Effect of malondialdehyde on the ovalbumin structure and its interactions with T84 epithelial cells

Nikolić, Jelena S.; Nešić, Andrijana; Čavić, Milena; Đorđević, Nenad; Anđelković, Uroš; Atanasković-Marković, Marina; Drakulić, Branko J.; Gavrović-Jankulović, Marija

doi:10.1016/j.bbagen.2016.11.021

Cited by 5 publications

(3 citation statements)

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“…Supernatants from HEK293 cells were collected after 6 h of treatment with Act d 1 (1 mg/mL). ELISA Maxisorp immunoplates (Nunc™, Reskilde, Denmark) were employed for cytokine detection as previously described [22].…”

Section: Elisa Detection Of Tslpmentioning

confidence: 99%

The Kiwifruit Allergen Act d 1 Activates NF-κB Signaling and Affects mRNA Expression of TJ Proteins and Innate Pro-Allergenic Cytokines

et al. 2019

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Impairment of the intestinal barrier is one of the key events in the initiation of the sensitization process in food allergy. The aim of this study was to explore the effects of kiwifruit allergen Act d 1 on intestinal permeability and tight junction protein (TJP) gene expression in vivo and to explore its potential to activate the NF-ĸB signaling pathway and to regulate expression of epithelial pro-allergenic cytokines. Influences of Act d 1 on TJP gene expression and pro-allergenic cytokines in the mouse intestine was analyzed by qPCR upon allergen administration by oral gavage. The effect on the in vivo intestinal permeability was assessed in ELISA by measuring the translocation of β-lactoglobulin (BLG) into circulation. The capacity of Act d 1 to activate the NF-ĸB pathway was tested in HEK293 cells by fluorescent microscopy and flow cytometry. Administration of Actinidin (Act d 1) increased intestinal permeability to the BLG. This was accompanied by changes in gene expression of TJP mRNA and pro-allergenic cytokines IL-25, IL-33, and thymic stromal lymphopoietin (TSLP) compared to the control. Act d 1 reduced TEER of the HEK293 monolayer, was positive in an NF-ĸB-reporter HEK293 cell assay, and induced secretion of TSLP. These findings shed more light on the molecular events in the sensitization process of kiwifruit but possibly also of other protease food allergens.

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Section: Elisa Detection Of Tslpmentioning

confidence: 99%

The Kiwifruit Allergen Act d 1 Activates NF-κB Signaling and Affects mRNA Expression of TJ Proteins and Innate Pro-Allergenic Cytokines

et al. 2019

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“…4 OVA is composed of 386 essential amino acids, 5 whose ready availability in great quantity had led to its widespread employment as a raw material in studing the structural and biochemical properties of glycoproteins. 6 Glycation is an adjunction of a reducing sugar moiety into a protein molecule, which generally occurs during the early stage of a Maillard reaction (MR) and commonly takes place during food processing and storage. 7 Owning to its ability to induce alteration of color, flavor, functionality, and nutritional value of proteins, glycation is thought to be closely relevant to the quality of protein-rich foods.…”

Section: ■ Introductionmentioning

confidence: 99%

“…The formation of a single disulfide bond and four free sulfydryl groups stabilizes a spherical structure with a diameter of 3 nm, which is formed by three big strands of β-sheet and nine α-helixes . OVA is composed of 386 essential amino acids, whose ready availability in great quantity had led to its widespread employment as a raw material in studing the structural and biochemical properties of glycoproteins …”

Section: Introductionmentioning

confidence: 99%

Investigation of the Mechanism of Conformational Alteration in Ovalbumin as Induced by Glycation with Different Monoses through Conventional Spectrometry and Liquid Chromatography High-Resolution Mass Spectrometry

Yang

Liu

Wang

2019

J. Agric. Food Chem.

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Glycation between ovalbumin (OVA) and different monoses under mild dry heating at 37 °C was studied. The content of free amino groups decreased dramatically, and the conformational changes based on fluorescence and circular dichroism spectra were evident in glycated OVA. The glycated sites and the average degree of substitution per peptide molecule per site were determined using liquid chromatography high-resolution mass spectrometry. Lysine and arginine were the predominant glyaction sites, in which Lys207 was a relatively reactive site for glycation in all of the conjugates. In general, the extent of glycation of aldose was higher, and its alterations on the steric layouts of protein were more drastic than those of ketose. The configuration of hydroxyl groups at C-4 in sugar epimers might be important for the glycation reactivity and conformational modification in the glycated proteins. These insights would have important implications for the creation of sweetened food products with desirable structures and excellent quality control.

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Reactivity of Lipid Oxidation Products in Foods – Is Malondialdehyde a Reliable Marker?

Vandemoortele¹,

Meulenaer²

2019

Encyclopedia of Food Chemistry

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Effect of malondialdehyde on the ovalbumin structure and its interactions with T84 epithelial cells

Abstract: Interactions of ovalbumin and its MDA modified form with intestinal epithelial cells can induce a specific immunological priming necessary for the downstream activation of innate immunity.

Cited by 5 publications

References 48 publications

The Kiwifruit Allergen Act d 1 Activates NF-κB Signaling and Affects mRNA Expression of TJ Proteins and Innate Pro-Allergenic Cytokines

The Kiwifruit Allergen Act d 1 Activates NF-κB Signaling and Affects mRNA Expression of TJ Proteins and Innate Pro-Allergenic Cytokines

Investigation of the Mechanism of Conformational Alteration in Ovalbumin as Induced by Glycation with Different Monoses through Conventional Spectrometry and Liquid Chromatography High-Resolution Mass Spectrometry

Reactivity of Lipid Oxidation Products in Foods – Is Malondialdehyde a Reliable Marker?

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