Effect of malonaldehyde cross-linking on the ability of shrimp tropomyosin to elicit the release of inflammatory mediators and cytokines from activated RBL-2H3 cells

Journal of the Science of Food and Agriculture
Yongna SongHong Lin

Abstract

Malonaldehyde, the primary by-product of lipid peroxidation in food, modifies the structural and functional properties of proteins by cross-linking. The aim of this study was to investigate the effect of malonaldehyde on the allergenicity of shrimp tropomyosin. RBL-2H3 cells, a model of type I allergic reactions, were sensitized with sera from patients allergic to shrimp, and were stimulated with native and cross-linked tropomyosin. Release of inflammatory mediators such as β-hexosaminidase, histamine, tryptase, cysteinyl leukotriene, and prostaglandin D2 was clearly suppressed in a manner that depended on the extent of tropomyosin cross-linking. Release of interleukin-4 (IL-4) and IL-13 was similarly decreased. Notably, cells sensitized with one patient's serum released IL-4 at comparable levels in response to native and cross-linked tropomyosin. Cross-linking strongly modulates the ability of shrimp tropomyosin to induce release of inflammatory cytokines and mediators from activated RBL-2H3 cells.

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Citations

Feb 11, 2018·Journal of the Science of Food and Agriculture·Liangtao LvGuanzhi Chen
Jan 8, 2021·Clinical Reviews in Allergy & Immunology·Joana CostaThomas Holzhauser

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