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21 pages, 5888 KiB

Open AccessArticle

In Vitro Effect of Flavonoids on Basophils Degranulation and Intestinal Epithelial Barrier Damage Induced by ω-5 Gliadin-Derived Peptide

by Shuangshuang Wu, Ranran Zhang, Yaran Liu, Jinyan Gao, Yong Wu, Changchun Tu, Hongbing Chen and Juanli Yuan

Foods 2022, 11(23), 3857; https://doi.org/10.3390/foods11233857 - 29 Nov 2022

Cited by 5 | Viewed by 2093

Abstract

Flavonoids have antioxidant, anti-inflammatory and immunomodulatory properties, and may alleviate food allergic reactions and intestinal inflammation induced by ω-5 gliadin, a main allergen of wheat food allergy in children. In this study, a human basophil KU812 cell degranulation model and a Caco-2 monolayer [...] Read more.

Flavonoids have antioxidant, anti-inflammatory and immunomodulatory properties, and may alleviate food allergic reactions and intestinal inflammation induced by ω-5 gliadin, a main allergen of wheat food allergy in children. In this study, a human basophil KU812 cell degranulation model and a Caco-2 monolayer cell model were constructed in vitro to evaluate the effects of four flavonoids on the allergenicity of ω-5 gliadin peptides and ω-5 gliadin peptide-induced barrier damage in Caco-2 intestinal epithelial monolayers. The results show that baicalein, luteolin, isorhamnetin and naringenin can significantly inhibit the degranulation of KU812 cells stimulated by ω-5 gliadin-derived peptide P4 and the release of IL-6 and TNF-α. In addition, the four flavonoids significantly inhibited the ω-5 gliadin-derived peptide P4 to induce the release of IL-6, IL-8 in Caco-2 cells, inhibited the release of zonulin, and significantly increase the expression of tight junction proteins Occludin and ZO-1 in the Caco-2 cell monolayer. In conclusion, baicalein, luteolin, isorhamnetin and naringenin inhibit degranulation stimulated by wheat allergen and enhance intestinal barrier functions, which supports the potential pharmaceutical application of the four flavonoids treatment for wheat food allergy. Full article

(This article belongs to the Special Issue Food Intolerances, Allergies, and Celiac Disease)

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14 pages, 3062 KiB

Open AccessArticle

A Method for Screening Proteases That Can Specifically Hydrolyze the Epitope AA83-105 of α_s1-Casein Allergen

by Di Liu, Xiaozhe Lv, Yanjun Cong and Linfeng Li

Foods 2022, 11(21), 3322; https://doi.org/10.3390/foods11213322 - 23 Oct 2022

Cited by 6 | Viewed by 1880

Abstract

Milk protein hydrolysates are common in infant formula, but some of them retain allergenicity due to incomplete hydrolysis of the epitopes for milk allergens. This study explored a method for screening proteases that could specifically hydrolyze the epitope of α_s1-casein allergen. [...] Read more.

Milk protein hydrolysates are common in infant formula, but some of them retain allergenicity due to incomplete hydrolysis of the epitopes for milk allergens. This study explored a method for screening proteases that could specifically hydrolyze the epitope of α_s1-casein allergen. Firstly, the α_s1-casein epitope AA83-105 was synthesized by the solid-phase synthesis method. Then, after purification and identification, the complete antigen was prepared through coupling with bovine serum albumin (BSA) and was used to raise monoclonal antibodies (mAb) in BALB/c mice. Additionally, an indirect competitive-enzyme-linked immunosorbent assay (icELISA) was established. The mAb raised against α_s1-casein protein was used as a control. The results showed that the purity of the synthetic epitope was >90%, and the coupling rate with BSA was 6.31. The mAb subtype is IgG₁, with a titer of 1:320,000. The mAb reacted specifically with α_s1-casein but did not cross-react with soybean protein. The linear regression equation of the competitive inhibition curve was y = −9.22x + 100.78 (R² = 0.9891). The detection limit of icELISA method was more sensitive, and the method showed good accuracy and repeatability. The amounts of antigen residues in papain protease hydrolysates were relatively small, and the epitope fragment was detected in papain hydrolysate via mass spectrometry. This study provides ideas and methods for screening proteases that specifically hydrolyze the epitopes of milk allergens and also provides a superior foundation for the development of an advanced hypoallergenic formula. Full article

(This article belongs to the Special Issue Food Intolerances, Allergies, and Celiac Disease)

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14 pages, 1336 KiB

Open AccessArticle

Personalised Nutritional Plan and Resistance Exercise Program to Improve Health Parameters in Celiac Women

by Alejandro Martínez-Rodríguez, Daniela Alejandra Loaiza-Martínez, Javier Sánchez-Sánchez, Jacobo Á. Rubio-Arias, Fernando Alacid, Soledad Prats-Moya, María Martínez-Olcina, Rodrigo Yáñez-Sepúlveda and Pablo J. Marcos-Pardo

Foods 2022, 11(20), 3238; https://doi.org/10.3390/foods11203238 - 17 Oct 2022

Cited by 3 | Viewed by 2327

Abstract

Celiac disease (CD) is a permanent immune reaction to gluten in those with a genetic predisposition. This study was designed to evaluate menopause-associated symptoms, mood, bone quality, and IgA antibody levels in women with CD, untreated and treated with a gluten-free diet (GFD), [...] Read more.

Celiac disease (CD) is a permanent immune reaction to gluten in those with a genetic predisposition. This study was designed to evaluate menopause-associated symptoms, mood, bone quality, and IgA antibody levels in women with CD, untreated and treated with a gluten-free diet (GFD), and with or without resistance exercise. The randomised controlled trial was conducted on 28 Spanish women (>40 years old). Participants were divided into the following intervention groups: personalised gluten-free nutrition plan + exercise (GFD + E); personalised gluten-free nutrition plan (GFD); celiac controls (NO-GFD); and non-celiac controls (CONTROL). The participants responded to the Menopause Rating Scale and the Profile of Mood States (POMS) questionnaires. Bone quality was measured with ultrasound and IgA with a blood test. After 12 weeks of intervention, the GFD + E group showed significant improvement in urogenital symptoms and scored higher on the ‘vigour’ subscale of the POMS. Negative associations were found between the total score on the Menopause Rating Scale and the ‘vigour’ subscale of the POMS questionnaire. Only those women who underwent a personalised GFD nutritional intervention combined with resistance exercise demonstrated significant changes after the intervention. Full article

(This article belongs to the Special Issue Food Intolerances, Allergies, and Celiac Disease)

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12 pages, 2820 KiB

Open AccessArticle

Functional and Allergenic Properties Assessment of Conalbumin (Ovotransferrin) after Oxidation

by Liangtao Lv, Liying Ye, Xiao Lin, Liuying Li, Jiamin Chen, Wenqi Yue and Xuli Wu

Foods 2022, 11(15), 2308; https://doi.org/10.3390/foods11152308 - 2 Aug 2022

Cited by 1 | Viewed by 1936

Abstract

Conalbumin (CA) is an iron-binding egg protein that has various bioactivities and causes major allergenicity in humans. This study investigated how oxidation affects the multiple functional properties of CA. The lipid peroxidation method was used to prepare treated CA [2,2′-azobis (2-amidinopropane) dihydrochloride (AAPH)-CA [...] Read more.

Conalbumin (CA) is an iron-binding egg protein that has various bioactivities and causes major allergenicity in humans. This study investigated how oxidation affects the multiple functional properties of CA. The lipid peroxidation method was used to prepare treated CA [2,2′-azobis (2-amidinopropane) dihydrochloride (AAPH)-CA and acrolein-CA] complexes. CA induced structural changes through oxidation. These changes enhanced the digestibility, rate of endocytosis in dendritic cells, and emulsifying and foaming properties of CA. ELISA and immunoblot analysis showed that the complexes reduced the IgE-binding ability of CA through lipid oxidation. KU812 cell assays showed that modification by AAPH and acrolein caused the release of IL-4 and histamine to decline. In conclusion, oxidation treatment modified the functional and structural properties of CA, reducing allergenicity during processing and preservation. Full article

(This article belongs to the Special Issue Food Intolerances, Allergies, and Celiac Disease)

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13 pages, 3690 KiB

Open AccessArticle

Wheat Amylase Trypsin Inhibitors Aggravate Intestinal Inflammation Associated with Celiac Disease Mediated by Gliadin in BALB/c Mice

by Tian Yu, Shuai Hu, Fangfang Min, Jingjing Li, Yunpeng Shen, Juanli Yuan, Jinyan Gao, Yong Wu and Hongbing Chen

Foods 2022, 11(11), 1559; https://doi.org/10.3390/foods11111559 - 25 May 2022

Cited by 5 | Viewed by 3033

Abstract

Celiac disease (CD) is an autoimmune intestinal disorder caused by the ingestion of gluten in people who carry the susceptible gene. In current celiac disease research, wheat gluten is often the main target of attention, neglecting the role played by non-gluten proteins. This [...] Read more.

Celiac disease (CD) is an autoimmune intestinal disorder caused by the ingestion of gluten in people who carry the susceptible gene. In current celiac disease research, wheat gluten is often the main target of attention, neglecting the role played by non-gluten proteins. This study aimed to describe the effects of wheat amylase trypsin inhibitors (ATI, non-gluten proteins) and gliadin in BALB/c mice while exploring the further role of relevant adjuvants (cholera toxin, polyinosinic: polycytidylic acid and dextran sulfate sodium) intervention. An ex vivo splenocyte and intestinal tissue were collected for analysis of the inflammatory profile. The consumption of gliadin and ATI caused intestinal inflammation in mice. Moreover, the histopathology staining of four intestinal sections (duodenum, jejunum, terminal ileum, and middle colon) indicated that adjuvants, especially polyinosinic: polycytidylic acid, enhanced the villi damage and crypt hyperplasia in co-stimulation with ATI and gliadin murine model. Immunohistochemical results showed that tissue transglutaminase and IL-15 expression were significantly increased in the jejunal tissue of mice treated with ATI and gliadin. Similarly, the expression of inflammatory factors (TNF-α, IL-1β, IL-4, IL-13) and Th1/Th2 balance also showed that the inflammation response was significantly increased after co-stimulation with ATI and gliadin. This study provided new evidence for the role of wheat amylase trypsin inhibitors in the pathogenesis of celiac disease. Full article

(This article belongs to the Special Issue Food Intolerances, Allergies, and Celiac Disease)

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17 pages, 2240 KiB

Open AccessArticle

Immunomodulatory Role of BLG-Derived Peptides Based on Simulated Gastrointestinal Digestion and DC-T Cell from Mice Allergic to Cow’s Milk

by Xin Ma, Fan Yang, Xuanyi Meng, Yong Wu, Ping Tong, Jinyan Gao, Hongbing Chen and Xin Li

Foods 2022, 11(10), 1450; https://doi.org/10.3390/foods11101450 - 17 May 2022

Cited by 8 | Viewed by 2359

Abstract

Peptides, but not whole protein, elicit an allergic reaction since food allergens should be consumed by digestion. In this study, we explored the remaining peptides after simulated digestion of cow’s milk in order to search for β-lactoglobulin (BLG)-derived peptides that could play an [...] Read more.

Peptides, but not whole protein, elicit an allergic reaction since food allergens should be consumed by digestion. In this study, we explored the remaining peptides after simulated digestion of cow’s milk in order to search for β-lactoglobulin (BLG)-derived peptides that could play an immunomodulatory role. As a major allergen in milk, BLG-derived peptides, 109 in total, were identified both from simulated infant and adult digestion in vitro. These peptides were mainly located in four regions, and they were synthesized as five peptides, namely, BLG_1–14, BLG_24–35, BLG_40–60, BLG_82–101, and BLG_123–139. Then, the effect of peptides on the Caco-2 cell’s transport absorption, the co-stimulatory molecules of DC, and the T-cell phenotype was explored. The results suggested all peptides showed better transport absorption capacity with the apparent permeability coefficient higher than 2 × 10⁻⁶ cm·s⁻¹. The ability of BLG_40–60 for promoting lamina propria-derived DC cell (LPDC) maturation was observed by the increase in MHC II. Moreover, BLG_1–14 and BLG_40–60 directed activation of T lymphocytes towards a Th1 phenotype. This is the first report of the immunomodulatory potential of peptides in the sensitization of allergic reaction, and one peptide, BLG_40–60, was regarded as an immunomodulatory peptide, one that should be further explored in an animal model in depth. Full article

(This article belongs to the Special Issue Food Intolerances, Allergies, and Celiac Disease)

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Review

Jump to: Research

8 pages, 382 KiB

Open AccessReview

Oral Tolerance Induction—Opportunities and Mechanisms

by Ru-Xin Foong and Alexandra F. Santos

Foods 2022, 11(21), 3386; https://doi.org/10.3390/foods11213386 - 27 Oct 2022

Cited by 9 | Viewed by 3539

Abstract

Oral tolerance is the active absence of response to food allergens, which involves complex mechanisms in the gut-associated lymphoid tissue. Food allergy results from the disruption of such tolerance or the absence of its establishment in the first place. It follows allergic sensitization [...] Read more.

Oral tolerance is the active absence of response to food allergens, which involves complex mechanisms in the gut-associated lymphoid tissue. Food allergy results from the disruption of such tolerance or the absence of its establishment in the first place. It follows allergic sensitization with the production of allergen-specific IgE and results from the degranulation of basophils and mast cells on subsequent exposure to the allergen. Oral tolerance induction has been explored in the contexts of prevention and treatment of food allergy. Early introduction of allergenic foods (i.e., egg and peanut) in the diet of infants, before allergic sensitization occurs (i.e., via inflamed skin affected with eczema) has shown to be beneficial. Guidelines have changed to recommend the introduction of these allergenic foods by 6 months of age. For food allergic individuals, oral tolerance induction has been attempted using allergen-specific immunotherapy, which involves the administration of an allergen, modified or not, through various possible routes, including oral, sublingual, epicutaneous, and subcutaneous, with or without concomitant administration of antibody-based biologics. Further research into the immune mechanisms of food allergy and oral tolerance can lead to the identification of novel targets to suppress the food allergic response and reverse the current food allergy epidemic. Full article

(This article belongs to the Special Issue Food Intolerances, Allergies, and Celiac Disease)

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18 pages, 803 KiB

Open AccessReview

Research Progress on the Correlation between the Intestinal Microbiota and Food Allergy

by Hui Yang, Yezhi Qu, Yaran Gao, Shuyuan Sun, Rina Wu and Junrui Wu

Foods 2022, 11(18), 2913; https://doi.org/10.3390/foods11182913 - 19 Sep 2022

Cited by 11 | Viewed by 4269

Abstract

The increasing incidence of food allergy is becoming a substantial public health concern. Increasing evidence suggests that alterations in the composition of the intestinal microbiota play a part in the development of food allergy. Additionally, the application of probiotics to correct gut microbiota [...] Read more.

The increasing incidence of food allergy is becoming a substantial public health concern. Increasing evidence suggests that alterations in the composition of the intestinal microbiota play a part in the development of food allergy. Additionally, the application of probiotics to correct gut microbiota imbalances and regulate food allergy has become a research hotspot. However, the mechanism by which the gut microbiota regulates food allergy and the efficacy of probiotics are still in the preliminary exploration stage, and there are no clear and specific conclusions. The aim of this review is to provide information regarding the immune mechanism underlying food allergy, the correlation between the intestinal microbiota and food allergy, a detailed description of causation, and mechanisms by which the intestinal microbiota regulates food allergy. Subsequently, we highlight how probiotics modulate the gut microbiome–immune axis to alleviate food allergy. This study will contribute to the dovetailing of bacterial therapeutics with immune system in allergic individuals to prevent food allergy and ameliorate food allergy symptoms. Full article

(This article belongs to the Special Issue Food Intolerances, Allergies, and Celiac Disease)

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15 pages, 608 KiB

Open AccessEditor’s ChoiceReview

Maillard Reaction Induced Changes in Allergenicity of Food

by Jingkun Gou, Rui Liang, Houjin Huang and Xiaojuan Ma

Foods 2022, 11(4), 530; https://doi.org/10.3390/foods11040530 - 12 Feb 2022

Cited by 27 | Viewed by 3906

Abstract

Food allergy is increasing in prevalence, posing aheavier social and financial burden. At present, there is still no widely accepted treatment for it. Methods to reduce or eliminate the allergenicity of trigger foods are urgently needed. Technological processing contributes to producing some hypoallergenic [...] Read more.

Food allergy is increasing in prevalence, posing aheavier social and financial burden. At present, there is still no widely accepted treatment for it. Methods to reduce or eliminate the allergenicity of trigger foods are urgently needed. Technological processing contributes to producing some hypoallergenic foods. Among the processing methods, the Maillard reaction (MR) is popular because neither special chemical materials nor sophisticated equipment is needed. MR may affect the allergenicity of proteins by disrupting the conformational epitope, disclosing the hidden epitope, masking the linear epitope, and/or forming a new epitope. Changes in the allergenicity of foods after processing are affected by various factors, such as the characteristics of the allergen, the processing parameters, and the processing matrix, and they are therefore variable and difficult to predict. This paper reviews the effects of MR on the allergenicity of each allergen group from common allergenic foods. Full article

(This article belongs to the Special Issue Food Intolerances, Allergies, and Celiac Disease)

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