کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5133357 1492057 2017 13 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Glycation of clinically relevant chickpea allergen attenuates its allergic immune response in Balb/c mice
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Glycation of clinically relevant chickpea allergen attenuates its allergic immune response in Balb/c mice
چکیده انگلیسی


- A chickpea protein (26.1 kDa) belongs to albumin was purified and characterized.
- This protein has shown its clinical relevance in the terms of IgE affinity.
- This protein in its native form was found to be allergenic in Balb/c mice.
- Glycation of this protein causes suppression in its allergic behaviour.

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 (≈26 kDa) 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.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 235, 15 November 2017, Pages 244-256
نویسندگان
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