Investigation of the allergenicity alterations of shrimp tropomyosin as glycated by glucose and maltotriose containing advanced glycation end products
Tropomyosin (TM) is the major allergen in shrimp that is known to be the primary trigger for shrimp-induced food allergy. Our previous reports suggest that glycation could reduce the allergenicity of TM and the reduction of allergenicity is largely dependent on the sources of saccharides. This investigation aimed to investigate the glycation of TM by glucose and maltotriose as well as the effects of glycation on the allergenicity of TM. Compared to TM, the IgG-binding capacity and IgE-binding capacity of tropomyosin glycated by glucose (TM-G) was greatly reduced with a longer glycation time, the release of allergic mediators from RBL-2H3 mast cells was reduced in a time-dependent manner, and weaker allergic reactions were induced in BALB/c mice. Conversely, tropomyosin glycated by maltotriose (TM-MTS) exhibited a stronger allergenicity after 48 hours of glycation due to the generation of neoallergens that were derived from the advanced glycation end products (AGEs). In conclusion, glucose could be used to desensitize the shrimp TM-induced food allergy via glycation, which could significantly reduce the allergenicity and alleviate allergic symptoms. This work could provide a novel approach to reduce the allergenicity of shrimp tropomyosin and prevent the shrimp tropomyosin-induced food allergy.
| Medienart: |
E-Artikel |
|---|
| Erscheinungsjahr: |
2023 |
|---|---|
| Erschienen: |
2023 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:14 |
|---|---|
| Enthalten in: |
Food & function - 14(2023), 24 vom: 11. Dez., Seite 10941-10954 |
| Sprache: |
Englisch |
|---|
| Beteiligte Personen: |
Yang, Bin [VerfasserIn] |
|---|
| Links: |
|---|
| Themen: |
639K0T34IK |
|---|
| Anmerkungen: |
Date Completed 16.12.2023 Date Revised 16.12.2023 published: Electronic Citation Status MEDLINE |
|---|
| doi: |
10.1039/d3fo04440h |
|---|
| funding: |
|
|---|---|
| Förderinstitution / Projekttitel: |
|
| PPN (Katalog-ID): |
NLM365005347 |
|---|
| LEADER | 01000caa a22002652 4500 | ||
|---|---|---|---|
| 001 | NLM365005347 | ||
| 003 | DE-627 | ||
| 005 | 20231227133802.0 | ||
| 007 | cr uuu---uuuuu | ||
| 008 | 231226s2023 xx |||||o 00| ||eng c | ||
| 024 | 7 | |a 10.1039/d3fo04440h |2 doi | |
| 028 | 5 | 2 | |a pubmed24n1231.xml |
| 035 | |a (DE-627)NLM365005347 | ||
| 035 | |a (NLM)38009324 | ||
| 040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
| 041 | |a eng | ||
| 100 | 1 | |a Yang, Bin |e verfasserin |4 aut | |
| 245 | 1 | 0 | |a Investigation of the allergenicity alterations of shrimp tropomyosin as glycated by glucose and maltotriose containing advanced glycation end products |
| 264 | 1 | |c 2023 | |
| 336 | |a Text |b txt |2 rdacontent | ||
| 337 | |a ƒaComputermedien |b c |2 rdamedia | ||
| 338 | |a ƒa Online-Ressource |b cr |2 rdacarrier | ||
| 500 | |a Date Completed 16.12.2023 | ||
| 500 | |a Date Revised 16.12.2023 | ||
| 500 | |a published: Electronic | ||
| 500 | |a Citation Status MEDLINE | ||
| 520 | |a Tropomyosin (TM) is the major allergen in shrimp that is known to be the primary trigger for shrimp-induced food allergy. Our previous reports suggest that glycation could reduce the allergenicity of TM and the reduction of allergenicity is largely dependent on the sources of saccharides. This investigation aimed to investigate the glycation of TM by glucose and maltotriose as well as the effects of glycation on the allergenicity of TM. Compared to TM, the IgG-binding capacity and IgE-binding capacity of tropomyosin glycated by glucose (TM-G) was greatly reduced with a longer glycation time, the release of allergic mediators from RBL-2H3 mast cells was reduced in a time-dependent manner, and weaker allergic reactions were induced in BALB/c mice. Conversely, tropomyosin glycated by maltotriose (TM-MTS) exhibited a stronger allergenicity after 48 hours of glycation due to the generation of neoallergens that were derived from the advanced glycation end products (AGEs). In conclusion, glucose could be used to desensitize the shrimp TM-induced food allergy via glycation, which could significantly reduce the allergenicity and alleviate allergic symptoms. This work could provide a novel approach to reduce the allergenicity of shrimp tropomyosin and prevent the shrimp tropomyosin-induced food allergy | ||
| 650 | 4 | |a Journal Article | |
| 650 | 7 | |a Glycation End Products, Advanced |2 NLM | |
| 650 | 7 | |a Glucose |2 NLM | |
| 650 | 7 | |a IY9XDZ35W2 |2 NLM | |
| 650 | 7 | |a maltotriose |2 NLM | |
| 650 | 7 | |a 639K0T34IK |2 NLM | |
| 650 | 7 | |a Allergens |2 NLM | |
| 650 | 7 | |a Tropomyosin |2 NLM | |
| 650 | 7 | |a Glycopyrrolate |2 NLM | |
| 650 | 7 | |a V92SO9WP2I |2 NLM | |
| 700 | 1 | |a Zhang, Ziye |e verfasserin |4 aut | |
| 700 | 1 | |a Liu, Lichun |e verfasserin |4 aut | |
| 700 | 1 | |a Li, Zhenxing |e verfasserin |4 aut | |
| 700 | 1 | |a Lin, Hong |e verfasserin |4 aut | |
| 773 | 0 | 8 | |i Enthalten in |t Food & function |d 2010 |g 14(2023), 24 vom: 11. Dez., Seite 10941-10954 |w (DE-627)NLM209971452 |x 2042-650X |7 nnns |
| 773 | 1 | 8 | |g volume:14 |g year:2023 |g number:24 |g day:11 |g month:12 |g pages:10941-10954 |
| 856 | 4 | 0 | |u http://dx.doi.org/10.1039/d3fo04440h |3 Volltext |
| 912 | |a GBV_USEFLAG_A | ||
| 912 | |a GBV_NLM | ||
| 951 | |a AR | ||
| 952 | |d 14 |j 2023 |e 24 |b 11 |c 12 |h 10941-10954 | ||