通过转谷氨酰胺酶和酪氨酸酶/咖啡酸催化交联以及半乳甘露聚糖共轭作用增强卵清蛋白的免疫调节特性，从而缓解过敏性哮喘

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2024-10-23 DOI:10.1016/j.jff.2024.106536

Ishfaq Ahmed , Pei Mao , Chuang Ouyang , Caimei Song , Qinghui Ai , Yanyan Wang , Gonghua Huang

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引用次数: 0

摘要

卵清蛋白（OVA）是主要的过敏原蛋白，与 T 辅助细胞 2（Th2）介导的过敏反应有关。在这里，我们研究了半乳甘露聚糖（Man）与转谷氨酰胺酶催化交联（TG-Man/OVA）和酪氨酸酶/咖啡酸催化交联（Tyr-Man/OVA）后 OVA 的构象结构、消化率和致敏性。酶糖基化改变了OVA的构象，提高了胃肠道消化率。用酶糖基化的 OVA 刺激骨髓树突状细胞（BMDCs）会降低 CD40、CD80、CD86 和 MHC II 类分子的表达。此外，糖基化的 OVA 增加了 IL-10 的产生，同时抑制了 BMDCs 中促炎细胞因子的产生。在 OVA 诱导的小鼠哮喘模型中，TG-Man/OVA 和 Tyr-Man/OVA 上调了肺中 IFN-γ 和 IL-10 的表达，下调了 IL-4、IL-5 和 IL-13。交联 OVA 减少了支气管肺泡灌洗液和肺中的浸润细胞，减轻了气道嗜酸性粒细胞炎症。这些发现为开发具有更好的低过敏性和免疫调节特性的新型产品提供了宝贵的见解，并有望减轻过敏性疾病。

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Enhanced immunomodulatory properties of ovalbumin through transglutaminase and tyrosinase/caffeic acid-catalyzed crosslinking plus galactomannan conjugation alleviates allergic asthma

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Enhanced immunomodulatory properties of ovalbumin through transglutaminase and tyrosinase/caffeic acid-catalyzed crosslinking plus galactomannan conjugation alleviates allergic asthma

Ovalbumin (OVA) is the primary allergenic protein, associated with T helper 2 (Th2)-mediated allergy reactions. Here, we studied OVA’s conformational structure, digestibility, and allergenic potency upon galactomannan (Man) conjugation along with transglutaminase-catalyzed crosslinking (TG-Man/OVA) and tyrosinase/caffeic acid-catalyzed crosslinking (Tyr-Man/OVA). Enzymatic glycosylation altered OVA’s conformation and enhanced the gastrointestinal digestibility. Stimulation of bone marrow-derived dendritic cells (BMDCs) with enzymatically glycosylated OVA reduced the expression of CD40, CD80, CD86 and MHC class II molecules. Furthermore, glycosylated OVA increased IL-10 production while suppressing proinflammatory cytokine production in BMDCs. In an OVA-induced mouse asthma model, TG-Man/OVA and Tyr-Man/OVA upregulated IFN-γ and IL-10 expression and downregulated IL-4, IL-5, and IL-13 in lungs. Crosslinked OVA diminished infiltrated cells in bronchoalveolar lavage fluid and lung and attenuated eosinophilic airway inflammation. These findings offer valuable insights into the development of a novel product with improved hypoallergenic and immunomodulatory properties and hold promise in attenuating allergic diseases.

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.