Methylglyoxal Decoration of Glutenin during Heat Processing Could Alleviate the Resulting Allergic Reaction in Mice

Abstract

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.

Is Wheat Glutenin Extract Intrinsically Allergenic? Evaluation Using a Novel Adjuvant-Free Mouse Model of Systemic Anaphylaxis

“…In this study we chose to establish a mouse model of glutenin for the following reasons: (i) it is unknown at present whether wheat glutenin has the intrinsic capacity to elicit IgE antibody responses and whether it can cause systemic anaphylaxis in the absence of exercise as a cofactor; (ii) it is unknown at present whether wheat glutenin skin exposure can clinically sensitize mice for systemic anaphylaxis; (iii) most of the previous mouse models of wheat hypersensitivity have used wheat gliadins for developing the models; (iv) there are only two previous mouse model studies, both of which used adjuvants to elicit IgE responses to glutenin [19,26]. Kozai et al, 2006, reported the first mouse model to elicit IgE antibody responses to wheat glutenin [19].…”

“…Wheat gliadin has been used in most gluten allergy mouse model studies [20,22,24,25]. There are two mouse models reported for wheat glutenin hypersensitivity [19,26]. While these models are very useful with their own strengths and novelty, there are few major challenges that limit their applications, such as: (i) use of adjuvants to elicit sensitization to glutenin; (ii) exposure to glutenin via injections to elicit sensitization; and (iii) lack of robust quantitative readouts of systemic anaphylaxis (e.g., hypothermia shock response, and mediators).…”

“…We used glutenin to develop this mouse model because: (i) glutenin proteins are associated with sensitization as well as life-threatening anaphylaxis in humans, and therefore, a mouse model that could be used to study wheat glutenin-induced sensitization and anaphylaxis would help clarify mechanisms as well as develop novel preventative and therapeutics; (ii) facial soaps containing glutenin have been reported to induce sensitization for systemic anaphylaxis in humans [33,34]; (iii) the gluten family of proteins are classified into two distinct groups: gliadin (30-40% of total wheat protein) and glutenin (45-50% total wheat proteins) [11,35]; although there are several mouse models of anaphylaxis reported for gliadins [21,22,24], there are only two mouse models (adjuvant and injection-based) reported for glutenin sensitization [19,26]; however, an adjuvant-free mouse model simulating skin exposure to glutenin leading to sensitization and anaphylaxis is unavailable at present, and such a model would be very useful in basic and applied research on wheat glutenin allergy.…”

Effects of methylglyoxal on shrimp tropomyosin structure and allergenicity during thermal processing

“…a-DCs could interact with the side-chain groups of arginine (Arg) and lysine (Lys) residues. Among all of the a-DCs, MGO exists the most widely in heat-processed foods ( Kim et al, 2021 , Wang et al, 2020 , Zheng et al, 2022 , Zhuang et al, 2020 ). MGO in fats and oils is also formed by lipid degradation during processing.…”

Update on Nutrition and Food Allergy

“…Methylglyoxal (MGO) has the highest reactivity as intermediate in the MR. The project of Wang et al aimed to determine the effect of MGO on the allergenicity of glutenin based on the BALB/c mouse model pre-sensitized to native glutenin, heated glutenin and MGO-glutenin, in order [ 18 ]. The digestibility and changes in the structure of glutenin and gut microflora in mice were analysed to elucidate the detailed mechanism by which the potential for allergic reaction is reduced as a result of MGO decoration.…”