School of Public Health, Health Science Center, Shenzhen University, Shenzhen, Guangdong Province, 518060, PR China.
School of Public Health, Health Science Center, Shenzhen University, Shenzhen, Guangdong Province, 518060, PR China.
Food Chem Toxicol. 2023 Jun;176:113808. doi: 10.1016/j.fct.2023.113808. Epub 2023 May 1.
Acrylamide (AA) forms during the thermal processing of food, but adversely affects human health. As the consumption of heat-processed foods increases, the potentially harmful effect of AA on food allergies needs to be clarified. Here, we investigated how AA affects the allergenicity of OVA in vivo using a mouse model of orally induced OVA allergy. AA enhanced OVA-induced food allergic response by increasing IgE, IgG, IgG1, histamine, and MCP-1. AA promoted the Th2 cell response to modulate the imbalance in Th1/Th2. Furthermore, AA reduced the expression of intestinal tight junction proteins, and disrupted the permeability of the intestine, which impaired the intestinal epithelial barrier, resulting in more OVA crossing it. These actions aggravated the allergic reaction of OVA. In conclusion, this study confirmed the potentially harmful effect of AA on food allergy.
丙烯酰胺（AA）在食品的热加工过程中形成，但会对人体健康造成不良影响。随着热加工食品消费的增加，需要明确 AA 对食物过敏的潜在有害影响。在这里，我们使用口服诱导 OVA 过敏的小鼠模型研究了 AA 如何影响 OVA 的变应原性。AA 通过增加 IgE、IgG、IgG1、组氨酸和 MCP-1 来增强 OVA 诱导的食物过敏反应。AA 促进 Th2 细胞反应以调节 Th1/Th2 的失衡。此外，AA 降低了肠道紧密连接蛋白的表达，并破坏了肠道的通透性，使肠道上皮屏障受损，导致更多的 OVA 通过。这些作用加重了 OVA 的过敏反应。总之，本研究证实了 AA 对食物过敏的潜在有害影响。
