Pessato, Tássia BatistaCarvalho, Natália Caldeira deFigueiredo, Daniella deColomeu, Talita CristinaFernandes, Luis Gustavo RomaniNetto, Flavia MariaZollner, Ricardo de Lima2023-02-142023-02-142019PESSATO, 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. 2022.1567-5769http://www.repositorio.ufop.br/jspui/handle/123456789/16179Proteins 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.en-USrestritoProtein-phenolic interactionsCow's milk allergyHypoallergenic productsOral immunotherapyAnti-allergic capacityArtigo publicado em periodicohttps://www.sciencedirect.com/science/article/pii/S1567576918314152?via%3Dihubhttps://doi.org/10.1016/j.intimp.2018.12.047