Heat-induced structural changes affect OVA-antigen processing and reduce allergic response in mouse model of food allergy.

<h4>Background and aims</h4>The egg protein ovalbumin (OVA) belongs to six most frequent food allergens. We investigated how thermal processing influences its ability to induce allergic symptoms and immune responses in mouse model of food allergy.<h4>Methodology/principal findings&...

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Autores principales:	Jaroslav Golias, Martin Schwarzer, Michael Wallner, Miloslav Kverka, Hana Kozakova, Dagmar Srutkova, Klara Klimesova, Petr Sotkovsky, Lenka Palova-Jelinkova, Fatima Ferreira, Ludmila Tuckova
Formato:	article
Lenguaje:	EN
Publicado:	Public Library of Science (PLoS) 2012
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/a39872f84b20413f9bf0c18cad0d51c9
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spelling	oai:doaj.org-article:a39872f84b20413f9bf0c18cad0d51c92021-11-18T07:17:57ZHeat-induced structural changes affect OVA-antigen processing and reduce allergic response in mouse model of food allergy.1932-620310.1371/journal.pone.0037156https://doaj.org/article/a39872f84b20413f9bf0c18cad0d51c92012-01-01T00:00:00Zhttps://www.ncbi.nlm.nih.gov/pmc/articles/pmid/22629361/pdf/?tool=EBIhttps://doaj.org/toc/1932-6203<h4>Background and aims</h4>The egg protein ovalbumin (OVA) belongs to six most frequent food allergens. We investigated how thermal processing influences its ability to induce allergic symptoms and immune responses in mouse model of food allergy.<h4>Methodology/principal findings</h4>Effect of increased temperature (70°C and 95°C) on OVA secondary structure was characterized by circular dichroism and by the kinetics of pepsin digestion with subsequent HPLC. BALB/c mice were sensitized intraperitoneally and challenged with repeated gavages of OVA or OVA heated to 70°C (h-OVA). Levels of allergen-specific serum antibodies were determined by ELISA (IgA and IgGs) or by β-hexosaminidase release test (IgE). Specific activities of digestive enzymes were determined in brush border membrane vesicles of jejunal enterocytes. Cytokine production and changes in regulatory T cells in mesenteric lymph nodes and spleen were assessed by ELISA and FACS. Heating of OVA to 70°C caused mild irreversible changes in secondary structure compared to boiling to 95°C (b-OVA), but both OVA treatments led to markedly different digestion kinetics and Tregs induction ability in vitro, compared to native OVA. Heating of OVA significantly decreased clinical symptoms (allergic diarrhea) and immune allergic response on the level of IgE, IL-4, IL-5, IL-13. Furthermore, h-OVA induced lower activities of serum mast cell protease-1 and enterocyte brush border membrane alkaline phosphatase as compared to native OVA. On the other hand h-OVA stimulated higher IgG2a in sera and IFN-γ secretion by splenocytes.<h4>Conclusions</h4>Minor irreversible changes in OVA secondary structure caused by thermal processing changes both its digestion and antigenic epitopes formation, which leads to activation of different T cell subpopulations, induces shift towards Th1 response and ultimately reduces its allergenicity.Jaroslav GoliasMartin SchwarzerMichael WallnerMiloslav KverkaHana KozakovaDagmar SrutkovaKlara KlimesovaPetr SotkovskyLenka Palova-JelinkovaFatima FerreiraLudmila TuckovaPublic Library of Science (PLoS)articleMedicineRScienceQENPLoS ONE, Vol 7, Iss 5, p e37156 (2012)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Jaroslav Golias Martin Schwarzer Michael Wallner Miloslav Kverka Hana Kozakova Dagmar Srutkova Klara Klimesova Petr Sotkovsky Lenka Palova-Jelinkova Fatima Ferreira Ludmila Tuckova Heat-induced structural changes affect OVA-antigen processing and reduce allergic response in mouse model of food allergy.
description	<h4>Background and aims</h4>The egg protein ovalbumin (OVA) belongs to six most frequent food allergens. We investigated how thermal processing influences its ability to induce allergic symptoms and immune responses in mouse model of food allergy.<h4>Methodology/principal findings</h4>Effect of increased temperature (70°C and 95°C) on OVA secondary structure was characterized by circular dichroism and by the kinetics of pepsin digestion with subsequent HPLC. BALB/c mice were sensitized intraperitoneally and challenged with repeated gavages of OVA or OVA heated to 70°C (h-OVA). Levels of allergen-specific serum antibodies were determined by ELISA (IgA and IgGs) or by β-hexosaminidase release test (IgE). Specific activities of digestive enzymes were determined in brush border membrane vesicles of jejunal enterocytes. Cytokine production and changes in regulatory T cells in mesenteric lymph nodes and spleen were assessed by ELISA and FACS. Heating of OVA to 70°C caused mild irreversible changes in secondary structure compared to boiling to 95°C (b-OVA), but both OVA treatments led to markedly different digestion kinetics and Tregs induction ability in vitro, compared to native OVA. Heating of OVA significantly decreased clinical symptoms (allergic diarrhea) and immune allergic response on the level of IgE, IL-4, IL-5, IL-13. Furthermore, h-OVA induced lower activities of serum mast cell protease-1 and enterocyte brush border membrane alkaline phosphatase as compared to native OVA. On the other hand h-OVA stimulated higher IgG2a in sera and IFN-γ secretion by splenocytes.<h4>Conclusions</h4>Minor irreversible changes in OVA secondary structure caused by thermal processing changes both its digestion and antigenic epitopes formation, which leads to activation of different T cell subpopulations, induces shift towards Th1 response and ultimately reduces its allergenicity.
format	article
author	Jaroslav Golias Martin Schwarzer Michael Wallner Miloslav Kverka Hana Kozakova Dagmar Srutkova Klara Klimesova Petr Sotkovsky Lenka Palova-Jelinkova Fatima Ferreira Ludmila Tuckova
author_facet	Jaroslav Golias Martin Schwarzer Michael Wallner Miloslav Kverka Hana Kozakova Dagmar Srutkova Klara Klimesova Petr Sotkovsky Lenka Palova-Jelinkova Fatima Ferreira Ludmila Tuckova
author_sort	Jaroslav Golias
title	Heat-induced structural changes affect OVA-antigen processing and reduce allergic response in mouse model of food allergy.
title_short	Heat-induced structural changes affect OVA-antigen processing and reduce allergic response in mouse model of food allergy.
title_full	Heat-induced structural changes affect OVA-antigen processing and reduce allergic response in mouse model of food allergy.
title_fullStr	Heat-induced structural changes affect OVA-antigen processing and reduce allergic response in mouse model of food allergy.
title_full_unstemmed	Heat-induced structural changes affect OVA-antigen processing and reduce allergic response in mouse model of food allergy.
title_sort	heat-induced structural changes affect ova-antigen processing and reduce allergic response in mouse model of food allergy.
publisher	Public Library of Science (PLoS)
publishDate	2012
url	https://doaj.org/article/a39872f84b20413f9bf0c18cad0d51c9
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Heat-induced structural changes affect OVA-antigen processing and reduce allergic response in mouse model of food allergy.

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