Gupta Rinkesh Kumar, Raghav Alok, Sharma Akanksha, Gupta Kriti, Mandal Payal, Tripathi Anurag, Ansari Irfan Ahmad, Das Mukul, Dwivedi Premendra D
Food Toxicology Laboratory, Food, Drug and Chemical Toxicology Group, CSIR-Indian Institute of Toxicology Research (CSIR-IITR), Vish Vigyan Bhawan, 31, Mahatma Gandhi Marg, Lucknow 226 001, Uttar Pradesh, India; Department of Biosciences, Integral University, Kursi Road, Lucknow 226026, India.
Rajiv Gandhi Centre for Diabetes & Endocrinology, J.N Medical College, Aligarh Muslim University, Aligarh 202002, India.
Food Chem. 2017 Nov 15;235:244-256. doi: 10.1016/j.foodchem.2017.05.056. Epub 2017 May 11.
Glycation of food allergens may alter their immunological behaviour. We sought to investigate the impact of glycation on the allergenicity of a food protein. Herein, a chickpea protein (≈26kDa) was purified and characterized as lectin. Further, glycation of this purified protein was carried out. Thereafter, allergic behaviour of this glycated protein was compared with its native form, using various allergic parameters in Balb/c mice. The reduced allergenicity of glycated protein was observed as lesser allergic phenotypes, reduced serum immunoglobulins and allergic mediators, lower mast cells and eosinophil counts, lower protein expressions of Th2 cytokines and associated transcription factors. In addition, more Th1 and less Th2 cytokine production in exposed splenocyte, were evident in the glycated protein treated mice as compared to its native protein treatment. Thus, glycation of the chickpea allergen attenuated the sensitizing potential and allergic responses in Balb/c mice significantly and could also be clinically beneficial.
食物过敏原的糖基化可能会改变其免疫行为。我们试图研究糖基化对一种食物蛋白致敏性的影响。在此，一种鹰嘴豆蛋白（约26 kDa）被纯化并鉴定为凝集素。此外，对这种纯化蛋白进行了糖基化处理。此后，使用Balb/c小鼠的各种过敏参数，将这种糖基化蛋白的过敏行为与其天然形式进行了比较。观察到糖基化蛋白的致敏性降低，表现为过敏表型减少、血清免疫球蛋白和过敏介质减少、肥大细胞和嗜酸性粒细胞计数降低、Th2细胞因子和相关转录因子的蛋白表达降低。此外，与天然蛋白处理相比，糖基化蛋白处理的小鼠暴露的脾细胞中Th1细胞因子产生更多，Th2细胞因子产生更少。因此，鹰嘴豆过敏原的糖基化显著减弱了Balb/c小鼠的致敏潜力和过敏反应，并且在临床上可能也有益处。
