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

SYSNO ASEP	0378866
Document Type	J - Journal Article
R&D Document Type	Journal Article
Subsidiary J	Článek ve WOS
Title	Heat-Induced Structural Changes Affect OVA-Antigen Processing and Reduce Allergic Response in Mouse Model of Food Allergy
Author(s)	Goliáš, Jaroslav (MBU-M)_RID Schwarzer, Martin (MBU-M)_{ORCID, RID} Wallner, M. (AT) Kverka, Miloslav (MBU-M)_{RID, ORCID} Kozáková, Hana (MBU-M)_{RID, ORCID} Šrůtková, Dagmar (MBU-M)_{ORCID, RID} Klimešová, Klára (MBU-M)_RID Šotkovský, Petr (MBU-M) Palová-Jelínková, Lenka (MBU-M)_RID Ferreira, F. (AT) Tučková, Ludmila (MBU-M)_RID
Source Title	PLoS ONE. - : Public Library of Science - ISSN 1932-6203 Roč. 7, č. 5 (2012), s. 1-10
Number of pages	10 s.
Language	eng - English
Country	US - United States
Keywords	BRUSH-BORDER MEMBRANES ; BIRCH POLLEN ALLERGEN ; MURINE MODEL
Subject RIV	EC - Immunology
R&D Projects	GA310/07/0414 GA ČR - Czech Science Foundation (CSF)
	GD310/08/H077 GA ČR - Czech Science Foundation (CSF)
	IAA500200801 GA AV ČR - Academy of Sciences of the Czech Republic (AV ČR)
	IAA500200710 GA AV ČR - Academy of Sciences of the Czech Republic (AV ČR)
	KJB500200904 GA AV ČR - Academy of Sciences of the Czech Republic (AV ČR)
	2B06155 GA MŠMT - Ministry of Education, Youth and Sports (MEYS)
	LC07017 GA MŠMT - Ministry of Education, Youth and Sports (MEYS)
CEZ	AV0Z50200510 - MBU-M (2005-2011)
UT WOS	000305343100015
DOI	10.1371/journal.pone.0037156
Annotation	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).
Workplace	Institute of Microbiology
Contact	Eliška Spurná, eliska.spurna@biomed.cas.cz, Tel.: 241 062 231
Year of Publishing	2013

Number of the records: 1