Changes in allergenicity of ovalbumin in vitro and in vivo on conjugation with quercetin
- Author
- Tingting Zhang, Zongyi Hu, Yongwei Cheng, Haoxie Xu, Tanja Cirkovic Velickovic (UGent) , Kan He, Fan Sun, Zhendan He, Zhigang Liu and Xuli Wu
- Organization
- Abstract
- A previous study demonstrated decreased allergenicity in vitro of some food allergens after conjugation with polyphenols. However, little is known about how polyphenol conjugation with food allergens affects in vivo allergenicity. We conjugated a well-known food allergen, ovalbumin (OVA), with quercetin (QUE) to assess the potential allergenicity of OVA in vitro and in vivo in a BALB/c mouse model. QUE could covalently conjugate with OVA and changed the protein structure, which might destroy and/or mask OVA epitopes. Conjugation with QUE decreased IgE binding properties and the release capacity of the conjugated OVA. In vivo, as compared with native protein, conjugation with QUE decreased the levels of IgE, IgG1, IgG, plasma histamine, and mast cell protease-1 (mMCP-1) on the surface of sensitized mast cells, along with decreased Fc epsilon RI+ and c-kit(+) expression. The levels of Th2-related cytokines (IL-4, IL-5, IL-13) decreased and that of a Th1-related cytokine (IFN-gamma) increased slightly, which suggests that conjugation with QUE modulated the imbalance of the Th1/Th2 immune response. Conjugation of OVA with QUE could reduce OVA allergenicity in vitro and in vivo, which could provide information for reducing food allergenicity by conjugation with polyphenols.
- Keywords
- BETA-LACTOGLOBULIN, MAJOR ALLERGEN, COVALENT, POLYPHENOLS, IMMUNOGENICITY, STABILITY, DIAGNOSIS, RESPONSES, CAPACITY, OVA, quercetin, conjugation, allergenicity, mouse model
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Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-8720929
- MLA
- Zhang, Tingting, et al. “Changes in Allergenicity of Ovalbumin in Vitro and in Vivo on Conjugation with Quercetin.” JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol. 68, no. 13, 2020, pp. 4027–35, doi:10.1021/acs.jafc.0c00461.
- APA
- Zhang, T., Hu, Z., Cheng, Y., Xu, H., Cirkovic Velickovic, T., He, K., … Wu, X. (2020). Changes in allergenicity of ovalbumin in vitro and in vivo on conjugation with quercetin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 68(13), 4027–4035. https://doi.org/10.1021/acs.jafc.0c00461
- Chicago author-date
- Zhang, Tingting, Zongyi Hu, Yongwei Cheng, Haoxie Xu, Tanja Cirkovic Velickovic, Kan He, Fan Sun, Zhendan He, Zhigang Liu, and Xuli Wu. 2020. “Changes in Allergenicity of Ovalbumin in Vitro and in Vivo on Conjugation with Quercetin.” JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 68 (13): 4027–35. https://doi.org/10.1021/acs.jafc.0c00461.
- Chicago author-date (all authors)
- Zhang, Tingting, Zongyi Hu, Yongwei Cheng, Haoxie Xu, Tanja Cirkovic Velickovic, Kan He, Fan Sun, Zhendan He, Zhigang Liu, and Xuli Wu. 2020. “Changes in Allergenicity of Ovalbumin in Vitro and in Vivo on Conjugation with Quercetin.” JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 68 (13): 4027–4035. doi:10.1021/acs.jafc.0c00461.
- Vancouver
- 1.Zhang T, Hu Z, Cheng Y, Xu H, Cirkovic Velickovic T, He K, et al. Changes in allergenicity of ovalbumin in vitro and in vivo on conjugation with quercetin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 2020;68(13):4027–35.
- IEEE
- [1]T. Zhang et al., “Changes in allergenicity of ovalbumin in vitro and in vivo on conjugation with quercetin,” JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol. 68, no. 13, pp. 4027–4035, 2020.
@article{8720929,
abstract = {{A previous study demonstrated decreased allergenicity in vitro of some food allergens after conjugation with polyphenols. However, little is known about how polyphenol conjugation with food allergens affects in vivo allergenicity. We conjugated a well-known food allergen, ovalbumin (OVA), with quercetin (QUE) to assess the potential allergenicity of OVA in vitro and in vivo in a BALB/c mouse model. QUE could covalently conjugate with OVA and changed the protein structure, which might destroy and/or mask OVA epitopes. Conjugation with QUE decreased IgE binding properties and the release capacity of the conjugated OVA. In vivo, as compared with native protein, conjugation with QUE decreased the levels of IgE, IgG1, IgG, plasma histamine, and mast cell protease-1 (mMCP-1) on the surface of sensitized mast cells, along with decreased Fc epsilon RI+ and c-kit(+) expression. The levels of Th2-related cytokines (IL-4, IL-5, IL-13) decreased and that of a Th1-related cytokine (IFN-gamma) increased slightly, which suggests that conjugation with QUE modulated the imbalance of the Th1/Th2 immune response. Conjugation of OVA with QUE could reduce OVA allergenicity in vitro and in vivo, which could provide information for reducing food allergenicity by conjugation with polyphenols.}},
author = {{Zhang, Tingting and Hu, Zongyi and Cheng, Yongwei and Xu, Haoxie and Cirkovic Velickovic, Tanja and He, Kan and Sun, Fan and He, Zhendan and Liu, Zhigang and Wu, Xuli}},
issn = {{0021-8561}},
journal = {{JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}},
keywords = {{BETA-LACTOGLOBULIN,MAJOR ALLERGEN,COVALENT,POLYPHENOLS,IMMUNOGENICITY,STABILITY,DIAGNOSIS,RESPONSES,CAPACITY,OVA,quercetin,conjugation,allergenicity,mouse model}},
language = {{eng}},
number = {{13}},
pages = {{4027--4035}},
title = {{Changes in allergenicity of ovalbumin in vitro and in vivo on conjugation with quercetin}},
url = {{http://doi.org/10.1021/acs.jafc.0c00461}},
volume = {{68}},
year = {{2020}},
}
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