کد مقاله کد نشریه سال انتشار مقاله انگلیسی ترجمه فارسی نسخه تمام متن
6394887 1330629 2016 9 صفحه PDF سفارش دهید دانلود رایگان
عنوان انگلیسی مقاله ISI
Hypoallergenic hydrolysates of egg white proteins modulate allergen responses induced ex vivo on spleen cells from sensitized mice
ترجمه فارسی عنوان
هیدرولیزهای هیپوالرژنی پروتئین سفید تخم مرغی، واکنشهای آلرژیک را در سلولهای طحال از موشهای حساس
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موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی


- The hydrolysate of ovalbumin with pepsin is hypoallergenic in vivo.
- It induces a lower Th2 activation of spleen cells of sensitized mice than ovalbumin.
- The hydrolysate can down-regulate the Th2 responses induced by egg allergens.
- The hydrolysate can enhance Th1 responses.
- It can find applications for the treatment of egg allergy.

This study describes the in vivo allergenicity of enzymatic hydrolysates of egg white proteins (ovalbumin, lysozyme and ovomucoid) and explores the possibility that they could modulate T cell cytokine responses to egg allergens ex vivo, using splenocytes from BALB/c mice sensitized to individual egg proteins or to their mixtures in different proportions. The hydrolysate of ovalbumin with pepsin could be regarded as a good candidate for peptide-based immunotherapy on the grounds of its reduced ability to trigger allergic symptoms in a passive cutaneous anaphylaxis assay and its potential to reduce Th2 responses (release of IL-4 and IL-5) induced by egg allergens in the spleen cell cultures, but also to enhance Th1 responses (release of TNF-α and IFN-γ). While it is possible to obtain chromatographic fractions containing peptides with different Th2-inhibiting or promoting properties, as judged by cytokine production, selective peptide enrichment did not lead to an increase in the immunomodulating efficiency as compared with the whole ovalbumin hydrolysate, possibly due to the presence in the latter of a combination of immunogenic peptides with synergistic or adjuvant actions.

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ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 89, Part 1, November 2016, Pages 661-669
نویسندگان
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