title: Allergenicity and Oral Tolerance of Enzymatic Cross-Linked Tropomyosin Evaluated Using Cell and Mouse Models.
abstract: The enzymatic cross-linking of proteins to form high-molecular-weight compounds may alter their sensitization potential. The IgG-/IgE-binding activity, digestibility, allergenicity, and oral tolerance of cross-linked tropomyosin with tyrosinase (CTC) or horseradish peroxidase (CHP) were investigated. ELISA results demonstrated CTC or CHP reduced its IgE-binding activity by 34.5 ± 1.8 and 63.5 ± 0.6%, respectively. Compared with native tropomyosin or CTC, CHP was more easily digested into small fragments; CHP decreased the degranulation of RBL-2H3 cells and increased endocytosis by dendritic cells. CHP can induce oral tolerance and reduce allergenicity in mice by decreasing IgE and IgG1 levels in serum, the production of T-cell cytokines, and the percentage composition of dendritic cells. These findings demonstrate CHP has more potential of reducing the allergenicity than CTC via influencing the morphology of protein, changing the original method of antigen presentation, modulating the Th1/Th2 immunobalance, and inducing the oral tolerance of the allergen tropomyosin.
authors.affiliation: College of Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Jimei University , 43 Yindou Road, Xiamen 361021, Fujian, People's Republic of China.
authors.forename: GuangYu
authors.initials: G
authors.lastname: Liu
authors.affiliation: College of Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Jimei University , 43 Yindou Road, Xiamen 361021, Fujian, People's Republic of China.
authors.forename: MengJun
authors.initials: M
authors.lastname: Hu
authors.affiliation: College of Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Jimei University , 43 Yindou Road, Xiamen 361021, Fujian, People's Republic of China.
authors.forename: Le-Chang
authors.initials: LC
authors.lastname: Sun
authors.affiliation: College of Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Jimei University , 43 Yindou Road, Xiamen 361021, Fujian, People's Republic of China.
authors.forename: XinYu
authors.initials: X
authors.lastname: Han
authors.affiliation: College of Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Jimei University , 43 Yindou Road, Xiamen 361021, Fujian, People's Republic of China.
authors.forename: QingMei
authors.initials: Q
authors.lastname: Liu
authors.affiliation: School of Biosciences, The University of Nottingham , Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom.
authors.forename: Marcos
authors.initials: M
authors.lastname: Alcocer
authors.affiliation: College of Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Jimei University , 43 Yindou Road, Xiamen 361021, Fujian, People's Republic of China.
authors.forename: DanXia
authors.initials: D
authors.lastname: Fei
authors.affiliation: College of Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Jimei University , 43 Yindou Road, Xiamen 361021, Fujian, People's Republic of China.
authors.forename: Min-Jie
authors.initials: MJ
authors.lastname: Cao
authors.affiliation: College of Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Jimei University , 43 Yindou Road, Xiamen 361021, Fujian, People's Republic of China.
authors.forename: Guang-Ming
authors.identifier: http://orcid.org/0000-0002-8689-0504
authors.initials: GM
authors.lastname: Liu
mesh_terms: D000363:Agaricales / Q000201:enzymology; D000485:Allergens / Q000737:chemistry / Q000276:immunology*; D000818:Animals; D003713:Dendritic Cells / Q000276:immunology; D005260:Female; D005656:Fungal Proteins / Q000737:chemistry*; D006735:Horseradish Peroxidase / Q000737:chemistry*; D006801:Humans; D007073:Immunoglobulin E / Q000276:immunology; D007074:Immunoglobulin G / Q000276:immunology; D051379:Mice; D008807:Mice, Inbred BALB C; D008954:Models, Biological; D014442:Monophenol Monooxygenase / Q000737:chemistry*; D009055:Mouth / Q000276:immunology*; D000067208:Shellfish Hypersensitivity / Q000276:immunology*; D014335:Tropomyosin / Q000737:chemistry / Q000276:immunology*
chemical_list: D000485:Allergens; D005656:Fungal Proteins; D007074:Immunoglobulin G; D014335:Tropomyosin; D007073:Immunoglobulin E; D006735:Horseradish Peroxidase; D014442:Monophenol Monooxygenase
keywords: allergenicity reducing; enzymatic cross-linking; horseradish peroxidase; oral tolerance potency; tropomyosin