Abstract
Background: It is widely believed that Maillard reactions could affect the sensitization of allergens. However, the mechanism of action of methylglyoxal (MGO) production in Maillard reactions in the sensitization variation of glutenin (a predominant allergen in wheat) during heat processing is still unclear. Methods: This research evaluated the effect of MGO on the immune response against glutenin in a mouse model. The resulting variations in conformation and corresponding digestibility of glutenin were determined. The immune response and gut microflora variation in mice were analyzed following administering of glutenin and MGO-glutenin. Results: The results of the study showed that MGO-glutenin induced a lower immune response than native glutenin. Cytokine analysis showed that MGO-glutenin regulated mouse immune response by inducing Treg differentiation. MGO decoration changed the structure and digestibility of glutenin. In addition, MGO-glutenin contributes to the maintenance of the beneficial gut microflora. Conclusion: MGO decoration of glutenin during heat processing could alleviate the resulting allergic reaction in mice. Decoration with MGO appears to contribute to the aggregation of glutenin, potentially masking surface epitopes and abating sensitization. Furthermore, Bacteroides induced regulatory T-cell (Treg) differentiation, which may contribute to inhibition of the Th2 immune response and stimulation of immune tolerance.
Highlights
As an important food resource, wheat has been processed into diverse foodstuffs to meet different tastes
To investigate whether MGO modification resulted in changes to the secondary and spatial structure of glutenin, native glutenin, and its related reaction products were analyzed using FT-IR, and the secondary structure was determined using OMICN software based on Fourier transform infrared spectroscopy results
The results show that the unwinding of the α-helix is accompanied by a parallel interaction with the β-sheet, indicating direct transformation of glutenin into a regular structure induced by MGO decoration (Figure 1A)
Summary
As an important food resource, wheat has been processed into diverse foodstuffs to meet different tastes. While high consumption of wheat can ensure adequate energy and nutrition supply it can increase the risk of developing allergic disease, including mild and acute reactions induced by wheat allergens. This has prompted research into studying the food allergies of wheat (FAW) toward determining appropriate interventions or for alleviation of allergic reactions. The mechanism of action of methylglyoxal (MGO) production in Maillard reactions in the sensitization variation of glutenin (a predominant allergen in wheat) during heat processing is still unclear. The immune response and gut microflora variation in mice were analyzed following administering of glutenin and MGO-glutenin. Results: The results of the study showed that MGO-glutenin induced a lower immune response than native glutenin
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