Methylglyoxal Decoration of Glutenin during Heat Processing Could Alleviate the Resulting Allergic Reaction in Mice
Background: It is widely believed that Maillard reactions could affect the sensitization of allergens. However, the mechanism of action of methylglyoxal (MGO) production in Maillard reactions in the sensitization variation of glutenin (a predominant allergen in wheat) during heat processing is still...
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MDPI AG
2020-09-01
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| Series: | Nutrients |
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| Online Access: | https://www.mdpi.com/2072-6643/12/9/2844 |
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| author | Yaya Wang Xiang Li Sihao Wu Lu Dong Yaozhong Hu Junping Wang Yan Zhang Shuo Wang |
| author_facet | Yaya Wang Xiang Li Sihao Wu Lu Dong Yaozhong Hu Junping Wang Yan Zhang Shuo Wang |
| author_sort | Yaya Wang |
| collection | DOAJ |
| description | Background: It is widely believed that Maillard reactions could affect the sensitization of allergens. However, the mechanism of action of methylglyoxal (MGO) production in Maillard reactions in the sensitization variation of glutenin (a predominant allergen in wheat) during heat processing is still unclear. Methods: This research evaluated the effect of MGO on the immune response against glutenin in a mouse model. The resulting variations in conformation and corresponding digestibility of glutenin were determined. The immune response and gut microflora variation in mice were analyzed following administering of glutenin and MGO-glutenin. Results: The results of the study showed that MGO-glutenin induced a lower immune response than native glutenin. Cytokine analysis showed that MGO-glutenin regulated mouse immune response by inducing Treg differentiation. MGO decoration changed the structure and digestibility of glutenin. In addition, MGO-glutenin contributes to the maintenance of the beneficial gut microflora. Conclusion: MGO decoration of glutenin during heat processing could alleviate the resulting allergic reaction in mice. Decoration with MGO appears to contribute to the aggregation of glutenin, potentially masking surface epitopes and abating sensitization. Furthermore, Bacteroides induced regulatory T-cell (Treg) differentiation, which may contribute to inhibition of the Th2 immune response and stimulation of immune tolerance. |
| first_indexed | 2024-03-10T16:16:25Z |
| format | Article |
| id | doaj.art-86180b173d7c49baadf25941a9081051 |
| institution | Directory Open Access Journal |
| issn | 2072-6643 |
| language | English |
| last_indexed | 2024-03-10T16:16:25Z |
| publishDate | 2020-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Nutrients |
| spelling | doaj.art-86180b173d7c49baadf25941a90810512023-11-20T14:01:53ZengMDPI AGNutrients2072-66432020-09-01129284410.3390/nu12092844Methylglyoxal Decoration of Glutenin during Heat Processing Could Alleviate the Resulting Allergic Reaction in MiceYaya Wang0Xiang Li1Sihao Wu2Lu Dong3Yaozhong Hu4Junping Wang5Yan Zhang6Shuo Wang7Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, ChinaTianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, ChinaTianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, ChinaTianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, ChinaTianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, ChinaCollege of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, ChinaTianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, ChinaTianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, ChinaBackground: It is widely believed that Maillard reactions could affect the sensitization of allergens. However, the mechanism of action of methylglyoxal (MGO) production in Maillard reactions in the sensitization variation of glutenin (a predominant allergen in wheat) during heat processing is still unclear. Methods: This research evaluated the effect of MGO on the immune response against glutenin in a mouse model. The resulting variations in conformation and corresponding digestibility of glutenin were determined. The immune response and gut microflora variation in mice were analyzed following administering of glutenin and MGO-glutenin. Results: The results of the study showed that MGO-glutenin induced a lower immune response than native glutenin. Cytokine analysis showed that MGO-glutenin regulated mouse immune response by inducing Treg differentiation. MGO decoration changed the structure and digestibility of glutenin. In addition, MGO-glutenin contributes to the maintenance of the beneficial gut microflora. Conclusion: MGO decoration of glutenin during heat processing could alleviate the resulting allergic reaction in mice. Decoration with MGO appears to contribute to the aggregation of glutenin, potentially masking surface epitopes and abating sensitization. Furthermore, Bacteroides induced regulatory T-cell (Treg) differentiation, which may contribute to inhibition of the Th2 immune response and stimulation of immune tolerance.https://www.mdpi.com/2072-6643/12/9/2844gluteninmethylglyoxalallergic reactiongut microfloraheat-processing |
| spellingShingle | Yaya Wang Xiang Li Sihao Wu Lu Dong Yaozhong Hu Junping Wang Yan Zhang Shuo Wang Methylglyoxal Decoration of Glutenin during Heat Processing Could Alleviate the Resulting Allergic Reaction in Mice Nutrients glutenin methylglyoxal allergic reaction gut microflora heat-processing |
| title | Methylglyoxal Decoration of Glutenin during Heat Processing Could Alleviate the Resulting Allergic Reaction in Mice |
| title_full | Methylglyoxal Decoration of Glutenin during Heat Processing Could Alleviate the Resulting Allergic Reaction in Mice |
| title_fullStr | Methylglyoxal Decoration of Glutenin during Heat Processing Could Alleviate the Resulting Allergic Reaction in Mice |
| title_full_unstemmed | Methylglyoxal Decoration of Glutenin during Heat Processing Could Alleviate the Resulting Allergic Reaction in Mice |
| title_short | Methylglyoxal Decoration of Glutenin during Heat Processing Could Alleviate the Resulting Allergic Reaction in Mice |
| title_sort | methylglyoxal decoration of glutenin during heat processing could alleviate the resulting allergic reaction in mice |
| topic | glutenin methylglyoxal allergic reaction gut microflora heat-processing |
| url | https://www.mdpi.com/2072-6643/12/9/2844 |
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