenicity. We conjugated a well-known food allergen, ovalbumin (OVA), with quercetin (QUE) to assess the potential allergenicity of OVA in vitro and in vivo in a BALB/c mouse model. QUE could covalently conjugate with OVA and changed the protein structure, which might destroy and/or mask OVA epitopes. Conjugation with QUE decreased IgE binding properties and the release capacity of the conjugated OVA. In vivo, as compared with native protein, conjugation with QUE decreased the levels of IgE, IgG1, IgG, plasma histamine, and mast cell protease-1 (mMCP-1) on the surface of sensitized mast cells, along with decreased FcϵRI+ and c-kit+ expression. The levels of Th2-related cytokines (IL-4, IL-5, IL-13) decreased and that of a Th1-related cytokine (IFN-Î) increased slightly,... which suggests that conjugation with QUE modulated the imbalance of the Th1/Th2 immune response. Conjugation of OVA with QUE could reduce OVA allergenicity in vitro and in vivo, which could provide information for reducing food allergenicity by conjugation with polyphenols. Copyright © 2020 American Chemical Society.
Кључне речи:
allergenicity / conjugation / mouse model / OVA / quercetinИзвор:
Journal of Agricultural and Food Chemistry, 2020, 68, 13, 4027-4035Издавач:
- American Chemical Society
Финансирање / пројекти:
- Innovation Project of the Universities in Guangdong Province (2018KTSCX192).
- Program of Guangdong Province (2019B020213001).
- Medical Technological Research Funding of Guangdong Province (B2018041).
- Research Funding of Shenzhen (JCYJ20170818143841444 and JCYJ201803053000708).
Напомена:
- This is the peer-reviewed version of the article: Zhang, T.; Hu, Z.; Cheng, Y.; Xu, H.; Velickovic, T. C.; He, K.; Sun, F.; He, Z.; Liu, Z.; Wu, X. Changes in Allergenicity of Ovalbumin in Vitro and in Vivo on Conjugation with Quercetin. Journal of Agricultural and Food Chemistry 2020, 68 (13), 4027–4035. https://doi.org/10.1021/acs.jafc.0c00461
DOI: 10.1021/acs.jafc.0c00461
ISSN: 0021-8561
WoS: 000526399600014
Scopus: 2-s2.0-85083628776
Колекције
Институција/група
Hemijski fakultet / Faculty of ChemistryTY - JOUR AU - Zhang, Tingting AU - Hu, Zongyi AU - Cheng, Yongwei AU - Xu, Haoxie AU - Ćirković-Veličković, Tanja AU - He, Kan AU - Sun, Fan AU - He, Zhendan AU - Liu, Zhigang AU - Wu, Xuli PY - 2020 UR - https://cherry.chem.bg.ac.rs/handle/123456789/3954 AB - A previous study demonstrated decreased allergenicity in vitro of some food allergens after conjugation with polyphenols. However, little is known about how polyphenol conjugation with food allergens affects in vivo allergenicity. We conjugated a well-known food allergen, ovalbumin (OVA), with quercetin (QUE) to assess the potential allergenicity of OVA in vitro and in vivo in a BALB/c mouse model. QUE could covalently conjugate with OVA and changed the protein structure, which might destroy and/or mask OVA epitopes. Conjugation with QUE decreased IgE binding properties and the release capacity of the conjugated OVA. In vivo, as compared with native protein, conjugation with QUE decreased the levels of IgE, IgG1, IgG, plasma histamine, and mast cell protease-1 (mMCP-1) on the surface of sensitized mast cells, along with decreased FcϵRI+ and c-kit+ expression. The levels of Th2-related cytokines (IL-4, IL-5, IL-13) decreased and that of a Th1-related cytokine (IFN-Î) increased slightly, which suggests that conjugation with QUE modulated the imbalance of the Th1/Th2 immune response. Conjugation of OVA with QUE could reduce OVA allergenicity in vitro and in vivo, which could provide information for reducing food allergenicity by conjugation with polyphenols. Copyright © 2020 American Chemical Society. PB - American Chemical Society T2 - Journal of Agricultural and Food Chemistry T1 - Changes in Allergenicity of Ovalbumin in Vitro and in Vivo on Conjugation with Quercetin VL - 68 IS - 13 SP - 4027 EP - 4035 DO - 10.1021/acs.jafc.0c00461 ER -
@article{ author = "Zhang, Tingting and Hu, Zongyi and Cheng, Yongwei and Xu, Haoxie and Ćirković-Veličković, Tanja and He, Kan and Sun, Fan and He, Zhendan and Liu, Zhigang and Wu, Xuli", year = "2020", abstract = "A previous study demonstrated decreased allergenicity in vitro of some food allergens after conjugation with polyphenols. However, little is known about how polyphenol conjugation with food allergens affects in vivo allergenicity. We conjugated a well-known food allergen, ovalbumin (OVA), with quercetin (QUE) to assess the potential allergenicity of OVA in vitro and in vivo in a BALB/c mouse model. QUE could covalently conjugate with OVA and changed the protein structure, which might destroy and/or mask OVA epitopes. Conjugation with QUE decreased IgE binding properties and the release capacity of the conjugated OVA. In vivo, as compared with native protein, conjugation with QUE decreased the levels of IgE, IgG1, IgG, plasma histamine, and mast cell protease-1 (mMCP-1) on the surface of sensitized mast cells, along with decreased FcϵRI+ and c-kit+ expression. The levels of Th2-related cytokines (IL-4, IL-5, IL-13) decreased and that of a Th1-related cytokine (IFN-Î) increased slightly, which suggests that conjugation with QUE modulated the imbalance of the Th1/Th2 immune response. Conjugation of OVA with QUE could reduce OVA allergenicity in vitro and in vivo, which could provide information for reducing food allergenicity by conjugation with polyphenols. Copyright © 2020 American Chemical Society.", publisher = "American Chemical Society", journal = "Journal of Agricultural and Food Chemistry", title = "Changes in Allergenicity of Ovalbumin in Vitro and in Vivo on Conjugation with Quercetin", volume = "68", number = "13", pages = "4027-4035", doi = "10.1021/acs.jafc.0c00461" }
Zhang, T., Hu, Z., Cheng, Y., Xu, H., Ćirković-Veličković, T., He, K., Sun, F., He, Z., Liu, Z.,& Wu, X.. (2020). Changes in Allergenicity of Ovalbumin in Vitro and in Vivo on Conjugation with Quercetin. in Journal of Agricultural and Food Chemistry American Chemical Society., 68(13), 4027-4035. https://doi.org/10.1021/acs.jafc.0c00461
Zhang T, Hu Z, Cheng Y, Xu H, Ćirković-Veličković T, He K, Sun F, He Z, Liu Z, Wu X. Changes in Allergenicity of Ovalbumin in Vitro and in Vivo on Conjugation with Quercetin. in Journal of Agricultural and Food Chemistry. 2020;68(13):4027-4035. doi:10.1021/acs.jafc.0c00461 .
Zhang, Tingting, Hu, Zongyi, Cheng, Yongwei, Xu, Haoxie, Ćirković-Veličković, Tanja, He, Kan, Sun, Fan, He, Zhendan, Liu, Zhigang, Wu, Xuli, "Changes in Allergenicity of Ovalbumin in Vitro and in Vivo on Conjugation with Quercetin" in Journal of Agricultural and Food Chemistry, 68, no. 13 (2020):4027-4035, https://doi.org/10.1021/acs.jafc.0c00461 . .