19 research outputs found

    Assessment of the Sensitizing Potential of Processed Peanut Proteins in Brown Norway Rats: Roasting Does Not Enhance Allergenicity

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    Background: IgE-binding of process-modified foods or proteins is the most common method for examination of how food processing affects allergenicity of food allergens. How processing affects sensitization capacity is generally studied by administration of purified food proteins or food extracts and not allergens present in their natural food matrix. [br/] Objectives: The aim was to investigate if thermal processing increases sensitization potential of whole peanuts via the oral route. In parallel, the effect of heating on sensitization potential of the major peanut allergen Ara h 1 was assessed via the intraperitoneal route. Methods: Sensitization potential of processed peanut products and Ara h 1 was examined in Brown Norway (BN) rats by oral administration of blanched or oil-roasted peanuts or peanut butter or by intraperitoneal immunization of purified native (N-), heated (H-) or heat glycated (G-) Ara h 1. Levels of specific IgG and IgE were determined by ELISA and IgE functionality was examined by rat basophilic leukemia (RBL) cell assay. [br/] Results: In rats dosed orally, roasted peanuts induced significant higher levels of specific IgE to NAra h 1 and 2 than blanched peanuts or peanut butter but with the lowest level of RBL degranulation. However, extract from roasted peanuts was found to be a superior elicitor of RBL degranulation. Process-modified Ara h 1 had similar sensitizing capacity as NAra h 1 but specific IgE reacted more readily with process-modified Ara h 1 than with native. [br/] Conclusions: Peanut products induce functional specific IgE when dosed orally to BN rats. Roasted peanuts do not have a higher sensitizing capacity than blanched peanuts. In spite of this, extract from roasted peanuts is a superior elicitor of RBL cell degranulation irrespectively of the peanut product used for sensitization. The results also suggest that new epitopes are formed or disclosed by heating Ara h 1 without glucose

    A Novel TGFβ Modulator that Uncouples R-Smad/I-Smad-Mediated Negative Feedback from R-Smad/Ligand-Driven Positive Feedback

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    As some of the most widely utilised intercellular signalling molecules, transforming growth factor β (TGFβ) superfamily members play critical roles in normal development and become disrupted in human disease. Establishing appropriate levels of TGFβ signalling involves positive and negative feedback, which are coupled and driven by the same signal transduction components (R-Smad transcription factor complexes), but whether and how the regulation of the two can be distinguished are unknown. Genome-wide comparison of published ChIP-seq datasets suggests that LIM dom

    Abstracts from the Food Allergy and Anaphylaxis Meeting 2016

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    Allergen-specific degranulation of RBL cells sensitized with sera from rats dosed orally with peanut products.

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    <p>RBL cells were passively sensitized with serum pools (undiluted) from groups of BN rats dosed orally by gavage for 42 days with with blanched peanuts (<b>A</b>), roasted peanuts (<b>B</b>) and peanut butter (<b>C</b>) corresponding to approximately 2 mg Ara h 1 per rat per day. Peanut-water mixtures were prepared using blanched or roasted peanuts or peanut butter. For degranulation, cells were stimulated with dilutions of extracts of peanut-water mixtures (blanched PE, roasted PE or PB extract). Data are presented as percentage <i>β</i>–hexosaminidase release of total biological release induced by stimulation with 125 ng/well of anti-rat IgE. Symbols represent mean values ± SD for each serum pool. It was not possible to detect any degranulation of RBL cells when sensitized cells were stimulated with native or processed Ara h 1. The experiment was performed twice. Data were analyzed by two-way ANOVA. Statistical difference between extracts to induce allergen-specific degranulation is only indicated for least significant lines; ***: <i>p</i> ≤ 0.001. RBL: rat basophilic leukemia, PE: peanut extract, PB: peanut butter.</p
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