Nitration of the Egg-Allergen Ovalbumin Enhances Protein Allergenicity but Reduces the Risk for Oral Sensitization in a Murine Model of Food AllergyReportar como inadecuado




Nitration of the Egg-Allergen Ovalbumin Enhances Protein Allergenicity but Reduces the Risk for Oral Sensitization in a Murine Model of Food Allergy - Descarga este documento en PDF. Documentación en PDF para descargar gratis. Disponible también para leer online.

Background

Nitration of proteins on tyrosine residues, which can occur due to polluted air under -summer smog- conditions, has been shown to increase the allergic potential of allergens. Since nitration of tyrosine residues is also observed during inflammatory responses, this modification could directly influence protein immunogenicity and might therefore contribute to food allergy induction. In the current study we have analyzed the impact of protein nitration on sensitization via the oral route.

Methodology-Principal Findings

BALB-c mice were immunized intragastrically by feeding untreated ovalbumin OVA, sham-nitrated ovalbumin snOVA or nitrated ovalbumin nOVA with or without concomitant acid-suppression. To analyze the impact of the sensitization route, the allergens were also injected intraperitoneally. Animals being fed OVA or snOVA under acid-suppressive medication developed significantly elevated levels of IgE, and increased titers of specific IgG1 and IgG2a antibodies. Interestingly, oral immunizations of nOVA under anti-acid treatment did not result in IgG and IgE formation. In contrast, intraperitoneal immunization induced high levels of OVA specific IgE, which were significantly increased in the group that received nOVA by injection. Furthermore, nOVA triggered significantly enhanced mediator release from RBL cells passively sensitized with sera from allergic mice. Gastric digestion experiments demonstrated protein nitration to interfere with protein stability as nOVA was easily degraded, whereas OVA and snOVA remained stable up to 120 min. Additionally, HPLC-chip-MS-MS analysis showed that one tyrosine residue Y107 being very efficiently nitrated is part of an ovalbumin epitope recognized exclusively after oral sensitization.

Conclusions-Significance

These data indicated that despite the enhanced triggering capacity in existing allergy, nitration of OVA may be associated with a reduced de novo sensitizing capability via the oral route due to enhanced protein digestibility and-or changes in antibody epitopes.



Autor: Eva Untersmayr , Susanne C. Diesner , Gertie Janneke Oostingh, Kathrin Selzle, Tobias Pfaller, Cornelia Schultz, Yingyi Zhang, Du

Fuente: http://plos.srce.hr/



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