Non-Digestible Oligosaccharides Can Suppress Basophil Degranulation in Whole Blood of Peanut-Allergic Patients.

Simone M Hayen,Johan Garssen,Linette E M Willemsen,Henny G Otten,Edward F Knol,André C Knulst,Constance F Den Hartog Jager

doi:10.3389/fimmu.2018.01265

Abstract

Dietary non-digestible oligosaccharides (NDOs) have a protective effect against allergic manifestations in children at risk. Dietary intervention with NDOs promotes the colonization of beneficial bacteria in the gut and enhances serum galectin-9 levels in mice and atopic children. Next to this, NDOs also directly affect immune cells and low amounts may reach the blood. We investigated whether pre-incubation of whole blood from peanut-allergic patients with NDOs or galectin-9 can affect basophil degranulation. Heparinized blood samples from 15 peanut-allergic adult patients were pre-incubated with a mixture of short-chain galacto-oligosaccharides and long-chain fructo-oligosaccharides (scGOS/lcFOS), scFOS/lcFOS, or galectin-9 (1 or 5 µg/mL) at 37°C in the presence of IL-3 (0.75 ng/mL). After 2, 6, or 24 h, a basophil activation test was performed. Expression of FcεRI on basophils, plasma cytokine, and chemokine concentrations before degranulation were determined after 24 h. Pre-incubation with scGOS/lcFOS, scFOS/lcFOS, or galectin-9 reduced anti-IgE-mediated basophil degranulation. scFOS/lcFOS or 5 µg/mL galectin-9 also decreased peanut-specific basophil degranulation by approximately 20%, mainly in whole blood from female patients. Inhibitory effects were not related to diminished FcεRI expression on basophils. Galectin-9 was increased in plasma after pre-incubation with scGOS/lcFOS, and both NDOs and 5 µg/mL galectin-9 increased MCP-1 production. The prebiotic mixture scFOS/lcFOS and galectin-9 can contribute to decreased degranulation of basophils in vitro in peanut-allergic patients. The exact mechanism needs to be elucidated, but these NDOs might be useful in reducing allergic symptoms.

Highlights

In Westernized countries, the prevalence of food allergies has increased over the years and is still increasing [1, 2]
Time-Dependent Kinetics Basophil Degranulation Influenced by non-digestible oligosaccharides (NDOs) and Galectin-9
Kinetics of the effects of basophil degra nulation pre-incubated by NDOs and galectin-9 were determined

Summary

Introduction

In Westernized countries, the prevalence of food allergies has increased over the years and is still increasing [1, 2]. Suppressed Basophil Degranulation by NDOs harmless antigens [4]. B cells start to produce antigen-specific IgE molecules that can sensitize the high-affinity FcεRI on mast cell or basophils [5]. Upon a second encounter with the specific allergen, these IgE molecules can crosslink and will induce degranulation of mast cells and basophils, leading to clinical symptoms due to the release of histamine and other mediators. There is no curative treatment available to re-establish tolerance against these harmless food antigens, progress is made in terms of immunotherapy and dietary adjunct therapy with, for example, probiotics that can improve the efficacy of immunotherapy [6]. We investigated whether pre-incubation of whole blood from peanut-allergic patients with NDOs or galectin-9 can affect basophil degranulation

Methods

Results

Conclusion