Effect of malonaldehyde cross-linking on the ability of shrimp tropomyosin to elicit the release of inflammatory mediators and cytokines from activated RBL-2H3 cells.
J Sci Food Agric
; 96(12): 4263-7, 2016 Sep.
Article
en En
| MEDLINE
| ID: mdl-26800007
ABSTRACT
BACKGROUND:
Malonaldehyde, the primary by-product of lipid peroxidation in food, modifies the structural and functional properties of proteins by cross-linking. The aim of this study was to investigate the effect of malonaldehyde on the allergenicity of shrimp tropomyosin.RESULTS:
RBL-2H3 cells, a model of type I allergic reactions, were sensitised with sera from patients allergic to shrimp, and were stimulated with native and cross-linked tropomyosin. Release of inflammatory mediators such as ß-hexosaminidase, histamine, tryptase, cysteinyl leukotriene, and prostaglandin D2 was clearly suppressed in a manner that depended on the extent of tropomyosin cross-linking. Release of interleukin-4 (IL-4) and IL-13 was similarly decreased. Notably, cells sensitised with one patient's serum released IL-4 at comparable levels in response to native and cross-linked tropomyosin.CONCLUSION:
Cross-linking strongly modulates the ability of shrimp tropomyosin to induce release of inflammatory cytokines and mediators from activated RBL-2H3 cells. © 2016 Society of Chemical Industry.Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Tropomiosina
/
Alérgenos
/
Citocinas
/
Mediadores de Inflamación
/
Reactivos de Enlaces Cruzados
/
Malondialdehído
Límite:
Animals
/
Humans
Idioma:
En
Revista:
J Sci Food Agric
Año:
2016
Tipo del documento:
Article
País de afiliación:
China