Reduction in Allergenicity and Induction of Oral Tolerance of Glycated Tropomyosin from Crab
Tropomyosin (TM) is an important crustacean (<i>Scylla paramamosain</i>) allergen. This study aimed to assess Maillard-reacted TM (TM-G) induction of allergenic responses with cell and mouse models. We analyzed the difference of sensitization and the ability to induce immune tolerance be...
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MDPI AG
2022-03-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/27/6/2027 |
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| author | Xin-Yu Han Tian-Liang Bai Huang Yang Yi-Chen Lin Nai-Ru Ji Yan-Bo Wang Ling-Lin Fu Min-Jie Cao Jing-Wen Liu Guang-Ming Liu |
| author_facet | Xin-Yu Han Tian-Liang Bai Huang Yang Yi-Chen Lin Nai-Ru Ji Yan-Bo Wang Ling-Lin Fu Min-Jie Cao Jing-Wen Liu Guang-Ming Liu |
| author_sort | Xin-Yu Han |
| collection | DOAJ |
| description | Tropomyosin (TM) is an important crustacean (<i>Scylla paramamosain</i>) allergen. This study aimed to assess Maillard-reacted TM (TM-G) induction of allergenic responses with cell and mouse models. We analyzed the difference of sensitization and the ability to induce immune tolerance between TM and TM-G by in vitro and in vivo models, then we compared the relationship between glycation sites of TM-G and epitopes of TM. In the in vitro assay, we discovered that the sensitization of TM-G was lower than TM, and the ability to stimulate mast cell degranulation decreased from 55.07 ± 4.23% to 27.86 ± 3.21%. In the serum of sensitized Balb/c mice, the level of specific IgE produced by TM-G sensitized mice was significantly lower than TM, and the levels of interleukins 4 and interleukins 13 produced by Th2 cells in spleen lymphocytes decreased by 82.35 ± 5.88% and 83.64 ± 9.09%, respectively. In the oral tolerance model, the ratio of Th2/Th1 decreased from 4.05 ± 0.38 to 1.69 ± 0.19. Maillard reaction masked the B cell epitopes of TM and retained some T cell epitopes. Potentially, Maillard reaction products (MRPs) can be used as tolerance inducers for allergen-specific immunotherapy. |
| first_indexed | 2024-03-09T13:08:30Z |
| format | Article |
| id | doaj.art-41453da40a8845649083ff21ebd32f18 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-09T13:08:30Z |
| publishDate | 2022-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-41453da40a8845649083ff21ebd32f182023-11-30T21:44:53ZengMDPI AGMolecules1420-30492022-03-01276202710.3390/molecules27062027Reduction in Allergenicity and Induction of Oral Tolerance of Glycated Tropomyosin from CrabXin-Yu Han0Tian-Liang Bai1Huang Yang2Yi-Chen Lin3Nai-Ru Ji4Yan-Bo Wang5Ling-Lin Fu6Min-Jie Cao7Jing-Wen Liu8Guang-Ming Liu9College of Marine Food and Biological Engineering, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Jimei University, Xiamen 361021, ChinaCollege of Marine Food and Biological Engineering, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Jimei University, Xiamen 361021, ChinaCollege of Marine Food and Biological Engineering, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Jimei University, Xiamen 361021, ChinaCollege of Marine Food and Biological Engineering, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Jimei University, Xiamen 361021, ChinaCollege of Marine Food and Biological Engineering, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Jimei University, Xiamen 361021, ChinaFood Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, ChinaFood Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, ChinaCollege of Marine Food and Biological Engineering, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Jimei University, Xiamen 361021, ChinaCollege of Marine Food and Biological Engineering, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Jimei University, Xiamen 361021, ChinaCollege of Marine Food and Biological Engineering, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Jimei University, Xiamen 361021, ChinaTropomyosin (TM) is an important crustacean (<i>Scylla paramamosain</i>) allergen. This study aimed to assess Maillard-reacted TM (TM-G) induction of allergenic responses with cell and mouse models. We analyzed the difference of sensitization and the ability to induce immune tolerance between TM and TM-G by in vitro and in vivo models, then we compared the relationship between glycation sites of TM-G and epitopes of TM. In the in vitro assay, we discovered that the sensitization of TM-G was lower than TM, and the ability to stimulate mast cell degranulation decreased from 55.07 ± 4.23% to 27.86 ± 3.21%. In the serum of sensitized Balb/c mice, the level of specific IgE produced by TM-G sensitized mice was significantly lower than TM, and the levels of interleukins 4 and interleukins 13 produced by Th2 cells in spleen lymphocytes decreased by 82.35 ± 5.88% and 83.64 ± 9.09%, respectively. In the oral tolerance model, the ratio of Th2/Th1 decreased from 4.05 ± 0.38 to 1.69 ± 0.19. Maillard reaction masked the B cell epitopes of TM and retained some T cell epitopes. Potentially, Maillard reaction products (MRPs) can be used as tolerance inducers for allergen-specific immunotherapy.https://www.mdpi.com/1420-3049/27/6/2027allergenicityMaillard reactionmouse modelsoral tolerance<i>Scylla paramamosain</i>tropomyosin |
| spellingShingle | Xin-Yu Han Tian-Liang Bai Huang Yang Yi-Chen Lin Nai-Ru Ji Yan-Bo Wang Ling-Lin Fu Min-Jie Cao Jing-Wen Liu Guang-Ming Liu Reduction in Allergenicity and Induction of Oral Tolerance of Glycated Tropomyosin from Crab Molecules allergenicity Maillard reaction mouse models oral tolerance <i>Scylla paramamosain</i> tropomyosin |
| title | Reduction in Allergenicity and Induction of Oral Tolerance of Glycated Tropomyosin from Crab |
| title_full | Reduction in Allergenicity and Induction of Oral Tolerance of Glycated Tropomyosin from Crab |
| title_fullStr | Reduction in Allergenicity and Induction of Oral Tolerance of Glycated Tropomyosin from Crab |
| title_full_unstemmed | Reduction in Allergenicity and Induction of Oral Tolerance of Glycated Tropomyosin from Crab |
| title_short | Reduction in Allergenicity and Induction of Oral Tolerance of Glycated Tropomyosin from Crab |
| title_sort | reduction in allergenicity and induction of oral tolerance of glycated tropomyosin from crab |
| topic | allergenicity Maillard reaction mouse models oral tolerance <i>Scylla paramamosain</i> tropomyosin |
| url | https://www.mdpi.com/1420-3049/27/6/2027 |
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