title: Effect of extrusion processing on immune activation properties of hazelnut protein in a mouse model.
abstract: Although food processing can alter food allergenicity, the impact of extrusion processing on in vivo hazelnut allergenicity is unknown. Here, we tested the hypothesis that extrusion processing will alter the immune activation properties of hazelnut protein (HNP) in mice. Soluble extrusion-processed HNP (EHNP) was prepared and evaluated for immune response using an established transdermal sensitization mouse model. Mice were sensitized with identical amounts of EHNP versus raw HNP. After confirming systemic IgE, IgG1 and IgG2a antibody responses, oral hypersensitivity reaction was quantified by hypothermia shock response (HSR). Mechanism was studied by measuring mucosal mast cell (MMC) degranulation. Compared to raw HNP, the EHNP elicited slower but similar IgE antibody (Ab) response, lower IgG1 but higher IgG2a Ab response. The EHNP exhibited significantly lower oral HSR as well as MMC degranulation capacity. These results demonstrate that the extrusion technology can be used to produce soluble HNP with altered immune activation properties.
authors.affiliation: a Food Allergy and Immunology Laboratory, Department of Food Science and Human Nutrition , Michigan State University , East Lansing , MI , USA ;
authors.forename: Tina
authors.initials: T
authors.lastname: Ortiz
authors.affiliation: a Food Allergy and Immunology Laboratory, Department of Food Science and Human Nutrition , Michigan State University , East Lansing , MI , USA ;
authors.forename: Radhakrishna
authors.initials: R
authors.lastname: Para
authors.affiliation: a Food Allergy and Immunology Laboratory, Department of Food Science and Human Nutrition , Michigan State University , East Lansing , MI , USA ;
authors.forename: Babu
authors.initials: B
authors.lastname: Gonipeta
authors.affiliation: a Food Allergy and Immunology Laboratory, Department of Food Science and Human Nutrition , Michigan State University , East Lansing , MI , USA ;
authors.forename: Mike
authors.initials: M
authors.lastname: Reitmeyer
authors.affiliation: a Food Allergy and Immunology Laboratory, Department of Food Science and Human Nutrition , Michigan State University , East Lansing , MI , USA ;
authors.forename: Yingli
authors.initials: Y
authors.lastname: He
authors.affiliation: a Food Allergy and Immunology Laboratory, Department of Food Science and Human Nutrition , Michigan State University , East Lansing , MI , USA ;
authors.forename: Ines
authors.initials: I
authors.lastname: Srkalovic
authors.affiliation: b Cereal Science Laboratory, Department of Food Science and Human Nutrition , Michigan State University , East Lansing , MI , USA.
authors.forename: Perry K W
authors.initials: PK
authors.lastname: Ng
authors.affiliation: a Food Allergy and Immunology Laboratory, Department of Food Science and Human Nutrition , Michigan State University , East Lansing , MI , USA ;
authors.forename: Venu
authors.initials: V
authors.lastname: Gangur
mesh_terms: D000818:Animals; D000917:Antibody Formation; D031211:Corylus / Q000737:chemistry* / Q000276:immunology; D004195:Disease Models, Animal; D005260:Female; D005511:Food Handling; D007073:Immunoglobulin E / Q000276:immunology; D007074:Immunoglobulin G / Q000276:immunology; D051379:Mice; D008807:Mice, Inbred BALB C; D021184:Nut Hypersensitivity / Q000276:immunology* / Q000517:prevention & control; D009754:Nuts / Q000737:chemistry* / Q000276:immunology; D010940:Plant Proteins / Q000276:immunology* / Q000302:isolation & purification
chemical_list: D007074:Immunoglobulin G; D010940:Plant Proteins; D007073:Immunoglobulin E
keywords: Antibody response; extrusion processing; food allergy; immune activation; mast cell response; mouse model