Heat-Induced Structural Changes Affect OVA-Antigen Processing and Reduce Allergic Response in Mouse Model of Food Allergy

0378866 - MBÚ 2013 RIV US eng J - Článek v odborném periodiku
Goliáš, Jaroslav - Schwarzer, Martin - Wallner, M. - Kverka, Miloslav - Kozáková, Hana - Šrůtková, Dagmar - Klimešová, Klára - Šotkovský, Petr - Palová-Jelínková, Lenka - Ferreira, F. - Tučková, Ludmila
Heat-Induced Structural Changes Affect OVA-Antigen Processing and Reduce Allergic Response in Mouse Model of Food Allergy.
PLoS ONE. Roč. 7, č. 5 (2012), s. 1-10. ISSN 1932-6203. E-ISSN 1932-6203
Grant CEP: GA ČR GA310/07/0414; GA ČR GD310/08/H077; GA AV ČR IAA500200801; GA AV ČR IAA500200710; GA AV ČR KJB500200904; GA MŠMT 2B06155; GA MŠMT LC07017
Výzkumný záměr: CEZ:AV0Z50200510
Klíčová slova: BRUSH-BORDER MEMBRANES * BIRCH POLLEN ALLERGEN * MURINE MODEL
Kód oboru RIV: EC - Imunologie
Impakt faktor: 3.730, rok: 2012

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. Effect of increased temperature (70 degrees C and 95 degrees 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 degrees C (h-OVA). Levels of allergen-specific serum antibodies were determined by ELISA (IgA and IgGs) or by beta-hexosaminidase release test (IgE).
Trvalý link: http://hdl.handle.net/11104/0210199