期刊
FOOD CHEMISTRY
卷 263, 期 -, 页码 307-314出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.05.007
关键词
Peanut skin; Peanut flour; Peanut allergy; Degranulation; Polyphenols; RBL-2H3 cells
资金
- US Department of Agriculture-National Institute of Food and Agriculture, United States [2015-38821-24370]
- NIFA [810431, 2015-38821-24370] Funding Source: Federal RePORTER
This study investigates the anti-allergic properties of peanut skin polyphenols (PSP)-enriched peanut (PN) protein aggregates. PSP was blended with PN flour at concentrations of 5, 10, 15, 30, and 40% (w/w). Rat basophil leukemia cells (RBL-2H3) were sensitized with either anti-DNP-IgE or PN-allergic plasma followed by co-exposure to unmodified PN flour (control) or PSP-PN protein aggregates and Ca2+ ionophore, ionomycin. Immunoblotting and staining were performed to measure the IgE binding capacity of PSP-PN aggregates. Results showed that 30% PSP-PN aggregate significantly reduced beta-hexosaminidase and histamine levels by 54.2% and 49.2%, respectively compared with control. Immunoblotting results revealed 40% PSP-PN aggregates significantly decreased IgE binding by 19%. The phosphorylation of p44/42 MAPK was significantly reduced while phosphorylation of p38 MAPK and SAPK/JNK increased upon PSP-PN protein aggregate exposure to the cells. Our results show that aggregation of PSP to PN proteins reduces allergic response by inhibiting Ca2+-induced MAPK-dependent cell degranulation.
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