Effects of ovalbumin glycoconjugates on alleviation of orally induced egg allergy in mice via dendritic‐cell maturation and T‐cell activation

• Published in: Molecular nutrition & food research 2014-02, Vol.58 (2), p.405-417
• Main Authors: Rupa, Prithy, Nakamura, Soichiro, Katayama, Shigeru, Mine, Yoshinori
• Format: Article
• Language: English
• Subjects: Administration, Oral; Allergic diseases; Animals; Biological and medical sciences; Chymases - genetics; Chymases - metabolism; d-mannose; dendritic cells; Dendritic Cells - immunology; Digestive allergic diseases; Disease Models, Animal; Egg Hypersensitivity - immunology; Egg Hypersensitivity - prevention & control; eggs; Feeding. Feeding behavior; Female; Food allergy; Fundamental and applied biological sciences. Psychology; galactomannans; Glucomannan; glucomannans; glucose; Glycation; glycoconjugates; Glycoconjugates - administration & dosage; histamine; Histamine - immunology; Histamine - metabolism; hypersensitivity; Immune modulation; immune response; immunoglobulin E; immunoglobulin G; Immunopathology; Lymphocyte Activation; Maillard Reaction; mannose; Medical sciences; Mice; Mice, Inbred BALB C; ovalbumin; Ovalbumin - administration & dosage; T-lymphocytes; T-Lymphocytes, Regulatory - immunology; Vertebrates: anatomy and physiology, studies on body, several organs or systems
• ISSN: 1613-4125; 1613-4133
• DOI: 10.1002/mnfr.201300067

SCOPE: Glycation of allergens via Maillard reaction or chemical conjugation has been shown to influence susceptibility to food‐induced allergies. It is hypothesized that mucosal immune response bias can be favorably altered by orally administering various forms of glycated ovalbumin (OVA). METHODS AND RESULTS: Groups of Balb/c mice (n = 10) were orally sensitized to OVA and administered various forms of glycated OVA (glucose, mannose, glucomannan, galactomannan, and a mixture containing OVA and glucomannan). Outcomes post oral challenge were measured as clinical allergic signs, serum histamine, mouse mast cell protease 1 (MMCP‐1), antibody activity, type‐1/2 cytokines, percentage of T‐regulatory cells (T‐regs) and in vitro dendritic cell, and T‐cell‐related mechanisms. Clinical signs and specific IgE were decreased (p ≤ 0.05), and T‐reg cell percentage was increased in the mannose and glucomannan treated groups. The OVA‐mannose group also had less histamine, MMCP‐1, specific IgG, IL‐4 and IL‐17, and more IL‐12p70 (p ≤ 0.05). Other parameters measured did not differ significantly among groups. Also, OVA‐glycated mannose reduced maturation and uptake by dendritic cells. Less activation of T cells and type‐2 cytokine response in DC–T‐cell cocultures were observed with OVA‐glycated mannose stimulation. CONCLUSION: This study validates, for the first time, the use of OVA‐glycated mannose and glucomannan for potential beneficial dietary interventions for allergy.