PMID- 31825421
OWN - NLM
STAT- MEDLINE
DCOM- 20201007
LR  - 20231213
IS  - 2042-650X (Electronic)
IS  - 2042-6496 (Linking)
VI  - 11
IP  - 1
DP  - 2020 Jan 29
TI  - Effect of transglutaminase cross-linking on the allergenicity of tofu based on a 
      BALB/c mouse model.
PG  - 404-413
LID - 10.1039/c9fo02376c [doi]
AB  - Soybean products are limited in terms of safe consumption because of the 
      sensitization of raw materials. In this study, the allergenicity of cross-linked 
      tofu with microbial transglutaminase (MTG) was evaluated on the basis of a BALB/c 
      mouse model. The mice were randomly divided into five groups. Cholera toxin was 
      used as an adjuvant to sensitize the mice through intragastric administration, 
      and tofu was given orally to investigate its sensitization effect on the mice. 
      The allergy symptoms, body temperature, and weight of the mice were detected. The 
      immunoglobulin E (IgE), immunoglobulin G (IgG), and spleen cytokines of the mice 
      were determined through an enzyme-linked immunosorbent assay. The regulation of 
      the differentiation balance of the different subsets of splenic T lymphocyte 
      (Th1, Th2) and regulatory T cells (Tregs) in the mice was measured through flow 
      cytometry. Results showed that the mice administered with MTG-cross-linked tofu 
      had fewer allergic symptoms compared with those of the control group. The 
      concentrations of serum-specific IgE and IgG, plasma histamine, and mast cell 
      protease 1 (mMCP-1) significantly decreased. The Th2-related cytokine levels 
      reduced, and the IFN-gamma levels increased. The proportion of Th2 cells decreased, 
      and the proportion of CD4+CD25+Foxp+ Tregs increased as the percentage of Th1 
      cells increased. Therefore, the sensitization of enzymatic cross-linked tofu 
      decreased.
FAU - Bai, Jing
AU  - Bai J
AD  - State Key Laboratory of Food Science and Technology, Nanchang University, Nanjing 
      Dong Lu 235, Nanchang 330047, China. yanganshu@ncu.edu.cn 
      chenhongbing@ncu.edu.cn.
FAU - Hui, Junyu
AU  - Hui J
FAU - Lu, Qiaoling
AU  - Lu Q
FAU - Yang, Anshu
AU  - Yang A
FAU - Yuan, Juanli
AU  - Yuan J
FAU - Gao, Jinyan
AU  - Gao J
FAU - Wu, Zhihua
AU  - Wu Z
FAU - Li, Xin
AU  - Li X
FAU - Tong, Ping
AU  - Tong P
FAU - Chen, Hongbing
AU  - Chen H
LA  - eng
PT  - Journal Article
PL  - England
TA  - Food Funct
JT  - Food & function
JID - 101549033
RN  - 0 (Allergens)
RN  - 0 (Cytokines)
RN  - 0 (Immunoglobulin G)
RN  - 37341-29-0 (Immunoglobulin E)
RN  - 820484N8I3 (Histamine)
RN  - EC 2.3.2.13 (Transglutaminases)
RN  - EC 3.4.21.39 (Chymases)
RN  - EC 3.4.21.39 (Mcpt1 protein, mouse)
SB  - IM
MH  - Allergens/*adverse effects
MH  - Animals
MH  - Chymases/blood
MH  - Cytokines/immunology
MH  - Disease Models, Animal
MH  - Female
MH  - Histamine/blood
MH  - Immunoglobulin E/blood
MH  - Immunoglobulin G/blood
MH  - Mice
MH  - Mice, Inbred BALB C
MH  - Random Allocation
MH  - Soy Foods/*adverse effects
MH  - Glycine max/adverse effects/immunology
MH  - T-Lymphocytes, Regulatory/immunology
MH  - Th1 Cells/immunology
MH  - Th2 Cells/immunology
MH  - Transglutaminases/*chemistry
EDAT- 2019/12/12 06:00
MHDA- 2020/10/08 06:00
CRDT- 2019/12/12 06:00
PHST- 2019/12/12 06:00 [pubmed]
PHST- 2020/10/08 06:00 [medline]
PHST- 2019/12/12 06:00 [entrez]
AID - 10.1039/c9fo02376c [doi]
PST - ppublish
SO  - Food Funct. 2020 Jan 29;11(1):404-413. doi: 10.1039/c9fo02376c.