Covalent conjugation with polyphenol reduced the sensitization of walnut and ameliorated allergy by enhancing intestinal epithelial barrier in mice

文献类型： 外文期刊

第一作者： Ma, Jing

作者： Ma, Jing;Tong, Pengyan;Chen, Qiwen;Long, Fangyu;Liu, Jing;Li, Huzhong;Long, Fangyu

作者机构：

关键词： Walnut protein; Covalent conjugation; Allergenicity; IgE binding capacity

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2024 年 439 卷

页码：

收录情况： SCI

摘要： In order to reduce the sensitization of walnut protein (WP), the effects of the interaction between WP and (-)-Epigallocatechin gallate (EGCG), quercetin, trans-ferulic acid, and resveratrol were investigated. Covalent and non-covalent conjugations were compared. The results suggested that covalent conjugation reduced the free amino acid content, sulfhydryl content, and surface hydrophobicity. When compared to non-covalent conjugation, covalent modification showed a lower IgE binding capacity, accompanied by changes in protein conformation. Moreover, animal experiments revealed that there were up-regulation of transforming growth factor-beta, T-box expressed in t cells, and forkhead transcription factor Foxp3 mRNA expression, and down-regulation of IL4, IL-17, GATA binding protein 3 and retinoid-related orphan nuclear receptor gamma t mRNA expression in the conjugate groups. These results suggested that covalent conjugation of polyphenols, especially EGCG, likely ameliorated allergy by promoting Th1/Th2 and Treg/Th17 balance and alleviating allergy-induced intestinal barrier damage, which might be a support in reducing the allergenicity of WP.

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