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Effects of ovalbumin glycoconjugates on alleviation of orally induced egg allergy in mice via dendritic‐cell maturation and T‐cell activation
Author(s) -
Rupa Prithy,
Nakamura Soichiro,
Katayama Shigeru,
Mine Yoshinori
Publication year - 2014
Publication title -
molecular nutrition and food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.495
H-Index - 131
eISSN - 1613-4133
pISSN - 1613-4125
DOI - 10.1002/mnfr.201300067
Subject(s) - ovalbumin , immunoglobulin e , histamine , chemistry , immunology , glucomannan , glycosylation , glycation , immune system , allergy , mannose , t cell , endocrinology , antibody , medicine , biochemistry , receptor
Scope Glycation of allergens via Maillard reaction or chemical conjugation has been shown to influence susceptibility to food‐induced allergies. It is hypothesized that mucosal immune response bias can be favorably altered by orally administering various forms of glycated ovalbumin (OVA). Methods and results Groups of Balb/c mice ( n = 10) were orally sensitized to OVA and administered various forms of glycated OVA (glucose, mannose, glucomannan, galactomannan, and a mixture containing OVA and glucomannan). Outcomes post oral challenge were measured as clinical allergic signs, serum histamine, mouse mast cell protease 1 (MMCP‐1), antibody activity, type‐1/2 cytokines, percentage of T‐regulatory cells (T‐regs) and in vitro dendritic cell, and T‐cell‐related mechanisms. Clinical signs and specific IgE were decreased ( p ≤ 0.05), and T‐reg cell percentage was increased in the mannose and glucomannan treated groups. The OVA‐mannose group also had less histamine, MMCP‐1, specific IgG, IL‐4 and IL‐17, and more IL‐12p70 ( p ≤ 0.05). Other parameters measured did not differ significantly among groups. Also, OVA‐glycated mannose reduced maturation and uptake by dendritic cells. Less activation of T cells and type‐2 cytokine response in DC–T‐cell cocultures were observed with OVA‐glycated mannose stimulation. Conclusion This study validates, for the first time, the use of OVA‐glycated mannose and glucomannan for potential beneficial dietary interventions for allergy.