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Effect of malonaldehyde cross‐linking on the ability of shrimp tropomyosin to elicit the release of inflammatory mediators and cytokines from activated RBL‐2H3 cells
Author(s) -
Song Yongna,
Li Zhenxing,
Gao Qing,
Pavase Tushar Ramesh,
Lin Hong
Publication year - 2016
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.7637
Subject(s) - tropomyosin , shrimp , chemistry , prostaglandin d2 , histamine , biochemistry , prostaglandin , actin , endocrinology , biology , fishery
BACKGROUND Malonaldehyde, the primary by‐product of lipid peroxidation in food, modifies the structural and functional properties of proteins by cross‐linking. The aim of this study was to investigate the effect of malonaldehyde on the allergenicity of shrimp tropomyosin. RESULTS RBL‐2H3 cells, a model of type I allergic reactions, were sensitised with sera from patients allergic to shrimp, and were stimulated with native and cross‐linked tropomyosin. Release of inflammatory mediators such as β ‐hexosaminidase, histamine, tryptase, cysteinyl leukotriene, and prostaglandin D 2 was clearly suppressed in a manner that depended on the extent of tropomyosin cross‐linking. Release of interleukin‐4 ( IL ‐4) and IL ‐13 was similarly decreased. Notably, cells sensitised with one patient's serum released IL ‐4 at comparable levels in response to native and cross‐linked tropomyosin. CONCLUSION Cross‐linking strongly modulates the ability of shrimp tropomyosin to induce release of inflammatory cytokines and mediators from activated RBL‐2H3 cells. © 2016 Society of Chemical Industry