Details

Autor(en) / Beteiligte

• Pessato, Tássia B.
• de Carvalho, Natália C.
• de Figueiredo, Daniella
• Colomeu, Talita C.
• Fernandes, Luís Gustavo R.
• Netto, Flavia M.
• de L. Zollner, Ricardo

Titel

Complexation of whey protein with caffeic acid or (−)-epigallocatechin-3-gallate as a strategy to induce oral tolerance to whey allergenic proteins

Ist Teil von

• International immunopharmacology, 2019-03, Vol.68, p.115-123

Ort / Verlag

Netherlands: Elsevier B.V

Erscheinungsjahr

2019

Quelle

Elsevier ScienceDirect Journals

Beschreibungen/Notizen

• Proteins and phenolic compounds can interact and form soluble and insoluble complexes. In this study, the complexation of whey protein isolate (WPI) with caffeic acid (CA) or (−)‑epigallocatechin‑3‑gallate (EGCG) is investigated as a strategy to attenuate oral sensitization in C3H/HeJ mice against WPI. Treatment with WPI-CA reduced the levels of IgE, IgG1, IgG2a and mMCP-1 in serum of mice measured by ELISA. This might be related to CD4+LAP+Foxp3+ T and IL-17A+CD4+ T (Th17) cell activation, evidenced by flow cytometry of splenocytes. Treatment with WPI-EGCG, in turn, decreased the levels of IgG2a and mMCP-1 in serum of mice, possibly by the modulation of Th1/Th2 response and the increase of CD4+ Foxp3+ LAP− T and IL-17A+CD4+ T (Th17) cell populations. In conclusion, WPI-CA and WPI-EGCG attenuated oral sensitization in C3H/HeJ mice through different mechanisms. We consider that the complexation of whey proteins with CA and EGCG could be a promising strategy to induce oral tolerance. [Display omitted] •Whey proteins (WPI)-phenolic compound complexes attenuated oral sensitization to WPI.•WPI-caffeic acid and WPI-EGCG reduced specific antibodies and mMCP-1 in mice serum.•Splenocytes from treated mice showed reduced in vitro proliferation of CD4+ T cells.•Oral treatment with complexes activated regulatory T cells and IL-17A+CD4+T cells (Th17).•Complexation of WPI with CA or EGCG could be promising to induce oral tolerance.