Contribution of five major apple polyphenols in reducing peanut protein sensitization and alleviating allergencitiy of peanut by changing allergen structure

Sun, Shanfeng; Jiang, Tianyi; Gu, Yanjun; Yao, Lu; Du, Hang; Luo, Jiangzuo; Che, Huilian

doi:10.1016/j.foodres.2022.112297

Cited by 15 publications

(3 citation statements)

References 44 publications

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“…It can be concluded that phenolic acids can interact with soybean 7S to lower its allergenicity, and covalent interaction is better than noncovalent interaction in some specific concentrations. However, furthermore, it is reported that polyphenol–allergen complexes of low IgE binding capacity also promote Th1/Th2 cell balance and alleviate allergy-induced damage of intestinal barrier, including regulation on MAPK-related signaling pathway in jejunum. , Thus, in vivo and in vitro experiments should be taken into consideration for assessing reduction of allergenicity in complexes of covalent and noncovalent interactions, such as simulated digestion model, DC-T cell coculture, and mast cell sensitization. The study may provide a theoretical basis for the application of CHA in soybean food for consumers susceptible to soybean allergy.…”

Section: Resultsmentioning

confidence: 99%

Effects of Chlorogenic Acid on Lowering IgE-Binding Capacity of Soybean 7S: Comparison between Covalent and Noncovalent Interaction

Yun,

Li,

Zhu

et al. 2024

J. Agric. Food Chem.

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Allergenicity of soybean 7S protein (7S) troubles many people around the world. However, many processing methods for lowering allergenicity is invalid. Interaction of 7S with phenolic acids, such as chlorogenic acid (CHA), to structurally modify 7S may lower the allergenicity. Hence, the effects of covalent (C-I, periodate oxidation method) and noncovalent interactions (NC-I) of 7S with CHA in different concentrations (0.3, 0.5, and 1.0 mM) on lowering 7S allergenicity were investigated in this study. The results demonstrated that C-I led to higher binding efficiency (C-0.3:28.51 ± 2.13%) than NC-I (N-0.3:22.66 ± 1.75%). The C-I decreased the α-helix content (C-1:21.06%), while the NC-I increased the random coil content (N-1:24.39%). The covalent 7S–CHA complexes of different concentrations had lower IgE binding capacity (C-0.3:37.38 ± 0.61; C-0.5:34.89 ± 0.80; C-1:35.69 ± 0.61%) compared with that of natural 7S (100%), while the noncovalent 7S–CHA complexes showed concentration-dependent inhibition of IgE binding capacity (N-0.3:57.89 ± 1.23; N-0.5:46.91 ± 1.57; N-1:40.79 ± 0.22%). Both interactions produced binding to known linear epitopes. This study provides the theoretical basis for the CHA application in soybean products to lower soybean allergenicity.

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Section: Resultsmentioning

confidence: 99%

Effects of Chlorogenic Acid on Lowering IgE-Binding Capacity of Soybean 7S: Comparison between Covalent and Noncovalent Interaction

Yun,

Li,

Zhu

et al. 2024

J. Agric. Food Chem.

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“…In vitro and in the food allergy mouse model, it was found that peanut proteins were less allergenic, as indicated by fewer food allergy reactions, such as symptoms, mast cell frequency, and intestinal damage [ 129 , 130 , 131 ]. The results for five major apple polyphenols (epicatechin, phlorizin, rutin, chlorogenic acid, and catechin) were similar, proving that polyphenols affect both the spatial structure of Ara h1 peanut protein and the simulated gastric digestion [ 132 ]. Interestingly, epicatechin was found to have the strongest inhibitory effect on peanut allergy.…”

Section: Possible Modes Of Action For Treating or Preventing Allergy-...mentioning

confidence: 99%

Dietary Polyphenols, Plant Metabolites, and Allergic Disorders: A Comprehensive Review

Farhan,

Rizvi,

Aatif

et al. 2024

Pharmaceuticals

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Given the ongoing rise in the occurrence of allergic disorders, alterations in dietary patterns have been proposed as a possible factor contributing to the emergence and progression of these conditions. Currently, there is a significant focus on the development of dietary therapies that utilize natural compounds possessing anti-allergy properties. Dietary polyphenols and plant metabolites have been intensively researched due to their well-documented anti-inflammatory, antioxidant, and immunomodulatory characteristics, making them one of the most prominent natural bioactive chemicals. This study seeks to discuss the in-depth mechanisms by which these molecules may exert anti-allergic effects, namely through their capacity to diminish the allergenicity of proteins, modulate immune responses, and modify the composition of the gut microbiota. However, further investigation is required to fully understand these effects. This paper examines the existing evidence from experimental and clinical studies that supports the idea that different polyphenols, such as catechins, resveratrol, curcumin, quercetin, and others, can reduce allergic inflammation, relieve symptoms of food allergy, asthma, atopic dermatitis, and allergic rhinitis, and prevent the progression of the allergic immune response. In summary, dietary polyphenols and plant metabolites possess significant anti-allergic properties and can be utilized for developing both preventative and therapeutic strategies for targeting allergic conditions. The paper also discusses the constraints in investigating and broad usage of polyphenols, as well as potential avenues for future research.

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“…Polyphenols may interfere with allergic reactions by inhibiting the release of chemical mediators (histamine, hexosaminidase, or leukotrienes), cytokine production, signal transduction, and gene expression in mast cells, basophils, or T cells [ 2 ]. Furthermore, the formation of complexes between polyphenols and proteins, such as peanut and cashew proteins, has been shown to prevent antibody recognition of allergens via allergen precipitation and reduce IgE binding to allergens [ 5 , 6 , 7 ]. Plant-based proteins (PP)–phenolic compounds (PC) conjugates and complexes have been reported to exhibit potential allergy-reducing activities [ 8 ].…”

Section: Introductionmentioning

confidence: 99%

Anti-Allergic Effect of Dietary Polyphenols Curcumin and Epigallocatechin Gallate via Anti-Degranulation in IgE/Antigen-Stimulated Mast Cell Model: A Lipidomics Perspective

et al. 2023

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Polyphenol-rich foods exhibit anti-allergic/-inflammatory properties. As major effector cells of allergies, mast cells undergo degranulation after activation and then initiate inflammatory responses. Key immune phenomena could be regulated by the production and metabolism of lipid mediators by mast cells. Here, we analyzed the antiallergic activities of two representative dietary polyphenols, curcumin and epigallocatechin gallate (EGCG), and traced their effects on cellular lipidome rewiring in the progression of degranulation. Both curcumin and EGCG significantly inhibited degranulation as they suppressed the release of β-hexosaminidase, interleukin-4, and tumor necrosis factor-α from the IgE/antigen-stimulated mast cell model. A comprehensive lipidomics study involving 957 identified lipid species revealed that although the lipidome remodeling patterns (lipid response and composition) of curcumin intervention were considerably similar to those of EGCG, lipid metabolism was more potently disturbed by curcumin. Seventy-eight percent of significant differential lipids upon IgE/antigen stimulation could be regulated by curcumin/EGCG. LPC-O 22:0 was defined as a potential biomarker for its sensitivity to IgE/antigen stimulation and curcumin/EGCG intervention. The key changes in diacylglycerols, fatty acids, and bismonoacylglycerophosphates provided clues that cell signaling disturbances could be associated with curcumin/EGCG intervention. Our work supplies a novel perspective for understanding curcumin/EGCG involvement in antianaphylaxis and helps guide future attempts to use dietary polyphenols.

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Contribution of five major apple polyphenols in reducing peanut protein sensitization and alleviating allergencitiy of peanut by changing allergen structure

Cited by 15 publications

References 44 publications

Effects of Chlorogenic Acid on Lowering IgE-Binding Capacity of Soybean 7S: Comparison between Covalent and Noncovalent Interaction

Effects of Chlorogenic Acid on Lowering IgE-Binding Capacity of Soybean 7S: Comparison between Covalent and Noncovalent Interaction

Dietary Polyphenols, Plant Metabolites, and Allergic Disorders: A Comprehensive Review

Anti-Allergic Effect of Dietary Polyphenols Curcumin and Epigallocatechin Gallate via Anti-Degranulation in IgE/Antigen-Stimulated Mast Cell Model: A Lipidomics Perspective

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