期刊
FOOD CHEMISTRY
卷 235, 期 -, 页码 244-256出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.05.056
关键词
Chickpea; Allergen; Maillard reaction; Glycation; Food allergy
资金
- Council of Scientific and Industrial Research (CSIR), India [BSC 0111]
- Indian Council of Medical Research (ICMR), New Delhi [GAP-315]
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 (approximate to 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 cytoldnes 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. (C) 2017 Elsevier Ltd. All rights reserved.
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