title: 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.
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 β-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.
  
  
  CONCLUSIONS
  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.
authors.affiliation: Lab of Food Safety, College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, Shandong, China.
authors.forename: Yongna
authors.initials: Y
authors.lastname: Song
authors.affiliation: Lab of Food Safety, College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, Shandong, China.
authors.forename: Zhenxing
authors.initials: Z
authors.lastname: Li
authors.affiliation: Lab of Food Safety, College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, Shandong, China.
authors.forename: Qing
authors.initials: Q
authors.lastname: Gao
authors.affiliation: Lab of Food Safety, College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, Shandong, China.
authors.forename: Tushar Ramesh
authors.initials: TR
authors.lastname: Pavase
authors.affiliation: Lab of Food Safety, College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, Shandong, China.
authors.forename: Hong
authors.initials: H
authors.lastname: Lin
mesh_terms: D000485:Allergens / Q000187:drug effects*; D000818:Animals; D002460:Cell Line; D003432:Cross-Linking Reagents / Q000494:pharmacology*; D016207:Cytokines / Q000276:immunology / Q000378:metabolism*; D005512:Food Hypersensitivity / Q000097:blood / Q000276:immunology; D006801:Humans; D018836:Inflammation Mediators / Q000276:immunology / Q000378:metabolism*; D008315:Malondialdehyde / Q000494:pharmacology*; D033561:Penaeidae / Q000737:chemistry / Q000276:immunology; D051381:Rats; D014335:Tropomyosin / Q000276:immunology / Q000494:pharmacology*
chemical_list: D000485:Allergens; D003432:Cross-Linking Reagents; D016207:Cytokines; D018836:Inflammation Mediators; D014335:Tropomyosin; D008315:Malondialdehyde
keywords: allergen; malonaldehyde; rat basophil leukaemia cells; shrimp; tropomyosin