Study on mechanism of increased allergenicity induced by Ara h 3 from roasted peanut using bone marrow-derived dendritic cells
Little information was so far available about allergenic mechanism of the roasted peanut allergens during initial stages of allergy. The purpose of this study was to determine the influence of roasting (150 °C, 20 min) on biochemical and biological properties of Ara h 3, a major peanut allergen. All...
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| Language: | English |
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Tsinghua University Press
2023-05-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453022001963 |
| _version_ | 1797726258195333120 |
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| author | MinJia Wang Shuo Wang Xiaodong Sun ZhiRui Deng Bing Niu Qin Chen |
| author_facet | MinJia Wang Shuo Wang Xiaodong Sun ZhiRui Deng Bing Niu Qin Chen |
| author_sort | MinJia Wang |
| collection | DOAJ |
| description | Little information was so far available about allergenic mechanism of the roasted peanut allergens during initial stages of allergy. The purpose of this study was to determine the influence of roasting (150 °C, 20 min) on biochemical and biological properties of Ara h 3, a major peanut allergen. Allergenicity of roasted peanut emulsion to mice, differences in uptakes between Ara h 3 purified from raw peanuts (named as Ara h 3-Raw) and that purified from roasted peanuts (named as Ara h 3-Roasted) by bone marrow-derived dendritic cells (BMDCs) and the implication of cell surface receptors involving in uptake, and changes in glycosylation and structure of Ara h 3 after roasting were analyzed in this study. This study suggested that roasting increased allergenicity of peanut to BALB/c mice. Maillard reaction and structural changes of Ara h 3 induced by roasting significantly altered the uptake of Ara h 3-Roasted by BMDCs, and modified Ara h 3 fate in processes involved in immunogenicity and hyper allergenicity, indicating that food processing pattern can change food allergenicity. |
| first_indexed | 2024-03-12T10:43:05Z |
| format | Article |
| id | doaj.art-db76b1c93ee64057817c496481783d84 |
| institution | Directory Open Access Journal |
| issn | 2213-4530 |
| language | English |
| last_indexed | 2024-03-12T10:43:05Z |
| publishDate | 2023-05-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj.art-db76b1c93ee64057817c496481783d842023-09-02T07:57:49ZengTsinghua University PressFood Science and Human Wellness2213-45302023-05-01123755764Study on mechanism of increased allergenicity induced by Ara h 3 from roasted peanut using bone marrow-derived dendritic cellsMinJia Wang0Shuo Wang1Xiaodong Sun2ZhiRui Deng3Bing Niu4Qin Chen5School of Life Sciences, Shanghai University, Shanghai 200444, ChinaSchool of Life Sciences, Shanghai University, Shanghai 200444, ChinaMedical School, Shanghai University, Shanghai 200444, ChinaSchool of Life Sciences, Shanghai University, Shanghai 200444, China; Corresponding authors at: School of Life Sciences, Shanghai University, Shanghai 200444, ChinaSchool of Life Sciences, Shanghai University, Shanghai 200444, ChinaSchool of Life Sciences, Shanghai University, Shanghai 200444, China; Corresponding authors at: School of Life Sciences, Shanghai University, Shanghai 200444, ChinaLittle information was so far available about allergenic mechanism of the roasted peanut allergens during initial stages of allergy. The purpose of this study was to determine the influence of roasting (150 °C, 20 min) on biochemical and biological properties of Ara h 3, a major peanut allergen. Allergenicity of roasted peanut emulsion to mice, differences in uptakes between Ara h 3 purified from raw peanuts (named as Ara h 3-Raw) and that purified from roasted peanuts (named as Ara h 3-Roasted) by bone marrow-derived dendritic cells (BMDCs) and the implication of cell surface receptors involving in uptake, and changes in glycosylation and structure of Ara h 3 after roasting were analyzed in this study. This study suggested that roasting increased allergenicity of peanut to BALB/c mice. Maillard reaction and structural changes of Ara h 3 induced by roasting significantly altered the uptake of Ara h 3-Roasted by BMDCs, and modified Ara h 3 fate in processes involved in immunogenicity and hyper allergenicity, indicating that food processing pattern can change food allergenicity.http://www.sciencedirect.com/science/article/pii/S2213453022001963Roasted peanutAra h 3Bone marrow-derived dendritic cells (BMDCs)AllergenicityMaillard reactions |
| spellingShingle | MinJia Wang Shuo Wang Xiaodong Sun ZhiRui Deng Bing Niu Qin Chen Study on mechanism of increased allergenicity induced by Ara h 3 from roasted peanut using bone marrow-derived dendritic cells Food Science and Human Wellness Roasted peanut Ara h 3 Bone marrow-derived dendritic cells (BMDCs) Allergenicity Maillard reactions |
| title | Study on mechanism of increased allergenicity induced by Ara h 3 from roasted peanut using bone marrow-derived dendritic cells |
| title_full | Study on mechanism of increased allergenicity induced by Ara h 3 from roasted peanut using bone marrow-derived dendritic cells |
| title_fullStr | Study on mechanism of increased allergenicity induced by Ara h 3 from roasted peanut using bone marrow-derived dendritic cells |
| title_full_unstemmed | Study on mechanism of increased allergenicity induced by Ara h 3 from roasted peanut using bone marrow-derived dendritic cells |
| title_short | Study on mechanism of increased allergenicity induced by Ara h 3 from roasted peanut using bone marrow-derived dendritic cells |
| title_sort | study on mechanism of increased allergenicity induced by ara h 3 from roasted peanut using bone marrow derived dendritic cells |
| topic | Roasted peanut Ara h 3 Bone marrow-derived dendritic cells (BMDCs) Allergenicity Maillard reactions |
| url | http://www.sciencedirect.com/science/article/pii/S2213453022001963 |
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