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热加工过程中麦醇溶蛋白的甲基乙二醛修饰可以减轻小鼠的过敏反应。

Methylglyoxal Decoration of Glutenin during Heat Processing Could Alleviate the Resulting Allergic Reaction in Mice.

机构信息

Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China.

College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China.

出版信息

Nutrients. 2020 Sep 17;12(9):2844. doi: 10.3390/nu12092844.

DOI:10.3390/nu12092844
PMID:32957487
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC7551842/
Abstract

BACKGROUND

It is widely believed that Maillard reactions could affect the sensitization of allergens. However, the mechanism of action of methylglyoxal (MGO) production in Maillard reactions in the sensitization variation of glutenin (a predominant allergen in wheat) during heat processing is still unclear.

METHODS

This research evaluated the effect of MGO on the immune response against glutenin in a mouse model. The resulting variations in conformation and corresponding digestibility of glutenin were determined. The immune response and gut microflora variation in mice were analyzed following administering of glutenin and MGO-glutenin.

RESULTS

The results of the study showed that MGO-glutenin induced a lower immune response than native glutenin. Cytokine analysis showed that MGO-glutenin regulated mouse immune response by inducing Treg differentiation. MGO decoration changed the structure and digestibility of glutenin. In addition, MGO-glutenin contributes to the maintenance of the beneficial gut microflora.

CONCLUSION

MGO decoration of glutenin during heat processing could alleviate the resulting allergic reaction in mice. Decoration with MGO appears to contribute to the aggregation of glutenin, potentially masking surface epitopes and abating sensitization. Furthermore, Bacteroides induced regulatory T-cell (Treg) differentiation, which may contribute to inhibition of the Th2 immune response and stimulation of immune tolerance.

摘要

背景

人们普遍认为美拉德反应会影响过敏原的致敏性。然而，在热加工过程中，美拉德反应中甲基乙二醛（MGO）的产生对麦谷蛋白（小麦中的主要过敏原）致敏性变化的作用机制仍不清楚。

方法

本研究评估了 MGO 对小鼠模型中针对麦谷蛋白的免疫反应的影响。确定了麦谷蛋白构象的变化及其相应的消化率。分析了给予麦谷蛋白和 MGO-麦谷蛋白后小鼠的免疫反应和肠道菌群变化。

结果

研究结果表明，MGO-麦谷蛋白引起的免疫反应低于天然麦谷蛋白。细胞因子分析表明，MGO-麦谷蛋白通过诱导 Treg 分化来调节小鼠的免疫反应。MGO 修饰改变了麦谷蛋白的结构和消化率。此外，MGO-麦谷蛋白有助于维持有益的肠道菌群。

结论

在热加工过程中对麦谷蛋白进行 MGO 修饰可以减轻小鼠的过敏反应。MGO 修饰似乎有助于麦谷蛋白的聚集，可能掩盖表面表位并减轻致敏性。此外，拟杆菌诱导调节性 T 细胞（Treg）分化，这可能有助于抑制 Th2 免疫反应并刺激免疫耐受。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3ffb/7551842/e558672f6526/nutrients-12-02844-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3ffb/7551842/73d344153d30/nutrients-12-02844-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3ffb/7551842/ee42c8986d66/nutrients-12-02844-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3ffb/7551842/fd4091d74c0a/nutrients-12-02844-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3ffb/7551842/8018cb4e3dd5/nutrients-12-02844-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3ffb/7551842/e558672f6526/nutrients-12-02844-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3ffb/7551842/73d344153d30/nutrients-12-02844-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3ffb/7551842/ee42c8986d66/nutrients-12-02844-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3ffb/7551842/fd4091d74c0a/nutrients-12-02844-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3ffb/7551842/8018cb4e3dd5/nutrients-12-02844-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3ffb/7551842/e558672f6526/nutrients-12-02844-g005.jpg

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