Complexation of whey protein with caffeic acid or (−)-epigallocatechin-3- gallate as a strategy to induce oral tolerance to whey allergenic proteins.

dc.contributor.authorPessato, Tássia Batista
dc.contributor.authorCarvalho, Natália Caldeira de
dc.contributor.authorFigueiredo, Daniella de
dc.contributor.authorColomeu, Talita Cristina
dc.contributor.authorFernandes, Luis Gustavo Romani
dc.contributor.authorNetto, Flavia Maria
dc.contributor.authorZollner, Ricardo de Lima
dc.date.accessioned2023-02-14T20:07:49Z
dc.date.available2023-02-14T20:07:49Z
dc.date.issued2019pt_BR
dc.description.abstractProteins 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.citationPESSATO, 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.doihttps://doi.org/10.1016/j.intimp.2018.12.047pt_BR
dc.identifier.issn1567-5769
dc.identifier.urihttp://www.repositorio.ufop.br/jspui/handle/123456789/16179
dc.identifier.uri2https://www.sciencedirect.com/science/article/pii/S1567576918314152?via%3Dihubpt_BR
dc.language.isoen_USpt_BR
dc.rightsrestritopt_BR
dc.subjectProtein-phenolic interactionspt_BR
dc.subjectCow's milk allergypt_BR
dc.subjectHypoallergenic productspt_BR
dc.subjectOral immunotherapypt_BR
dc.subjectAnti-allergic capacitypt_BR
dc.titleComplexation of whey protein with caffeic acid or (−)-epigallocatechin-3- gallate as a strategy to induce oral tolerance to whey allergenic proteins.pt_BR
dc.typeArtigo publicado em periodicopt_BR

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