Department of Food Science, Ontario Agricultural College, University of Guelph , Guelph, Ontario N1G 2W1, Canada.
J Agric Food Chem. 2014 Oct 1;62(39):9479-87. doi: 10.1021/jf503109r. Epub 2014 Sep 22.
Food allergies are attributed to an imbalance in immune response to ubiquitous antigens. A previous study demonstrated that mannose glycation (mannosylation) of ovalbumin decreased allergenicity in vivo. The proposed research targets mannosylation of various common allergens that may help prevent food allergy. Balb/c mice (n = 8) were sensitized toxin egg white, peanut, and whey and treated with mannosylated forms of the test antigens. Glucosylated peanut and cholera toxins were used as controls. Allergic status was assessed as clinical signs, serum histamine, mouse mast cell protease (MMCP), antibody activity, cytokines, and T regulatory cells (T-regs). Significant preventative effects were observed with mannosylated egg white treatment such as reduced clinical signs, histamine, MMCP, specific G, G1, and E antibody activities, and IL-4 and increased IL-10 and CD25(+) Foxp3(+) cells. Other groups did not differ significantly. It was concluded that mannosylated egg white provides a powerful tool to prevent allergic phenotypes with possible relevance to control human egg allergy.
食物过敏是由于对普遍存在的抗原的免疫反应失衡引起的。先前的研究表明，卵清蛋白的甘露糖化（甘露糖基化）可降低体内的变应原性。拟议的研究针对各种常见过敏原的甘露糖基化，这可能有助于预防食物过敏。Balb/c 小鼠（n = 8）用毒素蛋清、花生和乳清致敏，并接受测试抗原的甘露糖化形式处理。用葡萄糖化花生和霍乱毒素作为对照。过敏状态通过临床症状、血清组胺、鼠肥大细胞蛋白酶（MMCP）、抗体活性、细胞因子和 T 调节细胞（Tregs）进行评估。用甘露糖化卵清蛋白处理观察到显著的预防作用，例如减少临床症状、组胺、MMCP、特异性 G、G1 和 E 抗体活性以及 IL-4，同时增加 IL-10 和 CD25(+) Foxp3(+)细胞。其他组没有明显差异。结论是甘露糖化卵清蛋白为预防过敏表型提供了有力工具，可能与控制人类卵过敏有关。
