Journal
INTERNATIONAL IMMUNOPHARMACOLOGY
Volume 68, Issue -, Pages 115-123Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.intimp.2018.12.047
Keywords
Protein-phenolic interactions; Cow's milk allergy; Hypoallergenic products; Oral immunotherapy; Anti-allergic capacity
Categories
Funding
- Sao Paulo Research Foundation (FAPESP) [2015/26586-7]
- Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior - Brasil (CAPES) [001]
- Fundacao de Amparo a Pesquisa do Estado de Sao Paulo (FAPESP) [15/26586-7] Funding Source: FAPESP
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Proteins and phenolic compounds can interact and form soluble and insoluble complexes. In this study, the complexation of whey protein isolate (WPI) with caffeic acid (CA) or ( -)-epigallocatechin-3-gallate (EGCG) is investigated as a strategy to attenuate oral sensitization in C3H/HeJ mice against WPI. Treatment with WPI-CA reduced the levels of IgE, IgG1, IgG2a and mMCP-1 in serum of mice measured by ELISA. This might be related to CD4(+)LAP(+)Foxp3(+)T and IL-17A(+) CD4(+)T (Th17) cell activation, evidenced by flow cytometry of splenocytes. Treatment with WPI-EGCG, in turn, decreased the levels of IgG2a and mMCP-1 in serum of mice, possibly by the modulation of Th1/Th2 response and the increase of CD4(+)Foxp3(+) LAP(-) T and IL-17A(+) CD4(+) T (Th17) cell populations. In conclusion, WPI-CA and WPI-EGCG attenuated oral sensitization in C3H/HeJ mice through different mechanisms. We consider that the complexation of whey proteins with CA and EGCG could be a promising strategy to induce oral tolerance.
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