Complexation of whey protein with caffeic acid or (−)-epigallocatechin-3- gallate as a strategy to induce oral tolerance to whey allergenic proteins.
dc.contributor.author | Pessato, Tássia Batista | |
dc.contributor.author | Carvalho, Natália Caldeira de | |
dc.contributor.author | Figueiredo, Daniella de | |
dc.contributor.author | Colomeu, Talita Cristina | |
dc.contributor.author | Fernandes, Luis Gustavo Romani | |
dc.contributor.author | Netto, Flavia Maria | |
dc.contributor.author | Zollner, Ricardo de Lima | |
dc.date.accessioned | 2023-02-14T20:07:49Z | |
dc.date.available | 2023-02-14T20:07:49Z | |
dc.date.issued | 2019 | pt_BR |
dc.description.abstract | Proteins and phenolic compounds can interact and form soluble and insoluble complexes. In this study, the complexation of whey protein isolate (WPI) with caffeic acid (CA) or (−)‑epigallocatechin‑3‑gallate (EGCG) is investigated as a strategy to attenuate oral sensitization in C3H/HeJ mice against WPI. Treatment with WPI-CA reduced the levels of IgE, IgG1, IgG2a and mMCP-1 in serum of mice measured by ELISA. This might be related to CD4+LAP+Foxp3+ T and IL-17A+CD4+ T (Th17) cell activation, evidenced by flow cytometry of splenocytes. Treatment with WPI-EGCG, in turn, decreased the levels of IgG2a and mMCP-1 in serum of mice, possibly by the modulation of Th1/Th2 response and the increase of CD4+ Foxp3+ LAP− T and IL-17A+CD4+ T (Th17) cell populations. In conclusion, WPI-CA and WPI-EGCG attenuated oral sensitization in C3H/HeJ mice through different mechanisms. We consider that the complexation of whey proteins with CA and EGCG could be a promising strategy to induce oral tolerance. | pt_BR |
dc.identifier.citation | PESSATO, T. B. et al. Complexation of whey protein with caffeic acid or (−)-epigallocatechin-3- gallate as a strategy to induce oral tolerance to whey allergenic proteins. International Immunopharmacology, v. 68, p. 115-123, 2019. Disponível em: <https://www.sciencedirect.com/science/article/pii/S1567576918314152?via%3Dihub>. Acesso em: 11 out. 2022. | pt_BR |
dc.identifier.doi | https://doi.org/10.1016/j.intimp.2018.12.047 | pt_BR |
dc.identifier.issn | 1567-5769 | |
dc.identifier.uri | http://www.repositorio.ufop.br/jspui/handle/123456789/16179 | |
dc.identifier.uri2 | https://www.sciencedirect.com/science/article/pii/S1567576918314152?via%3Dihub | pt_BR |
dc.language.iso | en_US | pt_BR |
dc.rights | restrito | pt_BR |
dc.subject | Protein-phenolic interactions | pt_BR |
dc.subject | Cow's milk allergy | pt_BR |
dc.subject | Hypoallergenic products | pt_BR |
dc.subject | Oral immunotherapy | pt_BR |
dc.subject | Anti-allergic capacity | pt_BR |
dc.title | Complexation of whey protein with caffeic acid or (−)-epigallocatechin-3- gallate as a strategy to induce oral tolerance to whey allergenic proteins. | pt_BR |
dc.type | Artigo publicado em periodico | pt_BR |
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