Structural changes induced by heating affect ovalbumin-antigen processing and reduce allergic response in mouse model of food allergy
نویسندگان
چکیده
Methods Effect of thermal processing (70°C and 95°C) on an ovalbumin secondary structure was characterized by circular dichroism and by kinetics of pepsin digestion with subsequent HPLC analysis. BALB/c mice were sensitized intraperitoneally and challenged intragastrically with native form or thermal processed ovalbumin (70°C). Clinical symptoms (allergic diarrhea, weight and temperature) were observed during the mice challenging. Levels of allergen-specific serum antibodies were determined by ELISA (IgA, IgG1 and IgG2a) by beta-hexosaminidase release test (IgE). Cytokine production (IL-4, IL-5, IL-6, IL-10, IL-13, IL-17, IFN-gamma) and mast cell protease-1 activity were assessed by ELISA. The activities of brush-border hydrolases were determined in the jejunum of treated mice.
منابع مشابه
Heat-Induced Structural Changes Affect OVA-Antigen Processing and Reduce Allergic Response in Mouse Model of Food Allergy
BACKGROUND AND AIMS The egg protein ovalbumin (OVA) belongs to six most frequent food allergens. We investigated how thermal processing influences its ability to induce allergic symptoms and immune responses in mouse model of food allergy. METHODOLOGY/PRINCIPAL FINDINGS Effect of increased temperature (70°C and 95°C) on OVA secondary structure was characterized by circular dichroism and by th...
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