Allergenicity and Oral Tolerance of Enzymatic Cross-Linked Tropomyosin Evaluated Using Cell and Mouse Models

Liu, Guangyu; Hu, Mengjun; Sun, Le-Chang; Han, Xinyu; Liu, QingMei; Alcocer, Marcos; Fei, Dan-Xia; Cao, Min‐Jie; Liu, Guang Ming

doi:10.1021/acs.jafc.6b05816

Cited by 54 publications

(57 citation statements)

References 39 publications

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“…Sixty female BALB/c mice (aged 6–8 weeks, weighted 18–22 g) were purchased from and housed in the Laboratory Animal Center of Hangzhou Normal University (Hangzhou, China) and fed a basic diet (XIETONG ORGANISM, China) (Table S1, Supporting Information). Groups of 10 mice were treated according to the sensitization protocol, with the challenge and therapeutics performed according to Liu et al., [ 33 ] and the protocol is illustrated in Figure 1 A. In brief, each mouse was immunized by intragastric gavage (IG) administration of purified TM (3 mg for sensitization and 9 mg for challenging each time), together with recombinant cholera toxin subunit B (CTB, 250 µg each time) as an adjuvant, for a total of 200 µL of PBS, as indicated.…”

Section: Methodsmentioning

confidence: 99%

Lactobacillus Casei Zhang Alleviates Shrimp Tropomyosin‐Induced Food Allergy by Switching Antibody Isotypes through the NF‐κB‐Dependent Immune Tolerance

Xie

Wang

et al. 2020

Molecular Nutrition Food Res

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Scope: Shellfish allergy is an important cause of food allergy, and tropomyosin (TM) is the major allergen within shellfish. Probiotics are safe bacteria that benefit host health and nutrition and is proposed as a novel approach for treating immunological diseases, including food allergies. Methods and results: The probiotic strain Lactobacillus casei Zhang (LcZ) isolated from koumiss is investigated for its capacity to modulate food allergyinduced by TM in BALB/c mice. Oral administration of LcZ attenuated allergy symptoms and intestinal epithelial damage. Furthermore, flow cytometry, real-time quantitative PCR, and ELISA demonstrated that LcZ administration altered the development and function of dendritic cells (DCs), T cells, and B cells, finally resulting in the change of TM-specific antibody isotypes into a tolerogenic pattern. Moreover, an in vitro spleen cell culture model reveals that LcZ directly modulates regulatory tolerogenic DC and T cell development, dependent on the activation of the nuclear factor kappa B (NF-B) signaling pathway. Conclusion: This work indicates the ability of LcZ to alleviate TM-induced food allergy and demonstrates the involvement of the tolerogenic immune cells and NF-B signaling pathway, indicating LcZ to be a potential immunomodulator and immunotherapy assistor.

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Section: Methodsmentioning

confidence: 99%

Lactobacillus Casei Zhang Alleviates Shrimp Tropomyosin‐Induced Food Allergy by Switching Antibody Isotypes through the NF‐κB‐Dependent Immune Tolerance

Xie

Wang

et al. 2020

Molecular Nutrition Food Res

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“…On the other hand, Liu et al [69] attempted the cross-linking of crab tropomyosin to horseradish peroxidase or tyrosinase to produce CHP and CTC, respectively. Comparatively, the reduction of IgE-binding activity of CHP was more prominent than CTC, as suggested by the >60% reduction in IgE binding in ELISA and histamine release in RBL degranulation assay.…”

Section: Chemical Modificationmentioning

confidence: 99%

Overcoming Shellfish Allergy: How Far Have We Come?

Wai

Leung

Chu

et al. 2020

IJMS

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Shellfish allergy caused by undesirable immunological responses upon ingestion of crustaceans and mollusks is a common cause of food allergy, especially in the Asia-Pacific region. While the prevalence of shellfish allergy is increasing, the mainstay of clinical diagnosis for these patients includes extract-based skin prick test and specific IgE measurement while clinical management consists of food avoidance and as-needed use of adrenaline autoinjector should they develop severe allergic reactions. Such a standard of care is unsatisfactory to both patients and healthcare practitioners. There is a pressing need to introduce more specific diagnostic methods, as well as effective and safe therapies for patients with shellfish allergy. Knowledge gained on the identifications and defining the immuno-molecular features of different shellfish allergens over the past two decades have gradually translated into the design of new diagnostic and treatment options for shellfish allergy. In this review, we will discuss the epidemiology, the molecular identification of shellfish allergens, recent progress in various diagnostic methods, as well as current development in immunotherapeutic approaches including the use of unmodified allergens, hypoallergens, immunoregulatory peptides and DNA vaccines for the prevention and treatment of shellfish allergy. The prospect of a “cure “for shellfish allergy is within reach.

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“…A report showed that shrimp tropomyosin having a molecular weight of 36 kDa treated with Tyr produced higher molecular weight polymers (over 66 kDa). 13,28 The decrease in the densities, escorted by the appearance of high molecular weight smears were presumed to be the crosslinks. New bands with a molecular weight of ∼24, ∼36 kDa and above, were most obvious, as the PV was treated with CA ( Fig.…”

Section: Sds-page Analysis Of Tyr Crosslinked Pvmentioning

confidence: 99%

Effect of tyrosinase‐catalyzed crosslinking on the structure and allergenicity of turbot parvalbumin mediated by caffeic acid

Tian

Ahmed

et al. 2019

J Sci Food Agric

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BACKGROUND Enzymatic treatment of allergenic protein can alter their functional properties under a mild reaction condition due to specificity of enzymes. Phenolic compounds act as mediators and enhance the crosslinking reactions. The study aimed to assess the changes in the structure and immunoglobulin G (IgG) binding capacity of turbot parvalbumin (PV) upon crosslinking with tyrosinase (Tyr) in the absence and presence of caffeic acid. RESULTS Sodium dodecyl sulfate‐polyacrylamide gel electrophoresis (SDS‐PAGE) analysis revealed the appearance of higher molecular weight bands (24, 36 kDa) in the crosslinked PV. The secondary structure of crosslinked PV became loosened and disordered. The results of intrinsic fluorescence and ultraviolet absorption spectral analyses, as well as surface hydrophobicity and free amino group analyses also revealed structural changes. As observed by western blot analysis, the intensity of the PV bands reduced upon Tyr treatment, indicating reduced binding of specific IgG to PV. Moreover, the indirect ELISA (enzyme‐linked immunosorbent assay) analysis confirmed that the IgG binding ability of crosslinked PV was reduced 34.94%. CONCLUSION Enzymatic treatment mitigated the allergenicity of fish PV, which was closely related to the alterations in the conformational structure. This treatment showed potential for developing hypoallergenic fish products under mild reaction conditions. © 2019 Society of Chemical Industry

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Allergenicity and Oral Tolerance of Enzymatic Cross-Linked Tropomyosin Evaluated Using Cell and Mouse Models

Cited by 54 publications

References 39 publications

Lactobacillus Casei Zhang Alleviates Shrimp Tropomyosin‐Induced Food Allergy by Switching Antibody Isotypes through the NF‐κB‐Dependent Immune Tolerance

Lactobacillus Casei Zhang Alleviates Shrimp Tropomyosin‐Induced Food Allergy by Switching Antibody Isotypes through the NF‐κB‐Dependent Immune Tolerance

Overcoming Shellfish Allergy: How Far Have We Come?

Effect of tyrosinase‐catalyzed crosslinking on the structure and allergenicity of turbot parvalbumin mediated by caffeic acid

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